I've never been to Hong Kong*. I certainly was not exposed to Hong Kong style desserts growing up. But I've become rather fascinated by them as an adult, mostly as I've discovered how much I really love ingredients like taro, durian, coconut milk, toddy palm, pandan, and so on. And, because I just love desserts, and love trying new things.
I was recently staying in the Cupertino area, and was hosting a series of dessert outings with co-workers. ...
