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What are some of your favourite local ingredients to use? I love Hong Kong milk tea and chrysanthemum from Hangzhou both of which I have used to create desserts at Four Seasons. I use Hong Kong milk tea as the main ingredient for a dessert served in The Lounge Hong Kong milk tea ice cream, accompanied with a traditional candy and coconut wrap known as “springfield pizza” (糖蔥餅) and toasted coconut flakes. This dessert is also served with my childhood favourite, a petit sha yung! Meanwhile, my dessert of smooth chrysanthemum and lemon crème with malt choux is served in Lung King Heen; it’s a collaboration of Western techniques and Chinese ingredients. I created a lemon-shaped dessert with four layers of textures and flavours; when you cut the dessert open, the outer layer is chrysanthemum crèmeux, the second layer is citrus jelly, the third is lemon curd, and the final bottom layer is crispy chocolate to add texture. Chrysanthemum has a host of health benef ....