An exclusive pairing experience of champion-grade coffee & exquisite pastries by Chef Vicky Lau and Chef Graf Kwok

For the very first time, Date by TATE will join KOFFEE MAMEYA in an exciting collaboration that introduces a refined coffee x pastry pairing experience at KOFFEE MAMEYA behind sister brand OMOTESANDO KOFFEE at K11 MUSEA. KOFFEE MAMEYA stays true to the spirit of OMOTESANDO KOFFEE, featuring an interior design of minimalist Japanese contemporary and traditional aesthetics, allowing coffee to take center stage.

Exclusive Kube Pastry x Coffee Pairing from Date by TATE x KOFFEE MAMEYA

For this collaboration, Chefs Vicky Lau and Graf Kwok from Date by TATE have prepared a selection of three exclusive “kube” pastries to pair with KOFFEE MAMEYA’s signature light to dark roasts. Designed to be enjoyed at any time of the day with a cup of coffee, the pastries blend sweet and savory flavors with influences from East and West – representative of the cuisine at 2- MICHELIN-starred TATE Dining Room.

The delicate Chestnut Cake (HK$45) features a moist, honey cake created with local Hong Kong honey. Inside the cake is a whole piece of Japanese chestnut, and the whole cake is topped with mounds of chestnut cream. The nutty sweetness of this cake balances best with the acidity of light roast coffee, which can also retain its elegant aroma with this special pairing.

KOFFEE MAMEYA’s suggested light-roast coffee pairing is the El Puenta Geisha from Honduras (HK$155/cup, HK$440/150g), which has been roasted in Florence by Ditta Artigianale.

Curry & Dry Fruits Financier (HK$45) is inspired by one of the most popular dishes in Japanese cafes – curry. This moreish financier is prepared with a special blend of curry powder, apricot, and sultanas. Sweet yet full of umami, the aromatic financier gives a particular punch to medium-roast coffee flavors and results in a very appealing pairing.

KOFFEE MAMEYA’s suggested medium-roast coffee pairing is the Raspberry Candy (HK$80/cup, HK$215/150g) originating from Ethiopia, and which was roasted by ONA Coffee in Melbourne.