Pastry chef Joanna Yuen, of Ando, explains why she believes in under-promising and over-delivering on her creations. Photo: Jonathan Wong
Pastry chef Joanna Yuen, of Ando, explains why she believes in under-promising and over-delivering on her creations. Photo: Jonathan Wong

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From box cake mixes to fine-dining pastry chef in Hong Kong, how Joanna Yuen quit advertising for the job she’d always wanted, and how it landed her in hospital

  • Joanna Yuen is a fine-dining pastry chef at Ando in Hong Kong, having been hired in 2017 by the Landmark Mandarin Oriental without any professional experience
  • She dreamed of being a chef but worked in advertising, and while in Singapore started baking – ‘a Betty Crocker kind of thing’ at first, she tells Bernice Chan

Pastry chef Joanna Yuen, of Ando, explains why she believes in under-promising and over-delivering on her creations. Photo: Jonathan Wong
Pastry chef Joanna Yuen, of Ando, explains why she believes in under-promising and over-delivering on her creations. Photo: Jonathan Wong
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