The Lobby Lounge at Regent Hong Kong has transformed into an edible garden of olfactory delights, where pastry becomes poetry and sustainability meets sublime artistry.
Masterminded by Asia’s Best Pastry Chef 2024 Mineko Kato, this summer’s L’Alchemia dei Profumi, or The Alchemy of Perfumes, afternoon tea is nothing short of a gastronomic sonnet - a delicate dance of Italian precision and Japanese seasonal reverence, all woven into an entirely plant-based tapestry.
Chef Kato, known for her artistry and commitment to sustainability, has designed the menu in partnership with Regent’s Executive Pastry Chef Andy Yeung and Chef Rajiv Chowdhoory. Together, they present a selection of delicate, sweet, and savory creations, all entirely plant-based, using organic and locally sourced ingredients where possible.
This exclusive menu is also a celebration of nature, emphasizing the use of sustainably sourced ingredients.
“Sustainability is my priority,” says Chef Kato. “I use as many organic and seasonal ingredients as possible - some sourced locally in Hong Kong, many herbs and flowers from Japan, while others, like Italian pistachios and hazelnuts, were chosen for their exceptional quality.”
She said each piece tells a story of seasonality, craftsmanship, and mindful indulgence.
Standouts include the Mini Flower Tart, a vibrant composition of edible blooms, and the Almond and Rose Hinoki, a subtly fragrant dessert that brings delight to your tastebuds.
For those yearning to prolong the enchantment, the Koke Chocolate Cake offers a take-home slice of magic.
A lush, plant-based homage to the forest floor, it layers Valrhona’s velvety Manjari chocolate with tangy cassis jelly and a mischievous almond crunch. Topped with Uji matcha and pistachio streusel, it’s a dessert that doesn’t just satisfy—it transports.
marco.lam@singtaonewscorp.com
