Hong Kong – This colourful dining space is reinventing Chinese desserts for the modern era.
Located in Hong Kong’s Causeway Bay, Eat Darling Eat challenges the conventional flavours, shapes and colours of local desserts, creating visually arresting alternatives such as Sichuan pepper ice cream with candied bacon and papaya soup with snow fungus and mascarpone.
Deviating from the often nostalgic identity of dessert bars, the space has a postmodernist interior punctuated by concrete details and fluorescent-coloured abstract art. ‘We wanted to create a provocative setting that would mirror the imaginative and experimental desserts,’ says architect Nelson Chow. ‘A postmodernist desserts laboratory provides the perfect backdrop.’
While some restaurants have downsized their dessert menus to save both business costs and customers' waistbands, others like Eat Darling Eat are exploring sense-driven ways to reintroduce excitement to sweet menus.