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Meet Bali’s Two New Pastry Chefs

The culinary scene in Bali is getting more vibrant with two new pastry chefs from The Westin Resort Nusa Dua, Bali and Padma Resort Legian.

Artisanal Pastry Masterpieces

Crafting delicate traditional pastries, inspired by local Vietnamese Ingredients and flavours, Robin Mouquet-Richelet is a French Michelin – starred trained pastry chef who can be found daily enthusiastically greeting clients at his eponymous HCMC bakery every day, with passion, enthusiasm, and friendliness, that lures consumers seeking the best this sprawling metropolis has to offer.

Telling the untold story of pastry chef Janice Wong

Watch the new episode from the CreatorsLab series on her creative process and the inspiration behind her edible creations

Park Hyatt Saigon Appoints New Pastry Chef Alexis Lee

Ho Chi Minh City, Vietnam (9 February 2022) – Park Hyatt Saigon is pleased to announce that Alexis Lee has been appointed Pastry Chef, effective from November 2021.

A day in the life of a pastry chef at The Ritz-Carlton, Millenia Singapore

Executive pastry chef Richard Long at The Ritz-Carlton, Millenia Singapore tells us how he and his team balance consistency and innovation in everything they do

What to eat at Brodard Restaurant – Tea House – Pastry

Situated in the heart of Saigon on Dong Khoi street is an authentic French restaurant that is dedicated to providing the finest culinary traditions.

Pastry chef Joe Leong creates a weekend high tea menu at V Dining

Sleep in and still make it in time for V Dining’s Taste of Asia high tea.

It’s only the crème de la crème for pastry chef Ben Goh

Award-winning pastry chef Ben Goh showcased the quality and versatility of French cream in an instructive masterclass with 50 At-Sunrice GlobalChef Academy students.

Christopher Thé of Black Star Pastry dishes on philosophy and food

So how did you make pastry making your vocation? I was researching for what I could do every day for the rest of my life, and it took me until the age of 23 to realise that it is food and cooking. A chef’s life is very tough. You don’t know if you’re going to

Poached red wine pear tart with almond filling on sucrée pastry No ratings yet.

You wouldn’t drink cheap plonk so why use it for baking? Opt for aged red wine for this recipe to poach the pears. You get best results using Packham pears from South Africa as they still retain a firm texture after cooking.

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