Food Box


Sweet Treats

Making Desserts Imperial

This month, pastry chef Kanjiro Mochizuki from Imperial Hotel Tokyo brings Japanese-style sweets to the Halekulani. There’s a bamboo shoot verrine (a layered dessert in a glass vessel) that combines rice sponge cake with bamboo shoot Bavarian cream; cakes made to look like Japanese schoolbags, which pair chocolate mousse with jasmine cream and mango mousse with kiwi, strawberry with pear; and peach lavender cream rolled with a green tea sponge cake. Expect light, delicate flavors in beautiful sweet forms. The desserts are available through the month of August in the Veranda Tea Room, and for those who want to see some of the craft behind the pastries, chef Mochizuki will demonstrate the desserts on Sat., Aug. 6. There will, of course, be sampling.

–Martha Cheng

Halekulani Living Pastry Demonstration and Afternoon Tea, Saturday, August 6, 2:30-4:30pm, Garden Terrace, $49, reservations required.
Afternoon Tea, Monday, August 8 - Wednesday, August 31 (3:00pm — 5:30pm), Veranda serves tea from 3:00pm — 5:30pm daily. $28
Reservations: (808) 923-2311, [halekulani.com]