Indulge in exquisite handcrafted confections

from Executive Pastry Chef Tony Wang.

His signature cakes, sugar art,

French pastries, chocolate pralines and truffles

are made from the finest ingredients to be enjoyed alone,

shared or given as distinctive gifts.

Tease the taste buds.

Dare to dream.

Dare to dream.

Signature Cakes

WrathWhite chocolate biscuit

with a bitter chocolate mousse and ivory chocolate cream

DesireCreamy white chocolate strawberry mousse cake with vanilla genoeis

and chocolate strawberry icing

GuiltRich cream cheesecake

with crushed oreo cookies

PrideExotic mango cheesecake,

mango passion extract and fruity mangonosa sponge

EnvyCitrus lemon mousse

with delicate fragrant lime cream center

Vanity

VanityFlourless chocolate daquase,

filled with milk chocolate mousse and mixed wild berries

DuelHazelnut royal praline

with butterscotch filling and crispy croquantine

PurityA classic Edelweiss chocolate mousse with infused orange,

layered in vanilla jaconde

LoveRaspberry biscuit layered

with raspberry mascarpone cheese

Lust

LustPoached apricot

with Swiss hazelnut truffle and jivara chocolate chibouse

SeductionLemon curd and bittersweet

chocolate torte with cocoa biscuit crunch

Pastries and Chocolates

Chocolate Macadamia Nut Tart

Choco CloudChocolate biscuit filled with bitter chocolate mousse and ivory cream

Chocolate Macadamia Nut Tart

Baked sugar crust filled with macadamia nuts, macapuno strips

and royal chocolate tango

White Chocolate Coconut Tart

Baked almond filling with white chocolate mousse,

macapuno strips and Malibu liqueur

Pink Delight

Pistachio sacher biscuit, jellified orange coulis, rose mousse

and vanilla biscuit crunch

TiramisuAn innovative take

on the beloved classic

Super Pistachio Cherry Financier

Pistachio genoise with pistachio praline cream, white chocolate

and poached sour cherries

Bourbon Raspberry Chocolate TartChocolate crust with raspberry infusion, bittersweet chocolate

and vanilla bean cream

Chocolate Orange Mille FeuilleHazelnut jacond with bitter chocolate

cream and candied orange

Éclair Choux dough filled with cream

and topped with white chocolate icing

PralinesInfused with raspberry, mango,

calamansi, mocha and orange filling

Signature Chocolate BarsIndulge in our flavorful selections:

The Rock, Funky Monkey, B-52, Health Nut (sugar-free),

Mojito or Singapore Sling

Dreamweaver Executive Pastry Chef Tony Wang trained in the art of creating fine chocolate and dessert in Japan and Switzerland, and has gained senior pastry management skills while working in leading hotels in China, Egypt, Fiji, Japan, Malaysia and now the Philippines. Beijing-born Chef Wang’s fascination for sweets stemmed from his childhood years, drawn by the flavor, décor, technique and preparation of chocolate, bread and desserts.

At Edsa Shangri-La, Manila, Chef Wang wants to showcase the breadth and depth of pastries, elevating it into an art form to surprise, tease and delight. With all the dessert creations he has made, the one taste that stands out for him is that of pure dark chocolate for its simple elegance yet decadent flavor.

1 Garden Way, Ortigas Center, Mandaluyong City 1650 Manila, PhilippinesTel: (63 2) 633 8888 Fax: (63 2) 631 1067 E-mail: esl@shangri-la.com www.shangri-la.com