This March we were in Hong Kong for the Asia’s 50 Best Restaurants 2026 awards ceremony, an event that celebrates the best restaurants and chefs across Asia, many of them clients and partners with whom we share a passion for gastronomic innovation.
A week of gastronomic celebration
We participated as part of the Valrhona Selection group , together with partner brands that share our vision of technical excellence. It was an intense week, full of events, demonstrations and, above all, connections with the most influential gastronomic community in Asia.
Collaboration and creativity in every detail
We worked in close collaboration with *Maison Kaviari. Valrhona chefs **Natalie Leung, *GuillaumeLopvet and Chef Alex prepared a series of canapés that fused European technique with Asian influences:
- Nyangbo 68% chocolate mousse with Kaviari caviar, a recipe developed by École Valrhona.
- Hong Kong style Egg Waffle, with salted egg yolk and soft serve of Dulcey 35%.
- Matcha Tokyo chocolates made with the new Matcha Inspiration chocolate coating.
- Petits gâteaux de Guanaja 70% and an impressive chocolate trophy for the winner of Asia’s Best Pastry Chef.
Menu: technique at the service of flavour by Sosa
Our Chef Ambassador Leafy developed unique sweet-savory canapés that fused Asian influences with European flavours. This is where our technical ingredients made the difference:
Foie Gras Canapé
- Microwave pistachio sponge cake with Albuwhip, Trehalose and Pistachio Paste, then dehydrated in the oven.
- Black currant gel using Gelcrem Cold with Adamance black currant puree.
- Foie Gras ice cream stabilized with Profiber Stab 5, together with Glucose powder, *Trehalose and Dextrose as technical sugars.
Matcha Verrine
- Chawanmushi base elaborated with kombu dashi, Gracila Gel and Trehalose, combined with Valrhona *InspirationMatcha
- Garnish of marinated edamame and black olive gel with Gelcrem Cold and Norohy Tadoka
- Chantilly cream with Cold Inulin, Trehalose, and white champaca distillate.
- Finished with seaweed powder.
Century Egg
- Rice porridge transformed into rice cake using Gellan Gum, flambéed to provide additional smoky aroma.
- Sauce made with century egg yolk, Flaxfiber, soy sauce, garlic, oyster sauce, sunflower oil and vinegar.
- Accompanied with charred bell pepper brunoise and chopped egg white.
- Glutinous rice foam made with Proespuma Cold.
A well-deserved recognition
We had the profound honor of witnessing the awarding of the Asia’s Best Pastry Chef 2026 to Ardika Dwitama, sponsored by Valrhona.
Dwitama joined Chef Hans Christian and restaurateur Budi Cahyadi to open *August* restaurant in 2021, bringing his precise, imaginative pastry vision to Jakarta’s fine dining scene. His desserts are modern, layered, and deeply inspired by Indonesia’s culture and environment.
Events like Asia’s 50 Best Restaurants remind us why we do what we do: to provide precise technical tools that enable chefs to take their creativity to the next level, without geographical or cultural boundaries.
938 666 094
sosa@sosa.cat