Desserts

Traditionally, the concept of dessert has not had very high status in Chinese cuisine and sweets in general are relatively unusual. This has changed somewhat recently, with refined sugar becoming cheap and plentiful. The traditional Chinese finale to a meal generally involves something naturally sweet such as fruit, very small amounts of honey or coconuts. Hong Kong chefs continue this tradition and consciously avoid the introduction of too much refined sugar. Human palates are quite sensitive and the addictive power of white sugar can be overwhelming, to the destruction of a fine cuisine. The recipes here are for sweet but never cloying dishes.