Imperial Patisserie – Pastries, eggroll and cookies series
Including palmiers, crispy ‘honeycomb’ eggroll, puffs, pastries and cookies.
Michelin 2-star Master Chef Lai Wing Koon, who served as the head chef at star-rated hotels around the world, has always been fascinated by a French classic pastry called Palmier. He made use of his expertise in integrating Western-style quality ingredients into Chinese-style cakes and pastries to create a brand new palmier collection in 12 extremely delicate and exquisite flavors. The recipe and the size of palmiers have been meticulously customized to make the palmiers crispier.
Tonggwoji is a traditional Chinese pastry originated from the Tang Dynasty. In the Tang Dynasty, the beauty of food is equally important to the taste of the food. People started making various kinds of pastries which look meticulous, elegant and colorful and named them as “Tonggwoji”. These delicious Tonggwoji were later spread to other countries due to the visit of foreign envoys. As times goes by, Tonggwoji has been evolved to a diverse range of different pastries in different cultural societies
Master Chef Yip Wing Wah and Chef Lai Wing Koon delved into the history, technique and formula of crafting traditional Chinese pastries, and finally created Tonggwoji in 12 special exquisite flavors. They rewrote and created an unique formula by blending and extracting Western ingredients. Each Tonggwoji has been wrapped by hands and undergone slow baking in an absolute discreet manner. The whole production process requires Chefs’ most delicate and impeccable craftsmanship.
Crispy ‘Honeycomb’ Eggroll:
It is made from natural ingredients such as French natural butter and fresh eggs from Hubei. In addition, fresh ginger juice, coconut and Musang King durian are added to produce a delicious eggroll series.
Unlike traditional eggrolls, Crispy ‘Honeycomb’ Eggroll 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 eggroll, we also spent a lot of adjustments, so that the diners will not smash when they taste.
Improve traditional formula, discard lard, use French natural butter as raw material, blend with superior salted egg yolk and black and white sesame, use low-temperature baking to create a crispy and crispy pastries series.
Ingredients such as French natural butter, almond flakes and hazelnut are blended and processed. The entrance is crispy and the taste is full of layers.
Made with fresh eggs and French natural butter, without adding any bulking agent, keep the natural buttery aroma. The selection of high-quality pistachio, chocolate, fresh ginger and other ingredients into the cookies, the taste is even more rich.