The Sweet Spots

Hong Kong has seen a slew of cookie makers open up in just the past year, many discoverable only on Instagram. As the competition gets tougher, the dough is getting thicker and the flavours are getting wilder. Tried and tested by

By Rosana Lai

Cookie Boy The crispiest of the bunch, Cookie Boy by former JW Marriott pastry chef Ryan Zimmer sets itself apart with its American-style texture—a crunchy exterior and thinner, chewier centre thanks to a precise type and amount of flour. With a wide array of familiar flavours, from blueberry muffin to apple pie, and sizes from regular to XXL up to 90 grams, they’re the most versatile and crowd-pleasing of the lot. Peanut butter and classic chocolate chip won’t disappoint. @cookieboyhk Sai Kung Cookie Co Rustic cookies don’t get any larger than these. Made with Japanese flour, Asian spices and European chocolate by Canadian architect and baker Eric Wang and his partner Vinita Sheoran, these cookies are the newest on the scene. “When I moved to Hong Kong, I was delighted…

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Tatler Hong Kong (Digital) - 1 Issue, August 2020

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