Chinese Cuisine

An elegant, translucent, wobbly dessert. Crystal clear agar or gelatin suspended with beautiful, fragrant yellow osmanthus flowers and sweet goji berries, offering a delicate floral flavor.

An incredibly fragrant, jet-black dessert soup. Toasted black sesame seeds and rice are blended and simmered into a smooth, thick, nutty, and highly nutritious sweet paste.

A deeply comforting, traditional dessert soup. Sweet, earthy adzuki beans simmered slowly with rock sugar and dried tangerine peel until they melt into a rich, velvety texture.

A highly popular modern Hong Kong dessert soup. A refreshing, vibrant yellow, chilled puree of sweet mangoes and creamy coconut milk, filled with chewy sago pearls and bursts of tart pomelo pulp.

A traditional Manchu snack that became wildly popular across China. Fluffy strands of fried egg batter bound together by a sticky, sweet maltose syrup into a soft, chewy block.

The classic Chinese appetizer. A thin, shatteringly crisp wheat wrapper encasing a savory, finely julienned filling of pork, cabbage, and mushrooms.

A beloved retro dim sum and banquet appetizer. Triangles of white bread are thickly spread with a bouncy, savory shrimp paste, coated in sesame seeds, and deep-fried until perfectly crisp.

A Hakka classic widely eaten as a dim sum snack. Thick slices of Chinese eggplant stuffed with a savory shrimp and pork paste, pan-fried, and braised in a dark garlic sauce.

A classic, comforting steamed bun. The dough is stark white, incredibly soft and fluffy, encasing a generous center of sweet, rich red bean paste.

The most iconic Hong Kong bakery bun. A pillowy soft, slightly sweet bread topped with a crumbly, cookie-like crust that resembles the exterior of a pineapple. Contains no actual pineapple.

A savory, umami-packed dim sum staple. Grated daikon radish mixed with rice flour, Chinese sausage, and dried shrimp, steamed into a cake, then pan-fried until crispy on the outside.

The crown jewel of Hong Kong bakeries. A perfectly flaky, crumbly shortcrust pastry shell filled with a bright yellow, impossibly silky, wobbly sweet egg custard.