DELICIOUS COMEBACK

Goodwood Park Hotel has upped the ante on its well-loved durian-flavoured log cakes with a Mao Shan Wang option this season. Executive chef David Toh shares: “We’ve always been offering D24 durian Christmas log cakes as part of our Asian-style festive treats and we decided to introduce a Mao Shan Wang option after receiving requests from guests.” This year’s version features the hotel’s classic vanilla sponge cake; baked until moist and sweet, it is slathered with copious amounts of fresh and creamy Mao Shan Wang durian pulp before it is rolled up and finished with durian-flavoured whipped cream.

ASIAN INSPIRATION

Known for its extensive tea selection, TWG Tea is introducing its Jade Temple green tea to its festive offering of strawberry pavlova cake. In this East-meets-west creation, the pastry team employs classical French techniques in baking the joconde (light almond) sponge base, and lays it with a generous serving of mascarpone Chantilly cream and strawberry confit. The green tea-infused vanilla mousse lends an oriental touch, as well as citrus and floral notes that balance out the sweetness of the cake. For additional texture, the dessert is coated with a crisp meringue soufflé and topped with fresh berries.