407
69
21
Exit F, Central MTR Station/ Exit A2, Hong Kong MTR Station continue reading
Telephone
28254008
Introduction
Under the watchful eye of our award-winning pastry experts, The Mandarin Cake Shop has been catering Hong Kong’s sweet tooth for over 45 years. Stay for homemade delicacies including chocolates, pastries and incredible cakes made to look like exquisite masterpieces. Alternatively, take away a sweet gift to savour at home. continue reading
Awards and Titles
Best Restaurant in Central and Western (2012, 2014), Best Service Restaurant (2013, 2015), Best Dessert Shop (2010-14)
Opening Hours
Today
08:00 - 20:00
Mon - Sat
08:00 - 20:00
Sun
08:00 - 19:00
Public Holiday
08:00 - 19:00
Payment Method
Visa Master Cash AE UnionPay JCB
Other Info
Wi-Fi
Alcoholic Drinks
10% Service Charge
Review (596)
在西區拜完年,順便落中環文華酒店的餅店。只因看到網友的食評,大讚這裏的鬆餅。作為一個”scone粉”的我,這個介紹實在太吸引了。設在酒店一樓的餅店,評為似一間珠寶店,我覺得形容頗為恰當。餅店的設計高雅而沒有壓迫感,顧客可以輕輕鬆鬆地選擇心頭好,堂食和外賣均可,價錢當然有分別。上次來已超過十年,那時一件約三十多元。時至今日,相比很多著名餅店,文華餅店的價錢也只是市價,並非「堅離地」,但味道和服務,均甚高質素。本來目標是scone,但看到櫃內各款精緻甜品,又食指大動了。櫃內放著十款西餅,包括1963文華芝士餅($52)、草莓羅勒甜點($50)、奶油角($50)、法式栗子蛋糕($50)、Apple Praline Mo See cake ($98)、Strawberry Mint Tartelette ($98)、Opera cake ($52)、藍莓芝士餅($58)、紅桑莓撻($50)和剛賣出最後一件的綠茶蛋糕,故無法拍照,亦不知價錢。後面則放了鬆餅,和各款麵包。我揀了一件芝士餅和一個提子鬆餅,原來鬆餅在下午三時後特價,由原價$37減至$22。雖然合共只是$74,但餅店仍是一貫作風,包裝典雅之餘,亦令顧客帶走時拿得很方便。雖然,做法並不環保。又貼心地提醒,芝士餅返家後如非即食,便要放進雪櫃。一抵家中,我先吃那件芝士餅。這件芝士餅其實並非特別好吃,但吃得出用料講究,而且造型甚有特色。整件餅軟滑盈香,奶味極重,我覺得稍甜。但其實,如連同餅面的忌廉球同吃,味道又剛剛好,一般我不會吃餅上的忌廉,今次是破例了。要讚的是,餅上那三片白朱古力,味道意外地清淡,否則便會太過濃甜。此外,底部亦沒有用消化餅做餅底,令整件餅看上去,比其他的芝士餅高雅,這是個加分點。之後焗熱那個提子鬆餅,拆出來時,已聞到濃烈的牛油味。包餅的薄紙亦有點牛油跡,我還擔心過於油膩。如果真的是這樣,那就不是名店作品了!焗熱的鬆餅,有濃香的牛油味,但拿在手吃,吃完後手指卻沒有油跡。整件餅鬆化甘香而不鬆散,提子乾點綴得出色,不太甜但加增了美味。即使沒有堂食加配的文華著名玫瑰花瓣果醬,亦不會太乾。我已經肯定,自己會成為這件scone的忠實粉絲了!之前試過灣仔的Bakehouse,同樣是外賣回家再焗熱吃,以為已經很好,怎知原來一山還有一山高!終於明白了:好吃,有時是一種比較;而名店,是因為在各方面都能得到高分。 continue reading
Level4 2019-03-22
1401 views
每次經過文華酒店,就令我想起他們的scone 和cheesecake.本來一心到訪想吃brownie ,怎料他們已經不再製作了。不過無損我吃旦糕的雅興。看到餅櫃各式各樣的精緻旦糕,真的樣樣都想試!今天就吃芝士餅和招牌scone作下午茶Blueberry cheesecake $52蛋糕分兩層,下層是朱古力消化餅底,而中層是係典型嘅厚重芝士味,而上層有香甜的藍莓果醬、鮮藍莓同朱古力。整體口感豐富,質地柔滑細緻,軟硬適中,而且頗為漿口。芝士味雖然濃郁,但幸有藍莓點綴,不觉得膩。然而相比文華1963芝士餅,我比較喜歡1963,因為1963的芝士味道更為純厚香濃,而且當中帶點忌廉的幼滑。Scone set / raisin scone with rose jam and clotted cream$66文華的raisin scone 是每枱必點之物。今天一定要encore. 這兒的scone 是我吃過最好的!口感外脆內軟,鬆脆可口,空氣感十足,帶有陣陣牛油香。而那士多埤梨玫瑰果醬更是美味,味道酸酸甜甜的,又帶有幽幽玫瑰的香,加埋輕軟綿滑的clotted cream, 就活像甜香三重奏,既香且滑,甜而不膩,真是美味。最后又禁不住買了banana cake回家作早餐。這酒店出品的香蕉蛋糕只是$20,和一般cafe 定價相約,而且大大件,都幾抵食。旦糕香蕉味濃郁,而且口感濕潤香軟,加埋脆口合桃,軟綿綿的旦糕拼上合桃的果仁香,真好吃!這餅店是繼Joel Robuchon 和bakehouse 之外,我的favorite cake shop. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2019-07-23
0 views
留意左好耐㗎啦呢個 pop up store! 之前見到新聞話澳門嘅安德魯餅店會來文華東方酒店開pop up嘅餅店,早一個月已經嚟過,點知原來未開始發售。上兩個禮拜同事又嚟過點知,點知四點幾所有葡撻已經賣晒。我哋唔憤氣,今日一於再黎。終於比我地買到!即刻急急步拎返公司試吓先,真係好食喎!唔會有太重嘅奶味(我個人唔鍾意牛奶),最緊要酥皮亦都唔會做得太油膩,唔會食完滿手都係油,這一點佢係比KFC嘅葡撻好。雖然一個葡撻要$20港幣咁貴,但係我覺得係值得嘅 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2019-05-30
659 views
正值母親節, 喺文華餅店買左個mini size既蛋糕番屋企慶祝 呢個蛋糕叫做OPERA, 蛋糕隻藍色好特別, 影相呃like一流haha, 至於味道都唔錯, 網上列出佢既成份係: Coffee Butter Cream, Vanilla biscuit, Dark Chocolate Feuilletine, Valrhona 72% Dark Chocolate。好rich既咖啡味, 最中意係佢既餅底, 有d咬口crispy既感覺, 但價錢的確唔平, mini size都要HK$388, size其實唔太大個, 而staff話mini size即相當於一磅, 屋企人少少每人食少少的確可以   continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)