Tin Lung Heen

Excelling in producing exclusive puddings over the years, Paul Lau, executive chef of Tin Lung Heen of Ritz-Carlton Hong Kong is pushing the envelope with a special pudding design this year, where coconut birds’ nest meets red dates. His new premium red dates and birds nest coconut pudding draws on the inspiration of Chinese calligraphy, where the red date pudding takes the shape of the word "dragon" spread across a white canvas made from coconut birds’ nest pudding. The new signature pudding is available as a special package with vintage pu-erh tea and the restaurant’s signature X.O. sauce. The package is priced at $ 788 per set and available for ordering from now until January 27. Pudding packages are ready for pickup at the restaurant from January 16 to 27.

Spring Moon

Spring Moon’s exclusive Chinese New Year puddings are made the traditional way, featuring classic flavours that are made well and will never go out of style. Guests can indulge in Spring Moon’s signature four varieties of puddings: namely savoury taro, turnip, and sweet water chestnut as well as traditional coconut milk-rich New Year pudding. The four varieties of puddings are priced at $288 per piece. Ordering runs until January 27. Guests ordering 20 puddings or more can enjoy a 10% discount, whereas those ordering 50 or more puddings can enjoy a 20% discount.

Hoi King Heen

Last year, chef Fai-Hung Leung of InterContinental Grand Stanford’s Hoi King Heen launched a special Chinese New Year hawthorn pudding. This year, the executive chef of the esteemed restaurant is launching a new creation: the jujube pudding. Celebrated for its chewy texture and rounding sweetness, jujubes from Zhejiang province are adapted into chef Leung’s recipe for this year’s new creation. The new sweet pudding is available for ordering — together with the duo-tone sweet potato and sugar cane pudding, taro pudding and turnip pudding — from now until January 27. Puddings are priced at $248 apiece.

Ming Court

Ming Court is celebrating the arrival of the Year of the Rooster with three new delectable puddings. The abalone, conpoy, air-dried preserved meats and turnip pudding is the only savoury addition this year, but the celebrated Cantonese restaurant is presenting two new sweet pudding varieties: Tian Shan red date with brown sugar and coconut pudding and rose petal, dark brown sugar, wolf berry and water chestnut pudding. The date pudding incorporates Tian Shan dates, which are celebrated for their nutritional benefits. The rose petal, wolf berry and water chestnut pudding replaces cane sugar with dark brown sugar, adding notes of caramel, while wolf berries and water chestnuts add texture and rose petals imbue a floral aroma to the puddings. The puddings are priced from $238 to $288 apiece, and are available for ordering from now until January 15. Guests ordering 30 boxes or more can enjoy a 20% discount.

Little Bao

Back for its second year in the limelight is Little Bao's standout beetroot turnip cake, which boasts no additives or preservatives and steals the show with its vibrant magenta hue. The main ingredients are beetroot, Chinese sausage, dried shrimp, dried shiitake, rice flour, cornstarch, yuzu peel and dashi for a pan-Asian twist, much like the other dishes on Little Bao’s menu. The packaging has been created in collaboration with local artists Arme Chan and Entendre Studios, ensuring that any recipient of this turnip cake will feel like they truly have a one-of-a-kind pudding. The beetroot turnip cake is available for pre-orders now, and is priced at $178 per piece. There are only 100 cakes being made, and guests can purchase a maximum of five pieces each. Pick-up will be available between January 15 and 27 between 3:00pm and 10:00pm at Little Bao. Delivery will be an extra $100 for Hong Kong addresses and $200 for Kowloon addresses.