Steamed milk with egg whites and purple sweet potatoes (tastes quite like the Hong Kong styled 炖奶!).

Passion fruit bars.

Hugo & Victor’s Victor Fraise Tart – a triple strawberry sensation with a strawberry tart shell, almond cream and custard.

Chocolate cherry coconut almond crunch granola. Just add milk and breakfast is ready!

Cinnamon coated churros with chocolate dip.

Homemade granola with mixed fruits, seeds, nuts and rice puffs. Personalise your own with your own favourites!

Chocolate banana sour cream muffins with mini cinnamon chips and walnuts.

Hidemi Sugino’s kumquat almond tea cakes, slightly modified.

Ingredients for making a scrumptious apple cranberry walnut oat crumble.

David Lebovitz’s Roasted Banana Ice Cream with the addition of rum raisins.

Blueberry vanilla chocolate entremet – a cake comprising layers of chocolate sponge, vanilla bavarian cream, blueberry caramel and mousse.

Vietnamese rice paper rolls filled with lots of veggies and spicy Korean marinated chicken/tofu (vegetarian option).

Matcha chestnut macarons.

Hazelnut pear brown butter muffins.

David Lebovitz’s Passion fruit ice cream.

Donna Hay’s chunky mushroom soup, served with warm crusty bread.

Round 2 of feasting in Hong Kong – more dim sum, Tsui Wah’s famous crispy sweet condensed milk bun, seafood at Lei Yue Mun and MORE.

Hidemi Sugino’s B-Caraibe – an entremet comprising layers of almond joconde, banana sauce, orange chocolate and vanilla sugar chantilly.

Feasting in Hong Kong is a nonstop event. Tai Cheong + Honolulu egg tarts, Yung Kee roast duck, dim sum at Lin Heung Tea House. AND MORE…

Bourke Street Bakery’s Passion Fruit Tarts.

Mont Blanc.

Minced meat mushrooms noodles (滷肉面).