YU-CHING LEE

Full flight, p92

Collector of chocolate-chip cookie recipes, Maillard-reaction enthusiast and brown-food advocate (“All the tastiest foods are brown, from chocolate cake to char kway teow”) Yu-ching Lee once created more colourful desserts at restaurants such as Bistro Moncur, Marque and Pier, but now bakes part-time at Paper Bird in Potts Point. She makes simple, everyday treats with the aim of exploring combinations of flavours and ingredients.