Hong Kong’s top chefs created a Dessert Storm at the Pastry World Cup yesterday, and showed they have got chocolate down to a fine art.
Thomas Lui Tak-fai, executive pastry chef at the J W Marriott Hotel, is one of four chefs from the territory bidding for sweet success in the culinary showdown, which has teams from 18 countries competing in Lyons, central France, this week.
Mr Lui, 36, spent a tense nine hours working on his mouth-watering chocolate sculpture, The Mandarin Delight.
Gastronomic art is growing in popularity, and this year’s competition, part of the International Hotel, Catering and Food Trade Exhibition, has attracted the confectionary world’s creme de la creme. Also representing Hong Kong are Gerard Dubois of La Rose Noire restaurant/patisserie group, Johnny Chan King-cheung, 34, of Hotel Nikko, and Roger Luk Kai-koong, 35, of the Harbour Plaza Hotel.
