Shangri-La have returned in fine form this year after a few years of being lost in sugar wilderness, with a dessert plate designed by Anna Polyviou and described elaborately as “Milk chocolate delice; passionfruit curd, grue cacao crunch, salted caramel, roast hazelnut, honey thyme pear; strawberries ‘n’ crème graffiti lollipop”. Paired with Brown Brothers’ Orange Flora & Muscat, the drink is kindly swapped for ice tea, hot chocolate, coffee and tea for myself as well as several driving parties in our group.
The first thing you notice about Sheraton’s Sugar Hit is that it is a very generous serve. If it is allowed, then this is definitely a dessert to be shared.
Four Seasons haven’t participated in Sugar Hits for a number of years and have returned this year with one of the few hot offerings of “Wood-fired pear tart tartin with smoked vanilla ice-cream and verjuice caramel”.
With InterContinental being one of our staple Sugar Hit choices for as long we have been doing them, you can count on the husband and I sampling what they have on offer unless the described dessert is a bit too weird and wacky for our tastes.