Desserts go in a separate stomach as they say, there’s always room for sweets even when we’re stuffed to the chest. Especially on the blazing days of Hong Kong during summer, ice cream can come into the meal 3 times a day. It’s always a bit hard to decide on which flavor to get though, with the immense choice selections at just a supermarket or convenient store. Therefore, Tiffin has done a great job in fulfilling our taste buds and helping us decide by offering us a whole range of new ice cream flavors, with the freedom for guests to create their own desserts by providing a wide range of condiments to choose from.
Starting from the first of June, homemade ice creams by Executive Pastry Chef David White will be present at Tiffin throughout lunch, afternoon tea, dinner buffet and Sunday brunch. Look out for new flavours including Sweet Mango Delight, Praline Pop Ice Cream and my choice, the Raspberry and Vanilla Bean Swirl. On top of that, seasonal fruits, dried dates, caramelized puff, chocolate chips and toasted almonds are available for guests to add to their unique dessert. Sprinkle on your favorites and top it all off with colorful syrups prepared for your ice cream. Waffles are also freshly made for guests at the ice cream station.
Mezzanine floor, Grand Hyatt Hong Kong, 1 Harbour Road
Written by Joyce Tsang