French pastry chef Alexis Watrin came to Hong Kong to head Hullett House's St George restaurant after four years at London's five-star Dorchester Hotel.
Watrin explains why he was eating food of Michelin-star quality by the age of five, what persuaded him to become a pastry chef and why pastry is a science.
When I arrived here, it was two weeks before the opening, so I had a very short time to find everything. But I was lucky. You can get almost anything here.
The flours are different - here they have more gluten. It's OK, but it affects the bread and can make it tough. I've been reducing sugar in my recipes. I have found people don't like things too sweet here. But it's contradictory, because when you try the Chinese desserts, they are always sweet.