The annual sweet tradition sets to raise the city’s awareness of hereditary breast cancer
This autumn, restaurants and local food concepts are joining the Pink Desserts Campaign, an annual charity event where specially designed desserts and confections are created to raise funds for supporting clinical research to reduce the incidence of hereditary cancers in the Chinese community.
As The Hong Kong Hereditary Breast Cancer Family Registry marks its 10th anniversary this year, the Pink Dessert campaign is set to run from September to November, spanning across restaurants and patisseries across town with items specially designed for the charity cause. Here are our five picks you should not miss.
The Peninsula Hong Kong
What: The Peninsula Hong Kong is launching a new ‘The Peninsula in Pink Classic Afternoon Tea” set, where savoury and sweet treats designed by the hotel’s pastry team are showcased in a limited-edition tea set. Guests can indulge in an array of pink treats, including egg mayo, poached shrimps and chives with tomato bread, smoked turkey, red lettuce and Pommery mustard with beetroot bread, cherry macaron, and raspberry choux puff. The Peninsula in Pink Afternoon Tea is priced at HK$368 per person and HK$658 for two. An upgraded version of the tea set, where guests can enjoy a glass of rose champagne with their tea treats, is priced at HK$598 per person and HK$1,118 for two. For every afternoon tea set sold, HK$40 will be donated to the Hong Kong Hereditary Breast Cancer Family Registry.
When: October 1-31, 2017
Where: The Peninsula Lobby, G/F The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, Kowloon; +852 2696 6772
Beefbar
What: Beefbar is launching two items for the Pink Dessert campaign. A new cocktail named Smile mixes gin, grapefruit liqueur, lime juice and pineapple for a refreshing fusion of citrus and tropical fruit. The raspberry salad is a delicate balance of textures, where raspberry meringue, yoghurt crumble and lemon mascarpone are featured alongside sweet raspberry mousse and rose wine jelly.
When: October 1-31, 2017
Where: Beefbar, 2/F Club Lusitano, 16 Ice House Street, Central; +852 2110 8853
Ammo
What: Asia Society’s Ammo is launching a new dessert designed by resident chef de cuisine Jaime Nunez. The strawberry mousse with raspberry jelly and yoghurt sponge features a sweet-tart contrast between fruity raspberry jelly and sweet strawberry mousse, with a tangy yoghurt sponge to round out the dessert’s richness.
When: Now until November 30, 2017
Where: Ammo, Lower Level, Asia Society Hong Kong Centre, 9 Justice Drive, Admiralty; +852 2537 9888
Operetta
What: Newly appointed executive chef and Nicholini’s alumnus Luca de Berardinis is supporting the Pink Campaign with a special dessert named Potere Rosa Pink Power, where sweet strawberries and tart rhubarb are served with white yoghurt sponge, almond crumble and sorbet of Indian Figs, also known as prickly pears.
When: Now until October 31, 2017
Where: Operetta, Shop 112, 1/F Pacific Place, 88 Queensway, Admiralty, Hong Kong; +852 2115 8080
Fine Foods
What: Fine Foods at The Royal Garden is stepping up to the Pink Campaign with a new collection of heart-shaped chocolates with gift box. Created by the hotel’s pastry team, the chocolates are shaped in red and pink hearts and feature two flavours: mini crunches and coffee. 100% of sales proceeds for the chocolates will be donated to the charitable cause.
When: October 1 to November 30, 2017
Where: Fine Foods, Lobby, The Royal Garden Hong Kong, 69 Mody Road, Tsim Sha Tsui; +852 2721 5215