Looking back at the dessert from our previous autumn menu as we slowly ease into the winter menu. Gosh I miss this! Thank you @dennisknoerzer for being my hand model đđđ
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Honey poached Williams pear, cinnamon brick pastry, Vanuatu vanilla crĂšme diplomat, pear compote, Okinawa brown sugar tuile, five spice maple baked pecans, beurre noisettes( brown butter) ice cream, coffee foam, vanilla powder. .
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#odetterestaurant #michelinguide #singapoređžđŹ #finedining #lesgrandestabledumonde #lobeholdgroup #autumn #winteriscoming #pastry #pastrychef #cheflife
Came to Norway đłđŽ as a stranger, left with a piece of my heart with these people. Canât believe 3 weeks flew by so fast, but Iâm beyond grateful for every moment. Iâve learned so much from this incredible team and theyâve given me a reason to return to Norway. Watch this restaurant â theyâre destined for great things. Canât wait until our paths cross again. Huge thanks to @olaklepp@elisabethstb@dguirola98@krvinje@simen_vorkinn@eisorbo@_cesargm@wikazbarbadosu@britt.vandewalle@janettverback@timmy_0_o@oscarpepper06 for all the memories and for welcoming me with such open arms. Forever grateful. Love you all â€ïžâ Also how can I not use this song @backseatboys #norway #finedining #michelin #zerowaste #sustainability #organic
We sat down with APCA alumni Chef Yao Kin, former pastry chef at Odette Restaurant. With a deep passion for his craft, Chef Yao takes us through his journeyâfrom his early days of learning at APCA Malaysia to becoming a pastry chef in a Worldâs 50 Best restaurant. He opens up about the hurdles heâs overcome, the inspirations that fuel his work, and the constant pursuit of excellence that defines his creations. Through it all, Chef Yaoâs commitment to pushing the boundaries of pastry shines through, offering valuable insights into the art of dessert-making at the highest level.
#APCAAlumni #YaoKin #APCAMalaysia #pastrychef #pastryschool
Gap year was a pretty good year. Glad that I was able to spend time with close friends and family all around the globe. Crazy to think that Iâm ready to get back into the game. #solotravel #gapyear #family #friends
Thank you @myturntohost for the invitation and also to the students for being so cooperative! This masterclass wouldnât be a success without the help of many people who has been working behind the scenes. This includes @vanillalatteaddict who helped so much with sourcing of the ingredients, @kumikeki for going the extra mile to make sure I have everything for the class, @blazikennn@dangledaffodilz@afrotoast for capturing these amazing shots. Forever grateful!
#pastry #pastrychef #frenchpastry #glaze #chocolate #masterclass
We are excited to welcome Chef Yao Kin, Ex Pastry Chef, Odette, Three-Michelin-Starred, to My Turn To Host. @yaokin97
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From a young age, Chef Yao Kin aspired to be a Pastry Chef. He was trained by world-renowned pastry champions (Chef Tan Wei Loon, Chef Ottoman, Chef Looi) while enrolled at the Academy of Pastry Arts, Malaysia. He began his career in Penang with Metisser Patisserie, specializing in French pastries with Chef Jeffrey Tan.
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In 2018, he moved to Singapore to join Patisserie G. He then became a Pastry Sous Chef at Antoinette at the age of 22 to fully support pastry production and retail, with over 20 direct reports in the production kitchen.
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In 2020, Chef Yao subsequently progressed to join 3-Michelin-Starred Odette where he spent 4 formative years there.
Join us for Master Class: Modern Pastry by Chef Yao Kin Chee on 8 Sep 2024 (Sunday), 1.00pm - 5:30pm.
For more details, please kindly see link in profile or WhatsApp 82888731. Limited seats left.
