A Degustation of Finesse
PANDAN COCO
PANDAN · COCONUT · PINEAPPLE
Inspired by the soulful flavors of my travels, this tart brings the essence of the tropics to Hong Kong. Fragrant Kaya and a bright pineapple compote are layered beneath a cloud of coconut whipped ganache, finished with roasted coconut for a toasted, nutty crunch. It is a signature memory captured in a single, elegant bite.
MILLEFEUILLE GRILLED VANILLA
PUFF PASTRY · GRILLED MADAGASCAR VANILLA
As our most-loved creation, our inverse puff pastry is the culmination of precision and artisanal labor. By gently grilling Madagascar vanilla pods, we transform floral sweetness into something smoky, earthy, and deep. It is a sensory journey that proves true refinement lies not in the number of elements, but in the mastery of one.
CARAMEL CORN
POPCORN MOUSSE · SEA SALT CARAMEL · CORNFLAKES
A playful yet sophisticated tribute to caramel popcorn. At its heart lies a light, corn-infused mousse paired with Madagascar vanilla crèmeux and a signature sea salt caramel. Finished with a crackling cornflake crunch and a soft cornflour biscuit, this jewel-like cake is a sensory journey back to the joy of childhood.
CITRON NOIR GATEAU
BLACK LEMON · WILD FLOWER HONEY · CAVIAR
Our signature Citron Noir tart evolves into a new silhouette. This gateau is a sophisticated study in contrast, pairing the mysterious, earthy black lemon mousse with the vibrant "pop" of lime caviar and honey lemon confit. Supported by a milk chocolate feuilletine crunch and a soft almond biscuit, this is a reimagining of our house best-seller.