Chocolux

Notes

• Opened on Gage Street in Central in 2004 and later moved into the old Siberian Fur Store premises inside a sixties commercial block. Jennifer, who runs it, trained at Le Cordon Bleu in France and was among the first to bring French macarons to Hong Kong. Everything sweet here is chocolate and made by hand — the molten chocolate cake is the signature, alongside an outsized cookie pizza, a dirty chocolate chai, and a nutter lover that puts chocolate against coffee and peanut butter. There is another at Pacific Place.