I had only hoped that when I left corporate life for good three years ago, it would someday lead to this. Whilst studying pastry at Le Cordon Bleu London, I fell in love with French-style pâtisserie and chocolate work. After graduating, I worked briefly in the pastry kitchens of a 5-star hotel, and a café and konditorei along Marylebone High Street. It was a great experience to learn from seasoned pastry chefs and further develop what I learnt from pastry school. It was also during these days that the vision for Ginger & Cacao became ever so much clearer. We just didn’t know the name of it yet!
I dreamed of beautiful French-style pâtisserie and classic cakes, brushed with an exotic flair inspired by the flavours of our home country Malaysia, and the Chinese-Japanese heritage of my family. Think luscious tropical fruits like coconuts, mangoes and lychees; sweet heady aroma of roses, jasmine and hibiscus. A scrumptious fusion of East-meets-West; that is what we aim to create at Ginger & Cacao.
Nowadays, you'll mostly find me working in our fully registered kitchen right on the borders of London and Surrey; creating pâtisserie to make your experience in devouring them as delightful as ours was in crafting them. Bon appétit!