HK Magazine Archive

Hong Kong's Top Fondant Desserts

Here are the best fondants in town that put a twist on one of our all-time favorite indulgences.

PUBLISHED : Monday, 11 April, 2016, 9:59am
UPDATED : Wednesday, 19 October, 2016, 5:03pm

Brickhouse’s chili-spiked chocolate cake ($75) is like everything at the rough-and-tumble, uber-trendy Mexican joint: rustic, unrefined, and bearing a spicy, tongue-tingling kick. The free-form cake barely holds together a luscious flow of melted chocolate, which spills out on the colorfully patterned plate, engulfing everything in its path. The chili note adds a subtle savory undertone to the dessert, best paired with one of Brickhouse’s equally tongue-tingling cocktails such as the Cubano ($115), a potent mix of grilled pineapple, reposado tequila and mezcal.

Smooth and creamy, white chocolate makes the perfect blank canvas for a matcha dessert. Its sweeter characteristics contrast with the slightly bitter green tea, while matcha powder colors the melted white chocolate a vibrant green shade. At French bistro Comptoir, chef Hoi-kit Chan masters the balance of these two flavors, with a white chocolate green tea fondant ($60) that’s rich, creamy and robust with a herbal green tea flavor. Paired with a scoop of vanilla ice cream, it’s the perfect post-meal sweet to round off a decadent French dinner.

Bread n Butter
What’s better than sitting in a cute, Parisian-themed café surrounded by flora and fauna?  Eating cute Parisian-themed pastries and desserts while you’re there. If you can’t decide between a croissant and a cake, opt for Bread n Butter’s signature fondant pudding, which features the two in a beautiful bready, cakey mash-up: a tower of toasted breadcrumbs drenched in a butter and egg mixture, with a liquid core of melted chocolate. It goes best with a café au lait and a dose of people-watching from your perch in PMQ.

A new modern Cantonese joint in Wan Chai, Kasa is all about quirky and creative Cantonese dishes that blend Chinese and Western influences. The savory dishes will win you over, from Scotch eggs made with steamed minced pork and preserved vegetables, to a Japanese char siu burger with ginger mayonnaise—but when it comes to dessert, nothing impresses more than the duck yolk lava cake.  A bright yellow, perfectly formed lava cake with just a tinge of golden browning, the dessert bursts open with a melted buttery, eggy core, with the salty hints of duck egg offsetting the sweet cake. It’s a sensational dessert, and all for just $38.

Tenku Ryugin
If you’re lucky enough to snag a table at Tenku Ryugin, one of Hong Kong’s top kaiseki restaurants, you’ll want to save a little room for their signature fondants, which rotate with the seasons and ingredients on hand—but mainly chef Hidemichi Seki’s culinary whims. The last wintry creation boasted a glossy, silky green tea liquid core oozing from a chocolate crust, with sake ice cream and fresh berries on the side. The fall version had a chocolate core dusted with matcha powder with pumpkin seed ice cream… we can only dream of what chef Hidemichi will come up with for spring. 10-course set menu (plus two desserts) is $2,180 + 10 percent per person.

If there’s one thing to keep in mind when planning a meal at Gaucho, it’s to come on an empty stomach. Between the moreish cheesy bread puffs and juicy spiral cut ribeye, you’ll be wishing you had another stomach for dessert. Thankfully, we all do! The calorific meal at Gaucho can only end with caramel-laden mouthfuls of the dulce de leche fondant ($78), with a boozy amaretto curd, chocolate crumble, vanilla ice cream and fresh fruit to top off the devilish dessert.