In this stifling heat and annoying humidity, you’d be hard-pressed to find someone who doesn’t crave something cold and dry.
If it’s chilly and sweet, it would be a tremendous bonus.
For the best chill-out places, you can’t go wrong with these:
Founded in 2001 in Saga prefecture in Kyushu, Ufufu Café, a.k.a. “King of Parfaits”, has just opened in Cameron Road in Tsim Sha Tsui.
It boasts 115 regular offerings including multi-layered and multi-colored ice cream, seasonal fruit and sweet toppings.
Its premium line is Hong Kong-style parfaits but you’d be lucky to get one. It’s limited to 20 servings a day.
The coffee-tea parfait is anchored in coffee jelly and topped with milk tea ice cream, banana slices, berries and whipped cream.
Another signature dish is the mango pomelo sago parfait, which comes in a tall glass filled with coconut milk sago, mango pieces and mango sorbet topped with whipped cream.
The other two premium parfaits are the Japanese white peach parfait and the tofu pudding with mango parfait.
Chocolate lovers can order the chocolate fondant parfait while matcha fans can fill their craving with Kyoto Uji Matcha parfait.
Brook’s Café, a Japanese cafe on newly renovated Lee Tung Avenue in Wan Chai, is famous for its hand-drip coffee, matcha drinks and desserts.
Its premium Blue Mountain with Gold Leaf line is made from Jamaican beans which are known for their fragrance and sweet-sour tang.
Then there’s an array of soft-serve ice cream, parfaits and floats of Uji Matcha flavors and “dripresso” coffee.
Vive Cake Boutique
Vive Cake Boutique is a Hong Kong pastry, also in Lee Tung Avenue.
Vivian Lau, owner and cake designer, prides herself on her “sophisticated” pastries and personalized service.
You name it, she probably has it — cakes, cupcakes, macaroons and a line of desserts.
Her Uni-cone cakes, which come in eight flavors, is the the most sought-after dessert on the menu.
The aptly named Summer Flourish is a sponge cake made from white peach mousse topped with a transparent layer of lychee jelly and sprinkled with edible petals.
It could deliver some guilty pleasure.
This article appeared in the Hong Kong Economic Journal on July 11
Translation by Darlie Yiu
[Chinese version 中文版]
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