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Panettone Workshop with Chef Chen Hung-Wei
Recently, Marubishi Malaysia had the absolute pleasure of hosting an expert-led Panettone Workshop. We invited none other than Chef Chen Hung Wei, founder and head baker of the renowned Boulangerie Pangolin...
Panettone Workshop with Chef Chen Hung-Wei
Recently, Marubishi Malaysia had the absolute pleasure of hosting an expert-led Panettone Workshop. We invited none other than Chef Chen Hung Wei, founder and head baker of the renowned Boulangerie Pangolin...
Chef Tetsuo Hirayama’s Philosophy Arrives in Malaysia
In the world of artisan baking, there is a distinct difference between a bread that is simply "well-made" and a bread that is "thoughtful." One is a product of a...
Chef Tetsuo Hirayama’s Philosophy Arrives in Malaysia
In the world of artisan baking, there is a distinct difference between a bread that is simply "well-made" and a bread that is "thoughtful." One is a product of a...
Steady, Sincere, Consistent: The Pursuit of Truly Delicious Bread-The Ph...
What Makes a “Good Bakery”? The Philosophy of Chef Hirayama, Owner of Pain Stock Located in a residential neighborhood in eastern Fukuoka, Pain Stock opened in 2010 and has...
Steady, Sincere, Consistent: The Pursuit of Truly Delicious Bread-The Ph...
What Makes a “Good Bakery”? The Philosophy of Chef Hirayama, Owner of Pain Stock Located in a residential neighborhood in eastern Fukuoka, Pain Stock opened in 2010 and has...
From Zero to Gelato with Chef Tan Chii Yong
Building on the momentum of our previous Gelato Beginner Course with Chef Matteo, we were met with a surge of requests from those who missed our first session. We recently...
From Zero to Gelato with Chef Tan Chii Yong
Building on the momentum of our previous Gelato Beginner Course with Chef Matteo, we were met with a surge of requests from those who missed our first session. We recently...
Staying True to the Basics: The Craft Behind Le Petit Four Patisserie
Perfecting the Basics: Why Mastery Begins with Fundamentals In Penang, a city famous for its hawker food and bold flavours, French pastry was once uncommon. Nearly ten years ago, when...
Staying True to the Basics: The Craft Behind Le Petit Four Patisserie
Perfecting the Basics: Why Mastery Begins with Fundamentals In Penang, a city famous for its hawker food and bold flavours, French pastry was once uncommon. Nearly ten years ago, when...
The Inspiring Journey of Xiao by Crustz
In the bustling dessert scene of Klang Valley, Xiao by Crustz stands out for its delicate, innovative French-inspired pastries. We sat down with its founder, Chef Xiao Ly to talk about...
The Inspiring Journey of Xiao by Crustz
In the bustling dessert scene of Klang Valley, Xiao by Crustz stands out for its delicate, innovative French-inspired pastries. We sat down with its founder, Chef Xiao Ly to talk about...