Causeway Bay’s陈家厨房 unveils a limited-edition summer berry afternoon tea for two, blending Western berry desserts with Chinese savoury bites until August 31.
HONG KONG — For those seeking a refreshing twist on the classic afternoon tea experience, the陈家厨房 (Chan’s Kitchen) at the Causeway Bay Best Western Hotel has launched a seasonal offering that marries the tart sweetness of summer berries with the bold flavours of traditional Chinese cuisine. Available now through August 31, this two-person afternoon tea set presents 11 meticulously crafted items on a three-tier stand, ranging from berry-infused Western pastries to hearty dim sum and classic English scones.
The collaboration between sweet and savoury is not merely a gimmick but a deliberate culinary exploration. The set, priced at HK$398 for two on weekdays and HK$458 on weekends and public holidays (plus a 10% service charge), invites diners to experience a dialogue between two distinct culinary traditions. “We wanted to create something that feels both familiar and surprising,” a representative from陈家厨房 explained. “The berries bring a bright, acidic note that cuts through the richness of the Chinese dishes, while the savoury elements ground the sweetness of the desserts.”
A Trio of Tiers: What’s on the Menu
The afternoon tea is presented on a classic three-tier stand, each level offering a curated selection. The sweet tier features five berry-centric creations: strawberry mochi roll cake, blackberry cheesecake, raspberry and vanilla white chocolate cake, blueberry and brown sugar yoghurt cup (containing honey), and acai butterfly cookies. These are paired with five Chinese savoury items: golden-thread shrimp rolls, cheese fried rice cakes, drunken abalone marinated in fermented rice sauce, giant siu mai, and giant har gow (shrimp dumplings). The set is completed with the hotel’s popular English scones, served with clotted cream and jam.
“The combination of a drunken abalone with a light, fruity dessert might sound unusual, but the contrast in textures and temperatures is what makes this experience memorable,” noted a hotel pastry chef involved in the menu’s development. The inclusion of cheese fried rice cakes and golden-thread shrimp rolls adds a crunchy, savoury counterpoint to the soft, creamy berry sweets.
Pricing, Timing, and a Prosecco Upgrade
The summer berry afternoon tea is available from now until August 31. Service hours are Monday to Saturday from 2:30 PM to 5:30 PM, and on Sundays from 12:00 PM to 4:00 PM. Pricing is set at HK$398 for two persons on weekdays, rising to HK$458 on Saturdays, Sundays, and public holidays. A 10% service charge applies. For an additional HK$20 per person, guests can upgrade their experience with a glass of Prosecco, the Italian sparkling wine that pairs well with the fruity desserts.
Reservations can be made by calling 2892 3388. The venue is located at陈家厨房, Basement 1, Causeway Bay Best Western Hotel.
A Closer Look at the 11-Course Spread
The three-tier stand is divided into two distinct sections. The sweet tier features five berry-themed Western desserts: strawberry mochi roll cake, blackberry cheesecake, raspberry and vanilla white chocolate cake, blueberry and brown sugar yoghurt cup (containing honey), and acai butterfly cookies. The savoury tier offers five Chinese dim sum items: golden-thread shrimp rolls, cheese fried rice cakes, drunken abalone in fermented rice sauce, giant siu mai, and giant har gow. Classic English scones, served with clotted cream and jam, round out the selection.
“The drunken abalone is a standout,” noted a food critic who previewed the menu. “Its savoury, umami-rich profile is unexpectedly balanced by the bright acidity of the berry desserts. It’s a pairing that challenges the traditional notion of afternoon tea.”
Seasonal Appeal and Practical Details
The afternoon tea is available from now until August 31, making it a timely option for summer gatherings. Service hours are Monday to Saturday from 2:30 PM to 5:30 PM, and on Sundays from 12:00 PM to 4:00 PM. Reservations are recommended and can be made by calling 2892 3388.
Pricing is structured to encourage weekday visits: HK$398 for two on weekdays, and HK$458 on weekends and public holidays. An additional HK$20 per person allows guests to add a glass of Prosecco, a popular Italian sparkling wine that complements the berry flavours.
What This Means for Hong Kong’s Food Scene
This launch reflects a broader trend in Hong Kong’s hospitality industry: the blending of Western and Chinese culinary traditions in high-tea formats. While afternoon tea has long been associated with British colonial influence, local chefs are increasingly reinterpreting the format with indigenous ingredients and techniques. The use of drunken abalone—a classic Cantonese cold dish—alongside acai butterfly cookies signals a willingness to experiment beyond the usual cucumber sandwiches and scones.
For diners, this offers an opportunity to explore familiar flavours in a new context. The inclusion of cheese fried rice cakes and golden-thread shrimp rolls provides a textural contrast that is often missing in traditional afternoon tea spreads. Meanwhile, the berry desserts—such as the blackberry cheesecake and raspberry white chocolate cake—are designed to be light enough for summer consumption.
Practical Tips for Diners
- Reservations are recommended, especially on weekends, as the set is limited in quantity.
- The Prosecco upgrade is a worthwhile addition for those who enjoy sparkling wine with their meal.
- Check the hotel’s official website or call ahead for the most current pricing and availability, as terms may change.
- The set is available for two persons, making it ideal for a catch-up with a friend or a casual date.
As the summer heat intensifies, this berry-themed afternoon tea offers a refreshing escape—one that celebrates both the sweetness of the season and the depth of Hong Kong’s culinary heritage. Whether you’re a longtime fan of陈家厨房 or a first-time visitor, this limited-time menu is worth a detour to Causeway Bay.