Aberdeen Street Social restaurant is the collaboration between Michelin star chef Jason Atherton and entrepreneur Yenn Wong of JIA Group. The restaurant is located at Hong Kong’s old Police married quarters (PMQ). With two floors, the restaurant and private dining room on the top and a more casual restaurant, bar and retail bakery shop, ‘Sweet Social’ on the ground floor.
Heading the pastry kitchen and Sweet Social is award winning pastry Chef Andres Lara. He commissioned Loks to design and make dessert bowls and a ‘Birthday Egg’ dessert concept for his Birthday diners at Aberdeen St Social.
Instead of a birthday cake and candle, Andres wanted to present his diner a special desert filled red chocolate egg. It is traditional in the Chinese culture to eat a red coloured boiled egg on your birthday as it signifies good luck and prosperity. A ceramic hammer is also presented to break the egg. From this idea of smashing the egg, Loks wanted the holder to be rough and raw; like a piece of broken rock, just like it had just been chiseled off the cliff face.
The theme of uneveness and raw edges continues to the dessert bowls. Each of the rim of the bowls is hand cut at different angles creating a geometric edging. The result of the defined edges creates a nice break of the glaze with gorgeous pooling on the facets.