We take a look at our five favourite sweet treats on offer in the blossoming season of spring


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What: The chocolate treats return to Hyatt Regency Hong Kong, Tsim Sha Tsui for the dinner buffet. All things chocolate, pastry chef Gary Lau uses over 20 varieties of chocolate from French, Italy and Switzerland, with brands that include Valrhona, Amedei, ICAM, Cacao Barry, and Lindt.

When: May and June 2015

Where: Café, Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui, 18 Hanoi Road, Tsim Sha Tsui; +852 3721-7700

Cost: HK$578 per adult adult; HK$289 per child



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What: A Valrhona-focused afternoon tea offering, with confectionaries that include chocolate choux with Guanaja 70%; chocolate apricot tart with Dulcey 32%; and homemade chocolate chip scones. For drinks, a selection of Valrhona chocolate cappuccinos are available (and tea, too, of course).

When: April 2015

Where: Lobby Lounge, Lobby Level, Conrad Hong Kong, 88 Queensway, Admiralty; +852 2521-3838

Cost: HK$238 per set



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What: Six colourful éclairs inspired by spring blossoms, created by executive pastry chef Reinhard Lackner. Flavours include: wild hibiscus flower; key lime and spearmint; mango sauternes and apricot; Madagascar spring vanilla; forest berry; and double chocolate with marzipan.

When: April 13 to May 31, 2015

Where: Palm Court, Lobby Level, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui; +852 2132-7898



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What: Jean-Paul Hévin launches a new series of sweets that are designed for the convenience of travel. The signature cakes feature soft dark chocolate almond and ginger biscuit in four different flavours, named after global airports: New York’s JFK, Moscow, Rio de Janerio, and Haneda Airport in Tokyo.

When: On-going

Where: Jean-Paul Hévin Boutique, 13 Lyndhurst Terrace, Central, +852 2851-0633; or Shop 212, Ocean Centre, Harbour City, Tsim Sha Tsui, +852 2735-3268

Cost: HK$420 for a whole cake, or HK$60 for a slice



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What: A new season means new macaron flavours at Jouer, who have taken inspiration from blossoming flowers. With delicate floral notes, visit to sample special macarons that include chamomile nectarine, lavender honey, and rose sage.

When: Spring 2015

Where: Jouer, G/F, 1 Sau Wa Fong, Wan Chai




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