The luxury hotel’s e-boutique showcases buttery viennoiserie favourites and sweet creations by executive pastry chef Ringo Chan
After a successful pastry pop-up at the hotel lobby in 2019, Four Seasons Hong Kong is making an online debut for its cakes and pastries.
Created by the hotel’s executive pastry chef Ringo Chan, the new online boutique will feature a fruitful array of sweet delights, from viennoiserie favourites such as croissants, pains au chocolat, and flaky danishes, each priced at HK$25 to The Lounge’s baked scones with clotted cream and homemade jam—a staple at the establishment’s afternoon tea selection—are available for online orders.
The whole cake selection covers some of the lounge’s popular varieties such as fresh fruit cream cake; black forest; and Nutella and sea salt caramel cake, priced at HK$395 per pound with orders ranging between one and three pounds in weight. Most cakes are also available in slices, priced at HK$55 apiece. The new e-shop also showcases two of Chan’s new creations—raspberry and white peach crunchy cake and blueberry and honey yoghurt mousse cake, each available as a two-pound cake at HK$880 each. The e-shop also includes a selection of handcrafted chocolate Easter eggs just in time for the festivities.
