Ginger & Cacao



In 2012 I left corporate life for good to study pastry at Le Cordon Bleu London. There I fell in love with French-style pâtisserie and chocolate work. After LCB, I worked briefly in the pastry kitchens of a 5-star hotel, and a café and konditorei along Marylebone High Street. I dream of creating beautiful French-style pâtisserie and classic cakes, brushed with an exotic flair inspired by the flavours of Malaysia, and the Chinese-Japanese heritage of my family.

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In a Nutshell

In 2012 I left corporate life for good to study pastry at Le Cordon Bleu London. There I fell in love with French-style pâtisserie and chocolate work. After LCB, I worked briefly in the pastry kitchens of a 5-star hotel, and a café and konditorei along Marylebone High Street. I dream of creating beautiful French-style pâtisserie and classic cakes, brushed with an exotic flair inspired by the flavours of Malaysia, and the Chinese-Japanese heritage of my family.

The Whole Hog

Ginger & Cacao is about creating East-meets-West pâtisserie to make your experience in devouring them as delightful as ours was in crafting them. We'll be hosting afternoon tea supperclubs, as well as cake decorating classes; sometimes both at the same time! Either way, it will be brilliant fun and what better way to meet new friends than to sit down, have a cuppa and eat cake!

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