Hong Kong chefs dish out the latest scoops on ice cream desserts

There is nothing better than a light, sweet dessert after a heavy meal, and a perennial favourite is likely on every menu: ice cream. But diners tend to be fussy about ice cream these days, so many chefs are making their own.

The Grand Buffet on the 62nd floor of Hopewell Centre is one such restaurant. It offers a long line of dishes without skimping on quality ingredients. There are live stations, including one for "fried" ice cream.

"We call it sautéed ice cream," says executive chef Eric Tin Ka-ming. But it's not actually heated - it's prepared on a cold slab. "We take our home-made ice cream and mix it up with different kinds of dry ingredients," says Tin, who previously worked at the InterContinental Hong Kong. "We usually use light ice cream flavours - for instance, vanilla, strawberry or chocolate - and add candies, nuts and chocolate chips. We mix it on the cold plate in front of diners, and pat it into a round or square shape. It takes five minutes to make."