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Divia Harilela

Contributing writer for Style by SCMP, specialising in fashion, beauty and lifestyle


Pastries have gone viral in Hong Kong, resulting in a flurry of hip bakeries opening in recent months. Boasting stylish interiors, bold branding and Instagram-worthy desserts, many are run by larger-than-life personalities vying to be the next Cédric Grolet.
Finesse Patisserie by local pastry chef Mandy Siu is a different breed altogether. This tiny cake shop is easy to miss with its understated exterior and off-the-beaten-track location in the Star Street neighbourhood.
Inside, you’ll find intricately detailed pastries lined up in a glass case like beautiful jewels, each one a tribute to a French classic but with an unexpected touch – a Madagascar vanilla entremet becomes an indulgent snack with popcorn and cornflakes; citron tarts are laced with black lime; and Mont Blancs are layered with quince jam that has been slowly cooked to add a subtle sweetness.

“I want my customers to feel curious, like they’re tasting something new yet familiar. I use ingredients often found in fine dining, but in ways that feel approachable,” says Siu. “More than anything, I hope they feel happy and carefree while enjoying it, without overthinking. Good dessert should bring joy.”
At only 38 years old, Siu is one of a growing group of female chefs who is disrupting the local pastry scene with their fresh vision and bold flavours. Born and raised in Hong Kong, she dabbled in baking as a hobby when she was a teen and completed a few courses at a Vocational Training Centre. After graduating from secondary school, she decided to find a job in a professional kitchen rather than continue her studies.
“Someone I knew introduced me to the chef at L’Atelier de Joël Robuchon, and I got a job despite the fact I had no experience. Back then not many people worked in the industry unless it was at a five-star hotel. They also preferred men because they could do the heavy lifting,” remembers Siu.

Robouchon proved to be a tough training ground for the then 18-year-old, but she took it as an opportunity to learn as much as possible. Her hard work paid off when she was approached a few years later to join the opening team for the Ritz-Carlton in Hong Kong.
The next 15 years saw her continuing to gain more experience both in Hong Kong, where she worked at The Peninsula, and in London, where she enjoyed stints working for the likes of Heston Blumenthal and Dominique Ansel.
It was only when she joined the opening team at L’Envol at the St Regis Hong Kong in 2019, that she finally felt like she was ready to develop her own signature style – an effort that was rewarded with one of the biggest accolades in the industry.

“I played with different flavours and really experimented. We kept changing the menu, because we were under high pressure to get a Michelin star, which we did,” she says. “It was a crazy journey. I was burnt out after a few years. When I eventually left, I had many options, but everyone kept encouraging me to open my own business. I decided to finally take the leap in 2022.”
At first, Siu started small, working out of a professional kitchen and taking orders solely online. In her first month, she sold over 500 pieces of her Galette des Rois – it’s still a bestseller every year – encouraging her to add items like celebration cakes as well as other baked goods like cookies and madeleines to the menu.
While most of her desserts have a strong French foundation, they also reflect her unique palate, which favours exotic fruits and citrus notes such as black lemon and hyuganatsu from Japan.
“Compared to other pastry chefs in Hong Kong, my style is flavour-first, feminine and modern. I care a lot about structure, texture and how a dessert feels – not just how it looks. I am more focused on the layered experience of tasting. Every element is carefully considered because a dessert is a balance of contrasts: cold and warm, sweet and acidic, soft and crunchy,” she says.

As they say, the proof is in the pudding. In just a short year since opening her retail store, opportunities have abounded for Siu, including high-profile dessert collaborations with the likes of Rosewood Hotel and an ambassadorship for renowned French dairy brand Elle & Vire.
Despite all her achievements, she has noticed more challenges as competition has heated up. Although she is looking to expand and find a bigger space, she is aware that the industry is changing rapidly thanks to social media and the growing trend for more bakeries and desserts in Hong Kong.
“Social media has raised expectations – everyone wants something new, beautiful and delicious, again and again. So the challenge is staying creative while staying true to our craft,” she says. “What really inspires me is watching masters, especially French chefs [like Maxence Barbot] develop new techniques and ideas. That’s where the real innovation happens.”


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French classics meet innovative flavours with an Asian twist at Mandy Siu’s Finesse Patisserie, where her unique desserts are a must-try


French classics meet innovative flavours with an Asian twist at Mandy Siu’s Finesse Patisserie, where her unique desserts are a must-try.


Hong Kong pastry star Mandy Siu: from Robuchon to Michelin to her own Finesse

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}French classics meet innovative flavours with an Asian twist at Mandy Siu’s Finesse Patisserie, where her unique desserts are a must-try

French classics meet innovative flavours with an Asian twist at Mandy Siu’s Finesse Patisserie, where her unique desserts are a must-try