Made with French natural butter and fine sesame, the texture of the butter is smooth and the fragrance is fresh. The pastry is made by the ingenuity. After double baking, the appearance is full and shiny, and the taste is crisp and crisp.
It is made from natural ingredients such as French natural butter and fresh eggs from Hubei. In addition, fresh ginger juice, Sakura shrimp, and Musang King durian are added to produce a delicious egg roll series.
Unlike traditional egg rolls, Crispy ‘honeycomb’ Egg Roll are more technically demanding. We use traditional methods to study dozens of complicated processes; repeatedly adjust the formula more than 50 times, insist on not adding any artificial colors, chemical additives; It has a honeycomb-like effect, and the taste is more crisp and rich in layers. In the size of the egg roll, we also spent a lot of adjustments, so that the diners will not smash when they taste.
Back to home from our short NYC trip and found my favorite mooncake ready here for mid autumn festival! Love the melted egg yolk part of the moon cake and the box can be a really nice jewelry box.
蛋卷專門店，推出特色12款口味，嚴選天然食材製作，不添加防腐，色素。香港製造，將每一件最好的產品帶給吃客。葉師傅入行超過50年，將傳統手藝結合現代科技，創作出更多特色味道。
入行逾50年，前半島酒店嘉麟樓點心部主管葉永華師傅去年加盟皇玥後，品牌的奶皇月賣到斷市，今年再下一城，推出多款蛋卷、蝴蝶酥、酥餅及曲奇系列。
My favorite custard mooncake by far! It’s quality is even better than the ones offered from the 5 star hotels! Their innovative seasame flavor is also one of a kind!
這次返鄉發現了一家新開的蛋卷店，一問之下才知道是香港糕餅大師葉永華師傅新開的蛋卷專門店，整間店主打蜂巢蛋卷手藝，一共推出12款甜鹹不同的口味，試吃過都好好吃喔，只好挑了一盒綜合帶回臺灣跟媽媽分享。
小妹一定回購，要快搶！皇玥牛油蜂巢蛋卷，真心推介！香港手信新代表作。黑松露蛋卷，黑松露味愈食愈濃，配合蛋同牛油可謂無懈可擊。櫻花蝦用料十足、幹蝦味突出。番茄香草味有Margherita Pizza風味。原味濃厚蛋黃牛油香，絕不遜於特別口味，驚豔！
今年的黑馬，師傅是月餅中的勞斯萊斯半島酒店奶黃月餅創始人葉永華師傅，味道不用擔心。重點是盒子太高檔了，吃完還能當首飾盒！循環利用，送禮簡直棒呆！
皇玥的流心禮盒，盒子做工很精致，月餅品質跟半島不相上下，也許是葉師傅改進過的原因，月餅皮和餡料緊密貼合，沒有分離，相比起半島更勝一籌。微信公眾號
皇玥開業不久，店鋪中的傳奇人物莫過於葉永華師傅，曾任職香港半島酒店嘉麟樓點心部主管超過三十年，也是半島迷你奶黃月餅的創始人，加盟皇玥後推出流心芝麻和流心奶黃月餅，相信不少粉絲也極之期待。
月餅禮盒的表面試非常有質感的皮革紋理，如同首飾盒一般精致優雅。流心芝麻月餅將香濃柔滑的黑芝麻餡融入月餅中，薄薄一層月餅皮酥香油潤，即使不加熱，切開的瞬間也能立馬流心。醇香的流心餡融化在口中，回味無窮。
