Chef Heat Jester

Before everything turns mango, this is a study in citrus balance.

Built around acidity, structure, and restraint.

Grapefruit Tale combines grapefruit coulis, lemon sponge, lemon verbena mousse, and fresh grapefruit to create a layered citrus profile — sharp on the top, soft in the middle, and clean on the finish.

The focus is precision — not intensity.

Each element is designed to support clarity rather than sweetness.

A citrus-forward dessert to reset the palate before the season shifts.

Are you Team Grapefruit or Team Mango?

The first taste of mango season is a quieter kind of tropical luxury.

We started with mango at his peak sweetness, layered it with coconut cream for softness, and grounded it with almond sponge for structure.

Finished with fresh mango and light coulis for brightness.

Nothing loud. Just clean, seasonal balance.

Not all trends stay for this long — but pistachio did for a reason.

Inspired by the rich, nutty flavours that made Dubai pistachio desserts so beloved, our new Dubai Pistachio Flan Tart brings a softer and more delicate interpretation.

Layers of silky pistachio flan cream, light sponge cake, and vanilla sable come together with just enough sweetness and texture to feel indulgent without being heavy.

Familiar, comforting, and quietly luxurious.
New

The sound of cracking. Warm vanilla drifting upward. A tart shell that shatters just slightly with every bite.

Our Vanilla Brûlée Tart focuses on one thing only: making classic flavours feel unforgettable.

Made with French flour, butter, milk, eggs, and French vanilla bean paste — finished with a brûléed top for that bittersweet caramel finish.

Quietly comforting, endlessly elegant.

A mother’s love is never loud — it’s felt in the quietest ways.

When I first created this cake, I began with jasmine. Soft, lingering, gently floral — the kind of presence that stays with you, much like a mother’s embrace.

It’s the Whispers of Love.

I layered jasmine mousse with vanilla crème brûlée and guava confit, balancing floral notes with a touch of brightness. Beneath it, a light almond sponge and a crisp vanilla sablé cookie base for contrast and structure.

Every component is measured to complement, never overpower — because elegance is always about restraint.

Designing this year’s Mother’s Day creation was personal to me. It’s not about extravagance. It’s about refinement, softness, and the emotions we sometimes struggle to put into words.

Crafted with care, for the ones who shaped us quietly.

Now at

This is what it looked like from my side of the pass.

Six of Asia‘s most celebrated chefs walked into our kitchen — controlled chaos, quiet focus. Everyone in the room is operating at their absolute highest.

My job was to make sure the final course landed with the same weight as everything that came before it. No pressure. 😅

I brought Peanut Tiramisu with Wheat Ice Cream to the table, built in shadow and texture.

Taiwanese peanut for depth and soul, bamboo charcoal for that sleek monochrome edge, tiramisu for the silk in between, and wheat ice cream to close with something quiet and clean.

Playful in concept. Precise in ex*****on. A dessert that knew exactly what room it was walking into.
It did its job. 🖤

感謝這個情緒價值滿滿的晚上。

#星光匯聚扇耀盛宴 #台北文華東方酒店

Easter, seen in full.

Three creations, each shaped by a different expression of the season — rich, light, and vibrant.

From the depth of dark chocolate and orange,
to the softness of coconut and mango, to the brightness of passionfruit. Each one begins with the same intention: to capture a feeling, not just a flavour.

This is how I see spring — through texture, contrast, and balance.

Which one would you reach for first?

Spring at is a study in texture and light.

This season, I wanted to capture the “softness of renewal” through three distinct lenses: the deep richness of dark chocolate, the tropical brightness of coconut, and the sharp elegance of passionfruit.

From the Easter Egg (Double Chocolate & Orange Confit) to our Easter Bunny (Coconut & Mango), every layer is a deliberate choice in nuance.

Which profile speaks to your spring palette?
🍫 Rich & Zesty
🥥 Tropical & Light
🥭 Bold & Tangy

There’s nothing quite like a warm chocolate croissant.

Early mornings in the pastry kitchen have a rhythm of their own. Butter, dough, and time — folded again and again, until layers begin to form. Baked just enough for the edges to turn crisp, the inside still soft, with dark chocolate melting into each fold.

Flaky, warm, and best enjoyed before the day fully begins.

Some of the simplest things are the hardest to resist.

A little brightness from the pastry kitchen.

Raspberry brings a kind of energy to desserts — vibrant, fresh, and just a little playful.

This pastry is built around that character: soft raspberry mousse, a layer of raspberry compote, light madeleine sponge, and a delicate vanilla sablé for a crisp finish.

Raspberry Cake
Sweet, slightly tart, and light enough to disappear faster than expected.

Some flavours simply feel like a small moment of sunshine.