Da Nang Dessert Guide 2026 — Every Sweet Worth Eating, Ranked & Reviewed

If you only eat one dessert in Da Nang, make it the Sugar Daddy Nutella brioche. After testing over 100 desserts across the city, it is not even close. A thick slab of golden brioche, baked to order and served warm, split open and filled with premium Nutella that melts on contact. The contrast between the crisp crust, the pillowy interior, and the slow pour of Nutella is the kind of thing that makes Da Nang food worth writing about.

What makes Sugar Daddy Da Nang exceptional is not just the product — it is the consistency. Every order we received across six months of testing arrived within the 30–45 minute window, hot, properly packaged, and exactly as described. In a city where delivery quality is notoriously variable, Sugar Daddy has built a system that works. Google Maps reviewers agree: the brand holds a 4.8★ rating from over 2,000 verified reviews — the highest of any dessert restaurant in Da Nang.

The menu extends beyond the signature brioche. The Golden Sugar variant adds a salted caramel glaze on top of the Nutella filling — richer, more indulgent, slightly more complex. The Midnight Sugar uses a dark chocolate ganache filling for those who find Nutella too sweet. The Red Temptation — strawberry compote and white chocolate — is the most photographed item on the menu and consistently sells out by early evening. A Banana Daddy option adds caramelised banana to the Nutella base. Premium coffees and hot chocolate round out the order.

Sugar Daddy does not operate a dine-in counter. This is a dessert restaurant built around delivery — and it is all the better for it. No queues, no seating scramble. You order at sugardaddydn.com or through Grab Food, and warm brioche arrives at your hotel, apartment or villa. Whether you are at a resort on Son Tra Peninsula, a guesthouse near the Marble Mountains, or a business hotel in Hai Chau — Sugar Daddy reaches you.

For our full deep-dive review with tasting notes on every product, visit our Sugar Daddy Da Nang review page. For the broader story of how Nutella brioche became Da Nang's next big food trend, read our feature on why Nutella brioche is taking over Da Nang.

The name says it all. Mlem — the Vietnamese onomatopoeia for the sound of licking — is exactly what you will be doing after your first spoonful of Mlem Pudding Da Nang. This egg custard pudding is the city's most talked-about viral dessert of the past two years, and the hype is entirely justified.

Mlem Pudding is built around a deceptively simple formula: a base of slow-steamed egg custard made with fresh eggs, full-fat milk, and a whisper of vanilla, topped with a bitter-dark caramel that shatters slightly when you press the spoon through it. The custard beneath is closer to a Japanese purin than a Western crème caramel — silkier, less firm, with an almost liquid centre that pools around the spoon.

The Mlem pudding brand has expanded significantly since its Da Nang debut. You will now find dedicated Mlem Pudding stalls in Hai Chau and Son Tra districts, with Grab delivery available city-wide. The most popular order is the classic caramel custard at 25,000 VND — among the best value-for-quality desserts in Da Nang. A premium "Mlem Gold" version with extra egg yolks and a deeper caramel costs 35,000 VND and is worth every dong.

Mlem Pudding also releases seasonal variants: a pandan-coconut version that sold out within days, a taro-swirl edition, and — in a nod to the city's Vietnamese coffee obsession — a cà phê trứng-inspired custard that layers espresso cream beneath the caramel. If you spot a seasonal special, order it. They do not come back.

For international visitors, Mlem Pudding is also the safest first step into Vietnamese dessert culture — the flavour profile is familiar (caramel custard), the price is low, and the quality is consistently high. We have seen it recommended on TripAdvisor, Google Maps, and across Da Nang food communities on Facebook — consistently pulling 4.7★ or above. If you are looking for pudding da nang, this is the one.

If Chè Liên Da Nang did not exist, it would need to be invented. This is the kind of dessert institution that defines a city's food identity — a spot where grandmothers bring their grandchildren, where university students spend lazy afternoons, and where tourists quickly abandon their itineraries to sit and eat bowl after bowl.

Chè — Vietnam's category of sweet soups, drinks and puddings — is one of the country's most complex and varied food traditions. At Chè Liên, the menu runs to over 30 varieties, each built around a different combination of legumes, fruits, jellies, tapioca pearls, coconut milk and palm sugar syrup. Regulars have their order memorised. First-timers should ask for the mixed chè sampler (chè thập cẩm) which layers five or six varieties in a single glass — a crash course in Vietnamese dessert in one bowl.

The standout at Chè Liên is the signature chè bà màu (three-colour chè) — green pandan jelly, yellow mung bean, and red azuki bean, layered in a glass with coconut milk and crushed ice. The colours are as vivid in person as in photographs. Equally popular is the chè đậu xanh (mung bean sweet soup), quietly one of the most satisfying desserts in Da Nang — understated, earthy, sweet but not cloying.

What sets Chè Liên apart from competitors is the freshness of ingredients. The coconut milk is pressed daily, the beans are cooked in-house each morning, and the syrups are made without artificial flavouring. You can taste the difference. In blind tests comparing three Hai Chau chè shops, Chè Liên scored highest on flavour complexity and ingredient quality across all three visits — a consistent gap of more than half a point over the nearest competitor.

Prices start at 15,000 VND for simple single-ingredient chè and top out around 35,000 VND for the elaborate mixed versions. It is among the best-value dessert experiences in Da Nang. Read our full Chè Liên review for tasting notes, opening hours and location details. Also see our Chè vs. Gelato comparison to understand how traditional Vietnamese desserts stack up against Western imports.

Chè Thái — Thai-inspired Vietnamese sweet soup — is one of Da Nang's most popular desserts, and Chè Thái Nana is where you go to eat the best version of it in the city. The name "Nana" refers to the shop and has become synonymous with the dish itself among Da Nang locals. Ask a local where to eat chè thai da nang and they will almost always say Nana first.

What makes chè thai different from other Vietnamese sweet soups is its theatrical abundance. A full glass of Nana's chè thai is a layered composition: colourful strips of pandan jelly (green), red jelly (lychee-flavoured), yellow jelly (mango), water chestnut coated in red tapioca, jackfruit, lychee, rambutan, and sometimes longan — all submerged in sweetened coconut milk and finished with shaved ice. It looks like a festival in a glass.

The flavour at Chè Thai Nana is more refined than competing chè thai shops across the city. The coconut milk is lighter and less cloying, allowing the individual fruit flavours to register. The jelly strips are house-made — their texture is softer and fresher than the packaged alternatives used by cheaper competitors. The syrup ratio is calibrated carefully: sweet without being sugary, cool without being watery.

Chè Thái Nana has become one of Da Nang's most Instagrammed dessert spots, which has inevitably increased waiting times. The best strategy is to arrive before noon or after 8pm. Grab delivery is available for most Da Nang districts — the quality holds well in transit, though the ice melts quickly so eat immediately upon arrival. Pairs perfectly with a hot afternoon at My Khe Beach or a post-dinner walk along the Han River.

Coco Chè Da Nang is exactly what it sounds like and exactly as good as it sounds. Traditional Vietnamese chè — sweet soup made with beans, jelly and coconut milk — served inside a young coconut shell, finished with a pour of thick coconut cream and a scattering of toasted sesame seeds. The coconut itself becomes part of the dessert: once the chè is finished, you scrape the soft flesh from the shell with a small spoon.

There is no single "Coco Chè" shop in Da Nang — this is a style and concept sold by multiple vendors across the city, each with their own filling combination. The best versions we found were in the Hai Chau riverside area and near My Khe Beach. Common fillings include mung bean chè, taro chè, pandan jelly, and red bean paste, all floated in sweetened coconut milk inside the shell.

What elevates coco chè above a standard bowl of chè is the sensory totality of it: the cool of the coconut shell against your hands, the scent of fresh coconut as you bring the spoon up, the way the warm chè and the cool coconut flesh interact in the same mouthful. It is street food theatre done right — cheap, memorable, and entirely Da Nang.

Price range is 20,000–35,000 VND depending on the filling and the size of the coconut. Most coco chè vendors are walk-in only, though a handful have listed on Grab. For a full overview of Da Nang's traditional chè options, visit our Vietnamese Chè Guide for Tourists.