In Hong Kong, a renewed interest in traditional Chinese desserts is emerging as specialty shops blend classic flavours with modern twists to attract a new generation of consumers. Despite shifting trends in the broader dessert market, sweet soups—known locally as tong sui—continue to hold cultural significance and are experiencing a resurgence across the city.

Recent openings and expansions highlight this revival. Kai Kai Dessert, a longstanding establishment, has broadened its reach by opening new branches on both sides of Victoria Harbour, signaling sustained demand for its offerings. Meanwhile, in Kowloon City, Yup Moment has launched a new location dedicated to reinventing traditional Chinese sweet soups. Its menu features inventive items such as coconut and pistachio cream sweet soup, longan shaved ice, and mango sweet soup accompanied by mini mochi, blending familiar ingredients with contemporary presentation.

Sham Shui Po, a neighborhood known for its traditional dai pai dongs, recently saw the debut of Oi Sweet, a dessert parlour spun off from the well-known Oi Man Sang eatery. Although visually distinct from its parent brand, Oi Sweet retains a focus on heritage flavours, presenting classics like dragon’s beard candy wrapped around chocolate-coated pistachio gelato and baked sago pudding served in clay pots with ice cream—a fresh yet nostalgic interpretation.

Sheung Wan is also witnessing new activity in the dessert scene with Soon, a venue combining mid-century bar aesthetics with traditional Chinese desserts served in porcelain bowls. The establishment’s diverse menu includes both fruity options such as mango-based treats and more substantial tong sui like red bean soup with tangyuan and coconut sago with peach gum. Tracy Tang, co-founder of Soon, described the motivation for opening in Sheung Wan as filling a gap in the local market. She emphasized the cultural significance of tong sui in Hong Kong and the desire to provide a relaxed environment for socializing after work.

For those less familiar with traditional Chinese desserts, several shops offer accessible entry points through soft-serve ice cream variations. One recommendation is the tofu soft serve from 日日鮮手作店, a small shop in Sai Ying Pun, which highlights soy as a key flavor. Another notable option is the black sesame soup soft serve from Heartwarming, a brand that originated in Prince Edward and has since expanded to Tsuen Wan, Tin Hau, and soon To Kwa Wan. This dessert features a rich, nutty flavor profile balanced by moderate sweetness, praised for capturing the essence of traditional black sesame soup in a cold format ideal for warmer weather.

This revival of tong sui and other Chinese dessert traditions in Hong Kong reflects both a respect for culinary heritage and an openness to innovation, as dessert specialists seek to engage contemporary tastes while maintaining connections to local culture.