As part of the Chinese New Year celebrations this year at InterContinental Grand Stanford, chef Leung Fai-Hung of Hoi King Heen is launching five varieties of innovative sweet and savoury festive puddings, as well as a selection of auspicious dishes. Guests can indulge in the traditional turnip pudding prepared with premium ingredients such as turnip, Japanese conpoy, shiitake mushrooms, dried shrimps and local Chinese preserved sausages. Meanwhile, diced purple yams and cordycep flowers are added to the revamped taro pudding, and the restaurant also welcomes the return of their best-selling sweet potato and sugarcane pudding, all available at HK$268 per box.

This year, chef Leung has also designed two new festive puddings. The hazelnut chrysanthemum pudding is created with chrysanthemums sourced from Hangzhou and enhanced with crushed hazelnuts on top for added texture. Another new creation is the egg custard glutinous pearl pudding, where rich egg custard created with salted egg yolk and milk are incorporated into the sweet pudding embellished with gelatinous tapioca black pearls. Both new puddings are available in limited quantities, priced at HK$288 per box. Pre-ordering of festive puddings is available from now until February 4, while the purchased puddings are available for pick-up from January 22 to February 4. Online purchases are available here.