16/03/2022
CAPITAL MAG 💛
My take on a childhood memory growing up in a Cantonese household… here’s a sweet toothed tribute to the wobbly jellies on the yum cha dessert trolleys – pandan panna cotta, yuzu granita and Foodnerd freeze dried mandarin. Recipe in the latest issue of Capital Magazine 👅 and amongst talented company chatting sweet-east eats with Elaine from Pour and Twist and admiring Mariah’s works of edible art over at Grace Patisserie 🥰
📸: the wonderful ❤️🔥