Chef Vicky Lau has just launched Poem Patisserie, on street level below her flagship restaurant Tate Dining Room & Bar in Hollywood Road, Sheung Wan.
Working with pastry chef Nocar Lo, Lau will use Poem Patisserie as a stage for a continuous evolution of sweet treats. Like her menu at Tate, the creations will be presented thematically and constantly evolve, writes Hong Kong Tatler.
For its first iteration, Poem will celebrate the iconography and flavours of the city with Chapter 1: Capture Hong Kong. This takes inspiration from the tastes of her upbringing, with nostalgic elements and local classics such as Chinese sweet soups and dim sum providing a springboard for new flavour combinations. Red date and urban honey are two such inspiration points, and there are cakes with a visual take on ink painting and calligraphy.
Display towers echoing dim-sum steamers and frames that follow the curves and corners of the iconic local pawn shop sign are a few more elements that pay homage to Hong Kong heritage.
As well as cakes and pastries, Poem also offers eco-friendly bottled water, cold-brew coffee and tea, and seasonal mocktails.
