Sweet surrender: The growing trend of patisseries in Hong Kong
Increasingly sophisticated Hong Kong palates are now being sated as more pâtissiers open shop in the city, writes Annabel Jackson
Line up for your Magador, your Makassar and your Ouvre-toi. Pierre Hermé Paris has opened in IFC, joining a growing line of world-class pâtissiers in the city that includes Ladurée and Jean-Paul Hévin.
"Sweet wasn't in the local culture before," Hévin says. "There are now more and more competitors, which means enjoying chocolates, cakes and macarons has become part of Hong Kong people's lives." It has been a long time coming, at least compared with Japan, where Pierre Hermé set up shop almost before he opened in Paris, 15 years ago.
"Japan has always been a huge source of inspiration," says Hermé, who has been dubbed the Picasso of Pastries. "Since launching in Japan, we've been exposed to a variety of ingredients and flavours that have inspired creations, such as the Jardin Japonais macaron.
"Sold only during the month of April, the Jardin Japonais consists of morello cherry, lemon and tonka beans - to evoke the sakura season. I'm excited to see how trends in Hong Kong will inspire me for future creations."
"I think Hong Kong people have really developed a sophisticated palate and a genuine understanding of taste," Hermé says. "They are very well-travelled. When I visited Hong Kong, I was amazed at how knowledgeable Hong Kong people were about French desserts." Hévin echoes this sentiment.
