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Sat, 24 Feb


Otera, Unit 03, 21/F, Technology Plaza

Feb Valentine’s Special: Harvard Club Exclusive Pastry Tasting (1)

The Harvard Club Of Hong Kong brings to you a highly exclusive pastry/dessert tasting event with the best pastry chef in town, Joanna Yuen, at her own studio Otera in 2024.

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Feb Valentine’s Special: Harvard Club Exclusive Pastry Tasting (1)
Feb Valentine’s Special: Harvard Club Exclusive Pastry Tasting (1)

Time & Location

24 Feb 2024, 2:00 pm – 5:00 pm

Otera, Unit 03, 21/F, Technology Plaza, 651 King's Rd, Tsat Tsz Mui, Hong Kong

About the event

*This event is only open for HCHK Members and their plus one, please secure your seats early as there are only 6 seats per session*

About Otera

“ Fine-dining quality desserts brought to your home ”

Otera, in the Japanese language, means “ A temple”. In the wellness sense, is how we treat our mind, as a temple where we find harmony.

Led by two-time award-winning pastry chef Joanna Yuen, whose prolific career in Japanese pastry and desserts span across countries and cultures, chef Yuen creates umami desserts where sweet meets savoury and brings a sense of harmony in flavour and in texture to her guests.


Joanna Yuen is a Hong Kong-based pastry chef with an unusual career path. After designing wedding cakes at home while she works at Ogilvy and Mather, an advertising agency, Joanna decided to answer her calling and pursued the path of a professional pastry chef. She joined the pasty team at Landmark Mandarin Oriental in 2016. She subsequently became the Commis Chef at The Ocean by Olivier Bellin before becoming the Head Pastry Chef of Nobu InterContinental Hong Kong in 2017 which she won her first Best Pastry Chef of Hong Kong award by T-Dining. Joanna was then recruited as Head Pastry Chef of Andō from 2020 to 2022, during which her signature desserts Wagashi and Hibiki—the most delicate flan that balances the maltiness of whisky with a savoury kick of sea salt ice-cream earned her second Best Pastry Chef of the Year by Tatler Dining in 2022 and 2020. Her work has been featured in leading publications including Vogue Hong Kong, Tatler, South China Morning Post, Echelon and Asian Entrepreneur Magazine.


-  Welcome snacks ( amuse bouche )

-  Cold savory dish x 1

-  Bread basket: Chocolate cocoa nibs sourdough + brioche + mushroom soup

-  Pre - dessert

-  1st main dessert

-  2nd main dessert

-  petit four

-  takeaway gift

-  2 beverage

* Please clearly state any kind of food allergies in your RSVP.


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