Our Story

Desserts can be healthy and delicious. The proof is in The Dessert Kitchen. Each gourmet guilt-free treat shows it to be true.

Not long ago, most people thought desserts were meant to be high in sugar and fat. Healthy and delicious desserts were considered by many to be a fairy tale. In those days, concern for health and body-shape often filled dessert lovers with guilt or shame, or led them to deny their own pleasures.

The first Dessert Kitchen opened in 2006 with the mission to bust such myths around nutrition and desserts. It’s a mission we continue today. People deserved to know: desserts can be both delicious and healthy.

All our desserts are created in accordance with the light dessert principle. We control both the sugar and fat contents even as we boost taste and refine the presentation. The result is an ever-exciting range of sweet delights suitable for the health conscious.

This has proven very successful. In just over 10 years, The Dessert Kitchen brand has opened around 30 stores in Hong Kong, China, The Philippines, US and Australia. And it’s still growing.

People love The Dessert Kitchen because it makes for a guilt-free gourmet experience. We love granting that pleasure. That is why, on the very first page of our menu, we dedicate it all to you: From Us With Love.


Our Team

Executive Chef- Dominic Li

Dominic’s passion for cooking comes from his parents. Their background in hospitality gave him his footing in the industry. He built upon that by gaining experience with a range of established and esteemed catering companies. Through this multifaceted career trajectory, his gastronomic credentials have been complemented with broad ranging business skills, including personnel management, training, process design and compliance.

Executive Chef- Jones Chan

A genuine foodie, Jones’ culinary and commercial talents were recognised early. He earned a Bachelor degree in Food and Nutrition Science in the UK, then was quickly headhunted by Nestle Hong Kong who appointed him as their product development lead. In 2011 he launched his own top-shelf brand, Kings and Cream. Now, with The Dessert Kitchen team, his much sought after skills shape our delicious, healthy dishes.

Executive Chef- Ray Lee

Ray has had a sweet tooth ever since he was a kid. He embraces it and it drives him to create. Exploring his passion for desserts, he has held chief chef and management roles for top-tier caterers throughout Hong Kong. He has also traversed Asia to uncover new techniques and further enhance his skills. For The Dessert Kitchen group, Ray is instrumental in cooking up new desserts and keeping the team at the top of their game.

Research & Development

With over 100 desserts in our current range, our ever growing menu has something for everyone.


The Dessert Kitchen’s in-house product development team is constantly dreaming up new delights for our customers to enjoy. People get a pleasant surprise every time they visit us. We love to see those smiles on our customers’ faces.


Partnership Brands