Sweet potato puree and deep fried taro + caviar = super good!!

Last night, I had the luck to be invited for dinner at the very creative Bo Innovation restaurant, holder of two Michelin Stars, headed by “Demon” Chef Alvin Leung. And even more lucky me, I was seating at a table together with Chef Jordi Puigvert, owner of Sweet’n’Go, teacher, Sosa demo chef and much more, … Read more

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Reading about the virtues of ingredients often keeps me in absolute awe when finding out what Mother Nature has created for us, and yet, most of the time we barely know about it. Ginger is the cure of many illness, yet, it is prominent in arthritis treatment and most of all motion sickness and nausea. … Read more

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Egyptians probably never imagined what they discovered when they started using the ancestor of baking soda to clean their floor! Baking Soda Sodium bicarbonate is indeed widely used in today’s baking, be it in quick breads, cookies, muffins, cakes or confectioneries. Unlike other leavening methods such as the biological natural yeast or by the physical … Read more

Our Lounge restaurant tonight looks awesome!

Happy New Year everyone!  By the way, it seems that everyone is being fairly lazy for the last post of the year putting up the “best of 2011” on their blog. So I thought why not… but instead of doing a boring top 10 of deja-vu‘s, I thought I would rather feature the single most … Read more

Crystal Kwok - Image courtesy of RTHK Radio 3

Friday 30th of December, just after the news at one, I’ll have the honor to be the guest of star host Crystal Kwok for her live show “Kwok Talk” on RTHK3 – and let me tell you, I’d better be ready to talk! Whilst a more visual broadcast (hint hint) is on its way, I … Read more

10 kg Panettone to celebrate Christmas!

Merry Christmas everyone! For Christmas, we’ve hosted a massive charity event in our ballroom and it feels really good to work for a good cause, even if you’re away from your family. This year, we did setup a Panettone table where we carved out giants weighing 10 kilos each! Absolutely superb quality, served with sabayon … Read more

White chocolate tarragon

So Good Magazine is a bi-annual publication aimed for anyone who wants to be in the know of what is happening in the professional pastry craft around the world. I was very humbled to be featured in the #7 issue alongside a bunch of fantastic pastry chefs. Honestly, I was so excited to be featured … Read more

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Seldom were the days where Arlette and I couldn’t meet… She has been part of my sweet life for as long as I can remember and for that matter an important part that is. I spent countless hours with Arlette, late into the cold winter nights of the Swiss Alps; she was always there to … Read more

Downtown Gingerbread!

Right on time, and after countless hours of swimming in gingerbread spices, icing sugar and marzipan, our very own gingerbread town is now on display!

Red velvet macaron almost as tall as the IFC tower! :)

Sunday morning, as I walk down to the plaza, the sun is shining. Yet the strong northerly wind blowing on my face reminds me that the thermometer doesn’t go much higher than a shy 8 degrees on that day. I thought it couldn’t be possible with our Christmas media party coming up the next day! … Read more

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The legacy of style left a few weeks ago by our guest chef Robert Jakobsson inspired me to create a dessert for a one-off event following the same philosophy… This time around, I used a Mango parfait made with a Thermomix. It gives a very smooth melting texture to the parfait while eating it. Underneath … Read more

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In Chinese culture, birthdays are often celebrated with Longevity Gods. In this case it’s a lady celebrating her birthday, thus the Longevity Goddess, presented amongst lucky peaches which are also synonymous of long life! 

Unshaped dough in the pot of hay

After a week-long Nordic food specials at our Lounge Restaurant from Chef Jakobsson (ex-Noma), we had a few things leftover, notably hay, hazelnuts and a superbly cold pressed rapeseed oil. A few days back, my friend Frederic came to say hello and brought back 2 bags of organic whole spelt flour from his baking stage … Read more

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