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Hong Kong (style) desserts

Desserts originating from Hong Kong

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Sweet, colorful & yummy...

  • Nov 2, 2009
Rating:
+5



I love desserts. Desserts are colorful, cheerful and delightful. Yes, all kinds of desserts, especially those from Asia. I wrote about Indonesian and Thai desserts recently and they have increased my appetite for more. So, I thought, why not Hong Kong (style) desserts? Afterall, Hong Kong has a great variety of food and desserts for its visitors so much so that many have spread overseas. You can now find Hong Kong (style) desserts in China, Singapore, Chinatowns in the U.S., Canada and Australia.
 
Hong Kong desserts orignated in Hong Kong. They differ from those in China. Some small enterprising individuals began serving these desserts decades ago and they are normally found in tiny outlets where tables normally do not exceed 10 small tables. They are highly popular and have sprung up in many parts of Hong Kong. These desserts are no longer cheap, imho. Some from Hui Lao Shan can fetch as much as HK$50 or more (that’s about US$6 or more) which is in fact almost double the price of a bowl of noodle in this part of the world! Yet, the traffic in these outlets kept increasing and dessert lovers have gotten used to these delicious sweets that they can’t go without!
 
Hong Kong desserts can simply be categorised into 2 types:
  1. The Traditional Desserts
  2. The New Recipes
 
These desserts may also be served hot or cold. Some can be eaten both ways, depending on your liking
 
The Traditonal desserts
 
These are desserts which can be found both in restaurants and dim sum places. Known in Hongkong as Tongsui, they may be in the form of tarts, puddings or soups. Some of the popular Hong Kong Tongsui are:

My personal favorites are Walnut cream or soup, Tofu pudding (Douhua) & Mango pudding.



Walnut Soup


Steamed Egg Custard

Tofu Pudding & Mango Pudding



The New Recipes
 
These are recent ly spurned desserts by famous outlets like Hui Lao Shan & Honeymoon Dessert. Most of them are fruit based, especially Mango and Durian. I love them because I love these 2 tropical fruits and these desserts are well presented and taste awesome as well.  





Sweet, colorful & yummy... Sweet, colorful & yummy... Sweet, colorful & yummy... Sweet, colorful & yummy... Sweet, colorful & yummy...

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November 19, 2009
Woo sent me here.  Don't know how I missed this, but your review makes me wanna pack up and fly to Hong Kong STAT!  There are some HK cafes in SF, but it's just not the same!  Thanks for sharing :)
November 19, 2009
You've probably been busy like I'm this week. :-) No time for Lunch & desserts, in Toronto trying to get the house ready for showings. As for Hong Kong, food is simply best but I can't complain where I'm now. I've been enjoying Saigon Star's marvelous curry crab! Wasabi is next, hopefully tomorrow!
 
November 04, 2009
I love these photos!
 
November 02, 2009
oh no! You are making me visit my favorite Chinese restaurant in Chinatown just so I can sample all these goodies! Thanks for the review, Sharrie! You are going to make me eat too much! LOL Take care.
November 02, 2009
Hahaha... I did the same last evening after the trip to the bookstore. Had some Mango smoothie, yum!!! Does your Chinese restaurant serve good desserts?
November 02, 2009
There are two of my faves that do. One is rather expensive but one is owned by a friend of mine so I usually get what I want there. I am definitely going during my lunch break at work tomorrow...Thanks again!
November 02, 2009
those pics look ssoo good! Yum!
November 02, 2009
When I was working in Singapore, I used to go to weekend High Tea with friends & colleagues. Image a big spread of cakes & desserts for 3-4 hours! That was truly sinful :-) I'm planning on a day trip to Hong Kong this week to get my filling of Durian pancake from a dessert outlet across Time Square. In the mean time, I'll have to go on diet, lol....
 
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About the reviewer
Sharrie ()
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I'm a traveler at heart & have been nicknamed Travel Queen by friends & colleagues alike. Traveling has been my life passion for the last decade or so. As we enter a new decade, I'm excited … more
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