featured: 7 Hong Kong Pastry Chefs to Follow
Tatler selected me as one of 7 Hong Kong Pastry chefs to follow. Check out the list.
Masterclass Masterchef Holland
I did a masterclass with the chefs of Dutch televisionshow ‘Masterchef’.
So Good Magazine
Vividem pre, ut furs no. Ovigna, quosultuus eo, quam temum sen peris fectum porbesu ltudees sentilis esterfe cupiem maxima, nihicae dervirit aperem inerum o mula ela tem nosta, que mihicii. Vividem pre, ut furs no. Ovigna, quosultuus eo, quam temum sen peris fectum porbesu ltudees sentilis esterfe cupiem maxima, nihicae dervirit aperem inerum o mula ela tem nosta, que mihicii. Vividem pre, ut furs no. Ovigna, quosultuus eo, quam temum sen peris fectum porbesu ltudees sentilis esterfe cupiem maxima, nihicae dervirit aperem inerum o mula ela tem nosta, que mihicii.
A World of Travel-Influenced Flavours
From Bali to Sichuan, these destinations are bringing opportunities to try new flavours and textures – which are inspiring new and innovative desserts
In March, I started a new venture which takes me all over Asia Pacific and beyond. During these trips you taste, smell and discover many new flavours, textures, combinations and traditional dishes giving me inspiration for new creations. Forever sampling new flavour combinations, I am constantly experimenting with different fruit puree and chocolates from all over the world – the possibilities are endless!
Read the whole story on Hong Kong Tatler.
Food is emotion
Some of our deepest memories are formed from the foods of our childhood
Many of my best childhood memories are related to food and their flavours and fragrances. These would include the typical dishes I would eat at Christmas; the cake my mum used to bake on Sundays; or the homemade breads made by my dad.
After many years of living abroad, those smells and tastes are still fresh in my memory. They can make me homesick, but also help to inspire me in my creations.
Read the rest of this story on Hong Kong Tatler