Inside the artsy facade are Red Velvet cake sponge sandwiching alternating layers of Maple Cream Cheese and Malted Milk Cream with crunchy Chocolate Cookie Crumb.
2 / 11Marble Red Velvet Cake
Malibu soaked coconut cake, with passion fruit curd and coulis, young coconut flesh, salted coconut cream and toasted coconut flakes.
3 / 11Passion Colada Cake
Blueberry yoghurt cake with chamomile-infused honey cream, and fresh blueberries and blackberries.
4 / 11Blueberry Chamomile Cake
Lemon olive oil sponge cake, strawberry mascarpone cream and freeze-dried strawberry crunch, topped with fresh strawberries and dehydrated lemon slices.
Chocolate cake with layers of cocoa and salted mascarpone cream, graham cracker crumbs, and burnt mini marshmallow.
7 / 11S'mores Cake
This eggless, dairy-free sponge cake is infused with chrysanthemum tea and dotted with superfood goji berries. Sandwiched between the sponge cake layers are whipped honey coconut cream and thin sheets of chrysanthemum tea jelly, crunched up with candied walnuts and candied goji berries. Served with honeycomb crunch topping.
8 / 11Vegan! Chrysanthemum Goji Berry Vegan Cake
Baked with Chinese Jujube dates and Chinese brown sugar, this cake is also eggless and dairy-free. The ginger brown sugar caramel cream in between the sponge cake layers is rich in flavor and light texture. Adorned with candied jujube, candied ginger slices and retro ginger-flavored 'Ding Ding' candy, a Hong Kong classic.
9 / 11Vegan! Jujube Ginger Vegan Cake
Made with half coffee and half milk tea, the Yuan Yang is a classic Cha Chaan Teng beverage that represents the hybrid food and drinks culture of Hong Kong. Sandwiched between the moist and fluffy coffee/flavored sponge are layers of Ceylon-infused mascarpone cream, bitter tea jelly and coffee nut crunch.
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