Pastry

Our signature sponge cake–a cloud of sweet and fluffy goodness topped with toasted sliced almonds.

This light Chinese treat resembles rice crispy treats but is made with a blend of malt syrup and honey, resulting in a sticky and chewy treat.

A round rice cake filled with red bean paste covered in sesame seeds, and then fried golden.

A sticky rice cake pan fried on both sides with a sweet red bean paste filling.

Fresh mango and whipped cream wrapped in sweet mochi and tossed in coconut flakes.

Sweet pureed taro wrapped in sweet mochi and tossed in coconut flakes.

A blend of roasted peanuts and sugar wrapped in sweet mochi and tossed in coconut flakes.

Not following a traditionally puffy crust, this shortcrust tart shell is filled with a sweet egg custard.

A light and golden crust baked with sweet, shredded coconut.

A sweet tart with delicious caramel filling, topped with toasted pecans.

A classic red velvet cupcake with cream cheese frosting.

Mango mousse layered on top of vanilla sponge cake, wrapped in almond dacquoise.

Chocolate mousse layered on top of chocolate sponge cake, wrapped in almond dacquoise.

Soaked coffee sponge cake with Kahlua and espresso blended mascarpone cheese filling.

Strawberry sponge cake layered with strawberry mousse, topped with whipped cream and a strawberry.

Coffee sponge cake layered with coffee buttercream and topped with vanilla buttercream and toasted coconut flakes.

Vanilla cake layered in buttercream and covered with crushed peanuts.

Chocolate sponge cake with a layer of chocolate buttercream, topped with vanilla buttercream and crushed dark chocolate.

Vanilla sponge cake layered on top of coffee sponge cake, topped with lemon and apricot jam.

A French style cake layered with chocolate and espresso.

Vanilla sponge cake with a layer of passionfruit cheesecake on top and in between.

A rich and creamy cheesecake topped with pecans.

A tangy, no-bake cheesecake with layers of puff pastry.

A light cheesecake on top of a sponge cake.

A light puff filled with custard, then dipped in chocolate.

A rich chocolate brownie dotted with walnuts.

Creamy egg custard atop tapioca pearls and caramelized sugar.

Vanilla sponge cake rolled with buttercream.

Chocolate sponge cake rolled with chocolate buttercream.

Coffee sponge cake rolled with coffee buttercream.

Vanilla, chocolate, and strawberry sponge cake layered in a checkered pattern.

Flaky puff pastry layered with walnut dacquoise and vanilla buttercream.

Soft vanilla sponge cake wrapped around a blend of sweet pureed taro.

Soft vanilla sponge cake rolled with a sweet and tart lemon jam.

An Asian approach to the decadent cheesecake; the result: a light and airy treat.

A slice of rich and creamy cheesecake topped with fruit.

Soft and rich butter cake.

Soft and rich butter cake.

Vanilla sponge cake rolled with buttercream.

Chocolate sponge cake rolled with chocolate buttercream.

Soft vanilla sponge cake rolled with a sweet and tart lemon jam.

Coffee sponge cake rolled with coffee buttercream.

Vanilla, chocolate, and strawberry cake layered in a checkered pattern, then sprinkled with chocolate shavings.

Flaky napoleon layered with walnut dacquoise and vanilla buttercream.