Alibi – Wine Dine Be Social welcomes the arrival of autumn with the Dim Sum Bliss afternoon tea, which features a selection of exquisite savoury and sweet delights crafted by executive pastry chef Roy Ma and the talented culinary team.
Ma has crafted an assortment of desserts featuring seasonal fruits. Highlights include the Kyoho grape jasmine tea panna cotta, blending sweet Kyoho grapes with jasmine tea, and the rich caramel hazelnut roulade, filled with a caramel dulce de leche centre. The pear almond tart offers a buttery shell filled with luscious pear purée, while the charcoal black sesame cheesecake presents robust earthy flavours.
Savoury treats crafted by culinary director Paul McLoughlin and the culinary team include the succulent toast with crab meat and black truffle, crunchy shrimp spring rolls, as well as the champagne shrimp dumpling. With a paper-thin champagne-infused wrapper wrapping the fresh shrimp, it harmoniously balances the sweet, fruity and umami flavours. The team has also made use of the renowned barbecued pork from the Michelin-starred Cantonese restaurant, Ming Court, to meticulously prepare the crispy and juicy barbecued pork puff, completing the autumnal spread.
Available daily from 2.30pm to 5.30pm, each tea set is priced at HK$298 for two persons, including two glasses of refreshing Ocean Breeze mocktail. Subject to a 10% service charge.