Home to a selection of irresistible temptations, The Mandarin Cake Shop promises to please even the most discerning taste buds.
Indulge in our selection of handmade chocolates or select any of The Mandarin Cake Shop’s luscious cakes, pastries and macarons created by Executive Pastry Chef and Chocolatier, Antony Hoyle, and his team.
As a true believer of the ‘Bean to Bar’ movement, Chef Tony personally sources and uses Malaysian Cocoa beans. Raw Malaysian Cocoa beans are meticulously handpicked, before being expertly grinded for 24 hours, and tempered to a smooth texture by Chef Tony and his team to produce our finely made chocolate bars and pralines. To add a local flair, Chef Tony uses local flavours like Palm Sugar and Coconut Milk to create our very own chocolate bars and pralines.