It was an honor to be part of Tatler Hong Kong & Macau Awards 2026.
Thank you @tatlerdininghk@tatlertravel@tatlerasia for recognition as the Best Pastry Chef 2026
And thanks to my chefs @mingleseoul@sh_park0103@gwanju_kim and company @zshospitality@elizabeth.cyh that always give me the greatest support
I’ll stay humble and will resume my passion for my future endeavours.
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#TatlerBest #TatlerBestHongKong2026 #TatlerBestMacau2026 #bestpastrychef #hongkong
Hwachae
"Hwachae" is a traditional Korean punch celebrated for its refreshing blend of fruits and edible flowers. Our refined interpretation features a vibrant grapefruit sorbet served alongside fresh grapefruit and pomelo segments. These are elegantly presented in honey tea, accented with a few drops of chilli pepper oil for a subtle, surprising kick. Garnished with fresh fennel and Snow White flower petals, this dessert offers a bright and palate-cleansing finish to your meal.
柚香蜂蜜雪葩
「花菜」（Hwachae）指以各種水果或食用花製成的韓國傳統特飲。我們的全新演繹以西柚雪葩為主角，配搭新鮮西柚及柚子肉，並注入蜂蜜茶。茶中滴入少量辣椒油，為味蕾帶來微辛的驚喜層次。最後以新鮮茴香及白雪花花瓣作點綴，和諧融合各種風味。這道甜點清涼解膩，能為您的用餐體驗帶來清爽完美的作結。
Discover the art of dessert-making with ZS Hospitality Group‘s Head Pastry Chef Kylie Yang! ✨
In this hands-on class, Chef Kylie will guide you through the intricate world of sweets and pastries, specifically focusing on the delicate Gaeseong Juak (Korean Fried Glutinous Rice Cakes). Designed for those with a passion for sweet culinary artistry, this session goes beyond simple recipes; you will gain expert insights into balancing flavours and perfecting professional techniques to recreate these sophisticated, honey-glazed treats at home. 🍯
Class Details:
🗓️ Date: 9 May 2026 (Saturday)
⏰ Time: 2-5pm
📍 Venue: 6/F, 8 Lyndhurst Terrace, Central, Hong Kong
💰 Price: $1,000 per person
🍳 Dish: Gaeseong Juak (Korean Fried Glutinous Rice Cake)
Head to the link in our bio to secure your spot now! 🔗
與灶神集團的糕點主廚梁可人一同探索甜點製作的藝術！✨
梁主廚將帶領大家親手製作傳統與創意兼備的韓式傳統米果 (Gaeseong Juak)。這堂課專為熱愛甜點藝術的愛好者而設，除了分享食譜，梁主廚更會傳授平衡風味的專業心得與製作韓式傳統米果的技巧，讓您在家也能創作出極具層次的點心。🍯
課程詳情：
🗓️ 日期： 2026年5月9日（星期六）
⏰ 時間： 下午2至5時
📍 地點： 中環擺花街8號6樓
💰 費用： 每位 $1,000
🍳 菜式： Gaeseong Juak (韓式傳統米果)
名額有限，請即點擊 bio 連結預訂！🔗
今次我哋同Chef Kylie玩「This or That」💁🏻♀️ 快啲留言話俾我哋知，你又會點揀啦！
This time, we’re playing “This or That” with Chef Kylie 💁🏻♀️ Drop a comment and tell us which one you’d pick!
Angelica & Pine Nut
At the base of this dish lies a pine nut pudding, layered with a crisp pastry sheet. It is paired with a unique Angelica ice cream dusted with date powder, and garnished with fresh chestnut shavings, red date slices, and a touch of gold leaf. Underneath is a ginger, cinnamon, and date tea. This dessert highlights the earthy and aromatic profile of traditional Korean ingredients.
當歸雪糕配松子布甸
這道甜點以松子布甸為基底，夾著酥脆的酥皮，搭配當歸雪糕並灑上紅棗粉。面層點綴新鮮栗子碎、紅棗片及金箔，底部則襯以生薑桂皮紅棗茶。整道甜點突顯了韓國傳統食材的樸實與獨特香氣。
由 @zshospitality 嘅糕點主廚—梁可人(Kylie Yang)👩🏻🍳為大家準備嘅兩款期間限定甜品—🌾大麥茶奶昔同黃豆粉麻糬雪糕早前喺SOL Restaurant率先亮相✨帶大家重溫當日嘅精彩時刻💚
Check out Chef Kylie Yang from @zshospitality ’s two limited-time treats👩🏻🍳: 🌾 Barley Tea Shake and Soy Mochi Into You! They made waves at SOL Restaurant earlier ✨Let’s relive those sweet moments! 💚
全新期間限定嘅韓國傳統風味聯乘餐目📋🇰🇷即日起於全線Shake Shack港澳分店有售！想知大麥茶奶昔同黃豆粉麻糬雪糕嘅創作靈感來源？👀一齊去片等 @zshospitality 嘅糕點主廚—梁可人 (Kylie Yang) 同大家講解啦💛
Exciting new Korean-inspired collaboration menu available now at all Shake Shack locations in Hong Kong and Macau📋🇰🇷! Want to know the inspiration behind our Barley Tea Shake and Soy Mochi Into You? 👀 Join @zshospitality 's Head Pastry Chef, Kylie Yang, as she shares the creative story behind these tasty treats💛
今個初春Shake Shack聯同 @zshospitality 嘅糕點主廚—梁可人(Kylie Yang)👩🏻🍳一齊打造出以傳統韓式甜品為靈感嘅聯乘餐目🇰🇷🌸
大麥茶奶昔🌾自家製雲呢拿雪糕搭配香氣細緻柔和嘅大麥茶🆙再喺鮮忌廉面灑上增添口感嘅糙米脆粒同大麥茶粉
黃豆粉麻糬雪糕🍨自家製雲呢拿雪糕搭配散發淡淡豆香嘅黃豆粉、煙韌麻糬、鬆脆曲奇同糙米脆粒
📋聯乘餐目將於3月5日起登陸全港澳Shake Shack分店
Shake Shack 分店秉承品牌理念Stand for Something Good®️，Shake Shack 將於聯乘餐目推出首日（3月5 日）捐出5% 聯乘產品淨銷售額予婦女動力基金（HER Fund）@herfundhk ，以實際行動支持其推動女性權益、提升社會關注及資助前線社區組織的工作。
This spring, Shake Shack has teamed up with @zshospitality ’s Head Pastry Chef, Kylie Yang👩🏻🍳to create a collaborative menu inspired by traditional Korean desserts!🇰🇷🌸
Barley Tea Shake 🌾A smooth and delicate blend of signature vanilla frozen custard mixed with earthy notes of barley tea🆙topped with a delightful crunch from puffed brown rice and barley tea powder
Soy Mochi Into You🍨Vanilla frozen custard combined with subtly aromatic soybean powder, chewy mochi, crunchy cookies, and crispy puffed brown rice for that perfect texture
📋This collaboration menu will launch at Shake Shack locations across Hong Kong and Macau starting March 5th!
Aligned with our brand mission — Stand for Something Good®️, Shake Shack will donate 5% of collaboration menu net sales on launch day (March 5) to HER Fund @herfundhk , supporting their work in advancing women’s rights, raising public awareness, and empowering frontline community organizations.
#shakeshack #shakeshackhongkong #zshospitality #solrestauranthk
Yuza & Omegi
A refreshing pre-dessert designed to cleanse the palate. A bright, zesty Yuza sorbet is served alongside a foam made from Omegi, a Korea wine from Jeju Island. Beneath this pairing lies a discovery of Korean pear, ginger jelly, and yuza compote. The dish is finished with a chrysanthemum garnish for a floral note.
柚子米酒雪葩
一道清新的前甜點，柚子雪葩配以濟州島米酒 (Omegi) 製成的泡沫、韓國梨、薑味啫喱及柚子果醬，最後以菊花點綴，增添一抹淡雅花香。
