Showing posts from 2011

Fruit and mousse cake roll


One of my favorite Cantonese desserts - mango, pomelo, and tapioca "soup" (楊枝甘露)

Most of my friends would agree that NYC is severely behind the West Coast in terms of its share of good authentic Chinese restaurants. There's nothing wrong with it -- there are simply more Asian immigrants on the West Coast. But one very obvious missing piece in NYC (well, let's mainly focus on Manhattan) is Hong Kong-nese dessert shops (糖水!). There used to be a Sweet and Tart on Mott St., but it closed a long time ago. There are several tea houses that serve Taiwanese bubble teas. But there aren't any places that serve the good old fashioned walnut soup, sesame soup, snow wood-ear soup with lotus seeds, etc. (Anyone please correct me if I am wrong. I would love to be corrected in this case!) And one of the newer desserts coming out of Hong Kong in the last decade (according to my friend Erica) is a soup made with mango, pomelo, tapioca, and milk/cream/coconut milk. This dessert is a perfect blend of sweet, tart, tanginess, and a mixture of tropical flavors. Since I coul…