Everything points to an early Spring this year and some businesses accordingly brought forward their spring celebration plans. The Ritz-Carlton, Hong Kong is sticking to theirs and not letting mother nature change plans for them. This year’s cherry blossom celebrations at the hotel include Sakura Afternoon Tea – served at Café 103 from April 1 to May 14. Guest Pastry Chef Hideaki Tanaka from The Ritz-Carlton, Tokyo has designed this year’s sakura-themed afternoon tea menu incorporating Japanese confectionaries. Chef Tanaka learned his French cuisine and pastry making craft at Tokyo Culinary School and joined the Ritz-Carlton family in 2007. A highly acclaimed pastry chef, he is now in charge of the hotel’s pastry kitchen.
Chef Tanaka’s pink and white sakura petal inspired beautiful creations includes a range of mouthwatering sweet and savory afternoon tea treats. The highlight of the savory menu is a Sakura Flower- Marinated Radish Roll with Zuwai Crab and Caviar. The pink color of the thinly sliced sweet radish wrap come from the pickled sakura flower, while the savory snow crab meat filling and the caviar topping giving a strong flavor to enhance overall taste. Other savory items include Fresh Vegetable Crudité with Sakura Dip, Sakura Shrimp Cocktail Sandwich and Wild Mushroom Cream Vol-au-Vent.
On the sweets side, there is something for everyone with a sweet tooth. Starting with truly Japanese Green Tea Sakura Strawberry Cake – a joconde cake arranged in alternate layers of green tea, strawberry confit and cherry blossom mousseline cream. There is also a new twist to the popular Italian desert – Panna Cotta. Instead of regular cream, Chef Tanaka used soy milk, sakura jelly and bean flavor to make a lighter and healthier version than the tradition Panna Cotta. Sakura, Strawberry and Red Bean Mousse catch one’s attention at first sight. The dome-shaped red bean crème brulee is covered with strawberry cherry blossom mousse and decorated with pink strawberry glaze and tempting hues of red. Sakura Tropézienne also received a Japanese makeover. Chef Tanaka replaced the custard filling with strawberry-cherry blossom confit and cherry blossom white chocolate ganache.
As for Sakura Afternoon Tea pricing – Monday to Friday it is HK$378 for one and HK$638 for two. During weekends and on Public Holidays it is HK$398 for one and HK$658 for two. For reservations call Café 103 at (852) 2263 2270.
Source: Ritz-Carlton, Hong Kong