pastry

More than just sweet treats, Hong Kong’s New Year rice puddings showcase the city’s culinary ingenuity, standing out for their distinctive textures, flavors and local character.

For decades, preparing Lunar New Year snacks – and bonding with family while cooking – has been an invaluable component of our celebratory ritual. Executive chef Li Yuet Faat of Ming Court at Mong Kok shares his experience growing up and best tips for making those snacks.

From gluten free alternatives to when things expire, our top talents break down the ABCs of our favorite accompaniment.

Black sesame cakes, put chai ko, red bean cakes… for many Hongkongers, these street snacks evoke sweet memories of their childhood.

Hong Kong’s MICHELIN pastry chefs are raising the chocolate bar by celebrating chocolate in all its different forms.

Surprise Mum on Mother's Day with a fresh dozen of these iconic Chocolate Lavender Tarts from three-MICHELIN-star London restaurant CORE by Clare Smyth.

Just for this month, dessert lovers in Hong Kong need not fly to Tokyo for a taste of this pastry master’s creations.

One of the French pastry world's most talked-about patissiers, Cédric Grolet, tells us what lies behind his visually stunning confections.