Discover the recipients of our annual awards, from best new chef to restaurateurs of the year
It’s time to celebrate those aat the top of their class, from the city’s best pastry chef
to our new local champions
Two years ago, when Nicolas Lambert arrived in Hong Kong to take up his current role at Caprice, we were blown away—he created desserts that were architectural wonders of the sweetest kind, with delicately spun sugar and curiosities, such as wheels fashioned out of chocolate, defining his creations. It can be difficult to sustain such levels of greatness, but instead of plateauing, Lambert has proven that perfection is a moving target—and that he has the creative agility to keep up the pace. His dedication to working with seasonal fruits results in desserts that are as thrilling as they are ephemeral; cast an eye over his Instagram feed and you’re likely to spot him bidding a tearful emoji farewell to the last serving of his apricot
and peanut dessert, or lamenting the end of French cherry season. Passion and precision makes for the best pastry chefs, and Lambert has proven once again that
he is the leader of the pack.
Caprice, 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
RUNNER UP Ken Thomas at Épure is unafraid of using unconventional ingredients to bring new flavours to his desserts; every creation is at the apex of aesthetically pleasing colours and dimensions.