Imperial Patisserie reflects the best combination of demonstrating technical abilities with the collision of variant cooking ideas where cooking science is merged with the emotions of our customers. Imperial Patisserie envisions to ace the food industry through providing exceptional quality of food, hiring dedicated craftsmanship and ensuring the provision of impeccable services for the discerning gourmands. Our team consists of the experienced and highly competent chefs of the industry who are passionate to discover the food in a way that every layer of food becomes meaningful. We have collaborated with Master Chef Yip Wing Wah who has been the Manager in charge of the Dim Sum Section of Spring Moon of The Peninsula Hotel and the founder of Egg Custard Mooncake in Hong Kong aiming to innovate our pastry collection with prevision and delicacy.
Imperial Patisserie has meticulously handpicked a host of fresh ingredients to craft the concept of our brand in an innovative manner entitled as “FRESH AND VERY HONG KONG”. Incorporated with exquisite craftsmanship and artisanal techniques but still not losing the traditional flavor, the signature eggrolls collection are created with carefully selected ingredients which include fresh French butter, golden egg yolk, coconut and fresh ginger. Besides that, our exquisite cuisine is waiting to surprise your taste buds through offering a variety of products which will intrigue your taste and emotions to an inflected level and you will simply love the whole experience. Every bite rewards and entices the palate with an array of tastes, textures and aromas. All pastry collections are 100% made in Hong Kong.