Jack CHUA emigrated to New York City with his family when he was young. Later, he entered The Culinary Institute of America (CIA) and studied Baking and Pastry Arts. After graduation, he worked in some of the most prestigious restaurants in New York and Beijing. Upon returning to Hong Kong, Jack has developed recipes for many food brands and frequently appeared as guest host in cooking shows.
Jack said, “I think it is important to skilfully use the natural sweetness. Fruit is a good example: because it is rich in fructose, we can attain the desired level of sweetness without adding extra sugar. I personally like to use red pears in my dessert. They are sweet, chewy and juicy.”
“Hong Kong's food culture is immensely rich and diverse. Not only can one try different cuisines from all over the world, there are plenty of street snacks. The downside is, people are eating too much.” Jack said.
Jack CHUA emigrated to New York City with his family when he was young. Later, he entered The Culinary Institute of America (CIA) and studied Baking and Pastry Arts. After graduation, he worked in some of the most prestigious restaurants in New York and Beijing. Upon returning to Hong Kong, Jack has developed recipes for many food brands and frequently appeared as guest host in cooking shows.
“Hong Kong's food culture is immensely rich and diverse. Not only can one try different cuisines from all over the world, there are plenty of street snacks. The downside is, people are eating too much.” Jack said. 