True Confections

From sculptural showpieces to elaborate whole cakes, pastry chef Andy Yeung takes chocolate to a whole new level

By Rachel Duffell

Compared to the clamour of a restaurant kitchen, with its pots boiling over, pans clanking, plates clacking and cries of “Order up!”, the pastry kitchen is a haven of calm. In the air-conditioned, humidity-controlled space, chefs patiently and contemplatively go about their work, deliberate and precise in the relative peace. It was no wonder, then, that this oasis appealed to Andy Yeung. As a young teenager who had gone from serving on the frantic restaurant floor to pot washing in the busy, bustling kitchen of his parents’ hotel restaurant, he was looking for an escape. “The temperature and the atmosphere in the hotel’s pastry kitchen were much better. It was clean; it was cool,” says Yeung. It also offered him a creative outlet. “I was addicted to drawing when I…

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Tatler Hong Kong (Digital) - 1 Issue, August 2022

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