The Butterfly Room at Rosewood Hong Kong is excited to host an exclusive two-day special afternoon tea collaboration this September, bringing together two renowned pastry chefs for a unique celebration of local summer fruit, seasonal ingredients, and beloved Hong Kong flavours. Join Rosewood Hong Kong’s Executive Pastry Chef Jonathan Soukdeo, alongside guest Chef Mandy Siu of Finesse Patisserie, as they craft an unforgettable dessert experience on 5-6 September 2025, at The Butterfly Room.
Chef Jonathan, the recent winner of the Best Pastry Chef Award by Tatler Best 2025 Hong Kong and the winner of the World’s Best Afternoon Tea by La Liste 2025, is known for his contemporary take on fine pastries for Butterfly Patisserie and Rosewood Hong Kong, will team up with Chef Mandy, whose refined French patisserie creations have earned her a prestigious reputation, including being named Best Pastry Chef by SCMP 100 Top Tables. This collaboration will showcase their shared passion for quality seasonal ingredients and exceptional pastry artistry.
A Sweet Collaboration: Exclusive Menu by Chefs Mandy Siu and Jonathan Soukdeo
This reimagined six-course afternoon tea begins with an exquisite selection of savoury amuse-bouches and finger sandwiches. Highlights include a delicate Cauliflower Panna Cotta with Ossetra Caviar, a Lobster Roll with green apple and trout roe, and a vibrant Datterino Tomato Tartlet. Guests will also enjoy classic salmon, butcher ham, and egg finger sandwiches, along with freshly baked scones and a nostalgic Pineapple Milk Bun.
The experience transitions into a refreshing duo of pre-desserts: Chef Mandy’s Granny Smith Apple and Yuzu creation, lifted with osmanthus and a touch of Calvados, and Chef Jonathan’s Grapefruit Sorbet with mango, sago, and coconut foam.
The plated desserts are an elegant showcase of each chef’s signature style. Chef Mandy presents Lotus-Longan, paired with white lotus espuma, sweet fermented rice, and longan honey ice cream from a local farm, while Chef Jonathan offers a rich Black Sesame creation layered with Jian Dui sesame, red bean, rice, and black sesame ice cream.
To conclude the journey, guests are invited to indulge in treats from the Mignardises Chocolate Trolley, perfectly complemented by a curated selection of Mariage Frères teas or freshly brewed coffee.
The full afternoon tea collaboration menu is as follows:
Amuse Bouche
Cauliflower Panna Cotta, Caviar
Lobster Roll, Green Apple, Trout Roe
Datterino Tomatoes Tartlet
Finger Sandwiches
Salmon
Butcher Ham
Egg
Pre Dessert
Granny Smith, Yuzu, Osmanthus
Grapefruit, Mango sago, Coconut Foam
Freshly Baked
Scones
Pineapple Milk Bun
Plated Dessert
Lotus – Longan
Sweet Fermented rice, White lotus Foam, Local Longan honey Ice cream
Black sesame
Sesame Jian Dui, red bean, Rice black sesame Ice cream
Mignardises Chocolate Trolley
Served with a selection of Marriages Frères tea or coffee
EVENT DETAILS
Date: 5-6 September (Friday – Saturday)
Friday Seating Time: First Seating: 200–400pm | Second Seating: 430–630pm
Saturday Seating Time: First Seating: 1200/1230pm – 230/300pm | Second Seating: 230pm/300pm – 430/500pm | Third Seating: 500pm/530pm – 700pm/730pm
Price: HK$568+10% per guest
Location: Level 2, The Butterfly Room, Rosewood Hong Kong
