JINXUAN ° BLOSSOM
柚香金萱
柚香金萱 - 杏仁
This elegant biscuit is mixed with beautiful specks of tea leaves and blossoms of Shaddock JinXuan, also known as the “Milk Oolong”. Despite its nickname, the tea does not contain actual milk; rather it offers a light creamy mouthfeel reminiscent of milk. Handpicked in Taiwan during spring, the tea leaves are then mixed with Pomelo Flowers, providing citrus jasmine notes. We top off with crunchy almonds and raw sugar.
BERRIES ° PISTACHIO
粉紅莓果
莓果朱古力 - 開心果
As scrumptious as it looks, we honour the classic French combination of creamy pistachio with bright red berries. We take whole pistachio nuts and coat with Valrhona Raspberry Inspiration along with crunchy feuilletine and freeze-dried strawberries for extra sensation. This well-balanced tang and satiating crunch makes an irresistible snack you simply can't resist.
BISCUIT D’OR
黃金芝士
巴馬臣芝士 - 黑胡椒 - 鹹蛋黃
An encore from last year’s popular demand, these golden savoury biscuits show our affection for baking is not only for sweets. Mixing parmesan cheese and salted egg yolk, the umami-packed flavours meld with a hint of black pepper aftertaste, while the crumbly texture just melts in your mouth.