The Sweet Spot

After stepping down from her role at French restaurant L’Envol, pastry chef Mandy Siu is flying solo with her new venture, Finessence Pâtisserie

By Tara Sobti.

What inspired you to branch out on your own? For the last 15 years, I worked in five-star hotels and fine-dining establishments, gaining experience and also learning about what our guests enjoy. It was now or never to step out of my comfort zone and build a brand of fine pastries that reaches more people. How did you come up with the name Finessence Pâtisserie? The name was suggested by my friend [and former Tatler dining editor] Wilson Fok. Finessence combines “fine”, “essence” and “finesse”. It’s similar to how we combine French techniques with our own twist to bring thoughtful, artistic pastries to our guests. How can we get our hands on your creations? Instead of creating a standalone shop, we built our own industrial workshop in the New Territories.…

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Tatler Hong Kong (Digital) - 1 Issue, April 2022

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