In recent years, the world has witnessed a growing appreciation for the art of pastry-making. From intricate French patisserie to artistic sugar work and gourmet bread, the craft of pastry is no ...

Work prospects: Lau Chin-pang , pastry chef of the Intercontinental Hotel, has been with the hotel since 1980. He joined after three years at the Vocational Training Centre, where he learned about ...

Café Boulud will offer a five-course wine-paired dinner on April 16. La Goulue will offer a multi-course menu paired with ...