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Published on : Thursday, April 13, 2017
Four Seasons Hotel Macao celebrates Mother’s Day at Windows Restaurant in May, serving a beautifully presented Mother’s Day Afternoon Tea Set inspired by the scent of Cochine, a collection of fragrances reflecting the romance and elegance of Indochina. Created by Pastry Chef Hidekazu Kawakami and Executive Sous Chef Benjamin Lim, the exquisite selection of sweet and savoury treats promises to take moms and daughters on a delightful multi-sensory dining experience.
To begin, the chefs will magically infuse Windows’ stylish setting with Cochine’s signature fragrance of white jasmine and gardenia, before serving diners a delectable and colourful spread of exclusive dessert and pastry items. Augmenting the relaxed atmosphere, each tea set offers a complimentary Cochine luxury votive candle and a voucher to shop for Cochine products at the Hotel’s Spa.
Cochine at The Spa at Four Seasons Hotel Macao
Founded by skincare and fragrance specialist Kate Crofton-Atkins, Cochine presents a perfect combination of scents that reflects the romance and elegance of Saigon. Charmed by the city’s everyday scenes, from hidden alleys overflowing with jasmine and frangipani to the dramatic backdrop of French architecture, Kate set out to design a range of fragrances that could capture these inspiring moments. Integral to the wellness concept of The Spa at Four Seasons Hotel Macao, Cochine was first introduced to the Hotel’s Spa in 2015, presenting guests with a natural alternative of home fragrance to unwind and relax.
Treat Mom Like a Queen at the Scented Mother’s Day Afternoon Tea at Windows
Four Seasons Hotel Macao invites guests to show their love and appreciation for their mothers by treating her to the ultimate Mother’s Day experience at Windows. With seating expanding into the beautiful rotunda, along with live piano music and the signature fragrances of Cochine, the luxurious backdrop sets the scene for a memorable outing. Guests can indulge in the specially crafted Mother’s Day menu by Pastry Chef Hide and Executive Sous Chef Benjamin, featuring avruga caviar with pumpkin, salmon tartar with sambuca glaze, smoked chicken and konbu, croquette with shisho leaf, pata negra on artichoke quiche, rose cheese cake, berry puff, flowery mango cake, double chocolate tart and Chef Hide’s famous scones.