Hong Kong’s love for soybeans is no secret, deeply ingrained in its food history, from being an ancient source of protein to become a beloved part of the modern diet. Soybeans were first ground into soy milk and tofu back in the Han Dynasty 2000 years ago before becoming a popular staple elixir across Asia. Chef Vicky Lau of two MICHELIN-starred TATE Dining Room and Mora Hong Kong has made it her mission to use this humble and highly versatile ingredient to create culinary masterpieces.
With a shared passion for sustainability and local ingredients, Culinary Director Fabian Altabert of Rosewood Hong Kong has invited Chef Vicky Lau to co-create an exclusive soy-based pastry collection. The newly launched limited-edition pastries in the Ode to Soy collection will include Black Sesame and Coconut Soy Milk Cake, which come in two sizes (8 cm and 18 cm). They are infused with Chef Vicky’s AN soy milk made only with non-GMO organic soybeans locally in AN’s own factory in Hong Kong, utilising a special technology to extract thicker and more intense soy milk.
A celebration of local produce and homegrown talent, the Rosewood and AN collaboration is a true reflection of Rosewood’s A Sense of Place®️ philosophy, wherein the distinctive culture, history and sensibilities of Hong Kong are interwoven into the identity of the property. For every Ode to Soy cake purchased, 5% of the revenue will be donated to Feeding Hong Kong, the first Hong Kong food bank and local NGO committed to fighting hunger and reducing food waste.
“Ever since I discovered the joys of soy, there was no turning back. I’ve been on an endless pursuit of finding the best ways to showcase soy in its myriad forms, from fine dining and pastries to even everyday products,” says Chef Vicky Lau. “Ān is a continuation of our work at MORA, which is first and foremost a study of soy.”
“Our pastry team is very excited to work closely with Chef Vicky Lau on this special and creative pastry collaboration using her soy product, Ān at Butterfly Patisserie. It is not about celebrating our local produce but our shared passion for sustainability. We hope our guests will enjoy this limited-edition cake and give back to the community as much as we do.” says Chef Fabian Altabert of Rosewood Hong Kong.
The Origins of Ān
Named after the Western Han Dynasty prince, Liu An (劉安), the grandson of Emperor Liu Bang (劉邦) who invented tofu (豆腐) over 2,000 years ago, Ān is the latest soy-focused innovation by MORA. According to legends, Liu An first invented soy milk for his old and ill mother who wasn’t able to chew her food, by grinding soy beans into milk. One day, he accidentally mixed soy milk with gypsum powder, producing the first tofu-like substance in history.
Ode To Soy Cake collection will be exclusively available at Butterfly Patisserie at Rosewood Hong Kong from 17 October for a limited time only. The Black Sesame and Coconut Soy Milk Cake features a base of crumbly shortbread cookies, black sesame and coconut soy milk cream, milk jelly, and vegan white chocolate. (HK$92 for 8cm or HK$648 for 18cm size). For online purchases, please visit Rosewood Hong Kong’s online shop at HERE.