The Butterfly Room at Rosewood Hong Kong has debuted a fresh afternoon tea experience, drawing inspiration from Japanese flavours with a modern twist.

Led by Executive Pastry Chef Jonathan Soukdeo, the menu features a selection of sweet and savoury delicacies and a choice of Mariage Freres tea or coffee. For a more indulgent experience, an optional tea or sparkling tea pairing is also on offer.

Guests can enjoy finger sandwiches served alongside a mini soup and freshly baked classic scones with homemade jams and clotted cream, while a tableside dessert trolley offers guest-selected treats like Truffle Chocolate, Palmier, and Marble Madeleine.

Additionally, pre-desserts include Japanese honeydew melon with savoury miso ice cream in a parfait, followed by creamy pandan cremeux atop young coconut koji rice pudding.

The experience is completed with a procession of plated desserts inspired by Japanese ingredients and craftsmanship. Dishes include Strawberry Verbena Savoy Cake, Mango Mochi Cake, Black Sesame Mille-Feuille, and the Butterfly Room’s signature Butterfly Vanilla Flan.

 

 

Afternoon Tea A Rosewood Hotel Chef Hong Kong Japanese pastries pastry chef