[Translate] Pierre Hermé Hong Kong opened its doors in May 2013 and so much buzz generated on that side of the world that it made me a bit envious, frustrated and lamented that Chef Hermé still hasn’t opened a boutique in the U.S. On the bright side, since Hong Kong was my first city on my long trip in Asia that I get to have my hands on the vibrant, jewel-toned macarons and chocolates. (Unfortunately, all of their HK locations do not sell the beautiful, delicious pastries like its Paris and Tokyo locations.) Entering its first location in Hong Kong..
Tag Archives: Pierre Hermé
[Translate] If you are a die-hard fan of pastry god (at least in my eyes but everyone else calls him the “Picasso of pastry”), Pierre Hermé, you should consider to go to Pierre Hermé Aoyama (Japanese website) in Shibuya, Tokyo. Reasons for this is because it is Tokyo’s flagship location; it’s bigger than its flagship in Paris on Rue Bonaparte (I’ve been there in 2010) and comes with a sit-down café called Bar Chocolat on the second floor. No other Pierre Hermé boutique has a sit-down café to enjoy the beautiful and sometimes wonderfully unusual flavor combination pastries and plated..
[Translate] Harrod’s Exterior One thing London is really great for (besides it’s burgeoning food scene) is their luxury shopping. It’s no secret that London has been doing the high-end shopping for centuries. Literally. A brief history about the legendary store: Harrod’s was founded by Charles Henry Harrod, first established his business in 1824, as a draper, at 228 Borough High Street in Southwark, London. By 1834 Harrod founds a wholesale grocery in Stepney, East London and by 1849, Harrods moveds to the current address in Knightsbridge area. In May 2010, the store was sold to Qatar Holdings, the sovereign wealth..
[Translate] Homemade goose fat biscuits topped with sliced Johnston Country Ham and poached eggs Easter, or any major holiday, is always a feast at home. Since I have this wonderful ham from Johnston Country Hams, I couldn’t resist starting Easter morning with homemade goose fat biscuits (it’s based mainly from this recipe, except one third of the fat is with Kerry Gold butter) topped with sliced the said ham, poached eggs and a smear of Dijon mustard to cut the salt and flaky biscuit. Of course, there’s more… (more…)
[Translate] The cheesecake set in my Nordic Ware Pro Form 9 inch Leak-Proof Springform Pan Cheesecake. I’ve baked, chilled and eaten so many different variations and interpretations in my life that I think I’m coming close to becoming jaded. Nevertheless, my family has a strange obsession for this dessert and requested it for Easter. In recent past I have baked Pierre Hermé Pastries’ Cheesecake Mosaïc and it was a hit. Frankly, I never really loved cheesecake until I baked that recipe. The intense pistachio flavor and the sharp poached sour cherries to brighten up the dessert. Most importantly, I don’t..
[Translate] Pierre Hermé Pastries Pierre Hermé Pastries by Pierre Hermé, published by Stewart, Tabori and Chang. Is probably the most talked about dessert cookbook of 2012 after reading through a number of tweets from the food community. Inside the book There is substance behind this hype. This 288-page book is one of my favorite dessert cookbooks I’ve gotten my hands on as of recent. Pierre Hermé fanatics (like me) and home bakers who want to get a taste of Hermé’s genius or want to get a vivid reminder of eating his divine pastries from his boutiques in Paris, London or..
[Translate] Slice of homemade Carrément Chocolat Cake It shouldn’t be a surprise to most of you that I adore am obsessed with Pierre Hermé’s desserts and pastries. (I actually bought the same cake (different shape and styling) from Paris a few years ago.) I was craving the most indulgent chocolate cake (and I had a few pounds of chocolate in my refrigerator) and thought of baking this cake from his soon-to-be-released book Pastries. It has a very moist, brownie-like cake as the base, topped with chocolate cream (think pudding-like texture), fluffy chocolate mousse, chocolate glaze, then topped off with a chocolate..
[Translate] 2011 have been a whirlwind for me (in a good way). A few trips outside of New York City. Many food events that I never imagine I could ever eat my way through. The many people I’ve met through the year – familiar faces, new acquaintances and partnerships. I am very close to finishing graduate school. I am thankful for the many people who supported me this year – family, friends, and many others – personally and professionally. Here are my best meals and moments in 2011. It’s in no particular order, just meals that I thought were astonishingly..
[Translate] This year I’ve been a relative bookworm reading through a number of cookbooks. Not necessarily cooking through them but at least mentally eating the authors’ words and understand their perspective and what makes them different than previously published books. Here’s my top 9 books of 2011. There are other books I’ve read through that I thought were good and are honorable mentions as seen on my slideshow at the end of this post. Anita Lo Cooking Without Borders Cooking Without Borders by Anita Lo of annisa (publisher Stewart, Tabori & Chang) is a thoughtful, introspective book from Chef Lo,..