Dessert recipesi

As a former pastry chef, senior food and wine editor Susan Jung has always had a thing about desserts – like , Japanese-style gooey cheese tarts, chocolate rum raisin cake, and chocolate layer cake with salted caramel and crunchy praline. Learn how to make these treats and dozens more on this page.

  • Alison Chan of Dear Harley Bakery is known for creating realistic-looking cakes that resemble everyday objects and people, from Hermès bags to Marvel characters
  • The self-taught baker is holding her first exhibition at K11 Musea mall, where visitors will be challenged to distinguish her ‘illusion cakes’ from real items

In a layer of translucent jelly on a cake base, Siamy Tan sculpts stunning flower designs. When people in Hong Kong saw the cakes on social media they asked for lessons. Now she’s learning more skills to pass on.

Fine dining chefs the world over are infusing desserts with savoury flavours, from Michelin-starred Noma in Denmark’s dish with oyster stock, to Ynshir in London’s treacle tart with A5 Wagyu fat


This fruit pie calls for dark plums that aren’t too juicy, and if you have one, a pizza stone to brown the bottom. Adjust the sweetness to your own preference.

This recipe, inspired by the famous Poilâne bakery, uses puff pastry, which you can make or buy, and firm acidic apples that will hold their shape during cooking.

A variation on Portuguese egg tarts, these are easy to make, especially using commercial puff pastry, and use a unique non-rolling method to create the tart shells.

In Lenôtre’s Ice Creams and Candies, French pastry chef Gaston Lenôtre demystifies desserts and shows you how to make them at home. Just use the best ingredients, he says.

With chocolate in both the pastry and the ganache, these cherry tarts are rich and indulgent. You can make them in advance, but they are better served warm from the oven.

In a twist on the Aussie and Kiwi favourite, this pavlova dials down the sweetness with brown sugar meringue, piled with whipped cream and fresh fruit, just as it should be.

Paul Lafayet plans to open around 100 outlets on the mainland, as it eyes China’s growing market for desserts that is set to reach US$37.6 billion a year by 2025.


The French have canelés, the Portuguese have queijadas and the Italians have ‘virgin’s breasts’ – all invented or perfected by nuns. There are a few reasons why so many desserts and candies originated in Catholic convents.

In the book Ices Italia, author Linda Tubby explores the uncertain origins of ice cream and recounts how it became ‘the world’s favourite comfort food’.

Harbourside Grill’s Armand Sablon always had capon chicken at Christmas and Hue’s Anthony Hammel swears by his father’s trifle, while Cobo House’s Ray Choi and Devon Hou take an innovative approach with Asian flavours

Susan Jung’s recipe for tong yuen in ginger broth, an old Hong Kong street food favourite, is easy to make at home and ideal for when the temperature drops.