“This is an authentic dessert that I had in Hanoi a few years ago, and I can never forget it,” said Meyrick, who recently opened Asian restaurant Monsoon at Elements mall in West Kowloon.

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“The crème caramel is like a velvet pillow of sweet and bitter with the soft light touch of creamy milk,” he said. “Topped with coffee granita and drizzled with condensed milk [– that] just takes it to a whole new level. The lovely bitterness from the coffee mixes with the sweet and lightly sticky condensed milk; then you have the crème caramel, which is soft and sweet. The taste is unique and leaves you wanting more.”

As for his own go-to sweet treat, he is a “simple guy, so my favourite go-to dessert is old school Cadbury chocolate, the classic Quality Street pick and mix bag – don’t laugh – think Crunchie, Twirl, Flake, Turkish delight. Heaven in a bag!”

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Café Malacca pastry chef Chan Chun-shing’s onde onde cake

Pandean is a popular ingredient in Malaysian desserts. At Café Malacca in Sai Wan, pastry chef Chan Chun-shing bakes the best onde onde cake.

“Onde onde is a soft, pandan flavoured glutinous rice ball filled with palm sugar and tossed in fresh grated coconut,” explained Chan.

“This onde onde cake is made from a pandan chiffon sponge with a layer of palm sugar, light cream and freshly grated coconut layers.” The delicious cake is light and fluffy, with the cream and coconut making it rich in flavour.

And what is Chan’s favourite dessert?

“I like durian pudding,” he said, “as I like the smooth creamy texture of durian.”

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