After finishing high school in Malaysia, Ooi Hooi Shing decided to continue her training in the United Kingdom and pursued a Master's Degree in Electronic Engineering. Following her studies, she gained valuable experience working at Intel Penang, a renowned multinational technology company. However, it was during this time that she discovered her true passion for French pastry. Motivated by her newfound love for baking, she made the life-changing decision to pursue formal culinary education at Le Cordon Bleu Paris.
While Hooi Shing draws strong influence from the European masters of French Patisserie, she tends to lean towards using traditional French ingredients in her own creations. The timeless flavors and techniques passed down by these masters serve as a solid foundation for her craft. However, being situated in an Asian setting, Hooi Shing understands the importance of making subtle adjustments to cater to the palates of her predominantly Malaysian clientele. By incorporating local flavors and ingredients, she adds a unique twist to her creations, ensuring they resonate with the diverse tastes of her customers.
Returning to Penang, Hooi Shing was struck by the absence of a genuine French patisserie in her bustling city. Penangites, known for their love of good food, had to travel far and wide to experience the true essence of French pastries. Hooi Shing couldn't bear the thought of her fellow Penangites missing out on the exquisite flavors and artistry she had encountered during her time abroad.
Driven by her love for her hometown and her passion for French patisserie, Hooi Shing took a leap of faith. She set out on a quest to create a French patisserie that would rival those she had fallen in love with during her travels. With unwavering determination, she honed her skills, drawing inspiration from the European masters of French patisserie.
Hooi Shing's post beautifully showcases the importance of hard work and perseverance.
After hundreds and hundreds of trials, failures, lessons, small and then big improvements, only now I can finally respond with a yeasty, crusty yet soft creation when someone comes in say, ““Un croissant, s'il vous plaît.” #coffeeaddictpg #lepetitfourpatisserie #croissantpenang Photo credit to @j_e_s_s_7_
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