Morton’s The Steakhouse is home to one of the world’s best hot chocolate cakes, and it also happens to be our Deputy Editor Alice Franklin’s go-to. “It’s got the softest exterior, innards of flowing lava chocolate and comes with a little ball of vanilla-spiked ice cream. Aside from almost burning my mouth to smithereens each time I have it (yes, there have been multiple) it remains pretty high on my list of Hong Kong’s best desserts.”
Our Associate Fashion Editor Sheena Khemaney says, “The Mozart cake at Island Gourmet at Island Shangri-La is my absolute favourite! Those with a sweet tooth will love it, too. This delicious creation is made with almond hazelnut dacquoise, layers of milk chocolate, crispy praline, jivara milk chocolate ganache and whipped milk chocolate cream. Yum!”
When our Society Editor P. Ramakrishnan isn’t out and about attending lavish events, he heads to Stockton for the sticky toffee pudding. “It doesn’t get better than Stockton’s indulgent sticky toffee pudding. I’d like to say it’s too rich to have for one, but it’s not, I’ve ordered it for a group of three before and polished it off on my own. Finger-lickin’ good.”
Our Digital Editor Georgia Parungao opts for an alcoholic dessert from Angel’s Share. “I love my whisky and my chocolate ice cream, so discovering this whisky affogato was an absolute win-win! The 12-year-old Highland Park comes with a side of dehydrated orange wheels to complement the chocolate ice cream and cookies, all constructed into one glorious dessert. This is my definition of treating myself after a long day. It’s divine, you must give it a try.”
Prestige Fashion Writer Zaneta Cheng talks about her favourite sweet treat: Beef & Liberty‘s banoffee pie. “If a place makes bad banoffee pie then they really shouldn’t be working as an eatery in the first place. So easy. So good. Comfort food. Sweetness is offset by the whipped cream and every flavour in the dessert complements each other. Perf.”
Steve Reels, resident Prestige copy editor, shares his simple favourite: “If you have a bitter tooth, nothing beats a small bowl of marmalade with cream on top.”
Never one to conform, our Editor at Large, Jon Wall, says, “I don’t eat dessert, but give me a bowl full of gummy bears and I’ll be happy.”
The post Editor’s Picks: Hong Kong’s Best Desserts appeared first on Prestige Online - Hong Kong.