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Tang Court’s dessert menu is filled with traditional Cantonese dessert soups, puddings and cakes. Pastry chef Delia Zhu uses classic Chinese ingredients like black sticky rice, taro, Chinese dates and black sesame in the authentic preparations. Her Cantonese sweets include chilled milk almond jelly with bird’s nest, mango pudding and sweetened almond cream dumplings with egg white.
At the Shanghai restaurant, Zhu also puts a twist on Western desserts — combining traditional Asian flavors with European textures and techniques. You will see it in dishes like jasmine tea tiramisu and black sesame mousse with housemade hawthorn fruit sorbet.