Candied Craftsmanship: Following the move of award-winning chef Vicky Lau‘s fine dine Tate Dining Room and Bar to its new Sheung Wan location was the launch of Poem Patisserie, a dedicated bakery within the restaurant where Lau brings her signature considered, elegant culinary aesthetic to sweet treats.

On the Menu: Lau’s menus at Tate Dining Room and Bar are “odes” that bring intricately prepared dishes together in order to tell a story. Poem Patisserie takes a similar approach, with each creation following a theme. The patisserie’s first “chapter” is all about Hong Kong, reflecting Lau’s desire to incorporate local elements more into her dishes. And her cakes and desserts do that in spades, from how they’re presented (the Shan Shui cake takes its cue from traditional ink calligraphy) to what they’re made up of (local urban honey features in Urban Bee Farm). The thoughtfully crafted delicacies don’t come cheap: a single dessert is $95, while sets of two to eight range from $180 to $350 and cakes go from $450 to $850. Expect the menu to shift into a new “chapter” around every six months.

Look and Feel: Housed in the ground floor below fine dine Tate Dining Room and Bar, the patisserie is filled with modernized references to traditional Hong Kong culture, from the white display cases styled after bamboo steamers to the pawn shop sign outside.

Meet the Chef: Vicky Lau earned the title Asia’s Best Female Chef in 2015, and her fine dine Tate Dining Room and Bar holds a Michelin star. She worked together with pastry chef Nocar Lo on this sweet new project.

Great For: That lavish finishing touch to a celebratory dinner party, or impressing that friend with a serious sweet tooth who insists they’ve tried everything.

FYI: Poem Patisserie also offers cold brew coffee and tea, eco-friendly, house-bottled still and sparkling water, and seasonal mocktails alongside the sweet treats.

Check out Hong Kong’s newest restaurants and bars here.

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.