Flowers blossoming and sweetness was all around at a super sweet baby shower – a few highlights to satisfy your eyes and make you hungry!
To some people, gloomy skies and lower temperature induces some sort of comfort food craving… If you are one of these people, then you may just want to try the new pastries we’ve created on our afternoon tea. For the chilly season, we’ve put together heartwarming flavors and textures in our creations. On the left … Read more
On October 26, our traditional chocolate sour cherry kiss is turning pink to show our support for the breast cancer pink day! And yes… turns out it really fits the breast cancer support! ;-) Every day should be a pink day!
In the world of French language the word “cake” doesn’t refer to your typical kind of layered cream cake, but rather to a pound cake. The quatre quarts cake, absolute epicenter of the French cake culture is what you learn to bake when you grow up along ironing and sewing (yes! I did sew some … Read more
The following post has been published in 2010, when we had the visit of Chef Helal in our kitchens. After the hacking of my blog, all the photos from this post were lost along with many others… I re-did the jam today because I think it’s really worth sharing such an interesting recipe. Also, I … Read more
Not that you need any excuses to hide away from the crazy outdoor heat these days, but our new afternoon tea will surely help you to cool down! ;-) On the left hand-side, the sour cherry kiss is a delectable fluffy sour cherry foam piped on a shortbread and filled with a sour cherry semi-pris, … Read more
This year’s Easter sweets are going to be fruity and flowery! For our traditional Easter sweet table, presented during afternoon tea, we have created loads of sweets around the theme of flower and fruit. Some pastries are made with actual flower such as the orange blossom cake, and others are just designed around the flower … Read more
We’ve just been through another intensely sweet brainstorming session to create our autumn/winter afternoon tea. I never thought of putting words on the creative process as it usually starts with a draft on paper, and as it should be, is happening in the pastry kitchen. So we generally don’t extend ourselves academically on our creative … Read more
It’s always good to keep record of what we did in the past. It’s even better when the photos are great, and there is nothing like day light to add life into your food! Our current afternoon tea silver stand won’t disagree… Good afternoon! :)
You might have tried this recipe for scones, but they didn’t look like the photo? Check out The Wall Street Journal feature where I share all our little secrets for making great scones with journalist Amy Ma – it might take a little longer than you’ve expected! It will be featured on the US and … Read more
For your eyes only, a few highlights of our selection and other superb kitchen sights… PS: In the IT world, the expression “gone gold” means the final release of a game or software is released to public. I thought it would fit our new pastries pretty well :)
Simple ingredients, simple method, simple flavor and texture – everything about scone is simple! So what makes them so posh? Is it that Roselle jam again? I was puzzled to see how much is going on around the pronunciation of the word scone! And it’s not even a matter of British vs U.S. language as … Read more
Day after day, I walk countless kilometers throughout the hotel… and every time I pass near the trolley where our afternoon tea mise-en-place is, my eyes get attracted by one tray in particular. These caramel cremeux, glazed in passion fruit, sitting straight on a pistachio biscuit, with a subtle layer of raspberry semis-pris and decorated … Read more