GRAND Hyatt Shenzhen has appointed Tan Tiong Seng as its new pastry chef.

With more than 20 years of experience cooking pastries and over a decade of experience in the management of Grand Hyatt’s pastry shop operations, the Malaysian native specializes in making traditional flavored desserts, incorporating simple and creative techniques to blend bright colors.

Chen pays special attention to the taste of traditional desserts. He thinks it’s a continuation of a fine tradition. The Pandan chiffon cakes that are well known across Southeast Asia and the Mille Crepes that are made by every Indonesian family are two prime examples.

Pandan is an herbaceous tropical plant that grows in Southeast Asia. In Chinese, it is known as “fragrant plant” because of its unique, sweet aroma.

The juiced Pandan leaves are colorful and smell fragrant once mixed with flour and eggs.

The soft butter cakes have the aroma of spices like cinnamon, cardamom, clove and anise and taste a bit like brandy.

While in Shenzhen, Tan will localize his pastries to suit the taste buds of the local people by using local ingredients.

The milk tea Tiramisu, green tea and mango Swiss roll and durian cream cake are some of his new creations for Shenzhen.

All of the pastries will make their debut at the hotel’s Sugar Cube and lobby bar. Dessert lovers won’t want to miss it! (Yang Mei)