Hong Kong’s premium cake destination Lady M is rewriting the Mid-Autumn dessert script with a new limited-edition collection that fuses classic festive flavours with French patisserie craftsmanship. From 1 September 2026, all Lady M outlets across Hong Kong and Macau will serve the “Roasted Black & White Sesame Series”, featuring two innovative creations: a Black Sesame Mochi Mille Crepe Cake and a globally debut Black and White Sesame Mochi Sponge Cake. Pre-orders for whole cakes open on 28 August 2026 via the brand’s online portal, with earliest pickup from 4 September.
Where traditional mooncakes and tangyuan have long dominated the season, Lady M’s new range offers a contemporary twist for dessert lovers. The series pays homage to the comforting warmth of black sesame tangyuan by incorporating chewy mochi into delicate, multi-layered cakes—all crafted daily in-house.
A Festive Fusion of Tradition and French Patisserie
Lady M built its reputation on precisely layered mille crepe cakes. For this collection, the brand’s pastry team selected premium black sesame seeds, subjected to a controlled “extreme roast” process to unlock deep, nutty notes. The resulting sesame cream is applied between over 20 paper-thin crepes, each hand-made. Hidden within the layers sits a soft, freshly prepared mochi, coated in black sesame sugar powder for an extra crunch and chew.
“We wanted to capture the soul of black sesame tangyuan but present it in a way only Lady M can,” a brand spokesperson explained. “The combination of silky crepe, rich sesame cream, and chewy mochi creates a layered texture that is both comforting and luxurious.”
The visual appeal is equally deliberate: the mille crepe is finished with a glossy black sesame mirror glaze that gleams under light, making it a striking centrepiece for festive gatherings.
World’s First Black and White Sesame Mochi Sponge Cake
Alongside the mille crepe, Lady M introduces what it calls the world’s first Black and White Sesame Mochi Sponge Cake. This dessert layers a dark, moist black sesame sponge with a white sesame mascarpone cream made using Kukuh, a century-old Japanese sesame brand known for its aromatic white sesame paste.
Inside, the cake hides a core of black sesame mochi—again made fresh daily—that adds a sticky, contrasting bite. The exterior is coated in a velvety white sesame cream, giving the cake a light, nutty finish that balances the deeper roasted flavours.
The dual-sesame approach is meant to appeal to both “sesame enthusiasts” and “mochi lovers,” offering two distinct profiles in a single slice. Early tastings have drawn comparisons to a refined, deconstructed Tangyuan dessert.
Availability and Pricing
Both cakes will be sold by the slice or as whole cakes in two sizes. Given their handcrafted nature, quantities are limited daily.
Black Sesame Mochi Mille Crepe Cake
- Slice: HK$78
- 6-inch whole cake: HK$510
- 9-inch whole cake: HK$780
Black and White Sesame Mochi Sponge Cake
- Slice: HK$74
- 6-inch whole cake: HK$490
- 9-inch whole cake: HK$740
Whole cake pre-orders are now open through Lady M’s website, with ship dates starting 4 September. In-store slices become available from 1 September at all Hong Kong and Macau locations.
Broader Impact: Elevating Seasonal Desserts
Lady M’s sesame mochi series signals a broader trend in Hong Kong’s dessert scene—one that treats traditional festival flavours as a canvas for creative reinterpretation. By introducing mochi into classic French cake formats, the brand bridges cultural tastes and pastry techniques, appealing to a generation of diners seeking novelty without sacrificing familiarity.
For sesame and mochi fans, these cakes may become this year’s most sought-after seasonal indulgence. As with all limited drops, early booking is recommended to avoid disappointment.