What's the best dessert in Hong Kong

10 best desserts to try in Hong Kong

Desserts are serious business in Hong Kong - so much so that there are shops entirely devoted to desserts. They are local as " tong sui "Well known and are a real paradise for those who have a sweet treat and are scattered all over the city. Here is your guide to the best desserts in Hong Kong.

Sweet red bean soup

Soup might not be the first thing that comes to mind when thinking of dessert, but this classic Hong Kong sweet treat is an exception. The soup can be served hot or cold and consists of red adzuki beans; Dried tangerine peel is also occasionally added to provide a touch of citrus. Chinese rock sugar gives the soup its sweet taste. However, like most local desserts, the red bean soup isn't overwhelmingly sweet. Rather, it has a subtle sweetness that is perfect to round off a great Chinese meal.

Sweet red bean soup I | © Alpha / Flickr

Egg waffles

Egg waffles, locally as 仔 ( gai daan zai ) are a popular street snack in Hong Kong (they were even recommended by Michelin Guide). The dough is made from eggs, sugar, flour and milk and cooked on two plates with spherical plates. This gives the waffles their unique, bobble-like roundness. Nowadays, the delicious waffles are often served with unique flavors such as green tea or chocolate and are often served with various fruits and ice creams.

Mango pomelo sago

This refreshing dessert is what Hong Kong were made for summer. A mix of diced mango, coconut milk, sliced ​​pomelo, boiled sago, condensed milk and regular milk is always served chilled and is the perfect antidote to Hong Kong's summer heat. Any excuse for trying!

Mango Pomelo Sago I | © Kyle Lam / Flickr

Sticky rice balls

Known locally as 湯圓 ( tong jyun ), that are "round balls in the soup", are small, deliciously tasty balls in a sweet syrup. Made from rice flour batter, they are usually filled with sugar, sesame seeds, sweet bean paste, or sweetened tangerine peel. They are traditionally served during the lantern festival or Chinese weddings, as their round shape symbolizes togetherness.

Sticky rice balls in sweet soup I | © Sebastian Mary / Flickr

Steamed milk pudding

This sweet milk pudding has been one of the most popular local desserts since its invention in the Qing Dynasty. Made from milk, egg white and sugar, it can be served cold or piping hot. For a little spin, try the red bean pudding or ginger for that extra kick.

Tofu pudding

Tofu pudding, known locally as 山水 豆腐 花 ( dah fu fa ), is one of the all time classic Hong Kong desserts. Made from soft bean curd, bean curd jelly, and served in sugar syrup, it has a delicious and silky, melt-in-your-mouth texture. Pair it with a sweet ginger or red bean soup for the perfect mix.

Tofu pudding with ginger syrup I | © Andrea Nguyen / Flickr

Almond tea

Made entirely from Chinese almonds, it can be served hot or cold and is sometimes mixed with rice or egg whites for a creamier consistency. Not only is it great to taste, but also good for your health, it is said to nourish the skin and soothe coughs, colds and asthma.


These sweet pastries are traditionally eaten in Hong Kong's Mid-Autumn Festival. The traditional mooncake contains salted duck egg yolks in lotus seed paste and with sweet pastries. However, these days, you can also find more inventive fillings like red beans, coconut paste, and even ice cream.

Mooncake and Chinese tea I | © Wee Keat Chin / Flickr


The outer pastry crust is filled with egg pudding and then baked to make these Hong Kong pancakes, which are found on both the British pudding cake and the Portuguese based Pastel de nata . In Hong Kong, they are often eaten in teahouses known as cha chaan tengs, are known as tea accompaniments, although they can also be found in bakeries. There are several variations of pancakes these days, including chocolate-flavored tarts, green tea tarts, and even bird's nest tarts.

Pair of tartlets I | © Banalities / Flickr

Grass jelly

Usually cut into small cubes, grass jelly is made from Platostoma palustre (a special plant) and is a form of jelly that has a slightly bitter taste. It is traditionally served with sugar syrup, but it is also served chilled and garnished with fresh fruits such as mango or melon.

Author: Byron White

Byron White is a 28 year old journalist. Not apologetic music person. Social media fanatic. Researcher. Food junkie. Hardcore internet buff.