More than just purveyors of great espressos, Sensory Zero is the go-to place for up-and-coming coffee professionals and bean geeks alike. Led by certified Specialty Coffee Association (SCA) trainers Dixon Ip and Alvin Hui, the café leads workshops every week, offering everything from the basics – introduction to espresso workshop, latte art and cupping – to deep dives into the origins of coffee.
As much as we love their coffee, however, we're going completely bonkers for their crazy chocolate this winter. Made from three types of Valrhona chocolate, a premium chocolate manufacturer in France, crazy chocolate is a rich, velvety mixture of milk, dark and white chocolate along with fresh Japanese milk, cocoa powder and a generous sprinkling of chocolate shavings. Unlike other hot chocolates you may find around Hong Kong, this beverage is presented in a way that perfectly reflects just how much triple choco goodness is in one cup – filled to the brim and overflowing.
Apart from this hot cup of chocolate madness, Sensory Zero also offers a large menu of hot dishes and desserts. Crowd favourites include the triple-decker kabayaki eel rice with scrambled eggs, all-day breakfast (vegetarian option available) and their homemade cakes like the yuzu tofu cheesecake. There are currently five Sensory Zero locations (Cityplaza, Wong Chuk Hang, Marco Polo Hong Kong, Wan Chai, Causeway Bay), so go ahead and plan your visit now!