As spring awakens and Easter approaches, Lobby Lounge at Kerry Hotel, Hong Kong presents a curated collection of seasonal creations by Executive Pastry Chef Jérôme Husson and his talented team. From beautifully crafted chocolate gifts to indulgent Easter sweets, each piece is made with artistry and heart, perfect for gifting, gathering, and celebrating.

Lobby Lounge – Easter Cakes
The season's signature creation is the Mango Sago Cake, a refined homage to a beloved Hong Kong classic. Crispy coconut crumble and coconut dacquoise give way to silky mango Bavarian mousse and mango–passion fruit cream, crowned with fresh mango, yuzu, and chewy sago pearls. Fragrant, nostalgic, and utterly indulgent, it is available in both whole cake and individual portion sizes, ideal for sharing with family or enjoying as a personal treat.

Joining the lineup is a trio of individual petit cakes. Nougat & Raspberry Cake layers honey nougat mousse with raspberry compote and almond dacquoise, accented by pistachios, candied orange peel, and rum-soaked cherries. Pineapple & Lime Mint Cake pairs caramelised pineapple with a refreshing white chocolate, lime and mint mousse for a bright, tropical finish. Strawberry & Basil Cake rounds out the collection with a velvety strawberry mousse, basil compote, and crispy white chocolate pearls, delicate and full of spring character.

Date: 18 March to 12 April 2026
Price: Individual Serving HKD 58; Whole Cake HKD 488

Shop now at Shangri-La Boutique to enjoy a 10% discount.

Lobby Lounge – Easter Chocolate Eggs
Delight your loved ones with our handcrafted chocolate collection, a playful and delicious way to celebrate the season. The Chocolate Chicken, with its round egg-shaped body, wide eyes, and vivid red crest, is crafted from Valrhona Opalys 33% white chocolate and Valrhona Jivara 40% milk chocolate, delivering a sweet and creamy flavour with gentle caramel notes. Chocolate Beetle arrives with a deep crimson shell and intricate detailing, made from Valrhona Caraïbe 66% dark chocolate, which is complex, bold, and rich with notes of spice and dried fruit. Chocolate Frog, in its bright green shell with a smooth ivory belly, is an irresistible treat for guests of all ages and a guaranteed centrepiece at any Easter celebration.

Date: 18 March to 12 April 2026
Price: HKD 228 each

Click here to book now at Shangri-La Boutique.

Lobby Lounge – Colourful Easter Afternoon Tea
Celebrate the joy of Easter with a beautifully curated Afternoon Tea at Lobby Lounge for a leisure afternoon with family and friends.

The experience opens with chilled Japanese Mandarins on Ice to refresh the palate before an elegant spread of savoury and sweet bites. Savoury highlights include Grapes and Duck Foie Gras Tart; Easter Egg Salad Sandwich with adorned with caviar and gold fakes; crispy Duck Terrine on Toast; and a Prawn Toast finished with salmon roe. The sweet course features a Milk Chocolate and Passion Fruit Cake, Honey and Peach Cake, Pistachio and Orange Blossom Cake, and a decadent Easter Chocolate Egg to close on a festive note.

Date: 3 and 7 April 2026

Supply Time:
First seating: 1:30pm to 4pm/br> Second seating: 4:15pm to 6pm

Dine-in Price: HKD 788 for two, including two hours of unlimited coffee or tea
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Takeaway Price: HKD 788 for two
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Book now at Shangri-La Boutique to enjoy a 15% discount.

Big Bay Café – Easter Dinner Buffet 
This Easter, Big Bay Café's celebrated 'Luxurious Oceanic Feast' Dinner Buffet takes on a festive new dimension, bringing together the finest of the sea and the warmth of Easter tradition in one spectacular spread. Indulge in over 40 premium seafood creations alongside a specially curated selection of Easter classics! 

The evening's seafood highlights remain as indulgent as ever, featuring crowd-favourites such as King Crab Legs, Wando Abalone, Lobster, Salmon Roe, and Fish Maw, complemented by a lavish Seafood Platter presented tableside with select ingredients freshly imported from South Korea. Adding a festive flourish to the feast, the Easter menu introduces a collection of time-honoured seasonal specialities. Cold highlights include Deviled Egg Pasta Salad, Octopus & White Bean Salad, and Citrus Cured Salmon. Hot additions bring comforting, celebratory warmth with Wagyu Scotch Egg, Torta Pasqualina (Italian Savoury Easter Pie), Hornazo de Salamanca, Easter Meat Soup, and more.  

Promotional Period: 5 to 7 April 2026  
Serving Hour: 6pm to 9:30pm  
Pricing: HKD 838 per person
[Click here to view price table]

*Buffet items are available on a rotational basis
**Guest can enjoy free-flow selected red and white wine, beer, soft drinks, juices, coffee and tea