LOCAL TOUCH

Conrad Centennial Singapore’s executive pastry chef Richard Chew Teck Heng loves infusing his creations with local flavours and the reindeer yule log is the perfect example. The fusion of different elements ensures that each bite is packed with the tanginesss and sweetness of the mango, the richness of the coconut milk and the nuttiness of the pistachio-flavoured base, resulting in a tropical burst of flavours. Instead of crafting a traditional chocolate-flavoured sponge, Chew has updated the batter with the addition of crushed pistachios and almonds, making for a crunchy and nutty base.