Natalie Eng was born in Singapore, and trained in Paris. Despite her youth, she has had a long career in the dessert station of top restaurants, from Alain Ducasse’s Le Meurice, Sorrel in Singapore, or Le Pan and Batard in Hong Kong, where she currently resides and works as a pastry chef consultant. Her desserts are classic and simple, being based on quiet sophistication.
“The rule of three… three different ingredients/flavors that should come together harmoniously.
I try not to go over that… otherwise it just gets a little too complicated”
“The rule of three… three different ingredients/flavors that should come together harmoniously.
I try not to go over that… otherwise it just gets a little too complicated”
Featured in so good #30
