PIERRE HERME, world gourmet summit.

Mezza9, grand hyatt. It was fully booked, half of Singapore was there.

Dessert that night, Emotion Satine, Variation, dessert Ispahan

variation of chesnut, passionfruit and matcha green tea. Topped with passionfruit ice cream and a tuile.

Satine: Compote of passionfruit, seasoned orange segments, cream cheese cream, shortbread cubes.

My dessery ispahan!!(: Rose flavoured macaron biscuit, rose petal cream with raspberries and lychees. Lychee sorbet, rose petal aromas and raspberry sorbet. Omg, it was truly heavenly.

The ispahan.

Culiary Masterclass! at STB.

It was somewhat a smaller event than I expected, though the room was filled.

Pierre herme.

He spoke french during the masterclass, so another french chef was translating. Haha his accent was quite funny, he kept saying poof pastry for puff pastry.

He made two desserts, his revelation and tarte mogador. It was really complicated, I think it would take me a week to make them. Each dessert had 4 to 5 components. We also got the recipes as part of the class.

Andrea and me with the world's most famous pastry chef. He is visible annoyed, the crowd just thonged to get his autograph/take pictures. Hahaha, newspaper article the next day: Fans mob pastry guru. Such rock-starism.

Tasting! Tarte mogador: Shortcrust pastry, milk chocolate and passionfruit ganache with candied ginger, roasted caramelized pineapple with 3 types of vanilla (tahiti, mexico, madagascar) flourless chocolate cake, topped with a chocolate macaron.

Revelation: It was surprisingly good, usually I dont like anything that plays between the lines of savoury and sweet. Puff pastry with tomato, mascarpone vanilla bean cream with olive oil, studded with black olives, tomato and strawberry compote.