• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to secondary sidebar
  • Skip to footer
  • Home
  • About
    • About Us
    • Featured
    • SPONSORS
  • Privacy Policy
  • Disclaimer
  • Sitemap
    • EAT.DRINK
      • Food Review
      • Food Promotion
      • Food News
      • Event
    • STAY
      • Hotel Review
      • Hotel News
    • EXPLORE
      • Singapore
      • Taiwan
      • Thailand
  • More
    • Malaysia Food Blogger List

Malaysian Foodie

Food • Hotel • Travel • Event

  • EAT.DRINK
    • Food Review
    • Restaurant Promotion
    • Editor Picks
    • Dining In The Mall (Klang Valley)
    • What’s New!
    • Restaurant List
    • LiquorTalk
  • Hotel
    • Room Reviews
    • Hotel News
  • TRAVEL
    • Hong Kong
    • Indonesia
    • Japan
      • Kyoto
      • Osaka
    • Macau
    • Malaysia
      • Kuala Lumpur
      • Malacca
      • Penang
      • Perak
      • Selangor
      • Sabah
    • Taiwan
    • Thailand
    • Singapore
  • TECH
  • Lifestyle
    • Apparel
    • Books
    • Beauty
    • Craft
    • Gadget
    • Electrical & Household Appliances
    • Food Product
    • Online Shopping
    • Parenting/Kids
    • Property
    • Renovation/ Furniture
  • RECIPES
    • Cakes
    • Cookies
    • Desserts
    • Drinks / Smoothies
    • Mains
    • Pasta
    • Steamed Food
    • Cooking With Gadgets
  • Mall Dining
  • Motherhood
  • Event
Home / Food Promotion / CAFE OF HYATT REGENCY HONG KONG, TSIM SHA TSUI – NEW CHOCOLATE JOURNEY

CAFE OF HYATT REGENCY HONG KONG, TSIM SHA TSUI – NEW CHOCOLATE JOURNEY

February 16, 2016 by StrawberrY Gal

Attention chocolate-lovers!  Be amazed by the indulgent chocolate journey at Cafe in this March and April.  Returning by popular demand, Pastry Chef Gary Lau is presenting a brand new look to the chocolate buffet this year, along with a sumptuous variety of chocolate specialties available on a rotational basis at the dinner buffet! Here are a few highlights:

The journey begins with a list of hand-crafted specialties.  Highlights include chocolate and banana cream cheese pizza – an Italian-style pizza made with chocolate shavings and fruits; chocolate pasta in white chocolate liqueur – an Italian-style dessert complement with premium Mozart chocolate liqueur from Austria; and the chocolate salami – an Italian and Portuguese-style dessert made from dark chocolate, pine nuts, candies and rum. Though savoury in appearance, yet these items all deliver sweet and truly tempting flavours.

Another exciting dessert is the Amedei No. 9 chocolate armagnac cake.  Amedei was the first Italian artisan chocolate maker, and its No. 9 chocolate has consecutively won the ‘Golden Bean’ award from the London Academy of Chocolate.  It combines cocoa bean from nine different plantations and features the fragrance of citrus and toasted almonds, providing a luxurious flavour to stimulate the taste buds.

Guests are also invited to explore a range of pastries and treats.  Chef Gary’s top recommendations are Valrhona Dulcey religieuse and quenelle of milk chocolate with olive oil and Himalaya sea salt that has a smooth texture and a distinctive flavour.  Whilst, the Valrhona Bahibe chocolate macadamia nut cake, Lindt white chocolate grand marnier ganache cake and Weiss chocolate praline sesame cake all are must-eats in this chocolate feast.

Aside from chocolate treats, Cafe also serves an impressive range of freshly made delicacies prepared at live cooking stations, including tantalising poached live lobster station and enticing grilled meat station.  Other offerings include sushi and sashimi, teppanyaki and tempura from the Japanese kitchen; a fine selection of fresh pastas and pizzas from the Western kitchen; authentic curries and fresh naan breads from the Indian kitchen; as well as an array of Western antipasti, salads, cold cuts and seafood on ice during the dinner buffet.

Filed Under: Food Promotion Tagged With: April 2016

Primary Sidebar

Malaysian Foodie
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest

  • JIN TING WAN IGNITES A NEW ERA OF CANTONESE CUISINE July 8, 2025
  • CELEBRATE THE MID-AUTUMN FESTIVAL WITH MOONLIT STRAITS ELEGANCE BYPENANG MARRIOTT HOTEL July 7, 2025
  • The City’s Talking (and Guessing): Galaxy AYE Stunts Blows Up Online – and 30 Galaxy Tabs Are Up for Grabs! July 7, 2025
  • Beyond Sightseeing: Unusual Digital Hobbies to Try in Malaysia July 7, 2025
  • Where Japan Meets Italy on a Plate: Hokkaido Table at The Exchange TRX Elevates Fusion Dining in KL July 7, 2025
  • Leonhart Energy Coffee: A truly powerful and distinctive product, delivering on both quality and flavour July 7, 2025
  • Introducing the All-New Cream-O Strawberry! Berry ONZ in Every Bite! July 7, 2025
  • Discover Come True Café at 1 Utama: Healthy Taiwanese Meals, Stunning Soufflés & A Mission That Matters July 6, 2025
  • Bigger, Bolder, BRAVIA: Sony Unveils 98” BRAVIA™ 5 in Malaysia, Redefining the Home Cinema Experience July 5, 2025
  • Green View Seafood and the Legendary Sanghar Noodles of Petaling Jaya July 4, 2025
  • A New Chapter for Ibu Ruby’s: Boldly Indonesian, Deeply Familiar July 4, 2025
  • Pioneering the Foldable Revolution: From Concept to Reality July 3, 2025
  • LUMOS TABLET Review: Top Quality from just RM499!  July 2, 2025
  • Wake up to feel-good mornings with limited edition Selamat Pagi Nutella jars July 2, 2025
  • Cadbury Dairy Milk Gets an Upgrade: Richer, More Chocolatey Recipe to Delight Malaysians! July 2, 2025
  • Lexis Hotel Group Unveils “7 Wonders for 7.7 Deals” July 2, 2025
  • The Game Has Begun: Samsung Turns MRT Trains into a Moving Playground Starting Today July 2, 2025
  •  YEONJUN of TOMORROW X TOGETHER (TXT) is Somersby’s New No-Nonsense Ambassador July 2, 2025
  • Guinness Is On the Hunt for Malaysia’s First-Ever ‘Chief Pint Officer’ (CPO)! June 30, 2025
  • Oishii Innovations Group Celebrates 10 Years, Expecting to Giveaway up to RM250,000 worth of free meals June 30, 2025

Secondary Sidebar

Explore

travel in japan

travel in hong kong

travel in macau

travel in taiwan

travel in thailand

Footer

Copyright © 2008–2025 Malaysian Foodie