Starting August 14, 2026, a bold new culinary collaboration will take root in Wan Chai, as century-old sauce giant Lee Kum Kee joins forces with local handmade scone favorite Grandma’s Scones. The partnership introduces four innovative, savory-spicy scone flavors inspired by Lee Kum Kee’s signature chili sauces, available exclusively at the Grandma’s Scones Wan Chai store until September 10, 2026. In addition to single servings, a limited-edition gift box priced at HK$50 offers a curated bundle of scones, chili oil, and collectible merchandise.
The collaboration challenges the traditional sweetness of scones by incorporating classic Chinese condiments into the buttery, crumbly pastry. Each flavor draws from a different Lee Kum Kee sauce, creating a spectrum of heat and umami. The Crispy Garlic Chili Cheese Tomato Scone uses the brand’s new crispy garlic chili oil, paired with Parmesan cheese and sun-dried tomatoes for a layered, savory bite. The Sichuan Pepper Double Berry Chocolate Scone blends numbing Sichuan pepper oil with strawberries, raspberries, and chocolate, yielding a surprising mix of fruity sweetness and mild tingle.
Two other offerings lean into traditional Cantonese flavor profiles. The Spicy Peanut Scallion Scone combines chili oil with crushed peanuts and scallions, delivering a nutty crunch and lingering heat. The Dried Shrimp and Chinese Sausage Scone features a large-spice shrimp chili oil alongside savory lup cheong and dried shrimp, evoking the depth of classic dim sum ingredients.
Beyond individual scones, the collaboration’s highlight is the Limited-Edition Spicy Oil Gift Box, retailing for HK$50. Each box contains four bite-sized scones from the collaboration lineup, a 75- to 85-gram bottle of matching Lee Kum Kee chili sauce, a custom drawstring bag, and a postcard. The gift box is available while supplies last, with no restock planned.
The partnership marks a strategic move for both brands. Lee Kum Kee, founded in 1888, has long been a household name in Chinese condiments but has increasingly sought modern, cross-category collaborations to reach younger consumers. Grandma’s Scones, a beloved local bakery known for handcrafted scones, provides an artisanal platform for this experimental fusion. The Wan Chai location, at 170 Queen’s Road East, operates Monday through Saturday from 11:30 a.m. to 7:30 p.m., offering a limited window for curious foodies.
For adventurous eaters, this collaboration offers a rare chance to explore the intersection of traditional Cantonese flavors and Western baked goods. The spice levels vary, with the Sichuan pepper and chili oil varieties delivering notable heat, so those with lower tolerance may want to start with the garlic cheese option. The limited run also underscores the growing trend of跨界 partnerships in Hong Kong’s food scene, where heritage brands and small-scale producers unite to create novel products that generate buzz and deepen cultural storytelling.
As the pop-up concludes on September 10, all eyes will be on whether this spicy scone experiment inspires more permanent menu additions or further collaborations between Lee Kum Kee and other local artisans. For now, it remains a fleeting taste of innovation for those willing to break the scone mold.