Updated: Jun 28, 2020
I’ve been baking for almost 9 years since I was in medical university. I decided to leave my medical career behind and building my cake business- Triad of Batter. I enjoy making gum paste flowers, as It really takes patience to create real-life looking flowers. Check out Naqi's beautiful creation at :
What are the 3 things you can’t live without in the kitchen?
Stand mixer, palette knife and butter
Is there one food that you're secretly obsessed with having at home?
How have your desserts evolved over the years, and which chefs have had the most influence on you
I have tried making lot of desserts ranging from local style to traditional English dessert, American-style cakes and now focusing on contemporary wedding cakes. I really admire Saadia Masood an Australian cake artist from La Ombre Creations and Syainim Ghazali from Brown&Sugar.
What trends are you seeing in pastry today, and which are you most excited by?
Buttercream arts and gum paste flowers. I must say there are transitions of cake designs and materials. We can now see realistic and abstract arts are painted on cakes using buttercream. I also enjoy making gum paste flowers. It really takes patience to create real-life looking flowers.
Do you have a favourite ingredient?
Yes, Vanilla bean seeds.
Can you remember the moment you decided to become a chef – what inspired you and what obstacles did you overcome to achieve your dream?
I’ve been baking for almost 9 years since I was in medical university. I was a trainee doctor and decided to resign for some reasons last 2 years. Baking was just a hobby when I was in Russia. I started selling red velvet cake, chocolate cake and cupcakes to colleagues starting from 2012. After 6 years, I graduated in medical degree and pursued my career as a House Officer in HKL. I decided to voluntarily leave my career due to worsening of health condition and only on September 2018, I started rebuilding my cake business. I am now the owner of Triad of Batter.
What new ingredient or ingredients are inspiring you right now?
Valrhona chocolate. I really like the richness and the extraordinary bitterness of Guanaja 70% cacao.
Do you think being a great pastry chef is a natural talent, or is it something anyone can learn?
Some of them are born with talents, they are naturally artistic. With passion and hard work everyone can be a cake artist or pastry chef
Do you have a "signature dessert" or favourite dessert you enjoy baking?
My signature cake is Raspberry Earl Grey Tea Cake, a black tea cake with bergamot hints layered with raspberry preserves.
Lastly, your favourite food in Ipoh?
I eat all but the most favourite is Char Kueh Teow!