Making: Matcha Choux Puff

I think I’ve documented my struggles with choux puff on this blog a couple of times and I’m happy to announce that I finally produced something of a standard I can accept a few weekends ago! 

My craquelin layer was thin, my puff was hollow and dry on the inside and my custard cream was smooth and delicious. All the criteria that I think are important, were met to a certain standard. 

Obviously, there are still a lot of room for improvements but for now, I’m happy. 

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Making: Choux Swans

To me, choux swans are one of the most elegant pastries out there. Not only is it beautiful to look at, it is also oftentimes delicious. Light puff filled with cream, what’s not to like?

This weekend, I decided to attempt making choux swans at home and I think it turned out alright for my first attempt. It looked like a swan and tasted great.


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Four Seasons(四季酒店), Beijing

I felt really deprived of good pastries while I was in Shanghai, so when I was told that Four Seasons Hotel (Beijing) had a decent afternoon tea and retail selection, I immediately made a booking to go there during my Beijing trip. One of the main reasons for my excitement was that the executive pastry chef (Holger Deh) created his very own unique flavoured Cacao Barry Or Noir couverture and it was available exclusively at Four Seasons in Beijing.

I am by no means an expert in Afternoon Teas but I have been to a couple, one in Melba Langham (Melboure) and one at Puli Hotel (Shanghai), both differed in quality (Langham was heaps better). I understand that the acceptance of high end patisseries in China is still slowly growing, but given Four Seasons was a five star hotel, I still had a mid to high expectation of it.

Four Seasons Afternoon Tea Buffet

Four Seasons Afternoon Tea Buffet

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Sweet Street by Anna Polyviou and Friends


Hello everyone! I just wanted to have a quick post sharing an exciting event that I think might interest those of you who are in Australia!

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