TK6 JOY OF PASTRY Mar2013.pdf

The upper hemispheres of
these delicate chocolate orbs
are perforated to offer glimpses
of the tempting, raspberrychocolate
filling inside.
这款美味巧克力球的上半部穿
孔,可看到里面诱人的覆盆子
巧克力内馅。
40
| TASTING KITCHEN | march 2013
The smart surfaces of Chef Thomas’
cakes often do conceal intricately constructed,
wow-inducing interiors. Embedded
within the signature orange cube cake,
which turns out to be made of coffee-flavored
chocolate sponge, are rings of fragrant
banana and lightly acidic raspberry cream
with a parfait-like consistency. All together,
it’s off-the-charts delicious.
“I like to eat my signature cake,” says
Thomas. “I really like it.”
His father worked for thirty-three years
as an engineer at the Peninsula Hotel, and
Thomas designs his creations with an engineer’s
precision, making detailed drawings
outlining the thickness and sequence of
layers within each cake. He still keeps a
book made when he was a fourteen-year-old
apprentice, with freehand diagrams, typed
instructions and mounted photographs of his
first pastries.
Chef Thomas’ delicious designs fuse
engineering and art, rigor and playfulness,
form and flavor. “A chef should think about
the guests, how they eat and how they feel,”
he says. “From the first flavor through to the
last – and how they feel afterwards. When
you watch the guests as they enjoy a piece,
and you see that they are happy, smiling, and
love it – that is good enough for me.”
And why did he decide to call his shop
Thomas Trillion?
“Trillion? It’s because when we create,
there are no limits. My idea is to keep going.
Non-stop. Trillions of ideas.”
Thomas 说 :「我自己也很喜欢吃我的
招牌蛋糕。」
由于他的父亲曾在半岛酒店担任工程
师长达 33 年,Thomas 也以工程师的精准
度设计他的作品,事先以细图勾勒出每个
蛋糕的厚度和内层。他至今仍保留 14 岁当
学徒时的笔记本,里面有他第一次制作的
手绘糕点作品插图、打字说明和照片。
设计其作品时,Thomas 融合了工程与
艺术、严谨与趣味,且色味兼具。他表示,
「糕点师傅应想想客人品尝时的感觉,从第
一口到最后一口的滋味,还有吃完后的感
觉。客人看到糕点时开心微笑,而且喜欢,
对我来说就够了。」
为什么他会选择「Thomas Trillion」这
个店名? ｣
「会用『Trillion ( 兆 )』这个字是因为
创意无限。我的想法是持续不断,有数兆
之多的无限灵感。」
Thomas Liu’s
Signature Cake
Thomas Lui
招牌橙方蛋糕
tasting notes
Royal 皇家蛋糕
march 2013 | TASTING KITCHEN | 41