THE AWARDS

T.Dining by Hong Kong Tatler - - Contents -

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.

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