The pastry chef might be the face of two dessert parlours, but names her family and friends as close collaborators
While 2021 continues to be a challenging year, some of our favourite chefs, such as Xiao-Ly Koh, are still finding ways to keep the public well-fed and happy. The pastry chef says, "We have expanded our range to include more gifting items that spread joy." Get acquainted with Koh through the following interview and better still, by sampling her sweets.
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Can you believe we're almost halfway into 2021? How is 2021 going compared to 2020?
Yes, in the blink of an eye, we are now in May. My team and I have been busy trying to manoeuvre in and out of MCO and the whole pandemic situation, but we are more prepared than before. The transition from dine-in to online and back has been relatively smooth. I have to admit that our bond has grown stronger by taking on these challenging times together, and we are all grateful for the continuous support from our customers.
How would you introduce Xiao by Crustz and Tanuki by Crustz to unfamiliar customers?
Well, Xiao by Crustz is my first store which serves modern French pastries. Western and Eastern flavours are interpreted via modern desserts.
Whereas Tanuki by Crustz expresses the same concept via ice cream creations. Think mini ice cream cakes with different textures and flavours. We pay a lot of attention to the textures of our cakes and frozen desserts so they're neither too hard nor too soft, and ensure that all flavour notes are enjoyable for our customers.
One way we expand our creativity is by challenging ourselves to change the menu often and by offering seasonal specials in conjunction with Malaysian festivities; that way, there is always something to look forward to, not only for the customers, but for our team as well.