• Wed to Mon 2.30pm - 11.30pm

$ - $$

If you go into the hospitality business to make people happy, you might as well start and end with dessert. Such is the philosophy of ZUC.CCH.ERO, a food lab and dessert bar named after sugar, specialising in sugar, and serving up fantastical sugary creations from dawn to dusk.

Inspired by the Italian word for sugar, with an extra ‘c’ to stand for creativity, ZUC.CCH.ERO is Hong Kong’s premier dessert destination dedicated to all things sweet. It combines unique flavours with a bit of technical wizardry for completely out-of-the-box creations. It’s the type of place people tend to go Instagram-happy, so come prepared with your smartphone and a solid appetite.

It was in this spirit of adventure and a fair bit of childlike curiosity in the kitchen that a team of 30-something-year-olds founded ZUC.CCH.ERO in 2015, bringing their collective experiences working in Michelin-star restaurants and fine dining Italian establishments around Hong Kong to combine science, innovation and artistry in the kitchen. With several of the founders touting culinary degrees from Le Cordon Bleu London, and one simultaneously boasting an extensive design background, ZUC.CCH.ERO is a cross-section of fine pastry making and art, churning out beautiful and original desserts to please all those with a sweet tooth.

Directing the kitchen is Head Chef, Heat Wu, whose culinary lineage includes a father who served as Royal Chef of Chinese Cuisine at the Abu Dhabi Palace in the UAE. With a passion for desserts inspired by his childhood, Heat graduated from culinary school in London and has since worked in several fine-dining establishments in Hong Kong, including Ciak in the Kitchen, Domani and Armani Bar.

At ZUC.CCH.ERO, he trades chef’s knives for cake levellers and creme brulee torches, turning out outlandish desserts that embrace illusion and fantasy. Take the signature Rolex Ball, a caramelised golden sphere that shatters into crystalline shards, revealing a filling of fresh mango, mango juice, pomelo flesh, evaporated milk ice cream and sago. Or the Mount Fuji, built in graduating layers of ramune soda, yoghurt and melon parfait in the shape of the iconic peak, with a ‘forest’ of sakura jelly and edible flowers. Both are visual masterpieces while simultaneously nailing the sweet, sour and savoury components of a well-balanced dessert.

Whether it’s the Planet Earth flowing with jasmine tea lava mousse or a cotton candy sakura tree in a cloud of pink fluff, you’ll be able to touch, spray, smell and smash your way through your meal, engaging in a multi-sensory experience with the extravagant edible art forms. There are no rules to the menu here but, most importantly, the flavours harmonise on the palate, making ZUC.CCH.ERO’s desserts as delicious to eat as they are beautiful to look at. For those looking for the next frontier of dessert-making in Hong Kong, ZUC.CCH.ERO is the cream of the crop – a sweet lover’s paradise with innovation and creativity to spare.

Love dessert? Check out Cowch Dessert Cocktail Bar in Brisbane and Koi in Sydney.


1802–3 Bartlock Centre, 3 Yiu Wa St, Causeway Bay


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