Thank you #lifestyleasia for selecting us as 【These are the best, most decadent cookies in Hong Kong】
Former JW Marriott pastry chef Ryan Zimmer is behind Cookieboy, which started in late 2015 as a co-founded business, but the chef later decided to go it alone — supplying European-style sablé biscuits, madeleines and whole cakes to bakeries around town while also selling American-style cookies, bread loafs and catering services under the Cookieboy moniker.
At 45g each, these individually wrapped cookies are the perfect snack to carry in your bag. There are classic flavours such as Peanut Butter, Chocolate Chip and Red Velvet, as well as more unique styles such as Blueberry Muffin, Apple Pie, Birthday Cake and more. Coffee addicts will want to try the newest coffee and walnut flavour, which brings the nuttiness of richly roasted grounds front and centre in a chewy, crispy cookie — it’s the brand’s take on an afternoon coffee break. Try it from mid-May onwards.
More detail, please visit Lifestyle Asia at https://lnkd.in/gqhdZZC
Having accumulated years of experience as the Executive Pasty Chef of JW Marriot and The Ritz-Carlton, Hong Kong, Ryan Zimmer founded his own brand, Cookie Boy, in Aberdeen to develop his premium handcrafted cookies and other baked goods. One of our favourites, Birthday Cake Cookie ($20), is everything an American-styled cookie should be: crispy on the outside and soft and chewy in the middle. We heard that their macarons are just as good too, so be sure to try out some along the way.
Unfortunately, this one requires a little bit of planning ahead, as you can’t just waltz into a shop on a whim to try these sweet morsels, but you can order them online and have them delivered to you. Perhaps just in time for a post-lunch treat?
More details, please visit www.localiiz.com
Cookieboy's Handcrafted Cookies #ChocolateChunk were distributed by Santa Claus as surprise present during HKGCC annual Christmas Cocktail Reception on Monday night,9th December 2019. 🥰
Our Top 5 cookies in Hong Kong
June 20th 2019
by Aude Camus
With all the food tastings I am doing, you would think that I would go easy on the food whenever I’m not “working”/invited to a media tasting. Well, sorry to disappoint you but that’s not the case. Whatever I do, no matter where I am and whatever the time of the day, I’m always thinking “what am I gonna eat next?”, “where to find the yummiest things?”, “which restaurant haven’t I tried yet?” … Something I absolutely love to do on my spare time (even though being an entrepreneur and your own boss actually means never really having any spare time) is creating lists of where to find my favs of something I love eating. Remember my Top 5 avocado-toasts in Hong Kong ? Well, lately I’ve been busy eating my weight in cookies in order to come-up with my 5 fav places where to buy one of these round, little pornfood treats.
Cookies made just like you would at home … but an even better version of it.
Chewy or crispy: chewy with that perfect slight crisp on the outside
Madame’s fav cookie: the Peanut Butter Cookie, that little thing is so good!
Order online (by 5 pm for next day delivery on weekdays)
More details, please visit hongkongmadame
Cookieboy personalized cookie labels in collaboration Merakilya
Treat your other half with something yummy … but not only!
For Valentine’s Day, Cookieboy (our fav cookies in town – see here) partners with Merakilya (the creative mind behind our logo and most of our illustrations!) and offers you to create a personalized label. Isn’t it the cutest thing?
To order your cookies with personalized label, visit Cookieboy’s LCX shop in Harbour City or reach out to them on email@example.com
More details, please visit at hongkongmadame
恭喜@CookieBoy被本地高級時尚生活雜誌《Hong Kong Tatler》評選為”Best Cookies for Santa”。聖誕老人都喜歡的經典美式曲奇，聖誕期間有應節的Apple Pie和Gingerboy’s口味，更可享買5送1優惠。
Is there anything better than a warm cookie with a cold glass of milk? We think not
When it comes to Christmas, cookies are a must. How else are you going to attract Santa into your home, after all? If you're looking for Hong Kong's best cookies to serve over the holidays, we've eaten our way around the city to narrow it down to these four (in no particular order):
Best for: Classic Santa
Cookies: Chocolate Chunk, Chocolate Double Chunk, Macadamia White Chocolate, Oatmeal Raisin, Peanut Butter and many more
Cookieboy specialises in 'American-style' cookies that are crispy on the outside and soft and chewy in the middle.
Not just limited to chocolate chip, Cookieboy offers plenty of seasonal flavours to add to the mix, including Uji-Matcha, Red Velvet, Apple Pie, Birthday Cake and Double Stuffed.
If you really want to impress Santa, get a few ready-to-bake cookies from Cookieboy, pop them into the oven and say you made them yourself (we won't tell).
Get your cookies at cookieboy.com.hk
More detail, please go visit TatlerHongKong at https://hk.asiatatler.com/dining/hong-kongs-best-cookies-for-santa
COOKIEBOY delivers homemade fresh and very pornfood cookies straight to your door
5 little things we love October
Ain’t nothing like a good old homemade cookie, right? Thing is, I must confess, I don’t really have time to cook. Plus never have any ingredients at home. I recently discovered COOKIEBOY which philosophy is to cook cookies with premium ingredients and that very special taste of “homemade w/ love”.
Having a Bday party for your kiddos and don’t have time to cook 50 cookies? A small gathering at the office? A junk boat with friends and you know you’ll all be craving something sweet in the afternoon? Am I the only one to think pretty much any occasion is a good one when it comes to biting into a cookie?
Hong Kong Madame loves: the Peanut Butter cookie, a chunky goodness!
The classic cookies are a must order but you also definitely wanna have a look at the season specials (I mean Apple Pie, Red Velvet or Uji Matcha? Yes, yes and yes again!)
HKD 20/ cookie
HKD 100 for a pack of 6
Delivery is free over HKD 300
More details, please visit Hong Kong Madame
Uji matcha cookie boy @OKRA
OKRA is a pretty seductive place in the winter season. There's something about the tiny eatery, warmly lit and plonked in the middle of an urban landscape like a secret - it’s the perfect escape on colder evenings. The Uji matcha cookie boy is another escape on its own. An OKRA x COOKIE BOY collaboration featuring a warm gooey mess in a clay pot, the dish is smothered with smoked cream, lemon salt, and caramelised red beans. Moist in the top and middle, but gooey and caramelised on the sides, the whole dish is not too sweet, but just enough for you to go yessssss.
110 Queen's Rd W, Sai Ying Pun, 2806 1038, okra.kitchen
More details, please visit womguide.com
試問邊個潮人無去過海運的時裝店買馬仔Polo恤？最近舖頭裏面出現了神秘房間--原來是Ralph Lauren旗下的Ralph's Coffee，香港是繼紐約及倫敦後的第一間亞洲分店，「馬」迷或啡迷豈能不去歎杯招牌咖啡？
倫敦及紐約的Ralph's Coffee是名人名模出沒熱點，就算1個月前訂枱都未必有位，至於香港店則是Grab n Go形式。
別以為咖啡店只靠Ralph Lauren名氣，他們的咖啡亦很講究，跟美國現時火紅的咖啡店La Colombe合作調配咖啡豆，為了新鮮，美國那邊直接將生豆運來，再找香港的烘焙商做，咖啡口味較我們平日飲的濃一點，有espresso blend及drip coffee兩種拼配，飲過喜歡，還可以原罐買走。茶和朱古力也大有來頭，茶由美國著名品牌Harney & Sons特別拼配，排裝朱古力則來自紐約布魯克林區手作小店Fine & Raw。
舖內亦供應甜品及三文治，必試甜品有chocolate cake及brownie，前者是品牌的招牌作，後者跟Ralph Lauren家傳食譜做；蛋糕曲奇每日鮮製，部分由本地好評甜品店Cookie Boy製作；麵包也日日鮮製，其中牛角包由前四季酒店餅廚Greg的Bakehouse供應。看看餐牌，咖啡與食物價錢跟普通精品咖啡店相若，買完衫順便歎杯咖啡，好圓滿。
More detail, please visit U Lifestyle
再飽，也要留肚給 Cotton & Cream 紅磡，因為它們家焗製的朱古力碎曲奇神級好吃！甜魔媽媽眼見其他食友吃不停口，將曲奇一件又一件往嘴裡送；我卻十分克制，只吃一件算數，因為更想挑戰 Warm Chocolate Chunk Cookie Skillet by Cookie Boy with Vanilla Ice cream！
外脆內軟的熱暖巨大曲奇，加上冰凍高質的 Movenpick 香滑雲尼拿雪糕，絕是天使魔鬼混合體，無論是否甜魔，都很難抵抗它的致命吸引力！與黑松露飯釀燒春雞一樣是必食推介！
More details, please visit 熱新聞
Why Cookieboy’s Ryan Zimmer will never compromise on quality
Ryan Zimmer’s first job was at a bakery café in Seattle, in the United States, scooping cookie dough onto baking sheets. He decided to make a career out of patisserie and went to hospitality school in Switzerland, where he met his wife, a Hongkonger who eventually decided to return home. After a decade or so in Hong Kong, Zimmer – who for a while was a pastry chef at the JW Marriott, in Admiralty – came full circle, and started a cookie business, Cookieboy, in late 2015.
His company specialises in American-style cookies, but “Cookieboy is not Mrs Fields”, says Zimmer. “New customers associate the look of the cookie with Mrs Fields. That’s probably the biggest misconception.” However, he says, “I’d like to be as successful as Mrs Fields, don’t get me wrong.”
Originally a partner in Cookieboy, after a year in business, Zimmer went it alone and now works out of a 1,000-sq-ft space in Aberdeen.
“It’s an industrial building, but it’s not an industrial setting. You go downstairs, and it’s residential. It’s fantastic.”
Braille biscuits and mooncakes from Hong Kong’s Codekey Cookies
His chewy, generously sized cookies can be found in cafés, hotels and clubs around Hong Kong, as well as seasonal markets and on the Cookieboy website.
For most of his customers, Cookieboy acts as a dough supplier
“Primarily for wholesale, we focus on frozen dough. The whole idea behind the frozen dough is that you bake it yourself every day, and you give your customers fresh cookies. Our cookies are best on the first day – they’re good a few days later, too, but freshness is hard to beat. Everywhere else you go, it’s cookies with a one-month shelf life, and that’s not what we wanted to do.
How Hong Kong got Malaysian pineapple tarts
“For an American-style cookie, it’s got to be crispy on the outside and soft and chewy in the middle. There’s got to be a balance of flavours, so you know what you’re eating – there’s no second guessing. If it’s a chocolate-chip cookie, or a chocolate-chunk cookie, it’s chocolate. If it’s an oatmeal-raisin cookie, you’ve got to have raisins in every bite.
“Every ingredient is important. Even the flours we choose have a different outcome on the cookie. It’s not about using the most expensive flour, it’s about getting the texture you want. We mix our flours to create a different texture.”
To those clients who have told him his prices are too high (the cookies sell for HK$20 apiece), he says, “It’s good butter, it’s good chocolate. I’m not going to start using margarine and compound chocolate – that’s the line I won’t cross; it wouldn’t be Cookieboy.”
Breaking bread with iBakery, Hong Kong social enterprise
Zimmer has recently begun supplying AnOther Sweet Place, a small cake shop in Central, with finished European-style sablé cookies, madeleines and whole cakes, and hopes to have an outlet for his hearty, American-style layer cakes one day, too.
He has “a million ideas, a million dreams”, he says. “Hong Kong is a bit of a dreamkiller when it comes [to opening a shop]. How many cookies do I have to sell to pay the landlord? But you never know, when the opportunity presents itself ...”
More detail, please visit SCMP Post Magazine / Food & Drink at https://www.scmp.com/magazines/post-magazine/food-drink/article/2067120/why-cookieboys-ryan-zimmer-will-never-compromise
From cookies to macarons, where to head for a dose of the most adored sweet treats in the 852
Hong Kong has got us covered when it comes to desserts and confectionary. With access to both fantastic local bakeries and some of the best international bakers and pastry chefs around, we’re never more than a few metres away from a spot to satisfy a craving for something sugary. We’ve narrowed down the sweets selection to six of the most popular baked goods in our fair city.
Not much beats the aroma of a batch of freshly baked chocolate chip cookies. Though they’re relatively quick and simple to make, most Hong Kongers don’t have the luxury of an oven in their kitchens. Instead, we turn to one of these bakeries when we’re in need of a homemade cookie fix (tip: in the hunt for the best cookies, the nose knows!).
We tried our first Cookieboy last year at Quarry Bay’s Tong Chong Street Market, and we were hooked. Founded by pastry chef Ryan Zimmer, who formerly headed up the pastry team at JW Marriott Hotel Hong Kong, Cookieboy’s cookies are soft, chewy and utterly delicious. For us, it’s a toss-up between the classic chocolate chunk and peanut butter varieties, but innovative seasonal flavours such as matcha and apple pie are also available. Order online to have them delivered straight to your door for some serious midnight munching.
More details, please visit afoodieworld
Since leaving the hotel food and beverage scene, pastry chef Ryan Zimmer founded Cookieboy, an online cookie business, often featured at pop-up markets across town including Tong Chong Street Market. His two sons, seven-year-old Aidan and four-year-old Avi, are avid fans of his dad’s special and testing subjects of future products.
How do you handle two boys in the family?
Ryan Zimmer: Now that I have more time I get to see them more, I get to see the side I haven’t seen before: the boys are behaved most of the time, thanks to good lessons from my wife, Cherry. They do make petty fights over an iPad every once in a while but most of the time you see them sharing and hanging out. Even better in public, they are very disciplined.
How do you feel about having children early?
RZ: I think starting young is a good. You kickstart your travelling, establishing work at a younger age, and you get to see the kids grow, and help model their adolescence while still being able to see them graduate in college. You will also have the energy to spend time with them, both playing rugby with Aidan or baking with them together. When you are young, you will understand what the children want.
More details, please visit TatlerHongKong
得到2016年米芝蓮街頭小食推介的The Butchers Club Burger，於尖沙咀K11開設新分店，更推出一系列全新的菜式，為大家帶來新鮮感。全新漢堡「The Gambler」，以白脫牛奶雞柳、藍芝士、西芹沙律及酸瓜製作而成。甜品有新推出的「Cookie Boy Chocolate Chunk Ice-Cream」，是以美式曲奇製作的雪糕三文治，邪惡又好味！招牌的乾式熟成牛肉漢堡配車打芝士、楓樹糖漿煙肉及焦糖洋葱、鴨脂薯條、免焗大豆芝士蛋糕、自家製的薑啤及檸檬特飲，於新店亦繼續供應
More details, please visit on.cc
Having launched his “Cookieboy” brand of cookies in Hong Kong, the seasoned pastry chef shows us the secrets to making America’s
Having worked at The Fat Duck in England and Alinea in Chicago, pastry chef Ryan Zimmer has developed his pastry-making career in Hong Kong. After taking over Dolce 88 at the JW Marriott, chef Zimmer’s next step is to launch a new brand of American cookies, aptly titled Cookieboy HK, a brand Zimmer co-founded in Hong Kong.
Crafting the perfect American cookie is never easy, according to Zimmer, everyone has his own preference when it comes to a cookie, but his favorite is round, with crisp edges on the outside, soft and chewy in the middle. The filling, or add-ons, will distribute evenly across the cookie.
To make the best chocolate chunk cookies, Zimmer experimented with different varieties of chocolates, sugars and flours, until he reached the verdict on the recipe he develops for the ultimate chocolate chunk cookies, currently available for online orders.
The above video shows the techniques on how to make the best chocolate chunk cookies. Watch closely as chef Zimmer reveals the secrets to making the perfect cookie, best served with a glass of cold milk
Cookieboy HK, firstname.lastname@example.org
More details, please visit TatlerHongKong
Nathan Green (22 Ships)：核桃青醬香芹蘑菇椰菜花
Bryan Nagao (TOWN)：金菜頭及紅菜頭伴棕櫚樹樹心
Antonio Cacciapaglia (Lo Locanda)：Risi E Bisi青豆意大利飯
Aturo Melendez (Chicha)：科維納檸檬汁醃魚 – 鱸魚、白色玉米、蕃薯、紅洋蔥及老虎奶
Samson Mak (Mavericks)：Kahuna吞拿魚
Stanley Wong (Culinart)：橘子紅鱒魚伴麵豉木魚啫喱及黑蒜泥
Maria Bizri (Pomegranate)：慢煮鷹嘴豆伴芝麻奶酪醬
Vicky Cheng (Liberty Private Works)：鮮茄吞拿魚溶榖米
Aarik Persaud (The Butcher’s Club)：秘制肉腸伴鮮椒
Patrick Barrett (The Globe)：脆皮羊肋⻣伴香草茄子及薄荷乳酪
Taryne Napolitano (Relish Kitchen)：豬肉和珍珠雞伴西梅果醬、奶油蛋捲及煙熏鵪鶉蛋
Gregoire Michaud (Bread Elements)：橙皮糖奶油鬆包伴香草雪糕及麥芽脆脆（自選朱古力醬或海鹽焦糖醬）
Ryan Zimmer (Cookieboy)：雪糕三文治伴雙重朱古力曲奇及香草雪糕