French-style patisserie brings back its sweet ingenuities

PUBLISHED : Thursday, 17 January, 2013, 12:00am
UPDATED : Thursday, 17 January, 2013, 4:00am

It has been an eventful few months for The Royal Garden. After opening two stand-alone restaurants - Jin Cuisine and INA by Inagiku - in Tseung Kwan O, the Tsim Sha Tsui East hotel has reopened its patisserie following a facelift.

Fine Foods is now almost twice its previous size, and was re-imagined by architect and interior designer Steve Leung with a French patisserie in mind.

With its timber ceiling, elegant French decor and large, white display cabinets, the shop is selling new desserts that are "both visually stunning and mouth-wateringly appetising", executive pastry chef Louie Ma said. "For the new cakes, I wanted to lend an element of surprise. They are all specially designed in bright colours so they stand apart from the rest."

Ma's proudest creation is the green apple cheesecake. It is shaped like an apple and has a hard outer shell.

"The white chocolate [shell] is crispy and has to be handled with care. It took me quite a long time to test different combinations with the slightly sour green apple filling. Finally I chose the fluffy cream cheese, as it doesn't overwhelm the apple taste and gives the cake a perfectly smooth texture."

Customers can expect more inventive desserts, including cakes made especially for the Lunar New Year in the shape of fire crackers, peonies and even the animals of the Chinese zodiac.