Imperial Enterprises Holdings Limited

With proud roots in Hong Kong, Imperial Patisserie has been dedicated to inherit splendid Chinese pastry. Our products bridge Chinese heritage and creative presence, delivering an exceptional quality of Chinese Pastry and authentic 100% Made in Hong Kong experience.

Master Chef Yip Wing Wah, the founder of Egg Custard Mooncake in Hong Kong and Master Chef Lai Wing Koon, a Michelin 2 Starred Chef and the only inheritor of Chef Yip Wing Wah, have meticulously prepared a variety of irresistible confectionery gifts, featuring our signature Michelin Palmiers, Tonggwoji, Mooncakes, Eggrolls and Crispy Cookies ,etc.

Our Vision:

 

  • Prestige
  • Inheritance
  • Craftsmanship
  • Product of Hong Kong
  • Exceed Expectations

Won the World Food Quality Awards “The Grand Gold”:

In 2019, Imperial Lava Mooncake has won the world’s highest award – The Grand Gold in Monde Selection.

For the first time in the past 59 years, the first mooncake has ever won this highest honor and we are also honored to receive this recognition for a second consecutive year. This year, our Custard Mooncakes and Lotus Mooncakes have also achieved a remarkable honor – the Gold Award.

Factory:

We own a professional production line at Tsuen Wan, Hong Kong and occupy more than 60,000 square feet. All pastry collection is 100% made in Hong Kong and our assurance of quality has sealed our achievement of ISO 22000:2018 which is the first in Hong Kong to be rewarded with this certification in 2019.

Our Shops:

店面 正式
TW Citywalk shop

There are many traditional snacks in Hong Kong that are often found in street shops. In order to continue these cake traditions and the spirit of Hong Kong, Dr. Martin Yim, the founder of Imperial Enterprises Holdings Limited, invested more than 100 million Hong Kong dollars in building up a new Food factory in Hong Kong, equipped with international-level production equipment, using top-grade raw materials, and joined by many experienced pastry chefs from Hong Kong five-star hotels.

Central Shop
Address:G/F, 26 Lyndhurst Terrace, Central (MTR Central Exit D2)

Causeway Bay Shop
Address: G/F, 40 Lee Garden Road, Causeway Bay, Hong Kong (MTR Causeway Bay Exit F)

Tsim Sha Tsui Shop
Address: G/F, 43 Granville Road, Tsim Sha Tsui , Kowloon(MTR Tsim Sha Tsui Exit B2)

Mong Kok Shop
Address: G/F, 215 Portland Street, Mong Kok (adjacent to Langham Place,MTR Mong Kok Exit E1)

Olympian City Shop
Address: UG48, Olympian City 3, Tai Kok Tsui (MTR Mong Kok Exit C4/ Olympian Exit D3)

Yuen Long Shop 
Address: G/F, 3 Hong King Street, Yuen Long (MTR Long Ping Exit D)

Citywalk Shop
Address: UG82, Citywalk 1, Tsuen Wan (MTR Tsuen Wan Exit A1/ Tsuen Wan West Exit E2)

TMT Plaza Shop
Address: Shop 9, 1/F, Tuen Man Town Plaza Phase 1, Tuen Man (MTR Tuen Mun Exit B)

We hope to provide excellent services and shopping experience to our customers. This year, all Imperial Patisserie retail shops are accredited by the QTS Scheme. We are happy to become a member of QTSA at the same time.

優質商戶

Corporate Awards:

We emphasize the importance of Corporate Social Responsibility and are dedicated to develop friendly working environment and culture for our employees. We are honored to receive numerous professional qualifications and major awards, showcasing our commitment to the society and each employee.

The Founder of Egg Custard Mooncake

Master Chef - Yip Wing Wah

We have collaborated with Master Chef Yip Wing Wah who has been in the business for over 50 years. Previously he had been the Manager in charge of the Dim Sum Section of Spring Moon of The Peninsula Hotel for 30 years and the founder of Egg Custard Mooncake in Hong Kong aiming to innovate our pastry collection with prevision and delicacy.

 

 

Michelin Two-Star Cake and Pastry’s Master

Master Chef - Lai Wing Koon

Imperial Patisserie’s Cake and Pastry’s Master.For more than ten years, he served as the head chef of the Shanghai Peninsula Hotel Dim Sum Department, and founded the Shanghai Peninsula Hotel Dim Sum Department.Has served as the head chef at star-rated hotels around the world (Hong Kong Peninsula, Bangkok Peninsula, Shanghai Peninsula, Malaysia, etc.), and is familiar with the food culture and ingredients of many places.Chef Lai likes to study the ingredients and do research and development according to the characteristics of the ingredients, which brings surprise effects.

皇玥餅藝,匠心傳承

皇玥餅藝,匠心傳承