Mandarin Oriental Hong Kong Mandarin Oriental's buttery scones aren’t greasy and not too crumbly (Photo: courtesy of Mandarin Oriental Hong Kong) For those who love classic desserts and pastries, the five-star hotel’s cake shop is a no-brainer. Since its opening in the 1970s, it has been dominating the sweet world with its 1963 Mandarin cheesecake, chocolate truffle cake and, needless to mention, classic scones which come in two flavours – butter and raisin. Their scones, each bigger than my fist, are probably one of the largest you’ll find in town. But fear not if you have a small appetite. There’s a reason why they remain popular throughout the decades. The buttery scones aren’t greasy and not too crumbly – just right for elegant enjoyment. Led by executive pastry chef Christophe Sapy who has served Thailand’s royal family, Mandarin Oriental creates their own rose petal jam; the recipe for which is a closely guarded secret. The dark red puree has a hint of sour berry but, unlike regular berry jams however, it’s less sweet and fruity, which pairs well with their light clotted cream and rich scones for a less filling cream tea.