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  Ep1Bay Area Sugar Bowl Bakery’s Chef Kevin Ly samples the best sweets Hong Kong has to offer. A molecular wonder impresses at Demon Chef Alvin Leung’s Bo Innovation And Executive pastry Chef Yves Matthey takes Kevin on a tour at the renowned cake shop of the Mandarin Oriental Hotel Hong Kong .He then visits the China Club and learned how to make one of the most iconic dessert of Hong Kong - At Supper Club.

 
 
Kevin Ly
Kevin Ly

Is the Executive Pastry Chef and Operations Manager of his family’s business, Sugar Bowl Bakery, a famous San Franciscan bakery known for its quality desserts and pastries.  At the young age of 12, Ly relished in experimenting with ingredients readily available to him as well as learning the ins and outs of running a business.  He went on to receive a Baking and Pastry Arts degree in 2000 from the Culinary Institute of America.  Ly decided to rejoin Sugar Bowl Bakery and has since aided in the consistent growth of the company.  Sugar Bowl Bakery began with $150,000K in annual sales and has since ballooned to $60 million in sales with over 300 employees.

Ly’s tasty treats are enjoyed by both national and international dessert lovers. 

In addition to managing Sugar Bowl Bakery, Ly enjoys consulting for various hotels, restaurants, and catering companies.  Ly is an active Board Member for the Chef’s Association of the Pacific Coast, the American Culinary Foundation’s San Francisco chapter.

Sugar Bowl
 
Yves Matteny
Yves Matthey

Famed as a leading international pastry master, Yves Matthey is also the hotel’s longest-serving senior chef. He has been Executive Pastry Chef since 1987. Over that time he has won numerous prizes for his creations. In 2004 he represented the Swiss National Team Pastry Team in the Las Vegas Pastry World Cup.

He has also firmly established the renowned Mandarin Cake Shop’s reputation as the city’s pre-eminent bakery, while heading a team of 40 ensuring the same superb pastry service for all hotel restaurants, room service, banqueting and outside catering events.

Chef Matthey studied at the Ecole Abeille in Switzerland and served his apprenticeship at the Anghern Confectioner and Traitor Shop Switzerland. His career continued at the renowned Swiss luxury chocolate factory Moreau in La Chaux-de-fond, followed by three years in England in charge of product development with Whienold Confectioner Shops.

In 1991, he also helped develop products at the Tzuji Culinary School in Japan, and in the meantime obtained additional qualifications including a Frontline Management Diploma with the University of Royal Melbourne Institute of Technology in Australia and a Certificate in Food Hygiene and Safety from the Royal Institute Public Health and Hygiene in London.

At Mandarin Oriental, Hong Kong, he is the main inspiration behind The Mandarin Cake Shop, which is famed for home-made delicacies that include pastries, chocolates and breads, alongside the signature rose-petal jam and a series of beautiful hand-made culinary gifts and hampers.

The Mandarin Cake Shop is also noted for its jewellery-style glass displays where exquisite cake sculptures appear so real that viewers need to look twice at these glittering delights before discovering that they are actually cakes.

In addition to running the hotel’s busy pastry kitchen, Chef Matthey also finds time to practice chocolate sculpting and run pastry-cooking classes from time to time. 

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