Hustling Hong Kong

Collaboration between 7-Eleven and Ovaltine Hong Kong
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This was super chocolatey, silkier and slightly less sweet thanks to the use of buffalo milk, which has a lower water content than cow’s milk

Made using a special technique of steaming, which results in smooth runny milk pudding with a thin sheet of milk on top
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The milk used, which has higher water content, is provided by their own buffalo farms in China

This was by Dang Wen Li by Dominique Ansel
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A mousse cake infused with earl grey mascarpone and bergamot curd

This was by Dang Wen Li by Domonique Ansel
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Featuring layers of vanilla sable, hazelnut sponge cake, milk chocolate ganache, and hazelnut mousse

This was by Dang Wen Li by Dominique Ansel
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Flled with coconut mousse, salted mascarpone cream, and pineapple lime passionfruit jam that will be loved by all ages

This was by Dang Wen Li by Dominique Ansel
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Balancing sweet and sour flavors with raspberry and hawthorn mousse, lychee gelée, and soufflé cheesecake, was a delightful surprise

This was by Dang Wen Li by Dominique Ansel
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A tribute to childhood gummies, crafted with coconut mousse, coconut feuilletine, pandan sponge cake, and 66% dark chocolate.

This was by Dang Wen Li by Dominique Ansel
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A strawberry chocolate mountain with layers of sponge, vanilla mascarpone cream, fresh diced strawberries, and strawberry marmalade encased in a delicate strawberry chocolate shell

This was by Dang Wen Li by Dominique Ansel
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A cup noodle inspired cake made with caramel crispy rice, caramel sponge cake, espresso gelée "noodles," and milk tea mousse

By Dang Wen Li by Dominique Ansel
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This was a let down. The flower-shaped marshmallow was supposed to bloom in the hot chocolate mug

By Dang Wen Li by Dominique Ansel
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Warm, baked-to-order pastries with a gooey center of chestnut cream and a hint of whiskey