โItโs the finale โฆ a bad dessert can ruin the meal,โ insisted Anne McManus, then executive pastry chef at Manhattanโs Maloney & Porcelli, in an interview in 2000.
Since the pandemic, as Hong Kongโs F&B industry deals with a labour shortage and a change in dining habits, the role of many pastry chefs has shifted. No longer is their sole focus crafting plated desserts. Now, they are frequently a more involved member of the wider chefโs team, responsible too for innovation and polishing recipes for takeaway.
Despite these changes, Hongkongersโ fascination with sweet treats remains strong, and not all restaurants are abandoning the old ways. This summer, three new faces are making waves in the dessert scene, facing down the challenges and looking to leave a lasting impression.
Eve Minialai โ Louise
Born in Hong Kong but having relocated to France with her family at just one year old, Eve Minialai spent her formative years in Europeโs culinary heartland.