Post on 23-Mar-2016
description
Indulge in exquisite handcrafted confections
from Executive Pastry Chef Tony Wang.
His signature cakes, sugar art,
French pastries, chocolate pralines and truffles
are made from the finest ingredients to be enjoyed alone,
shared or given as distinctive gifts.
Tease the taste buds.
Dare to dream.
Dare to dream.
Signature Cakes
WrathWhite chocolate biscuit
with a bitter chocolate mousse and ivory chocolate cream
DesireCreamy white chocolate strawberry mousse cake with vanilla genoeis
and chocolate strawberry icing
GuiltRich cream cheesecake
with crushed oreo cookies
PrideExotic mango cheesecake,
mango passion extract and fruity mangonosa sponge
EnvyCitrus lemon mousse
with delicate fragrant lime cream center
Vanity
VanityFlourless chocolate daquase,
filled with milk chocolate mousse and mixed wild berries
DuelHazelnut royal praline
with butterscotch filling and crispy croquantine
PurityA classic Edelweiss chocolate mousse with infused orange,
layered in vanilla jaconde
LoveRaspberry biscuit layered
with raspberry mascarpone cheese
Lust
LustPoached apricot
with Swiss hazelnut truffle and jivara chocolate chibouse
SeductionLemon curd and bittersweet
chocolate torte with cocoa biscuit crunch
Pastries and Chocolates
Chocolate Macadamia Nut Tart
Choco CloudChocolate biscuit filled with bitter chocolate mousse and ivory cream
Chocolate Macadamia Nut Tart
Baked sugar crust filled with macadamia nuts, macapuno strips
and royal chocolate tango
White Chocolate Coconut Tart
Baked almond filling with white chocolate mousse,
macapuno strips and Malibu liqueur
Pink Delight
Pistachio sacher biscuit, jellified orange coulis, rose mousse
and vanilla biscuit crunch
TiramisuAn innovative take
on the beloved classic
Super Pistachio Cherry Financier
Pistachio genoise with pistachio praline cream, white chocolate
and poached sour cherries
Bourbon Raspberry Chocolate TartChocolate crust with raspberry infusion, bittersweet chocolate
and vanilla bean cream
Chocolate Orange Mille FeuilleHazelnut jacond with bitter chocolate
cream and candied orange
Éclair Choux dough filled with cream
and topped with white chocolate icing
PralinesInfused with raspberry, mango,
calamansi, mocha and orange filling
Signature Chocolate BarsIndulge in our flavorful selections:
The Rock, Funky Monkey, B-52, Health Nut (sugar-free),
Mojito or Singapore Sling
Dreamweaver Executive Pastry Chef Tony Wang trained in the art of creating fine chocolate and dessert in Japan and Switzerland, and has gained senior pastry management skills while working in leading hotels in China, Egypt, Fiji, Japan, Malaysia and now the Philippines. Beijing-born Chef Wang’s fascination for sweets stemmed from his childhood years, drawn by the flavor, décor, technique and preparation of chocolate, bread and desserts.
At Edsa Shangri-La, Manila, Chef Wang wants to showcase the breadth and depth of pastries, elevating it into an art form to surprise, tease and delight. With all the dessert creations he has made, the one taste that stands out for him is that of pure dark chocolate for its simple elegance yet decadent flavor.
1 Garden Way, Ortigas Center, Mandaluyong City 1650 Manila, PhilippinesTel: (63 2) 633 8888 Fax: (63 2) 631 1067 E-mail: esl@shangri-la.com www.shangri-la.com