{"id":137107,"date":"2021-08-27T10:00:17","date_gmt":"2021-08-27T02:00:17","guid":{"rendered":"http:\/\/thehoneycombers.com\/hongkong\/?p=137107"},"modified":"2021-08-27T00:46:00","modified_gmt":"2021-08-26T16:46:00","slug":"hong-kong-desserts","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/hong-kong\/hong-kong-desserts\/","title":{"rendered":"Love tiramisu or matcha delights? Get your fork ready for the most decadent Hong Kong desserts"},"content":{"rendered":"

Whether you are a fan of healthy eating<\/a> or indulging at luxury restaurants<\/a>, we feel like desserts are always a good idea!\u00a0No matter what neighborhood you’re in, there’s a cheesecake, tiramisu or matcha delight<\/a> with your name on it around every corner of the city. Eat these Hong Kong desserts now!<\/p>\n

<\/p>\n

Hong Kong desserts that are not to be missed<\/h2>\n

1. Hong Kong Style Lemon Tea at 65 Peel<\/h3>\n
\"Hong
Hong Kong style lemon tea with lemon curd strong tea gelee and sea salt crumble at 65 Peel<\/figcaption><\/figure>\n

Instead of drinking lemon tea, you can now eat it as a sweet treat. 65 Peel makes their tasty Hong Kong Style Lemon Tea with lemon curd strong tea gelee and sea salt crumble. It’s a unique reinvention of one of our favourite drinks and it’s guaranteed to be good.<\/p>\n

65 Peel<\/a>,\u00a0G\/F, 65-65A Peel Street, Soho, Central, Hong Kong, p. 2342 2224, \u4e2d\u74b0\u8607\u8c6a\u5351\u5229\u885765-65A\u865f\u5730\u8216<\/em><\/p>\n

2. Kacinkoa at Amber, Landmark Oriental<\/h3>\n

What\u2019s not to love about a refreshingly minty dessert! Pastry Chef Michael Pretet shares, \u201cI wanted to create something more fresh and with bitter dark chocolate. The Kacinkoa 85% chocolate from Weiss matched perfectly with the flavor of the ice mint. And after a few trials the Kacinkoa dessert was born.\u201d<\/p>\n

The dessert includes a yummy coating of crispy cacao crumble with caramelised cocoa nibs. Though it may look simple, when eaten together, it creates an explosion of flavors, something perfect to finish your meal at Amber, or perhaps the reason to go in the first place…<\/p>\n

Amber<\/a>, 7\/F, The Landmark Mandarin Oriental, The Landmark, 15 Queen’s Road Central, Hong Kong,\u00a0\u4e2d\u74b0\u7687\u540e\u5927\u9053\u4e2d15\u865f\u7f6e\u5730\u6587\u83ef\u6771\u65b9\u9152\u5e977\u6a13<\/em><\/p>\n

3. Cassis Plum at Cobo House by 2am:dessertbar<\/h3>\n
\"Hong
Cassis Plum at Cobo House by 2am:dessertbar<\/figcaption><\/figure>\n

Inspired by the Japanese Cherry Blossom, Chef Janice Wong is the creator of the spectacular Cassis Plum, which most notably featured on MasterChef Australia during the contestant pressure test.<\/p>\n

The sphere is made with aerated blackcurrant and white chocolate filled with elderflower choya shiso foam, and sits on a bed of choya shiso granita with kochi yuzu pearls and blackcurrant pastel forming a balance of sourness and sweet finish.<\/p>\n

With an amazing array of textures, it has become one of the most popular desserts of the menu, with many tourists from around the world coming to Hong Kong just to have a taste of it!<\/p>\n

Cobo House<\/a> by 2am:dessertbar,\u00a08\/12 South Lane, Sai Wan, Hong Kong, p. 2656 3088,\u00a0\u897f\u74b0\u77f3\u5858\u5480\u5357\u91cc8-12\u865f\u5730\u4e0b\u53ca1\u6a13<\/em><\/p>\n

4. Angelini-styled Tiramisu at Angelini<\/h3>\n
\"Hong
Angelini-styled Tiramisu at Angelini<\/figcaption><\/figure>\n

For this, one of the most decadent Hong Kong desserts, Chef Alessandro Angelini has made some exciting and interesting twists on a traditional tiramisu. Crispy caramelised biscuit is sprinkled with crumbled hazelnut instead of the traditional\u00a0savoiardi\u00a0sponge fingers, and -if that doesn\u2019t tempt you enough – he plays with mascarpone\u00a0foam\u00a0instead of the traditional big dollop of whipped\u00a0cream. We also love his playful take on coffee jelly to replace the coffee powder.<\/p>\n

All this with a serving of soft amaretti ice-cream, which you\u2019ll never find with a regular tiramisu, and it\u2019s right here at Kowloon Shangri-La.<\/p>\n

Angelini<\/a>,\u00a0Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui, Hong Kong, p. 2733 8750,\u00a0\u5c16\u6c99\u5480\u9ebc\u5730\u905364\u865f\u4e5d\u9f8d\u9999\u683c\u91cc\u62c9\u5927\u9152\u5e97\u95a3\u6a13<\/em><\/p>\n

5. Raviolo Nutella E Banana at Ciao Chow<\/h3>\n
\"Hong
Raviolo Nutella E Banana at Ciao Chow<\/figcaption><\/figure>\n

Everyone loves Nutella! So does Pastry Chef Yoshi Yamada and he believes mixing it with banana is a real heavenly combination. To make the dessert even more delectable, high quality dough – similar to the type used when making traditional-style pizzas – is incorporates, which really compliments the Nutella flavour.<\/p>\n

When served to the tables, the dough is warm and you\u2019ll find the Nutella melt, making every bite an unforgettable experience. It\u2019s a classic Italian dish brought to Ciao Chow, smack in the centre of the Hong Kong \u00a0– what more can we ask for?<\/p>\n

Ciao Chow<\/a> has mutliple locations in Hong Kong.\u00a0<\/em><\/p>\n

6. Lapis Surabaya at Kaum<\/h3>\n
\"Hong
Lapis Surabaya at Kaum<\/figcaption><\/figure>\n

Interestingly enough, Lapis is a layered cake with lemon curd, caramelised pineapple & mango passion fruit sorbet, which came about during the Dutch colonial times<\/p>\n

Lapis Surabaya is a three-layered cake which is commonly found throughout Indonesia and flavoured with a mixture of regional spices. At Kaum, these awesome cakes are all handmade in the kitchen by Executive Chef Antoine Audran and his passionate team.<\/p>\n

Kaum<\/a>, 100 Third Street, Sai Ying Pun, Western District, Hong Kong, p.\u00a02858 6066,\u00a0\u897f\u74b0\u897f\u71df\u76e4\u7b2c\u4e09\u8857100\u865f\u5730\u4e0b<\/a><\/em><\/p>\n

7. Green Tea Cheesecake at 22 Ships<\/h3>\n
\"Hong
Green Tea Cheesecake at 22 Ships<\/figcaption><\/figure>\n

Chef Aaron Gillespie likes to use a mixture of regional and local ingredients when creating tapas at 22 Ships, and he made no exception when creating the amazing Green Tea Cheesecake. This dessert is a delightful mix of green tea flavour and traditional cheesecake texture, served up with yoghurt and lime ice-cream. We love the way it is presented too.<\/p>\n

A flight to Japan is no longer necessary as the green tea dessert craze has come to us here in the 852.<\/p>\n

22 Ships<\/a>,\u00a022 Ship Street, Wan Chai, Hong Kong, p. 2555 0722,\u00a0\u7063\u4ed4\u8239\u885722\u865f\u5730\u4e0b<\/em><\/p>\n

8. am.pm<\/h3>\n
\n
\n
<\/p>\n
\n
<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/path><\/g><\/g><\/g><\/svg><\/div>\n
\n
View this post on Instagram<\/div>\n<\/div>\n
<\/div>\n
\n
\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n

<\/a><\/p>\n

A post shared by \u300c am.pm Hong Kong \u300d (@am.pm.hk)<\/a><\/p>\n<\/div>\n<\/blockquote>\n