This Mid-Autumn Festival, Shangri-La invites you to savour‘Moonlit Harmony Pastry'curated by world-renowned pâtissierChef Hironobu Tsujiguchi,it's crafted with the floral sweetness of rose, the brightness of strawberry, and the soft richness of chocolate, each element has been chosen with care—an elegant balance of flavour and feeling. The outer layer, a modern interpretation of mooncake skin made with culturedgourmet butter, offers a melt-in-the-mouth texture that lingers gently on the palate.

Exclusive recipes have been specially curated for Shangri-La by the renowned Japanese pastry chef Hironobu Tsujiguchi. Drawing inspiration from the romantic essence of "Moonlit City, Heartfelt Shangri-La”, Chef Tsujiguchi masterfully blends Eastern and Western sensibilities in his exquisite French-Japanese pastry creations.

Delicate note of rose, strawberry, and chocolate are layered in perfect harmony, offering a decadent tribute to the timeless romance. The outer shell reimagines the traditional mooncake skin, crafted with fermented butter to deliver a richer, more indulgent flavour profile.

About Chef Hironobu Tsujiguchi

Chef Hironobu Tsujiguchi, the third-generation successor of his family's traditional Japanese confectionery business. At the age of 23, he ventured into western-style desserts and chocolate, following his historic win as the youngest-ever recipient of a prestigious national patisserie competition.

Now a renowned pâtissier and chocolatier, Chef Tsujiguchi has represented Japan in numerous world-class competitions,including the Coupe du Monde, and has received multiple international accolades.Notably, he has been awarded gold at Salon du Chocolat Paris for six consecutive years, including 2024.

As a founder of 13 pastry and chocolate brands across Japan – including Mont Saint Clair,and Le Chocolat de H – Chef Tsujiguchi has been globally recognised since 2013 by France’s esteemed Club des Croqueurs de Chocolat. In 2014, he opened his first overseas boutique, Mont Saint Clair Seoul.

A firm believer in sourcing exceptional ingredients, Chef Tsujiguchi partners with bespoke, small-scale producers and actively cultivates cocoa in Peru to deliver a true bean-to-bar experience.

In 2018, he collaborated with acclaimed Japanese director Takashi Watanabe on the documentary Le Chocolat de H. The film captures his creative journey as he develops new chocolate recipes, integrating traditional Japanese ingredients, such as matcha, yuzu and wasabi. It also highlights hi unique craftsmanship and his continued success at Salon du Chocolat in Paris, reinforcing his standing as a world-class chocolatier.

The documentary was officially selected for the 2019 Seattle Film Festival, earning Chef Tsujiguchi international recognition.

Available on Shangri-La Boutiqe or at Island Gourmet, Level 5, Island Shangri-La

HK$68 per piece
HK$136 per giftbox