Danny Ho, the ‘prince of durian’ and executive pastry chef at Hotel Icon, can’t wait to have steamed fish with ginger in Malaysia again. Danny Ho, the ‘prince of durian’ and executive pastry chef at Hotel Icon, can’t wait to have steamed fish with ginger in Malaysia again.
Danny Ho, the ‘prince of durian’ and executive pastry chef at Hotel Icon, can’t wait to have steamed fish with ginger in Malaysia again.
Food and Drinks

A pastry chef’s favourite Hong Kong pastry shop, and his tip for the best durian fatty crab in Malaysia

  • Hotel Icon chef Danny Ho is looking forward to seeing his family in Malaysia, and eating steamed fish with Bentong ginger, known as the ‘king of gingers’
  • In Hong Kong, he likes the authentic flavour of dishes at a family-run restaurant in Jordan, and the passion of a former JW Marriott pastry chef

Topic |   Food and Drinks
Danny Ho, the ‘prince of durian’ and executive pastry chef at Hotel Icon, can’t wait to have steamed fish with ginger in Malaysia again. Danny Ho, the ‘prince of durian’ and executive pastry chef at Hotel Icon, can’t wait to have steamed fish with ginger in Malaysia again.
Danny Ho, the ‘prince of durian’ and executive pastry chef at Hotel Icon, can’t wait to have steamed fish with ginger in Malaysia again.
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