Calling ladies who lunch, those looking for a fancy evening with your S.O., fans of Tiffany Blue — Tiffany Blue Box Cafe has a brand-new menu.
About Tiffany Blue Box Cafe
Introducing Tiffany Blue Box Cafe, jewelry brand Tiffany & Co.’s first Chinese Mainland café, located on the second floor of its Hong Kong Plaza flagship showroom.
It opened in 2019, and has since been a popular destination for afternoon tea, sought after by those cultivating a little self-love and those seeking to relive the whimsy of Breakfast at Tiffany’s.
The Café is on the second floor of Hong Kong Plaza. Or you can stroll through the showroom for a quick bit of window shopping and take the spiral staircase up.
In true Tiffany fashion, the Café is awash in their signature blue. The oval dining room is spacious and intimate, seating only 30. The best seats in the house are the ones by the window, which has a view of Huaihai Zhong Lu. I’ve been told that most patrons also tend to dress up for a date here.
New Seasonal Menu
In addition to afternoon tea and signature cakes, the Cafe also serves lunch and dinner, a concise menu curated by chef Conrad Van Den Heever. The new seasonal menu launched this week.
Of the new dishes, the Lobster & Saffron Risotto is a resounding favorite.
Risotto is cooked in a rich seafood stock with diced lobster, served with yuzu pickled celery, green asparagus, and a heady lobster bisque. The crescent shaped portion is also topped with additional chunky cubes of lobster. It’s a creamy, robust risotto, one that’s both luxurious and comforting. It’s one of five main courses.
The other main course is an M5 Wagyu Fillet. The prime cut is served with carrots that have been roasted in beef fat, a rich chestnut purée, and Brussels sprouts. It’s served with a delicious cognac velouté, a velvety sauce that chef Conrad describes as a “buttery black pepper cappuccino.”
The Aged Balsamic & Winter Squash is a vegetarian option. Roasted squash is served with vadouvan velouté, a buttery, spiced French sauce inspired by Indian cuisine. The squash is complemented by crispy eggplant, sour mustard, a delicious tofu and spinach “paneer”, and a little black garlic sauce for umami.
To go with mains, there are appetizers and starter courses too.
The Selected Appetizers presents three amuse bouche. A tartlet of Dungeness crab with trout roe with avocado mousse, Sichuan pepper gel, and celtuce, smoked beef tenderloin with lemon garlic aioli, caviar, and dusting of miso cured egg yolk, and foie gras and pistachio aioli mousse crisp with peach jam and pickled cabbage powder.
For starters, there’s the Mi-Cuit Salmon, a light dish to share. Sashimi-grade salmon is lightly torched, served with trout roe, dehydrated cherry tomatoes, balsamic jelly, bergamot pickled fennel, crunchy zucchini roll-ups, wasabi mousse, and smoked fish aioli.
The Grilled Mushroom & Truffle Consommé is refined, a medley of Yunnan mushrooms, including house-made mushroom tortellini, grilled matsutake mushrooms, and pickled mushrooms. It’s served crispy parsnip and a soothing mushroom and truffle consommé.
Desserts
For dessert, finish on chocolate. The Chocolate Tart & Peanut Butter Crème is a petit portion that delivers on decadence, made with yuzu chocolate ganache, white chocolate ice cream, peanut butter ice cream, and orange gel, poured over with yellow wine custard. It’s chocolatey and buttery with a sparkle of citrus.
Otherwise, there is the Tiffany & Co. Diamond Signature Hearts, a signature that has been on the menu since day one. Strawberry cream cheese mousse are served in the form of diamonds, joined with mixed berry compote, and fresh berries.
Tiffany also launched a new signature cake recently. This glitzy statement piece bares intricate pastry craft, a detailed floral pattern etched onto the buttercream coating. There are two versions, yuzu & raspberry and chocolate & pistachio, available in two sizes, ¥888 (4-6 people) and ¥1,288 (8-10 people).
Tiffany Blue Box Café
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