Kelvin Chia, a pastry chef influenced by his Malaysian roots, focuses on hyper-local ingredients to redefine French pastries. His cooking journey spans various regions, incorporating local flavors like Chitose strawberries, Malaysian coconut, and Gula Melaka. Chia believes that luxury should evoke a sense of home, utilizing ingredients that embody cultural significance. This philosophy culminates in his unique dessert recipes that resonate emotionally with people. Chia is set to join Revell Hall, launching in Burlington City, where he will continue to innovate in the realm of pastries.
"I adore ingredients that best embody a culture, like peach gum, makrut lime, lemongrass, spices, etc.," says Chia. "I enjoy transforming these unique components into sophisticated dessert recipes... It makes people feel warm, surprised, and occasionally moved to tears!"
Chia believes that luxury should taste like home. Each dish is a story told through local ingredients, which makes his pastries uniquely personal and flavorful.
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