Pastries and chocolates have always been Mandy Kan’s passion. Everything is freshly made from scratch in the store, so sel­ection changes daily. And Kan’s attention to detail is impressive: ice creams, such as cinnamon–brown sugar, are delicately flavoured so as not to overpower the palate; her candied ginger ice cream is made from an infusion that steeps for two days. Some chocolates are soft-centred, while others enclose a crispy bite of feuilletine. Desserts are made to order, so each customer gets exactly what he or she wants, whether it’s a sugar-free mousse or a soufflé.