From Siam Square to Regent Hong Kong, Bangkok’s iconic sweetmelts are set to melt every Hong Konger’s hearts.

From Mar. 16 to 29, 2026, Harbourside at Regent Hong Kong will be hosting Kanomsiam, Bangkok’s storied dessert house behind the original Pandan Sweetmelt (Kanom Krok Bai Toey). For 14 days only, the team will cook onsite at Harbourside’s dessert corner — ensuring that guests can enjoy the fresh sweets, and at its most aromatic and texturally perfect state.

Founded in 1975 in Siam Square, Kanomsiam is renowned for its quietly distinctive signature: soft, gently elastic centers, delicately crisp bases, and a pandan sweetness that stays elegant and restrained. At Harbourside, this heritage unfolds live, with the sweetmelt served warm, crisp, and slightly nutty and balanced.

Throughout the 14-day collaboration, guests can enjoy four handcrafted desserts — each one freshly prepared daily.

• Crispy Pandan Sweetmelt (Toei Tood Krob): A dessert making its exclusive debut at Harbourside, it’s a thinner pancake with an extra-crispy base. The sweetness takes a backseat in the dessert, allowing the pandan to come through clearly.
• Pandan Sweetmelt (Kanom Krok Bai Toey): Kanomsiam’s classic favorite — it’s pandan-forward, tender, and subtly crisp.
• Coconut Pancake (Kanom Pang Jee): A traditional Thai sweet, it’s lightly grilled, oil-free, and aromatic.
• Pandan Sweetmelt with Coconut Pudding (Krok Khiao Kathi): A more indulgent variation of the classic, it’s a pandan sweetmelt wrapped around a coconut pudding center — allowing a gentle richness that lingers on the tongue without the heavy feeling.

At the heart of the collaboration is Kanomsiam’s live preparation, highlighting Thai craftsmanship through precise timing and temperature control. The desserts are served straight from the gridle, arriving fresh, warm, and fragrant exactly as they are meant to be enjoyed.

The Thai celebration goes beyond desserts, with the Harbourside Culinary Team rolling out a series of Thai-inspired specialties, celebrating a balance of sweetness, sourness, saltiness, and heat across the menu. Reservations are available through the website.

With a limited run, Kanomsiam’s pop-up turns the Pandan Sweetmelt into an experience — focusing on the craft behind a dessert so indulgent, precise, and worth your while.

For more information and updates, visit the Regent Hong Kong website and follow their Facebook and Instagram.

Location: Harbourside, G/F, Regent Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong