ingredients restaurant international fusion hong kong john meiji ang

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pricing is per pound

white chocolate mousse cake: multi-layered amedei chocolate cake with red berry coulis spiked with kirsch and dark chocolate ganache

$280

italian cheesecake with rum raisins and lemon marmalade, served with rum sabayon

$250

napoleon cake layered with creme fraiche and flaky pastry, filled with a light kirsch infused orange custard, topped with seasonal berries, and served with sauce anglaise

$260

mango mousse cake: mango with amaretto mousse, layered with chocolate sponge cake

$220

please note the following:
  • cakes are ordered by the pound
  • add $20 per pound if the cake is to be enjoyed at ingredients
  • sauces are packed separately
  • 2 days notice is required for all cake orders
  • a deposit equal to 30% of the total cake price is needed for cakes over 3 pounds
  • we recommend that you place your cake in the refrigerator within 30 minutes after pick up
  • napoleon cake is prepared just before pick up time in order to maintain crispiness of the pastry; serve it as soon as possible
  • all sabayon and zabaglione contains egg yolk and high heat will ruin the sauce; please warm the sauce only. same for coulis which contains butter.