In Hong Kong, the highest praise for a dessert is to say itโs โnot too sweetโ. So it seems fitting that the city is witnessing the rise of savoury desserts across its fine dining scene.
Savoury desserts emphasise herbs, spices, or umami and fermented flavours โ often using ingredients typically found in main courses. As Monoโs chef-owner Ricardo Chaneton observes: โThe term โsavoury dessertโ might sound challenging, but many ingredients we consider savoury are technically fruits or berries, like tomatoes, avocados and pink peppercorns. When creating these desserts, the goal isnโt just mixing unusual ingredients โ it has to make sense.โ
This innovative approach resonates deeply with local tastes. โHongkongers have a nuanced palate,โ comments Leelaโs chef-founder, Manav Tuli. โThink of how red bean soups, sesame desserts or even mango pomelo sago rely on natural bitterness or tartness.โ
โUltimately, itโs about creating a conversation,โ says the restaurantโs pastry chef, Cynthia Erica Sugiarto. โWhy canโt desserts surprise us the way savoury dishes do?โ
Without further ado, here are nine savoury desserts from Hong Kongโs top restaurants that may surprise you.
1. Ecuadorian chocolate with Andean and Peruvian chillies โ Mono
Chocolate and chilli is sort of like Latin Americaโs answer to our tong yuen and ginger soup. This match made in heaven dates back to ancient Mesoamerican civilisations, where the Mayans and Aztecs mixed ground cacao with chilli peppers to create xocolatl, a bitter, spiced chocolate drink.