21-05-2025
- Entertainment
- South China Morning Post
3 new pastry chefs in Hong Kong who are redefining desserts with innovative twists on classics
Upon entering a restaurant,
the way you are greeted and seen to your table provides that vital first impression. But come the end of a meal, it is up to dessert to ensure diners leave on a high note, no matter what came before.
'It's the finale … a bad dessert can ruin the meal,' insisted Anne McManus, then executive pastry chef at Manhattan's Maloney & Porcelli, in an interview in 2000.
Since the pandemic, as
Hong Kong's 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 chef's team, responsible too for innovation and polishing recipes for takeaway.
Despite these changes, Hongkongers' 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 – Louise
Eve Minialai, head pastry chef at Louise. Photo: Jocelyn Tam
Born in Hong Kong but having relocated to France with her family at just one year old, Eve Minialai spent her formative years in Europe's culinary heartland.
