
To go with AFP story ‘Lifestyle-food-SEAsia-desserts’,FEATURE by Theo MerzIn this photograph taken on September 10, 2015, Jason Ho, co-owner of Atum Desserant, prepares a signature dessert in Hong Kong. From Champagne shaved ice to bamboo charcoal-flavoured ice cream, desserts in East Asia are coming into their own as ever-more inventive chefs look to satisfy the region’s increasingly adventurous diners. AFP PHOTO / Philippe Lopez (Hong Kong-AFP) – From Champagne shaved ice to bamboo charcoal-flavored ice cream, desserts in East Asia are coming into their own as ever-more inventive chefs look to satisfy the region’s increasingly adventurous diners. While Michelin-starred restaurants have long served the foodies of Tokyo, Seoul and Hong Kong, recent years have seen a boom in high-end eateries offering nothing but puddings. Add the ability to share snaps of dessert delights on social media, and you have a recipe for sugared success. “Hong Kong people like beautiful things and uploading photos of beautiful things to social media,” says Bong Kwok, owner of so-called “dessertaurant” ATUM which opened last year. “Desserts can be very refined, which encourages people to share them online.” Small, family-run cafes selling only traditional desserts like black sesame seed soup have been popular in the one-time British colony for decades. Where in many Western cities, diners might stay in one restaurant all evening, Hong Kong’s specialized venues and compact layout encourage customers to move around for their meals, says Kwok. “It might be a luxury but people are willing to pay a little bit for Read More …








