Would I ever want to try that, you’d say?! And I’d say, if you wouldn’t, you would miss out a fabulous chance to kick your taste buds! A classic chocolate mousse is one of the most comforting recipe ever. I love it. But for some reason, I don’t fancy chilled mousse… I guess it’s a … Read more

Simple ingredients, simple method, simple flavor and texture – everything about scone is simple! So what makes them so posh? Is it that Roselle jam again? I was puzzled to see how much is going on around the pronunciation of the word scone! And it’s not even a matter of British vs U.S. language as … Read more

Baking tryout: Rye sourdough and roselle

February 4th, 2011 | Posted by greg in Recipes - (10 Comments)

In a passionate baker’s mind, you tend to relate everything you eat to bread. In this case, I am still trying to figure out the every use of Roselle since my last blog post on macarons. While munching on the preserved blossoms and their elegant floral acidity, I thought it would balance quite well with … Read more

Undeniable: Hong Kong loves Egg Tarts!

January 21st, 2011 | Posted by greg in Recipes - (29 Comments)

These unbelievably simple egg custard pastries, better known in Gwailo slang as ‘dan tat’ are at the heart of the deepest passions… You walk around Hong Kong or Macao and unavoidably, you’ll cross path with a good hundred places selling Egg Tarts. Everyone has its own favorite and everyone loves to chat about why the … Read more

Oh la la! Gateau au chocolat!

January 8th, 2011 | Posted by greg in Recipes - (10 Comments)

When it comes to food I would choose authenticity over complexity any day. If there is only one chocolate gateau you will do this year, then you’ve got to try that recipe. Served just warm with vanilla ice cream and honeycomb caramel crumbs: ecstatic!   Ingredients 125 gm Roasted almond powder (…or hazelnuts, walnuts…) 280 … Read more

Your 2011 resolution: More baking at home!

December 31st, 2010 | Posted by greg in Recipes - (9 Comments)

HAPPY NEW YEAR! :) And why not? – If the thought of kneading flour, water and salt into dough doesn’t scare you away; and that of filling your home with the gentle fumes of freshly baked bread ever crossed your mind, then you might be on to something big for your New Year resolution: baking … Read more

Korea weather report: – 12°C….  so, how do they do it? Despite everything, they are here! With their sweetness, flavor and texture, Korean strawberries beats any day their counter part imported from anywhere in the world at this time of the year. Of course, I am talking large scale and decent price. During the summer … Read more

Hong Kong grabbed the top spot in 2010 being the top trash producing city in the world! Actually, when reading headlines like that, you would really not expect to come across stuff like Hong Kong’s very own organic fruits, and even more so, delicious figs. Ok, you might have witnessed small gardens with a few … Read more

Leela’s Cream Cheese at shesimmers.com

December 3rd, 2010 | Posted by greg in Books | Recipes - (7 Comments)

It is truly a great reward to receive positive feedback and comments on any of my cookbooks… But more than words, Leela from the well-regarded blog shesimmers.com has taken it to the next level in actually putting the cream cheese recipe from “Got Cheese?” to the test! Her blog post features great photos and directions … Read more

Christmas cinnamon leaves

November 29th, 2010 | Posted by greg in Daily life... | Recipes - (0 Comments)

This is how cinnamon leaves look in real life: And this is how they look in our pastry :) Here is the recipe. Straightforward and easy to bake at home, the main point of success would be the quality of the hazelnut and the cinnamon powder… This recipe was featured on Asia Tatler Dining as … Read more

Masarang Clove Pumpkin Cake

November 8th, 2010 | Posted by greg in Daily life... | Recipes - (1 Comments)

A few weeks ago, I received some cloves from the Masarang community in Indonesia; the same place I received palm sugar earlier this year. It was right on time with our festive season kicking in! We usually serve banana cake for our breakfast and since we’ve got loads of pumpkins on hand, we worked out … Read more

Undoubtedly, the way we once looked at chocolate is now history.  Today, just like lovers of fine wine, chocolate aficionados have their own clubs, ateliers and other associations promoting everything chocolate. Brands, on their side, have adapted to the demand with multiple single origin chocolates and special crop blends. Some of which are, arguably, excellent … Read more

Me, myself and palm sugar.

August 26th, 2010 | Posted by greg in Daily life... | Recipes - (4 Comments)

Janet happened to read my regular column on WOM guide, and in relation with my product quality philosophy, she sent me a note and eventually ended up sending me samples of pure palm sugar from Indonesia. Although I have been in Asia for a mere 12 years now, I shamefully never bothered to try much … Read more

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