The Sofitel Legend Metropole Hanoi (Hanoi, Vietnam)
Chocolate Freedom
When US President Donald Trump and North Korean leader Kim Jong-un met for their two-day summit at the Sofitel Legend Metropole Hanoi in late February 2019, the White House asked for this special dessert to be included on the menu. Chocolate Freedom, which is now available at angelina restaurant, is a hot, runny-centered chocolate cake served with chocolate crumble, fresh berries and vanilla ice cream. It is a signature dish at the White House.


Grand Hyatt Taipei (Taiwan)
The Honey Bee
As a tribute to its locale, the aptly named honey bee cake at the Grand Hyatt Taipei is made with high-quality Taiwanese longan honey. All the sweetness comes from the honey itself, while the cake consists of a blend of honey mousse, chocolate cream, honey sponge cake and a speculoos biscuit base. As if there wasn't enough of the golden nectar already, the whole cake is finished with a honey glaze. The 7-inch cake is available by special request.


Azarei La Residence, Hue (Hue, Vietnam)
Sweet Eggnest
The hotel’s signature dessert appeals as much to the eye as the palate. Inspired by the bird-rearing culture of Central Vietnam, La Residence created the Sweet Eggnest of Le Parfum, beautifully presented under a bamboo cage. The dessert features a chocolate and caramel egg, and includes mousse-stuffed coconut, raspberry heart, passion fruit spheres and crispy apple nest.


Banyan Tree Samui (Koh Samui, Thailand)
Coconut Concoctions
Those with a taste for all things Thai know that a super-sweet jelly in coconut milk is exactly what you need in the wake of a spicy meal. At Banyan Tree’s hilltop restaurant Saffron, Chef Rainer has tinkered and toyed with a few traditional recipes to come up with two splendid signature sweets — the Thaow Paeb Nahm Khing, a lip-smacking concoction of mung bean puff, young coconut, candy, and hot ginger tea; and the Pra Krim Pheuk,which is a light serving of taro dumpling in light sweet coconut milk, served with purple potato ice cream.


The Palace Hotel Tokyo (Tokyo, Japan)
A Springtime Trio - Yomogi, Agrumes Japonais, Rouges
To celebrate spring Palace Hotel Tokyo’s pastry shop Sweets & Deli has created a trio of treats available until May 31. These include Yomogi, a yomogi (mugwort) mousse with black sesame & red bean paste cream and a Bavarian cream filling; Agrumes Japonais, a kiyomi orange (a Japanese citrus hybrid) tart with orange-flavored chocolate cream and meringue; and Rouges, a raspberry mousse and red currant jelly with rhubarb sponge cake.

Author: Colin Hinshelwood

Originally from Glasgow, Scotland, Colin has travelled the globe extensively in search of adventure. He fell into his dream job, writing guidebooks for publishers such as Frommers and Fodors. He now writes content for Balcony Media Group.