2am: dessertbar will be closed from the 27^th – 31^st of January.
The moment my team has been waiting for is finally coming in a few days!

We will be participating in the Madrid Fusion this year. Taking part in the Valrhona C3 competition on the 3^rd day.

We will be updating you on the Madrid Fusion while we are there!

http://www.madridfusion.net/ultimasnoticias_detalle.php?id=0000000119

Thereafter, Chef Karyn and I will be heading to Paris where we will be hosting 3 dinners at the Ambassador’s house with a guest list of renown pastry chefs such as Pierre Herme.

It all sounds too exciting but believe me the pressure is immense that we do not want to think about it but perform our best and be inspired while we are there. Im just really happy going back to Paris and

I will be updating you on the menu for the Paris dinners while we are there!

I get my inspiration from things around me.
It can be from nature to paintings to my interaction with people.

My inspiration for this was paper.
Paper that is thin, light and flexible, It is edible and can be creative.

Our first project was for the AOTE (Asia On The Edge 2008) which I will blog about in time to come.
We hung edible papers on a custom made frame.
We have much improved our recipes for the papers to resist moisture.

As the white card event is held outdoors, we didn’t want to risk having soggy paper so Haw/Blackcurrant Gummies were the best option.

EVENT: White card launch
www.Whitecard.com.sg

PHOTO CREDITS: Kelvin Koh

http://www.lightedpixels.com/