Steamed egg custard 香滑炖蛋


A simple dessert, reminiscent of childhood days in Hong Kong. They are loved for the smoothness and silkiness of the custard. The key to this is to always use a sieve to remove clumps in the mix before pouring into bowls, and to tightly cover the bowls while steaming. Try eating it hot as well…

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Espresso Mascarpone Chocolate Cake


So pleased to be introducing this delightful cake: Espresso Mascarpone Chocolate Cake, drizzled with a Caramélia chocolate glaze with Cacao nibs. Made with Nespresso Envivo Lungo extractions, this is the next cake you are going to fall in love with. Coffee and chocolate is always a perfect match and I’ve been changing up my cake…

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Spring onion pancakes


Sometimes we just crave simple food that brings back memories. For a simple meal, we often make rice congee and have stir fry noodles with it. The rice congee would take some time to prepare, in order for the rice grains to break down enough to be creamy. While that’s going, I can also prepare…

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Choux Au Craquelin


Let me just start by saying choux pastry isn’t as difficult as you perceive it to be. It’s just science – eggs, fat and water doing its thing when heated, evaporating and expanding. I love watching it through the oven glass, seeing it rise and expand (time lapse anyone?) effortlessly and with such grace. I’ve…

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