Honeymoon Dessert
×Mango Pomelo Sago
楊枝甘露
Why you must eat itThe flesh and juice of ripe mango folded with coconut milk and small sago pearls, then pomelo teased into strands and scattered through. Cold, with the faint bitterness and bursting pop of pomelo inside the sweetness. A relatively new Hong Kong invention, now a staple of Cantonese dessert. A bowl to cool the heat, after a meal or late at night.
Honeymoon Dessert began as a small sweets shop in Sai Kung and spread across Hong Kong — a house of tong sui, Cantonese sweet soups. Beyond mango pomelo sago it serves black-sesame soup, tofu pudding and more, hot and cold. Causeway Bay keeps its crowds late into the night, and closing a food walk with something sweet is the custom of this street.
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