LIFETASTIC – Watermelon Rose Cake

Since the completion of HKU station, Shek Tong Tsui has transformed to one of the most sought-after Westernized locations in Hong Kong Island. There has been plenty of trendy hip restaurants and cafes rolling in, such as COBO House, Artisan Room and the lately soft opened LIFETASTIC.

A glass door front, some stylish chandeliers and a collection of animal paintings, the cafe aims to provide a resting place where attach importance to joy and work-life balance.

A plate of all-day breakfast is simple and filling, including button mushroom sautéed in butter herbs, scrambled egg topped with black truffle paste and a crunchy hash brown. The 16 layers pain au chocolate is unbelievably crispy and is filled with chocolate paste.

We love the signature strawberry watermelon rose cake. Consists of almond meringue crust, rose water cream and a refreshing piece of watermelon slice; the top is completed with Korean strawberries too!

Both the flat white and mochaccino have a beautiful latte art. Whilst as a non coffee drinker, I find the mochaccino more palatable and well balanced.

So next time if you amble along K town, stop by and have an afternoon treat!

LIFE-TASTIC

The Cafe

Flower Decor

All-Day-Tastic
Scrambled egg with black truffles, bacon, grilled English sausage, sauteed herb mushrooms, grilled tomato, baked beans, hash brown & Brittany butter pain au chocolate

Signature-Tastic

Flat White

Mochaccino

Coffee & The View

LIFETASTIC
Address: Shop B, G/F, 31-37 Hill Road, Graceful Court, Shek Tong Tsui, Hong Kong
Telephone: 5243 9851
Opening Hours: Mon-Fri 08:00-20:00 ; Sat-Sun 09:00-21:00
Website: https://www.facebook.com/lifetastic.coffee

4 Comments

  1. I’ve just tried the same cake on a visit to Sydney, Australia. A lovely cafe called Black Star pastry. It was really nice. Hong Kong is lucky to have this cake, if it’s the real one!!??

    Could you confirm if the one in Hk is a copy cat or franchise?

    Like

    1. Black Star Pastry is definitely the original. It was created by Christopher Thé in 2008 and he kindly released the recipe in 2010 but it looks like someone decided to make a profit out of it without acknowledging the source.

      Like

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