Executive Pastry Chef Keng Seng Mak artistically presents a new collection of cakes and desserts with seasonal berries and fresh fruits at Dolcetto, treating guests to a mix of classic and creative sweet flavors this upcoming season.
With experience working in China, Malaysian native Chef Mak has come to learn the local tastes. “Nutritious, healthy and tasty berries are the perfect partner for dessert. Foodies are fond of cakes with berries due to their colorful, fantastic appearance,” says Chef Mak.
Compared to the classic Strawberry Shortcake, their new dessert has been totally upgraded. A fluffy vanilla sponge cake is filled with layers of whipped cream and then fresh juicy strawberries are added on top. Dessert lovers can never say no to this decadent and delicious cake.
The Blueberry Cheesecake is also a new must-try item. For a softer texture, based on Chef Mak’s experience, he changed the baking process of the blueberry cheesecake to a lower temperature, making for a light, melt-in-your-mouth dessert.
Apart from the berry desserts, mini cakes are also specially designed at Dolcetto. The cafe welcomes back the Lemon Meringue Tart on the dessert list. In order to create a lighter version of this tempting tart, Chef Mak makes the frosting in a more ‘Italian’ way, mixing egg white with syrup.
Meanwhile, the tiny Mango Yuzu Cake is a creative blend of sweet and sour flavors, which brings some fresh summer vibes to the cool winter season. More than just a cake, Chef Mak adds a fantastic presentation: A glossy mango cream over the almond cake makes it look like a reflective mirror. Originating from Australia, the chocolate-layered Hazelnut Crunch Cake has gained popularity all over the world – and with Dolcetto patrons – for its crunchy and nutty taste.
Chef Mak has over two decades of experience in the pastry industry. Before joining Four Seasons Hotel Guangzhou, he has worked in several international luxury hotels like Mandarin Oriental and Shangri-la. Hailing from Malaysia, Chef Mak has won “The Best Pastry Chef of The Year” award in the well-recognized Sugar Show Piece Competition. Moreover, under his leadership, the China team has won fourth place in the World Pastry Cup at Las Vegas in 2012. Having stayed in China for over a decade, he loves discovering the trends of Chinese taste and local pastry during his spare time. “It’s getting more and more challenging for pastry in China. Guests may know much more than a pastry chef does, which really drives me to think out of the box. Both aesthetics and nutritional value really matter a lot in a dessert nowadays,” says Chef Mak.
About Four Seasons Hotel Guangzhou
As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 114 properties in 47 countries. Open since 2012, Four Seasons Hotel Guangzhou provides a preferred address for both business and leisure travellers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honors include Forbes Travel Guide Five Star Hotel and World’s Best Room, Michelin One Star restaurant Yu Yue Heen and Best Online Star Spa of the Year by SpaChina. For more information on Four Seasons Hotel Guangzhou, visit fourseasons.com/guangzhou or check them out on Instagram @fsguangzhou.
[Images provided by Four Seasons Hotel Guangzhou]