Chocolate Bonbons

    October 10, 2019

    This post will be a little different to my regular posts but I’d like to explore and work with something new. Some of you might already know that a few years ago, I decided to quit my previous job in the advertising industry and to moved to Paris to work on my pastry diploma. After graduating from Le Cordon Bleu in 2016 and returning to Hong Kong where I spent roughly 2.5 years working at The Peninsula, I realized that making pastries in a professional setting is very, very different from making pastries at home.

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  • Ecriture

    Who would have thought a restaurant would name itself “Écriture,” which means “writing” in French? Shouldn’t that be a name for a bookstore or a cafe at most? The only connection between écriture and…

    June 12, 2018
  • Caprice

    If it’s not obvious enough, I’m a big fan of Pastry Chef Nicolas Lambert’s work. His desserts is the reason why I’ve been visiting and revisiting Caprice countless times over the past year. After…

    June 5, 2018
  • Elephant Grounds Starstreet

    It’s been a while since I had a regular (Saturday and Sunday) weekend so I had to make the most out of it by finally going on a brunch date with the girls. Since…

    April 17, 2018
  • Bliss Spa

    It was nothing less than a blissful afternoon at Bliss Spa. I’ve been feeling pretty tired lately due to the lack of quality sleep and long work hours. It wasn’t until a coworker asked…

    April 16, 2018
  • Kagaya

    I’ve been going to this restaurant for years and I’m both happy and surprised to say the quality here never diminished. While most restaurants tend to lose some of its quality in either food…

    April 2, 2018
  • hous

    hous 4/F, No. 522 Lock Hart Road, Causeway Bay, Hong Kong…

    September 8, 2017