Home Creations: Summer Issue

Home Creations: Summer Issue features seasonal ingredients of summer which include (but are not limited to) peaches, tomatoes, baby vegetables such as carrots, zucchini, eggplant, turnip, salmon, squid and lots of herbs. Good news and Bad news..Which one do you want first? Let’s start with the good news…Good news, the dishes created of course 🙂 … Continue reading

Home creations: Next step

I thought it has been a while since I last prepared dishes that inspired me. I have been to so many restaurants, that I come to be more creative with my own ideas and felt the need to try them out along with different types of techniques in the comfort of my own home. Today, … Continue reading

Chez Jade (continued)

Some recent experiments at home… Cream of Zucchini with Yoghurt Foie gras (2 sequences) 1. Foie gras mi-cuit (semi-cooked), blueberry and rapsberry jus, Foie gras emulsion and Mache leaves 2. Foie gras ravioli, Boudin noir (blood sausage) ravioli in a foie gras bouillon Seared duck breast, with lightly pan-fried foie gras; Asparagus in black olive … Continue reading

Noël in Hong Kong

Merry Christmas and Happy Boxing Day!I hope everyone enjoyed their Christmas lunches and dinner, and were able to spend it with families and friends.As for me; a very close family friend invited me to showcase culinary skills that I acquired during my time at Ferrandi. I know I’m fresh out of culinary school and am … Continue reading

Bowrington Wet Market

A 5 minute mini-bus drive down/10 min stroll to Causeway Bay leads me to Bowrington Market. A local Hong Kong wet market that has existed for years. I almost grew up going to this market many times a week.Here, there are local fruits, vegetables, meat and fish street stalls being sold to the public. It’s … Continue reading

A Visit to Rungis

On a cold winter morning, the Anglophone program (both Cuisine and Pastry) headed to Rungis market at 4am because this is when the trading/buying/selling period begins for most produce, apart from fish and seafood which ends around this time (and started at 10pm the previous night). Rungis market is the largest wholesale food market in the … Continue reading

Crudités Variés

Today we moved onto cold hors-d’oeuvres with raw vegetables. Most were thinly sliced if not cut in julienne seasoned with different vinaigrettes or sauce mayonnaise. Love the colors of the various tomatoes The boys loving the sliced fennel with vinaigrette that Chef prepared for demo.  We did an assortment of vegetables today: – Carottes à … Continue reading