Originally I'm from South Korea, now living and working in Singapore. The city's really vibrant and every part of it sets a different mood. Sometimes crazy and colourful. Other times rational and austere. I love to integrate that in my pastries. I love to play with flavours that work like mood enhancers. And the way a pastry looks and tastes should express that mood. It helps customers to pick a pastry based on how they feel or want to feel.