Amanda Strang

The model-turned-chef makes her comeback with Flakes & Layers, a roving patisserie making its next stop in Causeway Bay

By Tara Sobti.

Tell us a little about your journey to becoming a pastry chef. In 2005, I enrolled on a patisserie course at Le Cordon Bleu in Paris, as it was a rocky time in my modelling career. When I came back to Hong Kong, there was a reality show on TVB, where starlets and models were invited to cook—almost like Iron Chef. I went on and won, and it launched my TV career. A few years later, I was invited to co-host a show with China’s biggest food critic, Chua Lam. He encouraged me to explore cooking because the public now trusted my palate. I went straight back to Le Cordon Bleu to take a baking course and then applied for a pastry internship at Caprice at the Four Seasons Hotel…

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Tatler Hong Kong (Digital) - 1 Issue, October 2020

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