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

Carprice garlic and parsley brioche

The phone just rang! And we are thrilled to keep 3 Michelin stars in both of our restaurant Lung King Heen, led by Chef Chan Yan Tak and Caprice, led by Chef Vincent Thierry in the 2012 Michelin Guide Hong Kong.  I guess a little tap on the shoulder is well deserved for everyone. The … Read more

Yuzu lollies

I wouldn’t know what’s the smell in Santa Klaus’s house, but I think it’s not far from the smell we have in our pastry at the moment. The air is filled with spices scent, chefs have gingerbread dough sticking everywhere on their hands… The apple cider is boiling and the orange skin for the mulled … Read more

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You might have seen this article on my column for Asia Tatler Dining – edited here with more photos of the oozing hot chocolate! The warm and humid South American climate undeniably explains why Mayans, historical precursor of chocolate beverage, were drinking it cold and spicy. It’s only when the Spanish conquistador brought it back … Read more

Image from The Wall Street Journal Blog

Dr. Stanley Ho’s 90th Birthday events press coverage… Some more photos on Joel’s Chan Weibo page…

Great selection of seasonal fruits and vegetables

It took me just about 2 hours to reach Zen Organic Farm in Fan Ling on that Tuesday morning. Ping picked us up at the Sheung Shui train station and drove us to the farm which was about 15 minutes away. When we arrived I felt like home. Joey, Ping and their Mother gave us … Read more

Blueberry parfait, tarragon oil, burnt hazelnut meringue, hay cream hazelnut

The fresh sorrel, hay and sheep yogurt are all in. Were ready to welcome Chef Robert Jakobsson, former sous-chef of a Noma. Chef Jakobsson is now the executive chef at Tivoli Gardens Brasserie, rated one Michelin star at the Nimb Hotel in Copenhagen. He is coming for a week in Hong Kong together with his … Read more

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We’ve just been through another intensely sweet brainstorming session to create our autumn/winter afternoon tea. I never thought of putting words on the creative process as it usually starts with a draft on paper, and as it should be, is happening in the pastry kitchen. So we generally don’t extend ourselves academically on our creative … Read more

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 A little post to showcase our team’s modeling art work. A guest asked us for a few cakes for her kid’s birthday party and as usual, we’ve taken things very seriously, yet we had so much fun. I am fairly sure the kids will have their eyes wide open when the cakes are presented; and … Read more

The Fu Hong Annual report cover page

This year, the international chef’s day came a day earlier in Hong Kong because of renovations happening at the Fu Hong Society premises. On October 19th, we were about 30 chefs from all walk of life, just like the previous years, coming together to cook lunch for 700 mentally disabled people. What made me happy … Read more

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