As autumn rolls in, it’s the perfect season for seafood. But what if you have more of a sweet tooth? Well, one expert chef has got you covered. The sweet cakes at this eatery are all in the shapes of delicious seafood delicacies. The star of the show is a giant mud crab made of red guava mousse. There’s also a selection of sushi that’s actually cake.

The crab is served. But why does it smell so sweet and fruity? It’s cake, of course! A raspberry and strawberry sauce is used to create the distinctive red color of a giant mud crab. Cut it open to reveal a red guava mousse. There’s even crab roe inside – made of zabaione, a custard of eggs and salted eggs.

A mold is finished with handcarved cake. The chef sprays on the raspberry and strawberry sauce like lacquer to create that reddish glow.

Gradually the giant mud crab appears. It’s straight into the fridge to stop it from melting, then another spray to freshen up the color.

Yu Chihshan
Marketing manager
The shape of the giant mud crab was our starting point. The other parts, like the crab ovary inside, are made with zabaione, which has salted egg yolk. And we add a plum coulis for the appearance.

Chocolate is used to give the crab eyes.

But it’s not done yet: the chef adds ice cubes made of frozen lemon jellies, as well as slices of mochi fish cake, and the dish is ready to eat.

Yu Chihshan
Marketing manager
The zabaione has to be first stacked up, and then the plum coulis, and then the outer shell on top, which is the mousse made of red guava. If something isn’t done properly, the whole thing could collapse.

The chef also makes tuna sushi and conpoy sushi out of cake. The tuna slices are soft cherry candy and the conpoy is white jade mochi. There’s even a cake in the shape of a saltroasted Pacific saury. The creativity of the kitchen is sure to have the most confident diner rubbing their eyes.

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