Some stories do not begin with a spotlight—they rise slowly, layer by layer, just like Regent Hong Kong’s beloved Honey Cake. For Andy Yeung, Executive Pastry Chef at Regent Hong Kong, it has never been about recognition. It is about craft, care, and the joy of creating something meaningful.
This spring, Regent Hong Kong celebrates Andy’s quiet artistry – a maestro of pastries and confections, and the dessert that has come to represent his dedication. The hotel’s signature Honey Cake, a delicate favorite among guests, speaks volumes without saying a word.
Order your Regent Honey Cake here and experience the hotel’s signature dessert for yourself.
A Journey of Passion and Sweetness
Andy Yeung’s story begins in a family-owned restaurant, where food wasn’t just a means of sustenance but a way of life. At 17, Andy stepped into the kitchen, immersed in the vibrant world of savory dishes and the adrenaline of a bustling kitchen. Yet, amidst the heat and frenzy, it was the quiet charm of the pastry kitchen that captured his heart.
Pastry became Andy’s refuge—a place where precision met creativity, and the results brought joy to others. Over the years, he sharpened his skills, learning from industry experts and refining his craft. Step by step, Andy rose through the ranks, eventually becoming a leader in the pastry world, paving the way for others while redefining what it means to be a pastry chef.
Today, at 39, Andy embodies the spirit of quiet excellence. Leading a team of 25 at Regent Hong Kong, he fosters a culture of innovation, mentorship, and artistry that’s reflected in every pastry the team creates.
The Art of Thoughtful Creation
At Regent Hong Kong, luxury isn’t loud—it’s thoughtful. It’s found in the little things, the details that transform ordinary moments into something extraordinary. Under Andy’s guidance, the hotel’s pastry offerings embody this philosophy.
Take the miniature entremet cakes, for instance—each one a tiny masterpiece of flavor and design, crafted with care and precision. Or the whole cakes, available through the hotel’s online boutique, which offer a touch of Regent’s magic to take home.
But among all these creations, one stands out: the Honey Cake. More than just a dessert, the Honey Cake is a story of tradition, innovation, and connection.
The Story Behind the Honey Cake
When Regent Hong Kong reopened, Andy knew he wanted to create something special—something that would represent the hotel’s ethos while resonating with local tastes. He found his answer in longan honey, sourced from a farm in the New Territories. This golden nectar, often overlooked, became the star ingredient of the Regent Honey Cake.
Inspired by the Russian Medovik, Andy reimagined the classic multi-layered honey cake with a local twist. Layers of honey-infused chiffon cake alternate with honey cream, creating a dessert that’s both elegant and comforting. The finishing touches—a coating of baked trimmings and dabs of mandarin orange gel—add a minimalist flair that speaks to Andy’s refined style.
The result? A cake that bridges cultures with its Western structure and Eastern flavor profile. It’s a dessert that feels familiar yet fresh, simple yet sophisticated—an embodiment of Andy’s approach to pastry.
More Than Just a Cake
For Andy, the Honey Cake is more than a culinary creation—it’s a symbol of collaboration and community. By working with local purveyors, he supports artisans and farmers, fostering a relationship that benefits everyone involved.
This same spirit of collaboration extends to his team. Andy thrives on mentoring young pastry chefs, teaching them the basics while encouraging their creativity. In return, he finds inspiration in their fresh ideas, which push him to continue evolving his craft.
Together, they create not just cakes and pastries but moments of joy for Regent’s guests. From afternoon tea sets to seasonal desserts, every creation tells a story of passion, care, and artistry.
Order your Regent Honey Cake here and experience the hotel’s signature dessert for yourself.
A Signature That Lasts
Since its debut, the Honey Cake has become a signature of Regent Hong Kong—a dessert that captures the essence of the hotel while reflecting Andy’s personal philosophy. But the story doesn’t end here. Andy Yeung continues to dream, create, and innovate, bringing new ideas to life exclusively at Regent Hong Kong.
A Celebration of Craft
Andy Yeung’s story reminds us that excellence is often found in quiet places—in the steady hands behind each creation, and in the care that turns ingredients into emotion.
His Honey Cake is more than a signature dessert. It captures a way of working, a way of thinking, and a deep respect for the people and practices that shape every sweet detail. At Regent Hong Kong, where tradition meets modern sensibility, Andy continues to refine his craft—not for recognition, but for the joy of creating something truly lasting.
Andy Yeung –
Executive Pastry Chef
