ZUC.CCH.ERO (已結業)

ZUC.CCH.ERO is a dessert bar which I have been keeping a close eye on ever since its opening more than 3 years ago. I have heard a lot of mixed reviews about them over the years but the fact that there aren't that many dessert cafes who specialize in molecular sweets in Hong Kong gave me every reason to give it a go.I sure like what I've seen from ZUC.CCH.ERO based on the photos posted on Facebook and Instagram but I'm not going to judge them prematurely without trying at least a few of their de

This is one of my favorite dessert place in Hong Kong. My go-to spot when I have friends from abroad. I booked through open rice and informed them that I will be celebrating my sister's birthday. The team actually prepared the serving plate with 'Happy Birthday Sis' even without my request. Each of their dessert is carefully hand crafted and uniquely produced. It will definitely tickle your taste bud. This time round we ordered a Rolex Ball. It has a balance taste of sweet and sour, texture wise

企鵝的好友大羊和小羊八月生日企鵝便約她們到ZUC.CCH.ERO 吃甜品慶祝電話預約企鵝幾天前致電預約表示這是朋友生日，想要安排小小驚喜接電話的侍應友善耐心地跟企鵝配合生日安排當天企鵝三時正到達ZUC.CCH.ERO，餐廳是L型的，一列bar 枱，唯獨有一張六人長枱在面向馬場的𥦬前企鵝選了長枱，並向笑容可掬的侍應交待一下安排之後，侍應便簡單向企鵝介紹甜品由於甜品的名字都以抽象為主menu附有照片絕對是細心之舉 不久大小羊到了，三個女孩看著menu， 翻來翻去，始終拿不定主意...花多眼亂，心大心細...甜品的賣相吸引新穎，而且味道款式繁多，企鵝認為價錢亦很合理... 很難選呀！( 有選擇困難的我提議叫多兩樣share，但被快要當伴娘的大羊ban了...)最後企鵝和大小羊分別點了以下數樣：1.  Uji Matcha Lava (HK$68) 流心抺茶芝士撻配柚子味雪葩企鵝沒想過原來兩種味道挺夾抺茶味道濃厚，味道不輸給很多傳統抺茶甜品店由於流心撻一向都是暖而膩，因此多以雪糕作伴refresh 一下而清甜的柚子雪葩將這refresh 的功效昇華，很喜歡這配搭碟子上在小莓和柚子糖漿點綴還有侍

又來了我非常欣賞的分子甜品店，多了很多單點甜品呢！這次跟三位朋友一起去，所以都試了五款哈哈哈哈第一款：楊枝金露店員會用火槍在表面燒一燒，那口感就會更像焦糖，脆卜卜，真的很好吃弄破之後，入面有金柚粒，芒果蓉，口味清新，跟楊枝金露幾乎一模一樣，還多了脆口的焦糖塊，好食！雖然這款外貌不是最吸引，但它的豆腐雪糕真的很出色很美味，推介！老實說，這兩個撻我是頗失望的，始終索價都不便宜...紫薯味不是太重，但撻皮牛油味是很香的～兩個相比之下，抹茶會較好吃，不會太甜，有少少回甘味，流心效果就倒是沒有重頭戲：能吃的櫻花樹好美啊～～～～去不到東京賞櫻，就先睇住呢棵先啦！連樹幹都食得落肚，岩哂我棉花糖出奇地好味，不會太甜，帶有淡淡既莓香，底部係紅桑子啫喱、朱古力蛋糕同少少類似hazelnut的慕絲整體味道佢唔係最出色個款，但真係好賞心悅目一定會再帶朋友去的，推薦

呢個甜品店真係每樣甜品都好出色!Okinawa Purple (HKD68)呢個紫薯撻絕對能夠係眾多既半熟撻底下突圍而出😳 半熟紫薯撻配上拖肥醬同紅豆雪糕 三者味道出奇地夾！ 而且主角半熟紫薯撻真係好好食！ 一般紫薯甜品都會容易被其他配料蓋過 皆因紫薯味本身並唔突出 但係呢度既紫薯撻剛好相反 陣陣既紫薯味相當濃郁😍Rolex Ball - 楊枝甘露 (HKD100)楊枝甘露新食法🤓呢個橙色既波波起初以為平平無奇 但最後構思同味道都好創新同驚喜！首先 侍應會先用火槍係波波上燒一燒 原因係令它變得更加脆口 用匙羹一卜就脆😳 波裡面驚喜十足 海量既楊枝甘露味汁、新鮮芒果、西米同柚子😇 而且味道真係好濃郁Para Para Sakura (HKD138)就咁用iPhone影 修圖亦唔多 已經好靚 更加令我聯想起張敬軒首櫻花樹下😂😂😂 呢個甜品主要係chocolate cake, raspberry jelly, Gianduja mousse(姐係#榛果朱古力慕絲) 樹上係raspberry味既棉花糖 就連樹幹都係用朱古力而成 成個甜品嘅構圖超美 好浪漫！味道方面 raspberry嘅味道好濃

幾個月前來過一次，覺得除了賣相，甜品的味道都是不錯的，所以見他們出了新品，就再來一次！因此，今次點的大部份都是新出的甜品，首先有這個最最最最最浪漫的櫻花樹下！全棵樹都是可以吃的！首先頂頭是棉花糖，入口即溶，口感很好，而且我從來都未吃過有不會過甜的棉花糖，真係非常讚！因為一般的棉花糖都是吃兩口就覺得很甜膩，只有小孩才會追着吃，但這個實在只有士多啤梨的清甜，而不是死甜，很神奇！而樹幹就以純朱古力造，同樣不甜，但朱古力味不會很苦澀。底下有紅絲絨餅碎裝作櫻花落下，脆脆的口感再配合濃濃的朱古力慕絲，在甘香的朱古力中，夾了餅乾的牛油香。另一道是楊枝甘露，將傳統楊枝甘露改頭換面，外層脆糖很薄，店員會先燒一燒，目的不是把它燒溶，而是令其有焦糖香。然後敲破外殼，內裏有西柚、西米果肉，還有楊枝甘露味的醬，配合脆薄的糖片，中和西柚的甘。這個看似平平無奇，的確比其他的賣相沒那麼誇張，但味道是很不錯的。當中的豆腐雪糕，豆腐味濃之餘，非常細滑，一小球真的不夠！上面一片片的是黑糖脆片。然後旁邊配一些清香的月桂果凍及糖水醃過的柑桔（還是柚子呢？），整個聽起來很中式的配料，但堆成很現代的藝術甜品，佩服店主的創意！再來就

Zucchero, is a sweet crystalline substance that makes everyone happy. In an other words, it means “sugar” in English. Adding an extra “c”, it is ZUC.CCH.ERO the lab where has brought extra creativity on the table to begin a new concept of desserts.Starting from basic ingredients, the five senses of art and science, the menu is highly sugar-dosed and offers a list of brewed fruit teas, house signature cocktails and drinks.We love the Rolex Ball which is basically a caramelized sugar sphere coveri