JW Marriott’s executive pastry chef Kevin Chiu, who has worked in the world of culinary arts in five-star hotels and renowned restaurants for many years, is launching a range of the finest, artisanal cakes at the hotel’s cafe, Dolce 88 in celebration of summer.
Chef Chiu has effortlessly handcrafted his new cake collection with enterprising ideas and unique pairings of flavours. His jasmine lemon cake ($588 for six to 10 servings), which comes on a bulky, cerulean bed of mousse cake has a hint of jasmine tea, heightening its light and refreshing flavour palate. As for the earl grey chocolate ($358 for four to six servings, or $588 for six to 10 servings), the velvety milk chocolate mousse scented with earl grey tea has an all-chocolate base with a blood orange on top, signalling its tangy, chocolate-orange flavour. Another one of Chiu's remarkable creations is the sweet potato red fruit cake ($358 for four to six servings, or $588 for six to ten servings), with a half violet and half crimson exterior with multiple red hearts standing on top. Its light vanilla mousse, sponge and sweet potato custard, and fresh red fruit compote will satisfy Hongkongers with a sweet tooth.
The jasmine lemon and earl grey chocolate cakes
All cakes are available by emailing firstname.lastname@example.org, calling 2810 8366, or ordering from their online shop. You can choose a date and time for pick-up but make sure your order at least three days in advance. Alternatively, delivery is available for the following areas and rates: Hong Kong Island ($200), Kowloon ($250), New Territories except for outlying Islands such as Ma Wan, Hong Kong Airport and Lantau Island ($300). Shanti Parmanand