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The pastry chef at Dining Room at Park Hyatt Shanghai, Louise Ye, is renowned for his attention to detail as well as his passion for intricate desserts. His signature plate is the hot chocolate, a warm chocolate and raspberry fondant paired with Tahitian vanilla bean ice cream. Ye frequently updates the dessert list to incorporate the latest seasonal fruits. In winter, Ye might serve his truffle pear, a poached pear with fromage blanc caramel, hazelnut crème and pear sorbet, and a rhubarb tart with filo, rhubarb compote, chocolate mousse and lime dust. Throughout the year, there’s also a selection of ice cream and sorbet available in traditional and exotic flavors such as apricot caramel, pandan leaf coconut and strawberry black pepper.