甜品 Dessert
  川貝杏仁露 Sweetened Almond Soup with Chuanbei
 平日所吃的杏仁露，甚少加有其他材料。六棉的則有點不同，用川貝，杏仁 生磨而煮成，
 香滑清淡，補氣滋潤，是個四季合適的甜品。

 The usual almond soup contains only almond, but at Kapok's, chuanbei is also grounded with the
 almond. The taste is smooth and refined.  It is nourishing and invigorates your vital energy.
 Definitely a good choice for all season.
 冰花燉官燕 Double-boiled Bird's Nest with Rock Sugar
 看到這個冰花燉官燕，女士們必定眼前一亮。所用的是萬多元一斤的名貴印尼燕窩盞，
 加入冰糖清燉一小時。清甜味美不用多說，最叫人心動的，還是啖啖雪白燕窩，滋潤
 滋補，深受食客歡迎。

 Every lady would be attracted by this sweeten soup of bird's nest. The restaurant uses high quality
 Indonesian whole bird's nest, costing few ten thousand dollars per kilogram.  Rock sugar is added to
 the soup and stewed for one hour. The most tempting about this dessert is not only its sweet and fresh
 taste, but also every mouthful of pure icy bird's nest.  It is nourishing and beloved by customers.
  生磨合桃露 Sweeten Walnut Soup
 雖是大家常見的糖水，六棉的製法仍一絲不苟。將合桃生磨後，與冰糖煮成。
 細啖合桃露，不難發覺合桃磨得極幼細，甚為滋味。

 Even as an ordinary dessert, the restaurant is scrupulous in the making of the sweeteen walnut soup.
 Raw walnut is grounded and boiled with sock sugar. The grounded walnut is extremely smooth and the
 soup great tasting.
 酥皮香芋西米露 Sweeten Sago Soup with Taro in Puff Pastry
 眼前的並非海皇酥皮湯，其實是個酥皮香芋西米露。特製的酥皮，香脆且皮不厚，
 可為西米露存熱，細細品嚐最為適合。

 Looks very much like seafood chowder au gratin, what you see is actually sweeteen sago soup with
 taro in puff pastry. The special made puff pastry is crispy but thin, and keeps the sago soup warm for
 leisure tasting.