last course. Fruity, refreshing and colourful
passionfruit crispy. raspberry. strawberry skin
basil white chocolate

When you Cook for 100 Vips in a shopping mall with limited equipment, you have to be very careful with the main course.
We had to chose meat that is soft and remains soft after re-heating it.

Beef cheek, mara des bois caterpilla, quinoa, beet

interior

Foie terrine, Hibiscus and Quince.

I have always had a liking for foie and quince. A straightforward winning pairing of flavors.
In this dish i added a touch of acidity from the hibiscus.

Underearth:

Roots was the inspiration. We tried piping chocolate into the acrylic. it was successful but vulnerable to temperature.
It wasnt advisable for an outside catering.

truffle ganache. chestnut sponge. yuzu

Making Fondant wedding cakes is not our main focus but we do this for very special clients of ours who are fans of our desserts and find it sentimental to have 2am part of their wedding.
This is extremely encouraging for us and without a flinch we agree almost 100% of the time to requests like these.
With the assistance of Chef ET, we managed to deliver 300 cupcakes. 2 flavours (valrhona chocolate yuzu, Grapefruit cream cheese butter cake)

Working on the Big ball of Hydrangers

to be placed on the cake

decorating the cake

Final set up

We had the privilege to cater for Serene and Chai’s wedding.
The bride’s theme was baby blue and white and she loved Hydrangers.
Amara Sanctuary Hotel

hydranger flowers

bows

decorating the cupcakes

Flavors: Butter cake, grapefruit cream cheese
& Dark valrhona Chocolate

Over last weekend we completed the one month old cakes for our client and had another catering at Keppel Distripark.
After quite a number of caterings we are pretty accustomed to cooking out of nothing and making our own kitchen.

Cooking out of a corridor.

Beef cheef, butternut squash

crab salad pomelo on purple potato. lavender

Mushroom tartlettes. truffle. hon shimeji

peanut butter and jam mochi balls

passionfruit. White chocolate Basil

decorations. Flowers. 3 colours

Rolling out the fondant.

pulling the fondant
There after using one of the tools to roll over the fondant.

putting on the flowers

final packaging

Over the weekend, we had the tasks of making 57 cakes for a client of ours.

Shades of fondant pink decor.
Butter cake, yuzu pastilles,vanilla cream, truffle ball of berry compote

the cake without the last layer of Maple jelly