CookSmart (16th Issue) Page37

Celebrity Pick

What have you gained from your overseas experience?

I have learned to appreciate cultural diversity of food, which enriched my creativity to try out new combinations of food. I also learnt to make the best use of locally produced ingredients. When I was in Beijing, we once ran out of almonds when making a dessert; to improvise, the chef used bitter apricot kernel instead, which a kind of Chinese herbs. It turned out great!

What makes a truly outstanding dessert?

Apart from being delicious, it must have a character of its own. The basic ingredients for the classic tiramisu, for example, don't vary much; they are always coffee and mascarpone cheese. Yet we can add some ice cream to give it a special charm. The idea of making the filo croissant and the method of preparation as described in this section are all adapted from the French croissants.

How can one make a healthy dessert?

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.

What do you think about the food industry in Hong Kong?

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.