Dessert Dishes

Red bean soup is a common Chinese dessert soup (or tong sui) made from red azuki beans and brightened with the tangy citrus of dried tangerine peel. It’s both humble and elegant.

Black sesame soup is a variety of Chinese dessert soup (or tong sui), commonly served after meals, as a mid afternoon snack and, of course, with dim sum.

Sweet tofu is a smooth, silken tofu, as opposed to the tofu used in a savory dish. The tofu is usually served in a sweet syrup made from ginger and rock sugar.

Deep fried twisted egg puffs are thin pieces of egg dough that are twisted into knots and deep fried. The flaky pieces are then drizzled in honey syrup with sesame seeds added on top.

Deep fried egg puffs are a type of sweet donut. They are made with an egg dough that is fried and then sprinkled with granulated sugar.

Steamed sesame balls are usually served in a sweet soup made with ginger and natural, unprocessed brown sugar. They can be stuffed with ground peanuts, sesame seeds or red bean paste.

Fried sesame balls are made from fried dough covered with sesame seeds and filled with a sweet red bean or lotus seed paste. They’re best when served piping hot, a wonderful combination of crunchy, chewy, sticky and sweet.

Egg tarts are made from an outer pastry crust that is filled with egg custard and baked. Chinese egg tarts developed in Hong Kong from similar pastries introduced to the region through the Portuguese colony in Macau.

Sponge cake is steamed, rather than baked, to create a softer, chewier feel. The Chinese name (aka mah lai goh) is reflective of its Malaysian origin.

Mango pudding is a simple dessert made from fresh mangos, evaporated milk and sugar. The pudding has a rich and creamy texture and is served cold, usually with a fresh mango garnish.