Sweets from Sin­ga­pore

HK Magazine - - DINING - Edited by Les­lie Yeh

With the weather still chilly, we’re bank­ing on at least a few more weeks un­til we have to think about bar­ing it all for bikini sea­son again. That makes it the per­fect time to head over to Sin­ga­porean im­port Cobo House by 2am:Dessert Bar (8-12 South Lane, Shek Tong Tsui, 2656-3088). With Jan­ice Wong—two-time win­ner of Asia’s Best Pas­try Chef at Asia’s 50

Best Restau­rants—on board, you can ex­pect more than a lit­tle raz­zle-daz­zle, with se­duc­tive desserts in­clud­ing the Cas­sis Plum ($138) made with plum wine, yo­gurt, el­der­flower and cas­sis meringue, and the Choco­late H2O ($128)—an ed­i­ble art piece fea­tur­ing aer­ated frozen choco­late that mim­ics the co­ral of the San Se­bastián coast. An­other play on tex­tures and tem­per­a­tures is the Tsu­jir­i­hei Green

Tea Tart ($108, right) with an ooz­ing warm liq­uid matcha pas­try. A sa­vory menu will be launched later this month, but for now the sump­tu­ous sweets are more than enough rea­son to stop by.

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