Art, Exclusive, Food and Beverages, Hotel, All

The Ritz-Carlton Hong Kong presents the new Sugarfina® afternoon tea

The collaboration between The Ritz-Carlton Hong Kong and Sugarfina® results in the new afternoon tea inspired by the luxury confections brand’s signature sweets, available until June 30 at the hotel’s Café 103 in China.

Executive Chef Richard Long and his team have created four savory bites and six desserts that will please both your palate and your eye. And Sugarfina®’s iconic cocktail candy collection is reinterpreted in the afternoon tea set.

Dom Pérignon Vintage Champagne Bears®, for example, is featured in the Champagne Bears®. This cup is layered with Champagne panna cotta and jelly, refreshing honey, lime and strawberry confit to offer the perfect balance of flavors.

The brand’s signature flamingo is on the Pinks Flamingos, a chocolate art with pink grapefruit jelly and vanilla mousse. Still, crispy crumbles like a special layer.

Raspberry Cream Cones is another sweet creation by Chef Richard – a colorful mini waffle cone filled with raspberry jam and vanilla cream, topped with ice cream cone for garnish.

Among the Sugarfina® savory items are Vanilla Champagne Blue Crab & Caviar with Brioche Bun and Baked Wild Mushroom with Truffle Onion Vol Au Vent. The first one is a brioche bun made with squid ink paired with flavorful blue crab chutney infused with vanilla, champagne dressing and caviar. The Vol Au Vent pastry is baked to perfection and filled with wild mushroom and black truffles.

All guests booking Sugarfina® afternoon tea will receive a voucher to redeem a complimentary ice cream or special drink at any boutique in Hong Kong. 

The experience is HK$398, with an additional HK$510 for one glass of Dom Pérignon 2009 Champagne. For reservations, visit The Ritz-Carlton Hong Kong or contact the hotel by email: restaurantreservation.hk@ritzcarlton.com. And click here to see the full Menu!

Source: The Ritz-Carlton, Hong Kong – images: release (April, 2019)

Related Posts

Leave a Reply