This autumn, Kelvin Lai, pastry chef of Hyatt Regency Hong Kong, Sha Tin is crafting an array of new cakes for the season. Among them include three fresh berry-themed delectables such as mixed berries yoghurt cheesecake, where blueberry mousse and yoghurt cheese cake top a light sponge cake, garnished with purple cocoa butter and fresh berries. The Grand Marnier blueberry cream cake features three tiers of airy sponge cake filled with Grand Marnier cream, blueberry jam and panna cotta. Guests opting for an alternative to cakes can indulge in Lai’s raspberry oolong tea milk tart, where raspberry filling and milk panna cotta are paired with oolong tea mousse encased within a crunchy tart shell. The new array of berry-themed cakes and pastries are available from now until November 30, and each variety is priced at HK$50 apiece or HK$310 per pound for whole cakes. 

Patisserie, Lobby level, Hyatt Regency Hong Kong, Sha Tin, 18 Chak Cheung Street, Sha Tin, New Territories, Hong Kong; +852 3723 1234