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✨#NattyMakes✨ a Korean-inspired High Tea that tells a story of my life (the sweet, sour, bitter and spicy) – and I used my travels in Korea as milestones to inspire my pastries.

🇰🇷 甜: Sweetcorn Milk Chocolate Bonbon
🇰🇷 苦: Coffee & Black Sesame Verrine
🇰🇷 酸: Petit Yuzu makgeolli mousse & yuzu compote
🇰🇷 辣: "Nurungji" Ice Cream with Gochugaru Pinenuts

Firstly, I'd like to thank @olivia_yingzifan because she's shown how passion can really take you far. She's an inspiration, showing that experience isn't all that matters, and her endless creativity, spirit and positivity is something I admire to no end.

While I was very proud of and happy with my desserts, and I definitely put in my 110%, I struggled with imposter syndrome up till now. I let out a gasp when I heard I had entered the final, not out of happiness, but just pure disbelief, because I thought @chongzhin was a more deserving finalist. In my mind, there was never a doubt; it was always Pei Zhin (who gave her 150% every round) and @limyonglu that would make it to the final.

Regardless, I'm forever thankful for the team I've been blessed with at @lemuelchocolate, and for all the people who've offered me such kind words of support and encouragement 🤍 i'm utterly undeserving, yet entirely grateful. And to @thenchuifoong who has always been such a listening ear and nurturing soul to all contestants, thank you for pushing and teaching me. Thank you to the judges @bengohbg @fannaiaiwong @jeanetteaw for graciously giving me another chance to prove myself.

(Ps, i hope i also get some acknowledgment that my Mandarin has improved greatly, also due to @olivia_yingzifan and @taijiaizi's influence HAHAHA)