Roselle is the new black

January 29th, 2011 | Posted by greg in Off topic - (11 Comments)

Our upcoming menus are poised on featuring as much locally grown ingredients as possible and Roselle is going to be the new black! Back home, we have hibiscus and use it as an infusion, iced tea and eventually to flavor poaching liquid for fruits or sorbet. In Hong Kong, I had a very pleasant encounter … Read more

3 Michelin Stars Gourmet Culture Shock!

December 27th, 2010 | Posted by greg in Daily life... - (4 Comments)

I really have to share this with you – I love it! Our legendary chef Chan Yan Tak, from our famed Lung King Heen restaurant, bestowed of 3 Michelin Stars for 3 years in a row, asked me to come up with a dessert where (in big lines…) “East meets West”. Sticking to Chef Tak’s … 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

Leela’s Cream Cheese at

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 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

So, where did this dessert come from?

November 26th, 2010 | Posted by greg in Daily life... - (2 Comments)

There are times where inspiration comes from somewhere else… For a Chef that is all about ingredients and good, simple food it can be quite challenging to think primarily about the design and outlook rather than the actual food. But yet, I’ve found that challenge very interesting… This particular dessert was made for a printed … 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

William Pear & Thyme

September 18th, 2010 | Posted by greg in Daily life... - (1 Comments)

Going along with the season, we’ve received awesome William pears from the French orchards of the Loire valley. Underneath their fragile skin hides a smooth and juicy flesh delivering that typical William pear fragrance. Yet, when tasting these fruits, remember to do it at room temperature. Cold fruits never render their true features since coldness … 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

On my way to l’Atelier du Gout this morning, I would have never guessed the quality of fruits I was about to find there. Beautiful ripe apricots, raspberries, but real raspberries like there is in my Mom’s garden, so fragile that the slightest touch will damage them. (not like some Dri…. brand I will not … Read more

The future of Macaron

July 14th, 2010 | Posted by greg in Daily life... - (1 Comments)

The latest article I wrote for the WOM guide column “What’s for dessert?” is about our beloved macaron. I am sharing my opinion on the popular sweet and expressing my concerns on the industrial road macarons are following, getting distributed by McDonald France or Starbucks in the US. I just wish macarons could remain what … Read more

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