History

The idea for Wahsum Tongshui (people in Hongkong call the local classic dessert “Tongshui”) is existed long before we opened our doors.
The seed was planted while the founder was young, she loves Tongshui and also the trandition and local culture of Tongshui so much that she came to Hongkong to find the original taste, classic and traditional recipes of Tongshui. Then she came all over the Tongshui shop, restaurant and house in Hongkong, and finally find it in an old Tongshui(Hongkong dessert) house named Mingkee in Sai Wan Ho, and found the most local taste of Tongshui from Andy, the founder of Mingkee, who still use the classic and tranditional recipe from his grandmother.
So we decided to inherit and spread out the local taste and the culture of Tongshui all over the country, even all over the world.

There’re more than 150 Tongshui (Hongkong desserts) on our menu, including the Hongkong and Cantonese desserts in all, so that Wahsum is called the encyclopaedia of Hongkong dessert.
We use high-quality ingredients, original and traditional recipe, to ensure each Tongshui has the most classic and best taste. Each of our Tongshui is more than a dessert, but is a piece of art..
Wahsum is also focus on health, we use nature crystal sugar and brown sugar instead of granulated sugar to ensure the sweet taste, and we never put any artificial additives in our products. Our Tongshui is also low calorie.
We insist on inheriting and sreading the classic taste and local culture of Tongshui all around.