Cover Tairroir/Facebook
Tairroir/Facebook
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The Singaporean pastry chef and Asia’s Best Pastry Chef 2021 awardee shares her favourite food cities and culinary influences
A good meal can be made even more memorable with a sweet ending—this is what Singaporean native Angela Lai has always believed in, and what keeps her motivated as a pastry chef.
While Lai’s passion for baking began at a young age, when she enjoyed creating sweet treats in her parent’s kitchen, she had initially chosen a career in hospitality management. It didn’t take long for her to realise that corporate life wasn’t for her, and thus decided to pursue pastry full-time at Singapore’s At-Sunrice GlobalChef Academy in 2008.
After completing a diploma in pastry and baking arts, Lai spent close to a decade training and working in various establishments in Singapore, including the now-defunct Guy Savoy at Marina Bay Sands. It was in 2015 when her colleague and Taiwanese chef Kai Ho offered her an opportunity to move to Taiwan to work as a pastry chef at his new restaurant, Tairroir.
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Today, Lai continues to whip up decadent creations at Tairroir, where she draws inspiration from classic Taiwanese snacks and pastries. These sought-after creations led her to be awarded Asia’s Best Pastry Chef in 2021.
Having been based in Taiwan for over five years, Lai has discovered a lot to love about the country—from the delectable food to the friendly people. Next month, she’ll return to her home country to take part in the Michelin Guide’s 2022 star revelation and gala dinner on July 12. The evening’s theme is Singapore Celebrated, and she will pay tribute to the local cuisine by cooking an exclusive menu alongside local and international chefs.
Before the big event, we catch up with the dessert whiz to discuss her culinary influences and her favourite ingredient.
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Who has been the biggest influence on you professionally to date?
Angela Lai (AL): I would like to say that it’s my mother. Without her influence, I would not have fallen in love with pastry and baking. Apart from influencing me, she is always consistently giving me support from the career switch to moving to Taiwan.
However, the biggest influence on me professionally to date would be my chef mentor, chef Frédéric Deshayes. He was the chief instructor at At-Sunrice GlobalChef Academy Fort Canning. We are still in contact and his continuous support and guidance never fail to influence me. I will always remember his teachings back in school, and how he taught us to respect our profession. He is currently the pastry chef instructor for Le Cordon Bleu Paris.
Which book do you think every chef should read?
AL: For pastry chefs, I would recommend Room for Dessert by Will Goldfarb. In this book, he shares about his fascinating life story and over 40 recipes from his acclaimed Room4Dessert restaurant in Bali.
Which chef would you most like to cook with, dead or alive?
AL: Pierre Hermé. His famous quote “le sale nous nourrit, le sucre nous rejouit” (translating to ‘salty food nourishes people, sweet food delights people’) has left a deep impression on me, and reminds me every day to pay attention to the smallest details.
What is the best restaurant you have ever eaten at?
AL: To date, it would have to be Odette by chef Julien Royer. I really love what chef Julien brings to the table. He pays attention to the smallest details, and provides an amazing dining experience from his dishes to the wonderful hospitality and beautiful atmosphere.
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What is your favourite food city or foodie travel destination?
AL: I would say Singapore, as I have been away for too long and miss the food there. Another favourite food city of mine is Taipei. The dining scene in Taipei is full of surprises—from street food to fine dining restaurants, you’ll definitely be spoilt for choice.
What is one ingredient you can’t live without?
AL: Butter. I love the aroma and how different stages (textures/temperature) of butter can give you a different product.
It’s your last meal—what’s on the menu?
AL: My mother’s cooking. Curry chicken, chilli crab and popiah. Actually, anything made up by her would be my perfect ending.
Taïrroir, 10462, Taiwan, Taipei City, Zhongshan District, Lequn 3rd Road, +886 2 8501 5500
Amanda Goh was the former senior writer for Tatler Singapore.
