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Hong Kong's best dessert
Hong Kong adopts an "anything goes" attitude when it comes to life's most basic right: dessert
Recommended: Auntie Sweet's durian tofu fa
WOM Guide co-founder Samanta Pong surprised us when she said she doesn't really eat desserts. When we pressed her on the issue, she surprised us even more by saying that if she had to choose something, she would recommend Auntie Sweet's durian tofu.
"If you like durian, you should not miss this," says Pong. "I used to hate durian, and I love it now."
This dessert is a combination of heaven and hell. The evil-smelling durian penetrates a mound of innocent-looking tofu fa, the intense fruit flavors complementing the wholesome soybean pudding.
The textures are a wonder. Creamy, gooey durian with silky, watery tofu -- ooze upon ooze.
Open Monday-Friday, noon-2 a.m. Saturday and Sunday, 3 p.m.-2 a.m. Auntie Sweet, 13 Tsing Fung St., Tin Hau, tel. +852 2508 6962.
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Recommended: Chez Shibata's tranche matcha
New bakery Chez Shibata is the "latest hype" according to WOM Guide co-founder Fergus Fung.
The Japanese-French fusion bakery specializes in confectionery dressed up in fancy garnishes, appealing to girly girls, and secretly to their male counterparts.
Heart-shaped cakes, Crayola-inspired macaroons and fancy pastries heavy with vanilla cream are typical of this trendy patisserie.
The tranche matcha is one of the most popular items. Made with thick layers of chocolate and golf-course-green matcha-flavored mousse. It's like eating a child's drawing -- fun, pretty and a little shocking.
Open daily 11 a.m.-10 p.m. Chez Shibata. Shop 2003, 2/F, Elements, 1 Austin Road West, Tsim Sha Tsui, tel. +852 2196 8921
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Recommended: Kei Kee Dessert's B boy grass jelly
Grass jelly is basically jelly made from boiling a Chinese herb believed to have cooling properties.
When it's served at "Kei Kee," however, it's a lot more than just grass. The operative words being "a lot."
Kei Kee's B boy grass jelly is a heaping bowl of fruit and grass jelly, roughly equivalent to the volume of a newborn human.
The dish is an antidote to the lethargy and lack of appetite caused by Hong Kong's hot, humid climate.
The fruit is refreshing and the jelly conjures memories of childhood days when the prospect of jelly made you giddy. Then you get halfway through the bowl and lose your appetite -- because you're full of B boy grass jelly, and there's still too much left.
Do not attempt to finish this mound alone.
Open daily, 12:30 p.m.-2:30 a.m. 元朗佳記甜品 "Kei Kee Dessert," Kau Yuk Road, Yuen Long, tel. +852 2473 3148 www.yl.hk/b
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Winner: Five Generations' egg pudding
Food critic Michael Lam can't stay away from "Five Generations Desserts."
The reason? Their original egg pudding.
Served in a cartoonish glass egg-holder, the pudding is cool and creamy, a cross between creme fraiche and creme brulee custard.
At the helm of the desserterie is a former hotel pastry chef who insists on quality ingredients. Other popular items include the rich chocolate lava cake.
Open Sunday-Thursday, 2 p.m.-1 a.m.; Friday and Saturday, 2 p.m.-2 a.m. 五代同堂 "Five Generations," 25-31 Carnarvon Rd., Tsim Sha Tsui, tel. +852 2723 3383