As Hong Kong drifts into its end-of-year sparkle, Cupping Room has teamed up with Driscoll’s to usher in a brighter, berry-filled holiday season.
From November 19 to December 31, the specialty coffee roastery will serve a small trio of desserts and a seasonal drink inspired by raspberries and blackberries — ingredients chosen as much for their color and freshness as for the sense of simple joy they evoke during the holidays.
The collaboration spotlights Driscoll’s Rubus berries and the imagination of pastry chef Ricky Wong, whose work at La Viña — Cupping Room’s rustic Spanish-style bakery — often blends comfort with quiet refinement.
Together, they created two festive desserts and one winter drink meant to speak to the city’s appetite for small, shareable pleasures at the end of a long year.
The Winter Raspberry Yule Log reimagines a familiar Christmas classic with raspberry compote tucked between layers of sponge and chocolate whipped ganache, finished with fresh berries glowing like tiny ornaments.
Winter Raspberry Yule Log.
The Blackberry Velvet Tart leans into darker tones of the season: a glossy blackberry compote base, almond tart shell, and light vanilla chantilly topped with ripe blackberries that resemble miniature pinecones.
Blackberry Velvet Tart.
For those seeking warmth — or a chilled break from the crowds — the Jingle Berry Hot Chocolate brings together specialty chocolate and raspberry purée, blended with milk and garnished with fresh raspberries. It is served hot or iced, depending on how one prefers to take a breath during the holiday rush.
Jingle Berry Hot/Iced Chocolate.
The collaboration also extends beyond the café counter. In December, Chef Ricky will host a public cooking class at La Viña’s Kwun Tong workshop, inviting home bakers and berry lovers to try their hand at an 8-inch mixed-berries tart made entirely from scratch. The masterclass is designed less as a demonstration and more as a communal moment — a chance to slow down, learn something sweet, and perhaps take home a bit of holiday calm.
The six-week “Berrylicious!” menu arrives as Hongkongers scatter between gatherings, gift-hunting, and year-end rituals — a reminder that sometimes a small dessert or warm drink can anchor an afternoon, or simply offer a gentle, berry-bright pause.
marco.lam@singtaonewscorp.com
