PHNOM PENH: Rosewood Phnom Penh is thrilled to debut Butterfly Pâtisserie, the luxury dessert atelier’s first location in Southeast Asia, in place of Patisserie on June 28, 2024. From artful cakes to refined pastries and sumptuous chocolate creations, the elevated dessert destination will showcase an array of finely crafted delights in an opulent atmosphere inspired by haute-couture jewelry boutiques.
The original Butterfly Pâtisserie was established in Rosewood Hong Kong in 2019 and has quickly become an iconic luxury cake atelier for dessert connoisseurs. In Phnom Penh, the new gourmet haven will channel the original location’s design, including the signature wing motif, which can be seen fluttering across the decor and desserts while integrating thoughtful local touches.
Rosewood Phnom Penh’s Executive Pastry Chef, Sonara Sieng, is at the helm of the hotel’s new venture. With a passion for pushing culinary boundaries and a reputation for creating stunning custom cakes, Sonara brings a unique flair to Butterfly Pâtisserie’s artistic and delicious repertoire.
“I am thrilled to continue growing and evolving with Rosewood Phnom Penh as we welcome Butterfly Pâtisserie to Cambodia. My team and I cannot wait to take our guests on a sweet gastronomic journey across Europe and Asia,” says Sonara. “Our elegant desserts will surprise you with their layered flavors, colors and textures – and they always taste as good as they look.”
For Butterfly Pâtisserie’s launch menu, Sonara has curated an array of small and large cakes. Steeped in classic European traditions with an Asian flair, the selection of small cakes features a few signatures from Hong Kong, including the inimitable Tahitian Vanilla Millefeuille. A culinary masterpiece, this dessert stars delicate layers of flaky puff pastry cradling a rich, ever-so-sweet Tahitian vanilla cream filling. Another highlight is the photogenic purple Taro Cake. This sublime creation pleases the palate with an airy vanilla chiffon cake, divine Hokkaido cream, and taro’s refined, slightly nutty flavor.
Rounding out the smaller cakes menu are the Vanilla Chocolate and Salted Caramel Cake, a harmonious combination of rich chocolate and salted caramel, and Hazelnut Paris Brest, a French classic featuring crispy puff pastry enveloping a heavenly hazelnut cream filling.
Sonara’s large cakes, exclusive to Rosewood Phnom Penh, incorporate local ingredients that celebrate the seasons. Look forward to the Coconut Pandan, an aromatic pandan sponge cake layered with pandan mascarpone cream and coconut gel; Banana Chocolate Peanut, a decadent peanut chocolate sponge cake with rich peanut vanilla and banana cream; and Coconut Mango Tart, a light and refreshing delight topped with fresh local mango.
Photo by: Supplied
