When I was
in Tsim Sha Tsui in Hong Kong, I stumbled upon this French patisserie called Paul
Lafayet. One quick glance at the display case proved no match for my willpower
so I had no choice but to give some of their sweets a try. 😛 Luckily, I was
with my friend Trixie who also has quite a large appetite.
reason we ‘stumbled’ upon this patisserie was because we noticed the crowd of
people in the front.
variety of macarons and artisanal pastries. We took forever to choose because every
single dessert looked soooo delicious.
to share a Passion Fruit macaron and Chocolate & Blueberry Dome. One
taste of the passion fruit macaron and it became my favourite macaron of all
time. I always though macarons tasted okay when I tried them at Thierry or
other high tea places, however, this one tasted really really delicious!
to Paul Lafayet on two separate occasions as I was in love with their desserts.
On my second visit, I bought a Creme
Brulee and another Chocolate &
Blueberry Dome to go. The chocolate and blueberry dome was very velvety and
rich as it was covered in a deep dark chocolate ganache (my favourite).
comes in a beautiful ceramic dish and if you order it to go, they give it to
you as well with no deposit fee.
visit, I ordered the crème brulee (again) because it was just. That. Good. My
one criticism would be the surface as I would have wanted a thicker layer of
sugar to ‘crack’.
looked super sketch because I didn’t know if it would taste good beneath all
that red colouring and gold dust. However, the mousse inside was actually
really good since they used 71% pure Venezuelan chocolate.
the Lychee macaron (left) was a bit too
sweet and it failed to compare with the passion fruit macaron I had two visits
ago. The Oolong macaron (right) on the other
hand was pretty good with deep tea flavours infused into the shell and a tasty
white chocolate oolong ganache inside.