3 minute read
Interview: Luxury Hospitality Magazine speaks with Yam Lok Hin Executive Pastry Chef at the Four Seasons Hotel London at Park Lane
Yam Lok Hin, firstly thank you for speaking with us, talk us through your journey into this industry, have you always wanted to be a Pastry Chef?
Yes, I have always wanted to be a pastry chef, the alternative was to become a football player, but pastry has always been my first and biggest love.
You have worked in some of the world’s best pastry kitchens, in Michelin-starred restaurants and luxury five-star hotels, what has been your most memorable experience/s?
I’ve loved working in varied settings with different teams and there have been lots of people who have inspired me along the way. Previously working in a large kitchen with 31 chefs in my pastry team and covering several restaurants was a great experience for me. It pushed me every day and my creativity developed also.
Do you like being creative and what do you like creating the most?
I love to be creative in every way – in terms of taste, presentation as well as flavour combinations. Creativity is very important in the kitchen.
What does your current role at Four Seasons Hotel London at Park Lane entail and what are the current sweet treat offerings?
My current role is Executive Pastry Chef. I take full responsibility for the management and leadership of the pastry and bakery kitchen. At the moment, I am also focused on the Afternoon Tea offering and my new signature dessert which will be launching soon.
Talk us through the technique used to make desserts, and what is your favourite ingredient to work with?
I enjoy creating seasonal and concept-based desserts and pastries and especially love working with chocolate, in particular dark chocolate. Chocolate is incredibly versatile It can be used to make so many different desserts – cakes, cookies, mousse, ice cream, tarts, and ganache. I also like to incorporate sculpture into my desserts which chocolate is great for.
What is your signature dish and why is it important to you?
In previous roles, a dessert of mine that people loved was the Chocolate Kung-Fu. It’s an important creation for me because it is inspired by my grandfather, and Kung-Fu Tea is originally from Chaozhou, my hometown. I look forward to showcasing some new speciality desserts and signature dishes at Four Seasons Hotel London at Park Lane. Stay tuned for what’s to come!
How important is it to continue to educate and use Fairtrade produce?
I believe it’s hugely important to know where your ingredients come from. Sourcing Fairtrade products and farmers is essential, and we must continue to educate those inside and outside of the industry.
In a few words, tell us why people should come to visit The Four Seasons Hotel London and what sweet treats await?
If you don’t come to Four Seasons Hotel London at Park Lane you will certainly regret it! Our new Afternoon Tea is not to be missed, and there will be lots more sweet treats launching soon; everything from Afternoon Tea pastries to intricate showstopping creations – my aim is to delight and surprise!
