Four Seasons' Pastry Chef Ringo Chan On His Favourite Hong Kong Ingredients For Dessert
What are some of your favourite local ingredients to use? I love Hong Kong milk tea and chrysanthemum from Hangzhou—both of which I have used to create desserts at Four Seasons. I use Hong Kong milk tea as the main ingredient for a dessert served in The Lounge—Hong Kong milk tea ice cream, accompanied with a traditional candy and coconut wrap known as “springfield pizza” (糖蔥餅) and toasted coconut flakes. This dessert is also served with my childhood favourite, a petit sha yung! Meanwhile, my dessert of smooth chrysanthemum and lemon crème with malt choux is served in Lung King ...
Source: asiatatler.com