What’s your favourite dessert?” I ask, and to this I could almost see the conveyer belt of sweet temptations, iced and glazed, in Chef Wai’s eyes as he describes the divine textures and flavours that tickle his palate. “I love everything sweet! The most romantic people in the world, like the French, love dessert,” says Chef Wai. Trailing on, The Ritz-Carlton’s executive chef notes his personal favourite as “something that starts with a crunch, of good texture in the mouth, a decent level of sweetness, and of the freshest possible produce.” This comes to life as I have a taste of his Mille-Feuille d’Igname, clearly the lovechild of Chef Wai’s delectable desserts on the menu at The Library. The shy yet friendly chef adds a spin and an Asian kick to the classic French dessert with yam filling in lieu of custard cream. You won’t forget the d’Igname as it leaves your mouth with a harmonious balance of sweet and savoury, from West to East.
この記事は Harper's Bazaar Malaysia の December 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Harper's Bazaar Malaysia の December 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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