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For media inquiries, please contact:

Fiona Wong

Director of Marketing Communications
The Ritz-Carlton, Hong Kong 
International Commerce Centre 
1 Austin Road West 
Kowloon 
Hong Kong 
Phone :+852 2263 2080
Fax: +852 2263 2094 
fiona.wong@ritzcarlton.com

Sylvia Lee
Public Relations Manager
The Ritz-Carlton, Hong Kong
International Commerce Centre
1 Austin Road West
Kowloon
Hong Kong
Phone :+852 2263 2360
Fax: +852 2263 2094
sylvia.lee@ritzcarlton.com

Hong Kong, December 22, 2016 – With its brilliant color and as a homophone of the word “gold” in Cantonese, the mandarin orange is an auspicious fruit often served during Chinese New Year, expressing wishes of fortune and prosperity in the coming year. To mark a promising start to the Year of the Rooster, Café 103 at The Ritz-Carlton, Hong Kong presents a delectable Chocolate Mandarine Afternoon Tea, infusing this lucky fruit into a range of sweet and savory delights, available only for a limited period from January 3 to February 28, 2017.

Executive Pastry Chef Richard Long said, “The intense yet refreshing tanginess of mandarin brightens the silky sweet chocolate. This special afternoon tea is set to showcase the versatility of these two lovingly paired ingredients.”

Soft mandarin gelée, Joconde cake, milk chocolate cream, airy Nutella cream and fresh mandarin confit are thoughtfully layered in a glass, presenting a symphony of flavors in one spoonful of “Jivara” Mandarine Verrine. The buttery pastry shell of Mandarine Caramel Nut Tart houses caramelized pecan nuts and walnuts, and is filled with rich mandarin curd. Smooth and light chocolate cream delicately lies on top of this hearty dessert to further enrich the contrast in texture. Mandarine Coconut Sphere is a hollow chocolate half-ball plating up creamy coconut mousse and fruity mandarin cream at the core, and topped with slightly chewy mandarin marshmallow.

Adorned with delectable hazelnut cream on top, the soft and moist Gianduja Financier is dipped in chocolate and almond bits to take sweet indulgence to the next level. Unlike the traditional canelé with a thick caramelized crust on the outside, Chef Richard’s very own version of Mandarine Chocolate Canelé is a dense and springy chocolate-flavored pastry lifted up with fruity mandarin confit filling. Served at the end of the afternoon tea experience, Mandarine Chocolate Ice Cream first awakens the senses with fizzy pop rocks on top, then pampers palates with alternating layers of mandarin ice cream, chocolate sauce and mandarin curd. For the full menu, please refer to the appendix.


Venue:      Café 103, Level 103, The Ritz-Carlton, Hong Kong
Time:        3:30pm to 5:30pm
Date:        January 3 to February 28, 2017 (Except February 11-14, 2017)
Price:      Monday to Friday
                HK$378 for one / HK$618 for two
                Saturday, Sunday and Public Holiday
                HK$398 for one / HK$638 for two
                January 28 to 31, 2017
                HK$408 for one / HK$648 for two
 

All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at restaurantreservation.hk@ritzcarlton.com.