Hong Kong: 6 Authentic and Unmissable Desserts for a Unique Sweet Experience

Hong Kong is a city that dazzles with its vibrant energy, but beyond its skyscrapers lies a universe of flavors where desserts play a fundamental role. For the traveler with a curious palate, exploring its sweet scene is as essential as visiting its iconic monuments. This is a compilation of some of the most emblematic desserts you can discover in the streets and restaurants of this metropolis.

Mango Pomelo Sago:

When the summer heat and humidity in Hong Kong intensify, mango pomelo sago emerges as the perfect balm. This sweet, cold soup encapsulates the refreshing essence of the season. Its base is a mango puree, cooked with a sugar syrup and blended with evaporated milk, though some versions use coconut milk or fresh milk, adding a layer of creaminess without sacrificing lightness.

The experience of tasting it is a combination of textures and flavors. The creaminess of the purée is interrupted by juicy chunks of fresh mango, the slightly bitter and citrusy bursts of grapefruit segments, and the gelatinous surprise of sago pearls. The sago, made from tapioca, provides those tiny spheres that gently burst in the mouth. This dessert is the perfect sensory experience to combat the tropical climate. It's commonly found on the dessert menus of Cantonese restaurants and in shops specializing in tong sui , or "sweetened water," which is the category to which it belongs.

Egg waffles:

Walking through the streets of Hong Kong and not encountering the sweet, slightly caramelized aroma of gai daan zai is nearly impossible. Their name, which translates from Cantonese as "chicken eggs," refers not only to their main ingredient but also to their distinctive shape. Unlike Western waffles , these consist of a mosaic of hollow, spherical bubbles, connected to form a kind of golden, delicious honeycomb.

The batter, a simple combination of eggs, flour, sugar, and evaporated milk, is the most important part. When poured onto special metal plates with hemispherical molds, it creates that unique texture: a crispy, lightly caramelized exterior and a fluffy, chewy interior with air pockets that hold all the flavor. Since their origin in the 1950s as an inexpensive street snack, egg waffles have evolved. Today, you can find them in modern flavors like matcha, chocolate, or cheese, and even served as a base for ice cream and fresh fruit. However, the classic version, freshly made and served in a paper bag, remains a favorite for many.

Red Bean Sweet:

Sweet red bean soup is a mainstay of the tong sui tradition. While the word "soup" might sound odd for a dessert, in Cantonese culinary culture it's a common and deeply comforting dish. It's made from dried adzuki beans, which are slowly simmered until they break down into a thick, velvety cream.

The flavor is earthy, nutty, and only slightly sweet, traditionally sweetened with Chinese rock sugar. Sometimes, a piece of dried mandarin peel is added during cooking, imparting a subtle citrus note that enhances the depth of the bean. This dessert can be served warm, making it especially comforting in the colder months, or chilled as a refreshing summer treat. Its beauty lies in its simplicity and its not-overwhelmingly-cloying flavor profile, making it the perfect ending to a hearty meal.

Egg Tartlets:

Hong Kong's egg tart is a perfect testament to the city's melting pot history. Influenced by both British cream tarts and Portuguese custard tarts , this little pastry found its home in the city's cha chaan teng , Hong Kong-style cafes, and bakeries.

The most iconic version features a shortcrust pastry base, or sometimes puff pastry, that crumbles delicately at first touch. Its filling is a smooth, silky, and glossy egg custard with an intense yet clean sweetness. The contrast between the crisp texture and the creaminess of the filling is sublime. They are baked until the surface turns golden brown, often with the typical caramelized flecks. Over time, innovative variations have emerged, such as chocolate, green tea, and even bird's nest, but the classic remains unbeatable. Enjoying a freshly baked egg tart with a cup of milk tea is a ritual that defines the Hong Kong experience.

Tofu Flan:

Known locally as dau fu fa , meaning "tofu flower," this dessert is the perfect choice for those seeking a light and comforting treat. It's made by curdling lightly sweetened soy milk with a solidifying agent, traditionally calcined gypsum, resulting in a pudding with an incredibly smooth and silky texture that melts in your mouth.

Traditionally, it's served in thin slices, removed with a spatula from a large wooden barrel, and then bathed in fresh ginger syrup or sprinkled with powdered yellow sugar. The ginger syrup adds a spicy and aromatic touch that cuts through the neutrality of the soy, creating a perfect balance. Its simplicity is its greatest virtue, offering a pure and comforting experience. It's also commonly found paired with other tong sui , such as red bean soup, for those seeking a contrast of textures and flavors.

Sweet Grass Jelly:

Grass jelly, or leung fan , is another star summer dessert in Hong Kong. Its jet-black color and slightly bitter, herbaceous flavor might make you question whether it's actually delicious, but it's a deeply appreciated refresher in Asia. It's made from the leaves of a plant called Platostoma palustre , which are boiled and then set into a firm jelly.

Typically, it's cut into small cubes and served chilled, swimming in a simple sugar syrup. The gelatin's inherent bitterness is balanced by the syrup's sweetness, creating a complex and surprisingly addictive flavor profile. It's incredibly versatile; often serving as the base for more elaborate creations, where it's paired with fresh fruits like mango or melon, sweetened condensed milk, or even blended into drinks with crushed ice. More than just a dessert, leung fan is considered in Traditional Chinese Medicine to be a cooling ("liang") food, ideal for balancing internal heat.

Exploring Hong Kong's desserts is to delve into an intimate and delicious facet of its culture. Each of these sweets tells a story of tradition, adaptation, and a deep appreciation for flavors that comfort the soul and refresh the body.