The best of an array of excellent desserts are the rich, buoyant chocolate mousse and a golden-crusted almond cake, each topped with a generous dollop of dense whipped cream.

NEWYORKER: Thirstbar��vin

For dessert, skip the beignets oily delivery systems for lemon-bright custard and the milk-chocolate mousse dome and head straight for the fragrant comforts of franzipan cake, served with a spiced poached pear and caramel ice cream.

NEWYORKER: Alison Eighteen

The crispy pork belly, a staple of Korean cuisine called samgyeopsal, is intensely rich, and silky chocolate mousse is served up in tiny traditional kimchi pots made from chocolate, which are decorated with cake crumbs and edible flowers.

BBC: Korean food goes high-end in Seoul