Why Hong Kong is Obsessed with the ‘Crunchy-Soft’ Texture of K-Desserts

Translation result [RealFood — Reporter Yook Seong-yeon] The K‑dessert scene is making waves in Hong Kong by serving up show-stopping textures that grab your attention.

According to the Korea Agro-Fisheries & Food Trade Corporation (aT)’s export information service (KATI), Moment in Tsim Sha Tsui is offering bungeoppang that perfectly captures Korea’s signature “crispy outside, soft inside” mouthfeel. The shop even features an “Insaengnecut” photo booth, a huge draw for Gen Z and millennials.

Kai Kai Dessert, featured in the Michelin Guide, has become a go‑to for traditional sweets. Its sesame tteok taps into Korea’s chewy-texture trend, pairing a warm ginger-based broth with a satisfyingly springy rice cake.

At Kactus Koffee, you can grab a chewy cookie called “Dubai Chewy Bites.” Many bakeries have followed suit, selling their own takes on Dubai-style chewy cookies.

An aT official said, “K‑dessert makers are focusing not just on flavor but on layered, complex textures in the mouth. Brands entering Hong Kong should adapt recipes to match local texture preferences — in other words, localize the mouthfeel.”