Handsome chef turns desserts into "abstract art" — Hong Kong's viral spot with two-week waitlists

▲ The process of creating a dessert painting.

Reported and photographed by Reporter You t
ru / Hong Kong

Here’s Hong Kong’s hottest dessert shop — located inside a high-rise on the 16th floor, where a handsome chef deconstructs small dessert components into artistic materials, placing them one by one on a pure white silicone mat. These are Hong Kong’s recently much-talked-about "dessert paintings," presented as abstract artworks on the counter. Each piece resembles brushstrokes of color and embellishments that are not only visually stunning but also delicious treats to savor.

 
▲ The various dessert ingredients gradually take shape on the pure white mat.
 

Challenging conventional ideas of desserts, every detail and step is deconstructed and then rearranged. ATUM Desserant, located in Hong Kong’s Causeway Bay, is a dessert shop that has recently gained popularity for its creativity and received widespread acclaim. Head chef Bong, a 29-year-old who has been working in the culinary field for 10 years, was inspired to create dessert paintings after a friend said, “I wish I could taste different flavors in every bite of a dessert.”

The shop is situated in a building with a sweeping view of Hong Kong’s cityscape. The U-shaped counter can accommodate just over ten people at a time. Bong and his team craft various textures using ingredients like chocolate, lychee, apple, and kumquat — transforming them into frostings, jellies, ice creams, and jams. The most elaborate large dessert plates feature over 15 different ingredients, served on black or white silicone mats. They experiment with different painting styles and creative presentations. Since opening a year ago, ATUM Desserant has received rave reviews, with weekend customers often waiting up to two weeks for a reservation.


▲ Each bite offers a unique texture and flavor.


▲ Even when made using rice-based techniques, the presentation remains freeform and irregular, reflecting Chef Bong’s intended spontaneous style.


Desserts range in size from HK$118 to HK$348, with each presentation and technique varying according to the season and available seasonal fruits. Bong says that although the dessert paintings may appear Western in style, all ingredients are locally sourced from Hong Kong. “We want people to take a bite and immediately think, ‘Ah, strawberry season is here!’” Each ingredient brings its own distinctive flavor, making every creation worth trying.

In addition to the highly praised large dessert paintings, Bong also recommends the “sea urchin ice cream” he accidentally invented while tasting uni sushi. Made with sea urchin-flavored ice cream, rice transformed into a rice pudding, and a nori-flavored sponge cake, this dessert balances sweet with salty and delivers a subtle oceanic aroma. Its unique texture bursts with refined flavors, offering an unexpectedly harmonious taste experience.


▲ Sea urchin ice cream.

For visitors to ATUM Desserant, Bong especially highlights a special section at the bottom left of the menu, featuring uniquely developed dishes that emphasize rare ingredients and creative serving methods. This section changes every three months, making it a great option for those eager to try something new.

▲ Two people can comfortably share a medium-sized dessert.


ATUM Desserant
Address: 16/F, The L. Square, 459-461 Lockhart Road, Causeway Bay, Hong Kong
Phone: +852 2956 1411
Business hours: Tue–Thu 14:45–00:00; Fri–Sun 13:00–00:00