Joanna Yuen, pastry chef and founder of online dessert shop Otera in Hong Kong, made the switch from advertising to pâtissierie a decade ago and soon became an exciting name to watch in the field of innovative pastry. She began as a self-taught wedding cake designer and from there moved into professional kitchens, including the Landmark Mandarin Oriental, NOBU, and Ando, excelling at the signature Japanese confectionary Wagashi, crafting beautiful petits fours sweets. At Otera, which she takes on the road to fine dining omakase events, she is famed for her umami desserts and mastery of flavor and technique, with Soy Sauce Caramel, Sake and Kumquat, and Maple Pancetta flan cakes, and mung bean and kombu Mooncakes. Advertising’s loss is undoubtedly pastry’s gain!
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