Macau Grass Jelly
Macau grass jelly is made from Mesona chinensis, resulting in a smooth and refreshing black jelly. It's typically served with honey or condensed milk; a classic summer dessert.
澳门葡式奶茶
A fragrant milk tea infused with Portuguese flair, where cinnamon and caramel intertwine to deliver the sweet warmth of Macau.
Macau Portuguese-style Ice Cream
Inspired by the classic Portuguese egg tart, this ice cream is rich with creamy egg custard and aromatic cinnamon, smooth and silky.
Red Bean Paste
A classic Chinese sweet paste made from adzuki beans, smooth and subtly sweet. Perfect as filling for mooncakes, buns, and more.
Coconut Jelly
A refreshing Chinese dessert with rich coconut flavor, smooth texture, perfect served chilled.
Red Wine Raisin Cake
A moist and tender cake infused with red wine and studded with plump raisins, perfect for an elegant afternoon tea treat.
Portuguese Egg Tarts (Pastéis de Nata)
Crispy, flaky pastry shell filled with a silky, creamy custard that is caramelized on top. Originating from Portugal, this beloved dessert is perfect for afternoon tea.
Taro Balls
Soft, chewy and sweet, these taro balls are a classic Chinese dessert made from mashed taro and glutinous rice, served in brown sugar ginger syrup.
Xiaogan Rice Wine
Xiaogan Rice Wine is a traditional dessert from Xiaogan, Hubei, made by fermenting glutinous rice with sweet yeast. Aromatic and sweet, it's a perfect summer treat.
艾窝窝
A traditional Beijing dessert: soft and sweet glutinous rice balls filled with red bean paste and coated with sesame seeds.
Lǘ Dǎ Gǔn (Beijing Soybean Flour Roll)
A classic Beijing snack, Lǘ Dǎ Gǔn features soft glutinous rice rolls filled with sweet red bean paste, coated in aromatic roasted soybean flour. Chewy and sweet.
Candied Sweet Potatoes (Ba Si Di Gua)
Golden crispy sweet potato chunks coated in glossy caramel that stretches into long threads—a fun and delicious classic Chinese dessert.
Red Dates Stuffed with Sweet Bean Paste
A classic Chinese dessert blending the chewy sweetness of red dates with the silky smoothness of red bean paste, offering a delightful balance of flavors.
Ningbo Tangtuan
Ningbo Tangtuan is a traditional dessert from Ningbo, Zhejiang. With thin skins and a generous filling, it is soft, chewy, and sweet — the black sesame filling oozes out with each bite, warming you up on cold days.
Honey-Glazed Stuffed Lotus Root
Tender lotus root stuffed with sweet sticky rice, bathed in honey syrup. A beloved Jiangnan dessert that melts on your tongue and lingers with every bite.
Osmanthus Water Chestnut Cake
Crystal-clear steamed cake made from water chestnut powder and osmanthus flowers, with a delicate sweetness and refreshing bouncy texture.
Golden Fragrant Pancake
Crispy outside and chewy inside, with the fragrance of pumpkin and sesame, pan-fried to golden perfection, a classic Chinese dessert.
San Bu Nian (Three Non-Stick)
A classic Beijing imperial dessert made with egg yolks, sugar and starch. It's named for not sticking to the pan, spoon or teeth — soft, sweet and silky.
Poetry and Ritual Ginkgo
A refined dessert from Confucius' Mansion, using ginkgo nuts with honey and osmanthus. Soft, sweet, and symbolizing cultural elegance.
Tangyuan (Glutinous Rice Balls)
Tangyuan is the iconic dessert of the Lantern Festival, symbolizing reunion and happiness. With a soft, chewy outer layer and sweet, flowing black sesame filling, each bite is pure comfort. Whether filled with black sesame, peanut, or red bean paste, it warms the heart.