We’re still baking rhubarb tarts and starting to tackle Gariguette strawberries, but it’s never too late to get ready with our Summer Sundae; a few photos to keep your taste buds chilled this summer! If you look at the back of the affogato you will spot a basket of vanilla chouquette, made with the best … Read more
This is easily one of the best baking day I’ve had in a very long time… Several months ago, my friend Ping from Zen Organic Farm showed me plans to build a brand new brick oven, I thought I was dreaming… Have a look here to see the photos of the building process. We are … Read more
If there is one recipe you must try this year, look no further. The chocolate sabayon tart, freshly baked and warm is out of this world. Bake this for people and you will be the next president! After so many years baking, the sabayon tart still one of my favorite especially served with a fruit … Read more
October 23, a public holiday in Hong Kong where most people gather with family and friends for a day filled with happiness! Reality has it different for the residents of Fu Hong Society and Hong Chi Association whom both take great care of people and especially children with mental and physical disabilities. They don’t necessarily have a … Read more
MAROU! A brand new and fresh look to quality chocolate is the least to say! With all the big brands monopolizing the market of upscale chocolate, Marou brings us a fresh and nice look to the food of Gods. Everything about Marou is from Vietnam and as surprising as it sounds, the team at Marou … Read more
The past few months have been insanely busy with TV shows (…and hang on for more!), articles, new menus, but most of all, for my upcoming new book! I have received hundreds of messages (I swear!) about what book I should write from people around the world (the beauty of internet I say!); it went … 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
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
Decades ago, in my hometown of Verbier, wood fire oven baked sourdough bread was reigning king. Back then, the main activity in our village was farming, not only to make a living but more simply to live. There was one communal oven, called Four Banal in French, and each family had its turn to bake. … Read more
Away from our usual high-end cocktails, edgy desserts or decadent fashion shows, we had a great fun event, which was really entertaining and good to see for us, as chefs. TLC (Travel and Living Channel – from Discovery Channel) had their Hong Kong relaunch party, so we had the chance to meet and welcome Bob … Read more
