New Yorkers love to pay top dollar for upscale versions of everyday foods. Hot on the heels of the US$50 hamburger served at Daniel Boulud's DB Bistro Moderne, and the $1,000 lobster and caviar omelette available at Le Parker Meridian hotel, comes the $1,000 ice-cream sundae. Created by Upper East Side ice-cream parlour, Serendipity, the sundae sounds pretty disgusting, even if you do get to keep the crystal goblet. It is reportedly made with five scoops of Tahitian vanilla ice cream, chocolate made from rare cocoa beans, edible gold leaf, and - here's where it gets revolting - sweet sturgeon caviar, made without salt and infused with flavours such as passion fruit. Of all these chichi versions of familiar foods, only the $50 burger sounds truly tempting. But I'll stick with my favourite Hong Kong burger (pictured) - the BC (bacon cheese) burger ($38) with sauteed mushrooms (add $10) served at Triple O's by White Spot in the food court of Great Food Hall in Pacific Place.