Chef Cyril Dupuis has quite the track record, including 14 years of pastry experience with Alain Ducasse and a few more with Pierre Hermé at Fauchon. Dupuis moved to Hong Kong in 2011 to take over as pastry chef at the InterContinental hotel in Victoria Harbour.
His desserts alone are reason enough to visit the property. The afternoon tea service, which changes six times a year, is legendary, as are his delicate and colorful desserts. What would the chef choose if he could create a menu of his favorites? A variety of sweets, from Ispahan to Mocha Cubes and Lemon Cheesecake.
Click on through the slideshow above to see them all.
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