Cake & entremet

Formosa bliss

Back in 2018, this cake has been created to represent Taiwan for an event organize by Sopexa and held in Singapore, regrouping young, famous and creative Pastry chefs from all over the world.

Flavors: Taiwanese vanilla cream, makao pepper and raspberry jam, Taiwan oolong tea sponge and cremeux


One of my most famous creation. This chocolate cake is the best seller cake ever in 30 years of history of the Grand Hyatt Taipei Hotel.

This cake won a competition for all the Mother’s day cake creations in 2020, and arrived in the first position overall for the first time, in front of a total of 320 cakes, collecting the best score ever (97 pts).

Flavors: milk chocolate mousse 46%, salted caramel cremeux, flourless chocolate sponge, dark chocolate ganache, chocolate mama cake, pecans nuts crunch, milk chocolate glaze, rose des sables as deco

Paris Taipei

Created back in 2015, this Paris Taipei is 5.0 version of this flavor’s combination.

This cake is one of my proudest creation, base on chef Amaury Guichon design, it has been selected by the famous “Journal du Patissier”, the number one magazine for pastry chef in the world to be on the first page of the February 2020 edition.

Flavors: parmesan cheese sable, milk chocolate whipped ganache, Dulcey chocolate Cream, praline and cocoa nibs crunch, mini choux caramel, caramelized hazelnuts.