Why the Four Seasons Hotel Hong Kong’s executive pastry chef Ringo Chan is famous for baking the best panettone in town
The chef prides himself on his role in handing down his pastry skills – and reveals the ingredient that are most challenging to work with
Veteran pastry chef Ringo Chan has shared the secrets of his craft and the depth of experience that won him the title of Best Pastry Chef in 100 Top Tables 2020.
With three decades of experience under his belt, Chan, executive pastry chef at Four Seasons Hotel Hong Kong, has worked at the flagship property since its pre-opening in 2005. His previous experience included The Regent Hong Kong, InterContinental Hong Kong and the Mandarin Oriental, Hong Kong.
As a member of the Hong Kong Chefs Association’s Culinary National Team, chef Chan has taken part in numerous international competitions and garnered a slew of accolades. The only chef to be a committee member of both the Hong Kong Chefs Association and the Hong Kong Bakery & Confectionery Association, chef Chan prides himself on his role in nurturing young talent and handing down his pastry skills.
“Among all the culinary disciplines, I discovered that pastry was the area where I could best express my creativity,” he said.
“My penchant for photography helped me develop a keen eye for colours, and the dessert-making process is about creating something delicious as well as beautiful.”
Chan describes his culinary style as modest and elegant. “My philosophy is ‘confectionery makes people happy’. Therefore presentation and flavour are equally important. As pastry chefs, we need to be creative and taste-sensitive. We need to always be open-minded in learning, staying positive with a humble attitude. These are the elements reflected in my work.”
The daily demands of overseeing the sweet treats at the Four Seasons Hotel keep him busy while staying creative. “In addition to the daily demands from hotel restaurants, there are themed afternoon teas, themed weddings and other special events in the hotel.
“Each occasion requires tailor-made pastries that align with the theme of the function or the restaurant identity. Although the creations are different, the core value of each item is the same – delicious and elegantly presented.
“The scone is my proudest creation,” Chan continues. “It is the soul of our famous afternoon tea in The Lounge. I created my special recipe 15 years ago, when the hotel had just opened, and it is a perfect recipe as a result of many sleepless nights and endless trial and error.
“I spent a week fine-tuning the scones, testing different ingredients, methods, portions, temperature and baking timing to ensure the final product is the fluffiest and tastiest scone I’ve ever made.”
