Do you have a creation that holds a special place in your heart?
A pastry creation that is close to heart would be the apple pie. I love making it. It was one of the first recipes my mom taught me to make, so every time I think about this, fond memories of my childhood come flooding back. I remember helping my mom peel the apples or sealing the top of the crust with a fork. To me, the apple pie is like a symbol of my family and tradition, and it brings me back to those special times; a simple connection to my heritage and a reminder of the love and care that went into every apple pie that was made at home.
Reflecting on your travels, is there a specific dining experience that stands out as particularly unforgettable, whether due to the food, ambiance, or company?
It would have to be at the French Laundry in Napa Valley. The entire experience from when the amuse-bouche was served at the start, right to the last sweet bite of dessert was just so very memorable for me. It was also at this restaurant that I had the opportunity to reconnect with my instructor from culinary school and that memory stays with me as I recall her glowing with pride as she shared with the kitchen staff about just how proud she was of me and where I was at in life now. It was moment that really warmed my heart.
Can you recall a spontaneous dessert discovery during your travels that turned into an unexpectedly delightful sweet experience?
Korean desserts intrigue me. I’ve found that South Korea has a very rich and diverse dessert culture with a showcase of traditional and trendy dessert creations. The Hotteok (Korean Sweet Cake) is one of the most popular street snacks in Korea and it was truly delightful, especially in winter as it is served piping hot, so you get a bite of a crisp pancake with a syrupy centre filled with brown sugar, cinnamon, and crushed nuts.
If you could embark on a culinary journey to any destination in the world right now, where would you go and what local dessert would be at the top of your must-try list?
Madrid, Spain. I would love to bite into the famous churros at ChocolaterÃa San Ginés, and then see how I can experiment to create the dessert with a Singaporean twist to it!
As you continue to evolve as a pastry chef, what fundamental values or principles do you prioritize in your creations, and how do they translate into the dessert/pastry you serve?
As I continue to evolve as a pastry chef, there are fundamental values and principles that I prioritise in my creations. Whilst I understand that the aesthetics of a dessert is important and I truly value the craftsmanship that goes into an artful dessert presentation, my focus has always been on the quality of the ingredients used. I believe that using the finest, freshest, and locally sourced ingredients not only enhances the flavour and texture of my dessert creations but also supports sustainable and ethical practices within the culinary industry.
I also like to believe that achieving balance is essential to creating desserts that are both satisfying and memorable, so to get that harmony in flavours and textures is what I aim to deliver. Desserts have the power to evoke emotion and create memories, so my only hope is to be able to do just that, create desserts that resonate with my guests on a personal level, eliciting joy and a sense of discovery with every bite.
Born in Wisconsin, USA, to restaurateur parents originally from Hong Kong, Audrey was inspired to
be a chef from an early age. Audrey is a graduate from the esteemed Le Cordon Bleu School in London where she honed her skills in Culinary and Pastry. With a culinary career spanning almost twenty years, she has worked across various Four Seasons locations worldwide, including Philadelphia, Santa Barbara, San Francisco, Guangzhou, and Singapore. Her extensive background in diverse culinary environments has enhanced her expertise, seamlessly blending her Asian heritage with international influences. As Executive Pastry Chef at Four Seasons Singapore, Audrey is highly regarded as a culinary veteran known for her creativity. At the Four Seasons, all patisseries are freshly baked to order, and orders can be placed at least 48 hrs ahead for takeaway. Popular cakes include Chef Audrey’s Strawberry Shortcake – a light and fluffy Vanilla Sponge layered with Madagascar Vanilla Cream and Fresh Strawberries, and a decadent Varlhona Chocolates and Hazelnut Royaltine – Signature Chocolate Entremets consisting of Valrhona Chocolate mousse, Hazelnut Crunch and Chocolate Sponge.
Peranakan-themed Afternoon Tea at Four Seasons Hotel Singapore
In collaboration with the world’s first Michelin-starred Peranakan restaurant, Candlenut, Four Seasons Hotel Singapore will present a specially curated menu that will be available on weekends at One-Ninety Bar from March 2 to July 28, 2024 (2pm to 5pm). The Peranakan Afternoon Tea is a culinary journey that intertwines tradition with modern luxury, created in partnership with Candlenut Chef-Owner Malcolm Lee.
Executive Pastry Chef Audrey Yee delights with her rendition of Peranakan sweets, serving up a delightful Kaya Coconut Cake, Cempedak Crème Brûlée and Pulut Hitam rice pudding dessert made of black glutinous rice and coconut milk, freshly baked Rempah Udang scones that are accompanied by a house-made pineapple jam and clotted cream. Candlenut’s signature Kueh Salat and Cassava (Tapioca) Kueh, will also be included as part of the dessert picks.
For more information, click here.
