A resurgence in popularity is cementing the status of traditional Chinese sweet soups, or tong shui, as a cornerstone of Hong Kong’s culinary identity, with a selection of venerable establishments and innovative newcomers receiving widespread acclaim and Michelin recognition. The sustained appeal of these desserts—ranging from handcrafted tangyuan (glutinous rice balls) and velvety smooth nut pastes to nourishing herbal selections like Chinese mistletoe and lotus seed tea—highlight a vibrant scene where heritage recipes meet modern preparation, engaging both nostalgic older generations and contemporary food enthusiasts. This trend is particularly visible in 2024–2025, where focus has shifted towards quality ingredients, refined techniques, and the enduring comfort these bowls provide.
The Michelin Magnet: Honoring Decades of Dedication
Several long-standing tong shui institutions have garnered international recognition, notably through the Michelin Guide’s Street Food recommendations, underscoring their commitment to quality despite growing modern competition.
Kai Kai Dessert (佳佳甜品), operating on the streets of Jordan since 1979, exemplifies this enduring success. This nearly 45-year-old shop has earned a formidable reputation, securing a place on the Michelin Street Food list for eight consecutive years. Renowned for classics and its smooth textures, Kai Kai has successfully expanded its footprint, maintaining two flagship stores in Hong Kong while successfully establishing three overseas branches in Taipei. Its consistency and commitment to traditional flavors have also reportedly made it a favourite among local celebrities, including actor Chow Yun-fat.
Similarly, Fook Yuen Tong Yuen (福元湯丸) in North Point has cemented its three-decade legacy by focusing intensely on the art of tangyuan. Recognized by Michelin in 2021, the shop is famous for its meticulously hand-rolled glutinous rice balls, available only in toasted sesame and peanut variants, which are known for their thin skin and “lava-like” flowing fillings. The exceptional quality drives immense demand, with the store often selling thousands of rice balls daily, especially during festive periods like the Lantern Festival.
Additionally, the nearly 40-year-old Lan Yuen Chee Koon (蘭苑饎館) continues to impress, repeatedly featuring in the Michelin Bib Gourmand selection. Drawing from a heritage rooted in Chinese medicine, the shop offers wellness-focused items like the potent, traditionally prepared herbal gui ling gao (turtle jelly). Their signature pistachio paste (kaixin guo hu), which uses high-quality Iranian pistachios that are stone-ground to a fine, smooth consistency, highlights a sophisticated approach to nut-based desserts.
Innovation and Specialization: Catering to the Modern Palate
While tradition remains strong, contemporary players are injecting creativity into the scene, focusing on unique materials and catering to specific dietary needs.
Grindie (研香甜品店) has quickly become a standout, focusing on freshly stone-ground Hong Kong-style sweet soups. During the challenging pandemic period, Grindie achieved remarkable success, at one point selling up to 500 bowls daily, largely driven by its signature Pistachio Paste. Made using carefully selected Sicilian pistachios and a low-temperature stone grinding process, the resulting soup is celebrated for its highly concentrated flavour and smooth finish. Notably, all of Grindie’s classic tong shui offerings—including sesame, walnut, and cashew pastes—are fully vegan and offer adjustable sweetness levels, appealing to health-conscious diners. The shop has further diversified its menu at larger locations, such as its Sha Tin branch, to include modern creations like whipped-cream pancakes and icy parfaits.
Meanwhile, veterans like Gee Mou Tong Dessert (地茂館甜品) stand out for their wide appeal, particularly its house-ground sweet soups and popular mango-based desserts. The shop’s mui sai tangyuan (hand-pounded rice balls dusted with peanut and sugar) and its lavishly portioned mango sago and pomelo soup emphasize both time-honoured techniques and generous, crowd-pleasing tropical flavours, making it a reliable destination for both classic and seasonal treats.
Finally, the historic Yuen Kee Dessert (源記甜品), one of the city’s oldest dessert houses, marked a triumphant return in 2024 following a brief period of closure. Now run by the fourth generation, the Tian Hau location continues to serve its signature health-oriented desserts, including the restorative Sang gei sing lin ji with double eggs, and its light, refreshing steamed egg cake, affirming that the pursuit of genuine, clean, and nutritious traditional sweets remains highly valued.
As Hong Kong’s dessert landscape continues to evolve, these distinguished shops demonstrate that blending deep culinary heritage with precise execution and modest innovation is the recipe for sustained success and cultural relevance. Food lovers seeking authentic, high-quality sweet experiences need look no further than this vibrant roster of Michelin-endorsed and fiercely popular local haunts.