Li Chi-wai believes his deep-fried milk can help bring Chinese desserts to the fore. Photo: Jonathan Wong Li Chi-wai believes his deep-fried milk can help bring Chinese desserts to the fore. Photo: Jonathan Wong
Li Chi-wai believes his deep-fried milk can help bring Chinese desserts to the fore. Photo: Jonathan Wong
Food and Drinks

From salted-egg tarts to Horlicks ice cream and honey joys, Chinese desserts get a chance to shine

  • Deep-fried milk is served at The Legacy House at the Rosewood in Hong Kong, while childhood memories were the inspiration for a dessert at Ho Lee Fook
  • A traditional hot milk pudding is reinvented as a more Western cold pudding at Duddell’s, and the egg tart is given a makeover at French-Cantonese bistro Roots

Topic |   Food and Drinks
Li Chi-wai believes his deep-fried milk can help bring Chinese desserts to the fore. Photo: Jonathan Wong Li Chi-wai believes his deep-fried milk can help bring Chinese desserts to the fore. Photo: Jonathan Wong
Li Chi-wai believes his deep-fried milk can help bring Chinese desserts to the fore. Photo: Jonathan Wong
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