Cantonese Classics Meet French Pastry
This mid-autumn, we've teamed up with JEE to bring two beloved local flavours into the bakery — reimagined through French pastry.
JEE is where Cantonese tradition meets modern technique, and together with chef OLIVER LI we developed two collaborative creations, blending their heritage with our craft:
Kung Pao Chicken Danish
Our house-baked Danish, layered with chicken in
JEE's signature kung pao sauce — familiar heat, flaky and golden.
Prawn Floss Bun
A twist on the classic floss bun — filled with prawn pâté,
JEE's marinated vegetables, and finished with dried shrimp for texture.
Two kitchens, two traditions, one delicious meeting point.
Available 24 September–7 October, dine-in or takeaway, while stocks last.