|Grand Stanford Harbour View's sugarcane and sweet potato CNY pudding|
|The latest Peninsula flavour is pineapple|
I tried the traditional one yesterday at the Grand Hyatt Hong Kong, where slices were lightly pan-fried in an egg wash that was perfect when it was warm, chewy and not sickly sweet.
The Peninsula Boutique has come up with a new flavour this year -- pineapple. It has a yellow colour of course, but even after it's panfried, it's quite bland. Someone suggested having little bits of pineapple in it for texture and added flavour. We agree.
However, at The Royal Garden, one of the latest ones they have come up with is red date with low sugar. There is the distinct red date taste -- and there's even some whole Xinjiang-sourced dates within the pudding. We quite liked this one.
Four Seasons Hong Kong has an intriguing creation this year -- aloe vera with lotus root and jasmine. Aloe doesn't have much taste which is why jasmine tea flavour is added, and for texture, bits of lotus root are mixed in. It's refreshing and somewhat healthful.
|The Four Seasons has aloe vera, lotus root and jasmine flavour|
But there's only so many slices of New Year pudding you can eat!