This September, The Butterfly Room at Rosewood Hong Kong is hosting a two-day exclusive afternoon tea collaboration that brings together two acclaimed pastry chefs — Jonathan Soukdeo, Rosewood’s Executive Pastry Chef, and Mandy Siu of Finesse Patisserie. Taking place on 5–6 September 2025, the event celebrates seasonal fruits, local ingredients, and iconic Hong Kong flavours in an elevated dining experience.

Fresh from his accolades as Tatler Best’s Best Pastry Chef 2025 and La Liste’s World’s Best Afternoon Tea 2025, Chef Jonathan will pair his signature style with Chef Mandy’s refined French patisserie techniques, honed at award-winning kitchens like L’Envol and L’Atelier de Robuchon.

The six-course menu begins with savoury bites such as Cauliflower Panna Cotta with Ossetra Caviar, Lobster Roll with green apple and trout roe, and a Datterino Tomato Tartlet. Guests can also expect the familiar comforts of smoked salmon, butcher ham, and egg finger sandwiches, along with freshly baked scones and a nostalgic Pineapple Milk Bun.

Dessert lovers will delight in the pre-desserts — Chef Mandy’s refreshing Granny Smith Apple and Yuzu with osmanthus and Calvados and Chef Jonathan’s tropical Grapefruit Sorbet with mango, sago, and coconut foam. The plated desserts showcase each chef’s artistry: Chef Mandy presents a Lotus-Longan creation with fermented rice and longan honey ice cream, while Chef Jonathan reimagines Black Sesame Jian Dui with red bean, rice, and black sesame ice cream. Guests can end the experience with indulgent treats from the Mignardises Chocolate Trolley, paired with Mariage Frères teas or coffee.

Chef Jonathan expressed his excitement for the collaboration:

“This afternoon tea is more than just a menu — it’s a celebration of Hong Kong’s seasonal ingredients and the shared artistry of two chefs passionate about patisserie.”

Event Details

Date: 5–6 September 2025
Location: The Butterfly Room, Level 2, Rosewood Hong Kong
Price: HK$568+10% per guest

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Images: Rosewood Hong Kong