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To be or not to be organic?
My new article on WOM guide is live. This time, I thought interesting to address the meaning of organic in today’s commercial world. Too often taken as an easy selling point, the mark of trust that is...
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So, where did this dessert come from?
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...
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Summer Sundae 2013 Preview
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!...
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All hail the Quince!
Hong Kong is an amazing place for chefs. We can get virtually anything we want from the fresh produce markets around the world at almost any time of the year. Yet, it appears like 90% of the...
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