top of page


Updated: Oct 29, 2020

Wanting to bring good quality desserts back to her hometown in Ipoh, she decided to come home to share her passion and love for desserts with her fellow “Ipoh Mali” friends.

A Brief introduction on your career

Trained in Le Cordon Paris and worked professionally in France. I was with 3 Michelin stars restaurants such as Alain Ducasse, Joel Robuchon and world-famous Parisan pastry shop, Pierre Hermé. Before venturing out on my own, I also did a stint in China as a consultant.


What made you decide to become a chef?

The Love for food, and the satisfaction of seeing people enjoy my Food.


What are the 3 things you can’t live without in the kitchen?

Tweezer, Blast Freezer and my kitchen aid.


Of all the French pastries, which is your favourite to make?

I enjoy making every single desserts to be honest, let it be the most complicated ones or even a basic souffles, it brings me joy knowing that it gives a smile to someone.


What is your most interesting or fun experience from your time in patisseries/ restaurants?

Getting Showered with cream, butter and flour and probably all sorts of things being mixed together on the last day of work.


What personal quirks does your team tease you about?

The Lady Boss


Is there a childhood comfort food that you think about?

Peanut Porridge dessert near pasir pinji.


Draw your favourite breakfast



Which restaurant do you most enjoy eating at on your night off?

Dozo Japanese Restaurant.


Is there another chef that you most admire?

Pierre Herme


Do you think being a great pastry chef is a natural talent, or is it something anyone can learn?

I think its a 1 % gifting and a 99% hardwork. Pastry is an art, its science. One might have the sense of cooking/baking due to their brought up, but through time and experience, it can definitely help them grow that gift and excel in it.


What new things are you working on now, and what’s new for the future?

We are working toward building our current brand , etre Patisserie, building a strong foundation before we head toward the next step of expanding.


What advice could you share with young aspiring chefs wanting to ‘make it’ in the industry?

Be Fat, Faithful, Available and Teachable. Faithful towards the responsibility given, even if it means the smallest and most unimportant task. Be available and flexible to the changes around. Teachable, learn with an open heart and be humble at all times.

918 views0 comments


bottom of page