Hong Kong’s love for soy is no secret. Soybeans were first ground into soy milk and tofu back in the Han Dynasty 2000 years ago before becoming a popular staple across Asia. Now, Vicky Lau, of the two Michelin-starred TATE Dining Room and Mora, and Butterfly Patisserie at Rosewood Hong Kong, have co-created an exclusive soy-based pastry collection.
The recently launched limited-edition pastries in the Ode to Soy range will include Black Sesame and Coconut Soy Milk Cake infused with organic soy milk from the ĀN brand by Lau. For the purchase of each Ode to Soy cake, 5% of the profits will be donated to Feeding Hong Kong, a food bank and local NGO committed to the fight against hunger and the reduction of food waste.
“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 Fabian Altabert, culinary director of Rosewood Hong Kong.