In the midst of a sweltering summer in the 852, we’re always on the lookout for ways to cool down. Here are five summery treats that are sure to do the trick:
Ministry of Mussels’ The Quaker sundae
It’s not just about mussels at new restaurant and sports bar Ministry of Mussels in Lan Kwai Fong. Look out for the eatery’s humungous ice-cream sundae dubbed The Quaker ($388) to take over social media soon. This epic sharing dessert consists of nine scoops of ice cream topped with the works – butterscotch, roasted peanuts and almonds, chocolate fudge, strawberry glaze, roasted marshmallows and whipped cream. We’re quaking in our boots just thinking about it...
Zuma’s Japanese white peach dessert
Japanese white peaches are beloved for their sweet, juicy, delicate flesh, and these beauties make an appearance in Zuma’s poached Japanese white peach on almond biscuit, raspberry and lychee with yoghurt ice cream ($160) elegant new dessert offering. This fruity, floral number is (almost) too pretty to eat.
Venchi’s banana split gelato
Gelato is ice cream’s denser Italian sibling, made with fresh milk and cream and lower in fat. Our favourite gelato in Hong Kong can be found at Italian chocolatier Venchi, where they’ve just launched this fun banana split gelato (from $40) flavour for the summer season, made with bananas, milk and crunchy dark chocolate pieces.
Cinnabon’s Chillatta series
Cinnabon’s cinnamon rolls are definitely drool-worthy, but if we’re honest, they’re probably more appropriate for comfort eating when the temperature drops. Instead, this summer we’re keen to check out the US bakery chain’s – which just opened a third HK location in Causeway Bay – colourful Chillatta frozen blended beverage series ($38 for medium or $43 for large) and the newly launched Mochalatta Chill Float ($48 for medium or $53 for large) for a sweet, sweet marriage of chocolate and caffeine-free coffee along with your choice of ice cream in coffee, milk or coconut flavours.
Dang Wen Li’s sugar cane sorbet
Well known for showcasing creative riffs on local flavours, Dang Wen Li is offering this summer-exclusive sugar cane sorbet ($52) made with fresh sugar cane juice courtesy of Kung Lee 1948, a Hollywood Road institution for decades. It’s served in a striking bamboo container and crowned with a chocolate bamboo leaf. This refreshing treat is available for a limited time at the shop’s H Queen’s and Harbour City outlets.
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