The Best Asian Dessert - September 2020

Based on the analysis of 277 reviews.



Sweet Spot Asian Inspired Desserts product image


Best Value
Learn How Make Japanese Desserts ebook product image


Top Choice
Lickerland Asian Accented Desserts Jason Licker product image


Asian Desserts Cookbook Finger licking Dessert product image


Quick Easy Asian Desserts Learn product image


How Cook Philippine Desserts Filipino product image


Best Seller
Zappy Plastic Appetizer Horderves Disposable product image


Delicious Chinese Dessert Recipes cookbook ebook product image


Tapioca Gluten Gourmet Bubble Multi colored product image


Chinese Cuisine Ultimate Cookbook Appetizers ebook product image

Top Asian Dessert Brands

Elizabeth Ann Besa Quirino

Elizabeth Ann Besa-Quirino is a celebrated winner of this Plaridel Writing awards for best in math, given by the Philippine-American Press Club in San Francisco, CA. Her meals essay “A Hundred Mangoes At a Bottle” has won a Doreen Gamboa Fernandez Food Writing Award. She has been an awardee of the FWN Filipina Women’s Network 100 Most Influential Women of the Planet in 2013.

Betty Ann, as she's fondly called is an author, writer, food writer, correspondent and sites about Filipino recipes onto her favorite site Asian in America (

She wrote the cookbook "How to Cook Philippine Desserts: Cakes and Snacks" [Filipino Cookbook Recipes of Asian America]. She awakens the history book “Statesman and Survivor Elpidio Quirino, 6th President of the Philippines. She generated, illustrated and published “Color and Cook Food Coloring Book” on original Filipino food art. Both books are sold on

Her writing has been released on Positively Filipino, the premiere online magazine; FOOD Magazine by ABS-CBN Inc.; Rustan’s Sans Rival Magalogue; and Quirk Books Community website (Philadelphia, PA). She's appeared on the TV community KACL- LA 18’s “Halo-Halo with Kat Iniba” that aired in California and Hawaii.

She's a part of the International Association of Culinary Professionals and the Culinary Historians of the Philippines. Based in New Jersey, USA, Betty Ann travels often to the Philippines and throughout Asia in search of traditional recipes and stories about personalities and culture.

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Gordon Rock

Gordon Rock is the author for countless cookbooks on tasty meals that the ‘average Joe’ may attempt in your home. Including, but definitely not Limited to, the Amazon Prime bestseller “Smoking Meat: The Essential Guide to Real Barbecue”.

Stone is also known for other well-known names such as “Creating Fresh Pasta”, “Hot Sauce”, “The Paleo Chocolate Lovers” along with “Vegan Tacos”, merely to list a few.

Rock Was nominated for a Variety of awards and has recently Been offered a ‘Question & Answers’ column in Food and Wine Magazine that will give him a larger medium to react to all the questions readers might have later attempting his recipes. He's been respected by the Institution of Culinary Excellence for his excellent recipes.

Gordon Rock grew up in the outskirts of Los Angeles in California, in which he graduated from the Culinary Institute of America with honors. He still resides there together with his wife and three kids. He operates a non invasive – benefit organization for aspiring cooks who are unable to fund their culinary education and spends nearly all his spare time either in the kitchen or on his desk writing.

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Jason Licker

Winner of Iron Chef Thailand Pastry Edition, Jason Licker, is pushing pastry in Asia to another level.

His passion for pastry, life and travel has taken him around the world to get a true culinary experience. His first internship was at Union Square Café at New York while training in the French Culinary Institute’s Pastry Arts Program. Offering to work for free at first, Jason got a pastry cook position in the world renown Jean Georges Restaurant, an experience which prepared him for his first Pastry Chef place at Metrazur to get Charlie Palmer at the age of 23. Jason subsequently opened the The Shore Club in Miami Beach where he was promoted to Executive Pastry Chef overseeing all Food and Beverage Outlets including Nobu Miami Beach, where Jason was initially exposed to Asian Cuisine.
Jason uses sweet, salty, sour, salty and acidic whilst blending textural contrasts and fever gap to make his own type of Asian motivated, palate-challenging pastry. In 2004, as Executive Pastry Chef of The Peninsula New York, named him a Rising Star Chef. Jason left the United States to get a lifetime and professional adventure in Asia helming Executive Pastry Chef positions at The Westin Bund in Shanghai, The Venetian Macau Hotel and Resort, The JW Marriott Hong Kong and has been the former Corporate Pastry Chef of all Cé La Vi restaurants (Hong Kong, Bangkok and Singapore). With more than twenty five years cooking including twelve years in Asia, Jason has been debuting his greatest achievement, his first screenplay, Lickerland: Asian-Accented Desserts from Jason Licker.

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