I started working on pastries when I was about 10 years old, simply because my late father was a pastry chef and he played with pastries all the time. So, I got curious and started to bake as well.

My first bakes were really simple: rock buns, short breads, simple sponge cakes and butter cakes. I would watch in awe as my father made his breads and served them to us.

This is my father’s little cook book. It is now more than 50 years old. My father was a linguist and spoken Mandarin, Hokkien, Kek, Teochew, Malay and even Tamil. But he neither spoke nor wrote English. These little recipe books he kept were the only things he wrote in English.


Dad's diary

diary 2

When I was about 18, I wanted a cookbook of my own. The first cookbook I could afford was only $6, and this is the book. I actually baked every recipe in it:

first cookbookFrom then on, I became really interested in pastries. I have done some research on this matter and the results of my research has been documented here, some as posts and some as recipes. I have revamped many age old ways of making very traditional pastries, often cutting the preparation time to a fraction by using current cooking methods or sometimes by further thinking about the ingredients and their behaviour when combined.

I hope that you will enjoy and journey with me on my research for better and more interesting ways of making pastries better for our children and their children.