Pastry Work

Apple Mooncake with Burnt Cinnamon Caramel Sauce and Vanilla Bean Ice Cream

Photo by Shorebreak Media.

Apple Mooncake with Burnt Cinnamon Caramel Sauce and Vanilla Bean Ice Cream

Photo by Shorebreak Media.

Alba White Truffle Supplement for the Apple Mooncake.

Photo by Shorebreak Media.

Apple Mooncake with Burnt Cinnamon Caramel Sauce and Vanilla Bean Ice Cream and White Truffles

Photo by Shorebreak Media.

Chewy black sesame cookie filled with a soft mochi center, inspired by 湯圓 or Tang Yuan, a soft mochi dumpling filled with sweet black sesame paste.

Photo by Mariah Llacuna.

Strawberry shortbread dipped in strawberry-flavored Valrhona white chocolate.

Photo by Mariah Llacuna.

Iron Goddess (Tieguanyin) Oolong-flavored semifreddo with fresh peach purée, white peach oolong consommé, and fig leaf oil, topped with a crisp brown sugar tuile.

Photo by Mariah Llacuna.

Vanilla bean panna cotta with sliced fresh strawberries and a strawberry tarragon shrub gelée.

Photo by Mariah Llacuna.

Featured in the SEN Creative Journal No. 2.

Photo by Mariah Llacuna.

Featured in the SEN Creative Journal No. 2.

Photo by Mariah Llacuna.

Vanilla bean panna cotta with sliced fresh strawberries and a strawberry tarragon shrub gelée.

Photo by Mariah Llacuna.

Charentais and Osmanthus Semifreddo, Melon Espuma, Sake Ice

Photo by Trox Photos.

The satsuma creamsicle featuring vanilla bean yogurt mousse, soft Chinese sponge cake pieces, crushed black sesame brittle, and fresh satsuma granita.

Cover photo of the article “A Matter of Taste” in the July/August 2017 Modern Luxury Silicon Valley magazine.

Photo by Caroline Pestel.

The satsuma creamsicle featuring vanilla bean yogurt mousse, soft Chinese sponge cake pieces, crushed black sesame brittle, and fresh satsuma granita.

Photo by Caroline Pestel.

Layers upon layers of sweet Thai tea-flavored mascarpone cream and ladyfinger sponge cake are soaked in seasoned Thai tea concentrate. Salted, slow-roasted peanuts provide a crunchy balance of flavor. Garnished with a caramelized condensed milk tuile, gilded with gold luster.

Photo by Jeremy Chiu.

Layers upon layers of sweet Thai tea-flavored mascarpone cream and ladyfinger sponge cake are soaked in seasoned Thai tea concentrate. Salted, slow-roasted peanuts provide a crunchy balance of flavor. Garnished with a caramelized condensed milk tuile, gilded with gold luster.

Photo by Jeremy Chiu.

A swirled semifreddo made with blood orange and vanilla bean. Served with pistachio crumb, blood orange supremes, cardamom and blood orange fluid gels, and a citrus sugar tuile.

Photo by Jeremy Chiu.

Some dishes from the opening menu at Viridian, Oakland.

Salt and Pepper Chicken Nuggets with fried basil, sweet chili sauce, and housemade “Bulldog” and Chinese hot honey mustard sauces.

Kaya Banana Cream Pie with a pandan leaf infused pastry cream, fresh banana slices, and toasted coconut whipped cream in a flakey pastry shell.

Photo by Jeremy Chiu.

Laura Chenel goat cheese semifreddo speckled with vanilla bean, served with crunchy gingersnap cookies, cardamom-poached quince and its poaching liquid, bay leaf oil, finished with lemon zest and chervil.

Photo by Caroline Pestel.

Laura Chenel goat cheese semifreddo speckled with vanilla bean, served with crunchy gingersnap cookies, poached quince and its poaching liquid, bay leaf oil, finished with lemon zest and chervil.

Photo by Caroline Pestel.

Japanese black sesame panna cotta with osmanthus Goddess melon sorbet, fermented sweet rice (酒酿), compressed melon, and black sesame brittle.

Miso Caramel Sandwich Cookies, Matcha Genmaicha Shortbread Cookies, Hojicha Nama Chocolates, Black Sesame Mochi (Inside-Out Tang Yuan) Cookie, Milk Chocolate Chip Cookies

Moist almond cake with hojicha (roasted green tea) and Valrhona Dulcey chocolate pastry cream, covered in salted caramel buttercream and topped with gold leaf “terrazzo.”

Additional pastry work found here.