Jason is an experienced Pastry Chef currently the Corporate Pastry Chef for ‘Ku De Ta’. He has just reloacted to Hong Kong for his latest new venture in ‘Lang Kwai Fong’, opening early next year.



Gyoza Skin

  • 3g of Gyoza skin (frozen or fresh)

Lemongrass marinated Pineapple

  • 500g pineapple
  • 250g simple syrup
  • 100g lemongrass
  • 1g/100g filling xanatham gum

Boil the simple syrup and lemongrass. Then, cut thepineapplein Small cubes and pour hot lemongrass syrup on top and let cool.

Mix the xanatham gum, cool completely and makegyoza.

Coconut Sorbet

  • 1000g coconut puree
  • 114g glucose powder
  • 11g sorbet stabilizer
  • 40g Trimoline
  • 341g sugar
  • 990g water

Cook the water, half the sugar and trimoline to 40C. Add the second half of sugar, the glucose powder and sorbet stabilizer and cook to 73C. Mix in the puree and then freeze.

Mango-Passion Coulis

  • 400g mango puree
  • 10g passion fruit puree
  • 100g simple syrup
  • 5g xantham gum

Mix everything together until well combined.

Assemble the dessert as per the image.