THE BUTTERFLY ROOM X BUTTERFLY PATISSERIE X CHEF SAIKO IZAWA FROM ROSEWOOD SÃO PAULO

Rosewood Hong Kong’s iconic The Butterfly Room and Butterfly Patisserie will join forces with acclaimed Chef Saiko Izawa, Executive Pastry Chef of Rosewood São Paulo and named Latin America’s Best Pastry Chef 2017. Together, they will unveil a unique collection of afternoon tea specials and an exclusive cake creation from 12-14 March, including:

• “Guaca” – a ginger coriander sorbet with avocado cream and tuille
• Fraisier with Mate Matcha– featuring inverted puff pastry with ganache montée de era mate and fresh strawberries
• Sakura Blossom Cake– The ingredients are representative of Chef Saiko’s personal journey: The top layer is a silky-smooth cream cheese mousse made with pink guava pulp. The pink color resembles a typical spring scenery in Japan, with cherry trees in full bloom. The taste of pink guava is a nod to the distinctive exotic flavours of Brazil where Chef Saiko resides. In the center of the creamy mousse, a luscious layer of guava paste awaits the palate for an explosion of tropical, fruity flavours. For the base, a matcha and pistachio sponge cake in a vibrant green color represents new growth and is referential to Chef Saiko’s Japanese heritage. On top of the cake is a layer of lightly salted gelatin with real Sakura flowers preserved in Japan. This special cake will be priced at HK$688 for a 15cm whole cake and HK$98 for a pastries size. Pre-orders will be available on 24 February at here.