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Tiramisu, which translates into English as "pick me up" of "cheer me up," is one of the simplest and yet appreciated Italian desserts in the country and around the world. As the team's resident Italian, I compiled a list of the best Tiramisu in Hong Kong.

This month, Ado Campeol, known as "the father of tiramisu," died at the age of 93 in Treviso, a city in the northeastern region of Veneto. The famous dessert was invented by Campeol's wife and a chef in the kitchens of his restaurant Le Beccherie and added to their menu for the first time in 1972. Since then, the coffee-flavoured creation has become a staple in both humble trattorias and fine dining establishments from New York to Rome and Asia.

While the original recipe features a short list of ingredients (finger biscuits, sugar, egg yolks, coffee, mascarpone cheese, cocoa powder and sometimes liquor), the concept has been adapted into many varieties of cakes and other desserts.

As there is no shortage of great Italian comfort food in Hong Kong, compiling this list was not as easy as I expected, but, after trying as many tiramisu as possible, here we are.

Where to Find the Best Tiramisu in Hong Kong

Grissini

We love it because: It features only the original ingredients, it's perfectly balanced and it's spooned out of a big bowl - just like a nonna would serve it on a Sunday.

Grissini, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai; +852 2584 7722

Pici

We love it because: the layering is great and the mascarpone cream is remarkably fluffy.

Multiple locations including Pici Central, 24, 26 Aberdeen St, Central; +852 2755 5233

Lucale

We love it because: it retains the same flavour profile of the traditional recipe but it plays with different texture. Lucale's Tiramisu includes coffee jelly, caramelised nuts and a crispy caramel shell.

Lucale, Shop A, 100 Third St, Sai Ying Pun; +852 3611 1842

La Camionetta

We love it because: the ladyfingers are perfect and the coffee flavour shines through.

La Camionetta, G/F, 12A Elgin St, Central; +852 6717 0536

Tosca di Angelo

We love it because: it's a high end - and yet comforting and absolutely delicious - version of the dessert that pays homage to Italian traditions with finesse.

Tosca di Angelo, International Commerce Centre (ICC), 1 Austin Rd W, Tsim Sha Tsui; +852 2263 2270

CIAK - In The Kitchen

We love it because: the ladyfinger sponge is great and the addition of coffee ice cream works really well.

CIAK - In The Kitchen, Shop 327-333, 3/F Landmark Atrium, 15 Queen's Road Central; +852 2522 8869

The post An Italian’s Guide to the Best Tiramisu in Hong Kong appeared first on Prestige Online - Hong Kong.

Travel bubbles may have come and gone, but the nostalgia for a taste of home remains. In anticipation of Singapore’s National Day, we’re sharing our secret spots for the best pandan desserts in the city. 

Lany Kitchen 

I may be crucified for sharing my countrymen's best kept secret. Using cold press organic coconut oil and homemade pandan extract, Lany Chew’s amazing Pandan Chiffon cakes ($130) have been growing in popularity through word of mouth among the inner Singaporean circuit. If you’re craving something with a savoury kick, she also does an incredible Pandan Cheese Roll ($95) filled with grated cheddar and cream cheese. While Lany doesn’t currently have a retail shop, you can order through WhatsApp at least three days in advance.  

Lany Kitchen, @lanykitchen, WhatsApp to order +852 9806 4199 

Shaz Confections 

Presenting the Singaporean dessert dream duo: pandan leaves, and – wait for it – coconut cream. At Shaz Confections, bliss comes in the form of fresh pandan coconut cream, sandwiched between 16 layers of crepe and topped with a light dusting of desiccated coconut and roasted pistachio. Their Pandan Coconut Crepe Cake ($480) is certainly a crowd pleaser, but if you prefer the more traditional pandan chiffon ($138), you’ll be able to snag that too. Oh, and don’t delay: cake orders must be made at least three days in advance. 

Shaz Confections, various locations, including: G/F, 21 First Street, Sai Ying Pun, +852 5596 5956 

Soho House Hong Kong 

Okay, okay – we get it. Not entirely fair that we have a private member’s club on this list... but hear me out. Your whole membership will be worth it just to be able to have a taste of Chef Chris Thompson’s incredible rendition of a pandan cheesecake ($70 a slice). Yeah, I said it.  

Painstakingly infused and lovingly assembled each day by the talented hands of the pastry chefs, this dessert has been a House favourite since the opening, and caused waves of outrage when it was briefly off the menu. Insider tip: If you’re incredibly sweet to the team, they may also agree to bake an entire 2-pound version ($500) for you – with advance notice, of course. 

Soho House Hong Kong, 33 Des Voeux Road West, Sheung Wan. 

Teakha

Teakha may be famous for being one of our city’s homegrown tea-specialist cafés, but they have slowly started gaining recognition for their baked goods in recent years as well. Their cakes often incorporate elements of tea, and are simple and rustic with an Asian fineness and touch. You’ll be able to try a slice of their Pandan Coconut Chiffon Cake ($56) in the café, or order a full-sized Pandan Chiffon Cake ($420) at least two days in advance.  

Teakha, Shop B, 18 Tai Ping Shan Street, Sheung Wan, +852 2858 9185 

Ms. B’s Cakery

If it’s a showstopper you’re after, the Eleanor ($630/$1,050) is truly a sight to behold. Picture this: A decadent pandan & coconut chiffon cream cake, topped with white chocolate and marshmallows. You can even add on a handcrafted sugar orchid as a pièce de résistance ($1,300) to show off for Singapore’s National Day. Bring this along to your Singaporean spouse’s family gathering and they’ll be gushing about you for months. You can thank me afterwards.

Ms. B’s Cakery, various locations, including: G/F, Lee Tung Street, Wan Chai, +852 2869 1331 

The post A Singaporean’s Guide to the Best Pandan Desserts in Hong Kong appeared first on Prestige Online - Hong Kong.

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The post Traditional Chile food you need to try (and some you don’t!) appeared first on The Expater.

I’ve lived in Chile for just over a year and yet there is still so much food I need to try. Traditional Chilean food isn’t…

The post Traditional Chile food you need to try (and some you don’t!) appeared first on The Expater.

Baking and dessert making can bring a lot of joy. Everyone knows that creating beautiful looking and delicious treats take a lot of love and attention. Making a light and tasty crepe or baking a rich, gooey muffin may seem simple, but without the right tools, it can cause you a lot of headaches in […]

The post Kitchen Tools That Help You Make Delicious Desserts appeared first on Upscale Living Magazine.

Baking and dessert making can bring a lot of joy. Everyone knows that creating beautiful looking and delicious treats take a lot of love and attention. Making a light and tasty crepe or baking a rich, gooey muffin may seem simple, but without the right tools, it can cause you a lot of headaches in […]

The post Kitchen Tools That Help You Make Delicious Desserts appeared first on Upscale Living Magazine.

It's not every day that you get to enjoy desserts created by Asia's Best Pastry Chef. So when esteemed pastry chef Fabrizio Fiorani flew in for a special masterclass that would see him serving up his signature pastries, we jumped at the opportunity to have a taste of his sweet creations.

Held at Hong Kong's own Italian trattoria CIAK – In the Kitchen, the masterclass was sponsored by Acqua Panna and Valrhona. During the class, Fiorani demonstrated not only his unique creativity in patisserie, but also the Italians' signature warm nature. Visually striking and spectacular to taste, his desserts came first before we sat down to find out what he's been up to since winning the prestigious title and leaving Il Ristorante Luca Fantin at Bulgari Hotel in Japan.

What have you been up to since leaving Japan?

I’m back in Rome. I’m sleeping [and I’m based] there for a few days a week as I’m always travelling and consulting, doing masterclasses and special collaborations. Even in the last 20 days or so, I’ve been in Japan for one week, Singapore for one week and now one week here in Hong Kong. So I’m travelling here and there, but I go back to sleep in Rome.

How would you personally describe your pastry style?

It’s Italian. The flavour is pure Italian. But the style is my own -- Fabrizio Fiorani style.

[caption id="attachment_154272" align="alignnone" width="1613"] Tiramisu Glasses: the coffee-flavoured glasses (or biscuits) perch on a red plastic nose and come with mascarpone cream covered with a delicate layer of chocolate.[/caption]

You’ve worked at some of the world’s most renowned Michelin-starred restaurants. But was there a restaurant that left a long-lasting impression on you?

All of them gave and left me with something. Technique, human power, everything. I won the title [Asia’s Best Pastry Chef 2019] at Il Ristorante Luca Fantin. I became the best when I was there, so that will stay with me. But my team was, and still is, my best memory of the five years I spent in Japan.

Who has been your biggest influence?

My parents. They taught me how to eat good food. And if you want to cook good food, you need to eat good food. This is very important -- they taught me this. For pastry, my biggest influence… Pierre Hermé. When you enter the boutique, I’m always speechless. Everything is just wow.

Do you have a favourite dessert?

Of course, it’s the tiramisu [glasses]. As for anyone else’s… Pierre Hermé makes this dessert [the Tarte Infiniment Vanille] with different kinds of vanilla [from Madagascar, Mexico, and Tahiti]. It’s unbelievable and one of the best things that I’ve eaten in my life. Another is a very beautiful cake make by Japanese pastry chef [Norihiko] Terai [of Aigre Douce in Tokyo]. Terai-san’s vanilla cake is crazy too, it’s so pure!

I heard you started working in a gelato shop at 14 years old. Is that where your love for pastry started?

Gelato is the entry level of pastry. You start to touch [and use] ingredients like egg yolk, cream and chocolate. Then after the gelato, you’ll want some cookies and biscuits. So this was my way in. That’s where it all started, with gelato.

[caption id="attachment_154271" align="alignnone" width="4928"] Raspberry Splash: Fiorani uses a magnetic stencil to paint a raspberry image on a white chocolate disc, which conceals a triple layer of raspberry confections.[/caption]

What are your favourite ingredients to use?

You know, I don’t do anything for fashion or for Instagram. I don’t like kiwi, so I never make anything with kiwi. I rarely drink alcohol, so I only use a small quantity of alcohol. A little gin with chocolate maybe. But I make desserts as if I was the customer. I only create what I love myself. If I don’t like it, I wouldn’t give it to my customers.
I love using chocolate. It’s dangerous to leave chocolate with me [he points to the chocolate wrappers he’s left on the table]. I love milk chocolate. For example, for the tiramisu glasses, I use this chocolate, [Valhorna’s] Bahibe Lactée, from Santo Domingo, with high cocoa content at 46%. Milk chocolate with a touch of bitterness is just unbelievable -- it balances everything.

Some of your creations have been described as ‘humorous’. Do you agree and if so, why do you do that?

With a smile, you release the tension of the mind. Take the tiramisu glasses [for example], you take a selfie and all your attention is on the dessert. It’s not on your phone or your drink, or your previous main course, it’s all on the dessert. I want people to smile and have fun with my desserts. We need to give happiness, not sadness, to the people. That’s my job. I cannot save the world with dessert, but I can give 20 minutes of happiness to the people.

Is that why you decided to be a pastry chef?

Yes. Ask me to make pasta with tomato. I cannot, I’m not able to do it. Dessert is my thing.

[caption id="attachment_154273" align="alignnone" width="1433"] Fiorani’s vision and technique earned him the title of Asia’s Best Pastry Chef 2019.[/caption]

Do you think you really are Asia’s best pastry chef?

My first fan is me. But every night before I go to bed, I always ask [myself], “Can you can do it? Maybe yes, maybe no?” But that’s OK, it’s important to feel uncomfortable. If you feel comfortable, like on this chair I’m sitting on, you cannot make nice things. You need to be uncomfortable to create. Think about a lobster, it can grow for infinity. Why? Because every time it grows, it will change its shell and grow again. It’s not comfortable to stay in the same shell. So in order to grow, you need to be uncomfortable.

Where do you get your inspiration?

Pastry is important in my life, but it’s not everything. There are movies, shows, books and people. There are a lot of things I take inspiration from. Food is a small part of it. But there are so many places to find it. For example, the glasses [for the tiramisu] were made for Massimo [Bottura, the celebrated Italian chef of the three-Michelin-sttared Osteria Francescana]. I was inspired by him and created that.

Have you tried any Chinese desserts while you’ve been in Hong Kong?

I had dinner at China Tang and the duck was unbelievable. But for dessert we had the mango and pomelo sago, which was lovely. Maybe one day I will do something that incorporates these flavours; I can do this with mango and tapioca, why not!

The post Fabrizio Fiorani, Asia’s Best Pastry Chef 2019, Tells Us About Chocolate, Cake and Lobsters, Too appeared first on Prestige Online - Hong Kong.

There’s just something beautiful about dessert, and the more decadent it is, the better. Mix in a little of this and a touch of that, and you can walk away with a treat worthy of a gold medal. Whether you like chocolate cake, ice cream, or pie, we have you covered with mouth-watering options; you’ll […]

The post Here are 4 Rich Decadent Desserts for Any Palate appeared first on Upscale Living Magazine.