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