As temperatures drop across Hong Kong, carts of chestnuts being slow-roasted in hot cinders are an increasingly common sight on street corners. A precursor to those winter warmers can be found at Café 103, the Ritz-Carlton’s sky-high venue for afternoon tea. Here, chestnut and pear are the flavors of choice in six confections made by Pierre Hermé Paris. Until November 30, diners can feast on autumn-themed macaron, and a reinterpretation of the classic dessert Mont Blanc, with ingredients such as meringue and pear almond cream (ritzcarlton.com). —James Louie
This article originally appeared in the October/November print issue of DestinAsian magazine (“A Tall Order”).