Hong Kongers’ favourite Western bakery Bakehouse has a new home atop The Peak, the eighth outlet in co-founder Gregoire Michaud’s citywide bakery empire.
In addition to Bakehouse’s signature creations like the sourdough egg tart and pretzel croissant twist, locals and tourists will soon be clamouring over two savoury pastries that are exclusive to The Peak branch.
Available only for a limited time, the Sun Kwai Heung char siu turnover (HKD58) is the justified star of The Peak, made with the luscious char siu served up at legendary roast meat shop Sun Kwai Heung in Chai Wan, one of the last remaining spots in Hong Kong to use real charcoal for roasting.
The second fusion pastry newcomer is the mala scallion danish (HKD38), where Bakehouse’s multi-layered danish dough is swirled with a generous amount of scallion seasoned with Sichuan peppercorn and then brushed with a soy glaze – a scallion pancake hybrid.
We’re also looking forward to savouring the newly introduced soups and sandwiches at this new location, sat at one of the bakery’s outdoor tables whilst admiring the view.
Bakehouse, Shop G08. G/F, The Peak Tower, 128 Peak Road, The Peak
