C guide Magazine – May 2015

2015-05-06 04:19 am

Espresso – Making it mine

2015-05-05 01:22 am

When I lived in Italy I followed local traditions and would have a few shots of espresso everyday. The flavour of that coffee was very different to anything I had tasted anywhere else. When I returned to Macau I missed my daily espressos and set off in search for beans to get that Italian style […]

Creepy Edible Wonderland – when imagination becomes creation

2015-04-28 18:03 pm

Oulala Floral Masterpiece Exhibition opening night at the Macau Design Centre in late April was the stuff (weird!) dreams are made of. When Oulala was planning their 5th anniversary celebration founder Carole Delavelle got in touch with me to come up with a canapé menu for the event. We spent a lot of time thinking […]

Chocolate Truffles

2015-03-31 14:33 pm

Ingredients: Whipping Cream 100ml Dark Chocolate 100g Hazelnuts (chopped) Cocoa Powder   Procedure: Heat Cream until boil, remove from heat then pour over to dark chocolate and stir patiently to make it a ganache. Pour onto a tray with plastic underneath and put in the fridge for 12 hours. Cut into small pieces and roll […]

Cooking Classes

2015-03-28 17:46 pm

I spent a few years teaching people how to cook, I enjoy teaching people, it makes me a better chef. When I prepare to give a class I push myself to really know the meaning behind what I teach, I study a lot, and I read a lot of books. When you need to explain […]

Cartoons – Good food equals good feelings

2015-03-28 17:45 pm

I grew up watching a Japanese cartoon (伙頭智多星) about cooking and still do today. It was on TV every Sunday morning at 10am, so I always made sure to wake up early to watch. It’s about a talented 10-year-old boy taking over his father’s business in a restaurant. The show is all about his process […]

Final exam – An unexpected lesson

2015-03-28 17:44 pm

During the final examinations in Italy all the students were given a different topic, picked out of a lucky draw, for me it happened to be bacalhau, salty codfish with red bell pepper flan called “Sformato di peperoni con baccalà mantecato” As bacalhau is something different from Macau, I wanted to add my own touch, […]

The Passion – “Cooking but playing”

2015-03-28 17:43 pm

As a chef the working hours can be very long and there is a lot to manage, it can be hard to make time to remember the passion one needs to be the best chef one can be. Sometimes when things get too busy it can be very easy to forget your purpose and mission […]

Milk Tea Panna cotta – I dream of recipes

2015-03-28 17:41 pm

I spend a lot of time thinking about recipes, they slip into my sleep. Memories, experience and what I enjoy are my guides. If I like it, my customers will like it too, so I always trust myself as a starting point. Panna cotta is an Italian pure dessert made by blending thick cream, egg […]

Exotic Milk Tea – Sharing Memories in Macau

2015-03-28 17:38 pm

My mornings always start with a Hong Kong style milk tea, cha chaan teng. It is a ritual; it is a sense of comfort and familiarity, wherever my adventurous life takes me, this is my comfort blanket. It is an intense and strong tea, and I carry the ingredients with me to make it in hotels, […]

香港星島日報 – 食玩王 – Dec 2013 – P8

2015-03-28 17:27 pm

澳門日報 – 9 Feb 2014 – C3

2015-03-28 17:27 pm

Maggie Chiang

Extremely passionate in gastronomy and culinary, Maggie follows her heart and made her dream came true by studying culinary in Italy and France. By offering cooking classes and creating new menus and desserts, she likes to promote European culture to her students and customers, aiming to influence others in the prospect of enjoying cooking and good food in a positive way.

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