CookSmart (3rd Issue) Page24

Celebrity Pick

Tony Wong

Star Dessert Chef

If you have not met Tony in person, you might not have imagined that he has been in the industry for over thirty years. Tony is not only pleasant and amicable, but also very relaxed and eloquent. Let us join him through his journey of cookery.

Having been a dessert and pastry chef for all these years, Tony had visited Switzerland, France and Singapore, where he linked up and exchanged ideas with chefs from these countries. He has also worked for the Imperial Hotel of Tokyo. For him, a good dessert should be decent and reveal the depth and character of the ingredients. Crisp, for instance, adds depth to a soft and melodious pudding.

“The dessert course is an important part of a western meal,” Tony said. The right dessert enriches the quality of a meal if it harmonizes with the rest of the food. Consider a simple and light dessert after a hearty main dish. There are desserts for every season, too. Fruits are more frequently used in the summer, which give a fresh and cool zest. On the other hand, herbs, wine and ingredients with richer content of carbohydrate such as chestnut are used in winter desserts to make them warm and comforting.