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Press Release

AWARD-WINNING SWEET CREATOR AND “PUNK PRINCESS OF PASTRY” ANNA POLYVIOU DEBUTS IN TOWN WITH SUMMER SWEET TREATS

Taipei, July 13, 2016 – Shangri-La’s Far Eastern Plaza Hotel, Taipei has invited the well-known award-winning executive pastry chef from Shangri-La Hotel, Sydney, “Punk Princess of Pastry” Anna Polyviou, to present her signature creations for a sweet pop-up summer from July 24 to 29 – great news for all the sweet fans in Taipei.

The hotel will launch various activities during Chef Polyviou’s visit.  The Cake Room (1F) will offer her signature cakes at NT$1,480 for a large cake and NT$200 for a small cake.  In addition, Marco Polo Lounge on the 38th floor will provide a special Punk Afternoon Tea at NT$988+10 percent per person.

Guests can meet Chef Polyviou in person and have some sweet fun with her signature Anna’s Mess at a pop-up shop at SOGO Zhongxiao Store on July 24 at 2 p.m.  Alternatively, they can join the sweet meet-and-greet at Marco Polo Lounge on July 27 at 11 a.m. and enjoy a grand sweet parade at NT$1,880+10 percent per person.

For reservations or more details, please call (02) 2378 8888 ext. 6867 for The Cake Room or ext. 6952 for Marco Polo Lounge.

Anna’s Mess
Appearing as a beautiful chocolate globe garnished with fresh strawberry, raspberry, baby basil and graffiti chocolate chips, Anna’s Mess is just too beautiful to dig into.  The beautiful appearance is also deceiving; it is hard to imagine it takes 75 steps to complete an Anna’s Mess, which is considered one of the most complicated sweets to create.  It is all about sophistication and details, and, of course, a refined taste when it is savored.

The great taste of Anna’s Mess comes from nine elements, including Meringue Kisses, Raspberry Financier Sponge, Strawberry Coulis, Cara Crunch Insert, Raspberry Curd Dome, Mascarpone and Vanilla Mousse, all of which are covered by an egg-shell thin white chocolate dome with fresh garnishing as the final touches.

One will understand why the dessert is named Anna’s Mess immediately when they start digging into the sweet.

“The only way to enjoy Anna’s Mess is to create a mess,” Chef Polyviou said.

The treat must be smashed by lifting the sphere and dropping the whole thing, creating a tasty mess to be savored.

Anna’s Mess will be available in three sizes on July 24 at 2 p.m. at Anna’s Pop-up Shop at the main entrance of SOGO Zhongxiao Store.  The large size is priced at NT$1,600 (for four persons), the small size at NT$400 and the jar version is at NT$280 respectively.

“Punk Princess of Pasty”— Anna Polyviou
With her signature bleached-blond mohawk, colorful G-Shock watch and high-top sneakers, Shangri-La Hotel, Sydney’s Executive Pastry Chef Anna Polyviou is easily recognizable from a distance.  Also known as the “Punk Princess of Pastry,” Chef Polyviou creates sweets just like her distinct style and personality – fun, innovative and beyond imagination.

Chef Polyviou has devoted herself to the pastry industry for 16 years, having started her career as an apprentice in Melbourne, where she won “Best Apprentice” in a competition run by Les Toques Blanches.  Since then, her career has taken her to London, Paris, Chicago and Sydney, where she has worked with many big names in the industry, including Kathryn Boyden, the Queen’s pastry chef; Pierre Herme, the legendary pastry chef; and Serge Dansereau, the owner of well-known restaurant, Bathers Pavilion.

Anna’s sweets are never predictable, as she brings the energy and vibes of the street culture and music into the pastry world, delivering colorful desserts that exceed people’s expectation of what hotel pastry should be.  This creativity and passion toward her work have won her awards, including 2014 Dish of the Year Best Dessert. She was also featured on MasterChef Australia, where she set up some of the most difficult challenges for the participants.


 

Press Contact

Gloria Wu
Director of Communications

Phone

(886 2) 2378 8888 Ext. 6040

Fax

(886 2) 2376 3151

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