Michelle set up a 'make your own pudding' bar as an experiment. We had the staff come up and make their own. Chocolate dobash, mango, coconut haupia, butterscotch and caramel puddings and sauces, along with cubed cakes, cookies, candies and sprinkles to put on top.  My point to Michelle was to start at the simplest level, try it out with the staff. As a result from the positive feedback, she has three desserts in the makings -- one for the Pineapple Room, one for Amasia, and one for King Street -- all with different flavors and presentations. As for myself, butterscotch, caramel and chocolate dobash with all the fixins did me in. Really ono gang, but not good for the opu.