Cakes have a special place in our hearts, and we’re guessing they do for you, too. Nothing beats the whole package of inspiring flavour combinations complete with creative designs, and so here are the top four hotels in town that offer the best cakes, created by some of the city’s most talented pastry chefs.

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The Peninsula Boutique

Appointed a few months ago as the hotel’s new executive pastry chef, Frank Haasnoot boasts an international resume that includes a world pastry champion trophy and more than 116,000 followers on Instagram. Chef Haasnoot brings meticulous details to his creations, which delights more than just our palates. Look out for seasonal cakes that come in whole as well as individual sizes.

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Chef Haasnoot’s proud creation, the Cocoa Noir, is the crowd favorite at The Peninsula Boutique. A rich chocolate glaze with matching mousse is cut by zesty marmalade and a touch of yuzu. Don’t forget the cocoa pod design at the top, created by the hotel’s resident chocolatier Marijn Coertjens. Other cake inspirations include the new Ananas, where vanilla mousse meets lemon verbena and pineapple compote, a refreshing twist on the classic pineapple cake.

The Peninsula Boutique, Shop 7-9, The Peninsula Hong Kong, 19-21 Salisbury Road, Tsim Sha Tsui; +852 2920-2888

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Amber at the Landmark Mandarin Oriental

Amber needs no introduction, but their under-the-radar selection of cakes does. The restaurant’s new pastry chef Michael Pretet may be relatively new to the job, but his dedication is shown through the desserts and skills in patisserie proven when the restaurant set up its first pop-up cake shop back in February.

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Whole cakes like this mango cheesecake, with an ever-so-simple design, are well thought-out with sweet mango globs atop a vanilla-laced cheesecake. The presentation is simple but elegant, and the cake itself is light and not too sweet, particularly fitting for an increasingly health-oriented crowd. Also good is the chocolate brownie cake and fruit tart. 

Amber, 7/F The Landmark Mandarin Oriental Hong Kong, 15 Queen’s Road Central; +852 2132 0066

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Four Seasons Hong Kong

Having joined The Four Seasons in 2005, the hotel’s pastry chef Ringo Chan is no stranger to desserts, especially bespoke wedding cakes, a festive croquembouche, and festive afternoon tea delights. The hotel may not have a special shop for its pastry creations, but guests can order a sweet taste of the hotel’s creations at The Lounge.

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The cake selections at The Four Seasons may not be very big, but if you look close enough you will notice the varieties are inspired, as the hotel’s name suggests, by the seasons. Rich chocolate cake with multiple textures for winter, florals for spring and the abundance of fruit and light mousses for summer and autumn are on offer. We are particularly pleased with this champagne white peach cake, where peach mousse is laced with a touch of champagne and a surprise layer of feuilletine. Also on offer are a seasonal fruit millefeuille and jasmine opera cake, a lighter alternative from the original version.

The Lounge, G/F Four Seasons Hong Kong, 8 Finance Street, Central; +852 3196 8888

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Ritz-Carlton Hong Kong

Sweet treats served at afternoon teas are popular at the Ritz-Carlton Hong Kong, but the whole cakes and pastries with a simple, iconic design created by the hotel’s executive pastry chef Richard Long and his team are worth seeking out too.

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The millefeuille, pictured here, is a magical combination of buttery rich flaky pastry with soft pastry cream, complete with cut strawberries. The combination is classic and executed well. Also impressive is the green tea and raspberry cake, its green exterior revealing a berry-filled surprise within. Whole cakes orders can be placed at

Café 103. 103/F, Ritz-Carlton Hong Kong, ICC, 1 Austin Road West, Kowloon; +852 2263-2270

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