On any hot summer day, you are bound to want a nice, cold dessert. Hong Kong is home to many cuisines and unique treats, but many of the dishes are hot – which is not what you want when the sun is beating down and the humidity is higher than ever.
To spare you the stress and save you from the heat, here are five desserts to try and popular locations to visit.
Grass jelly
Also known as leaf or herbal jelly, grass jelly is a signature Hakka invention used to alleviate heatstroke after long days working in the field.
The dish is cooling and hydrating, with minimal calories. It’s often used in traditional medicine for its anti-inflammatory qualities. The jelly is also considered antihypertensive, helping to fight high blood pressure.
One place to try grass jelly in Hong Kong is Pa Shih, a popular Taiwanese chain with locations in Central and Causeway Bay, known for its grass jelly drinks and desserts.
We would recommend eating it with home-made taro balls, sweet potato balls and mini rice balls.
Kakigori – Japanese shaved ice
Kakigori is not just aesthetically pleasing, but is one of the best cooling desserts to have when it’s hot out. The shaved ice dessert originated thousands of years ago as an exclusive luxury for the Japanese aristocracy and, during World War II, served as a substitute for ice cream, providing both hydration in the heat and a sweet treat.
You can try kakigori in many places. One popular location is Shari Shari Kakigori House in Causeway Bay, Central, Tsim Sha Tsui and Mong Kok, featuring rich tea fusions and fruit toppings. Their top flavours include strawberry and Kyoto Uji Kintoki.
Tong sui – dessert soup
Tong sui or dessert soup is a popular dish that can be served both warm and cold. It comes in many flavours, including the city favourite mango pomelo sago.
Some varieties – like black sesame, red bean, peach gum and ginger – promise to improve your immune system, digestion and skin complexion.
Kai Kai Dessert, in Jordan and Mong Kok, is a Michelin Bib Gourmand awardee that serves traditional Cantonese dessert soups, including a heartwarming tong yuen that tastes good even on a blazing-hot day.
Dou fu fa – tofu pudding
Dou fu fa is a popular traditional Chinese dessert made from soybeans that dates back at least 2,000 years. It is said to have been created in an attempt to concoct an elixir of life.
The dessert contains no cholesterol, very little saturated fat and can be a good source of calcium. The versatile dish can be sweet or savoury and eaten hot or cold. A popular topping is orange cane sugar.
You can try dou fu fa at Michelin Bib Gourmand awardee Kung Wo Beancurd Factory in Sham Shui Po, which has been around since 1893. It serves completely handmade soy products, including tofu that takes 13 hours to make.
Gelato
Gelato is a traditional Italian frozen dessert that has fewer calories and less air than ice cream. It is also smoother and a bit warmer, but it can still give you brain freeze.
Did you know that there is an international Gelato World Cup competition? People travel from around the world, from Spain to Japan, Poland and more places, to compete for the best gelato sculptures and sundaes.
There are many gelato places in Hong Kong, ranging from classic Italian to Asian-fusion.
One artisan option with unique, city-inspired flavours is Ganto Gelato. It has 10 branches across the city: Kowloon Bay, Kwai Fong, Lohas Park, Sha Tin, Mong Kok, Tuen Mun, Lai Chi Kok, Causeway Bay, Kwun Tong and Ma On Shan.
Here, you will find flavours like tofu pudding, durian, pistachio and matcha, as well as new, innovative options that rotate monthly on a theme.
