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@themaisonneko

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/ᐠ - ˕ -マ Ⳋ
🤎 i eat, i cook & i create
home is where the food is.
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Some of my recent bakes this year 💕 am slowly taking my hands off day to day pastries but creating still brings such joy!!! by @themaisonneko
#NattyMakes (remakes) Eden; one of my first more complicated mousse cakes I crafted for Lemuel's grand reopening, and I'm so happy to bring it back for Lemuel's 7th anniversary! Pear and chocolate have always been such a lovely pairing, inspired by snippets of the Garden of Eden. 🍐 Pear Jelly 🍐 Pistachio Sponge 🍐 70% Thai Dark Chocolate Mousse 🍐 Pear Curd 🍐 60% Dark Choc Pecan Praline 🍐 Matcha Crumble & Choc Decor In love with the flavours and the vibrant new design 💚🍐 hope ya'll can give it a try this October! by @themaisonneko
🤍ICE CREAM PREORDER 7 Aug🤍 Thank you again for the immense support and love for the ice cream popups so far, and I'm so happy that these funky "pretentious" flavours have been well-received 🥹 i'm happy to announce that I've opened a limited preorder for the following flavors: 🍋 Yuzu Makgeolli 🪵 Oakwood Brown Butter 🥔 Jerusalem Artichoke 🍚 Roasted Rice All available in 400/600ml pints! I'll be closing the preorder on 3 Aug 11:59pm, so click on the link in my bio to place a preorder; Delivery & Pickup options are available!! 🫶🏻 looking forward to serving up more fun flavours soon. Lots of love, Nat. by @themaisonneko
Snippets from my popup last weekend 🥹 it was so tiring BUT SO FUN!!! I'll be having another popup reaaaaally soon but first here's a vid to give a smol behind the scenes of the ice cream making!! See ya'll soon with FOUR flavors next time 🥹 by @themaisonneko
#NattyMakes gelato 🥳 was such a fun and successful weekend and i couldn't be more grateful!! So happy i got to meet everyone and let yall try the funky flavours hehe - to more weird and "pretentious" flavours ahead 🥹 also if anyone has any photos please feel free to send them my way!!!! 😭😭😭 by @themaisonneko
🥳 #NattyMakes ice cream for the pop up this weekend~ Starting with my roasted rice ice cream! 🍚 it's nutty and toasty, not too sweet so you can keep eating this. I've used toasted shortgrain rice, brown sugar and brown butter to add more flavour into the ice cream. I also caramelized some chocolate to add natural sweetness and more toffee notes into this ice cream. Like an icy 泡饭？ Can't wait to see you this weekend 13 July Sat (1-9pm) or 14 July Sun (10-5pm)! 🤭 Of course, using the absolute best @solis_singapore Gelateria Pro Touch for some #summerfunwithSolis ☀️ the easiest way to make any ice cream for SG's sunny weather! by @themaisonneko
Hello everyone 🥳 Firstly, thank you to Team @lemuelchocolate, my friends, new pals, and the whole of the CDLC2 production team, judges and contestants thus far for the wonderful opportunity to be a part of #糖朝冠冕 2! It was an unforgettable experience of growth and fun 🤍 But I'd also like to apologize. I feel like this round was not my best at all, and it ended up falling short of expectations, including my own. I had so many things lined up in my life such that I wasn't able to practice and prepare for this last round, but it wasn't an excuse. I should have done better as a competitor to the excellent @limyonglu , whose experience and expertise really shone in this final. 佩服！✨ congrats to him and @cocobless.patisserie 🥳 In my life, I was always a "Whalien" (iykyk), and I felt constantly alone in my journey in pastry. I barely had friends who shared my interest, but even if they did, they couldn't empathize with my struggles fully. I felt just like the lonely whale who couldn't communicate on others' frequency. At the time of an all time low, mentally and emotionally, I decided to go on a spontaneous solo trip to Australia, where I felt rejuvenated and gained strength to revisit the crossroads I was at – to Pastry or not to Pastry 🥴 hence this Aussie "Avo Toast" dessert was borne. 🥑 Avocado White Chocolate Gelato 🥑 Greek Yogurt Mousse 🥑 Avo-lime Pureè 🥑 Acacia Honey Tuile 🥑 Caramelized Macadamias 🥑 Espresso Jelly 🥑 Bruleèd Brown Sugar Sponge 🥑 Fingerlime Caviar 🥑 Nasturtium, Fennel Fronds I wanted to evoke the freshness of Australian produce, that I enjoyed every day I was in Sydney. It was a trip that re-energized me and refuelled my strength to face my difficulties, and I will always remember it as my "beginning". To all the bakers who couldn't or didn't end up in pastry school or some fancy hotel apprenticeship, I'd like to say keep at it. Taking the long route has its downsides, but as long as you keep practicing, keep honing your techniques, finding challenges and internships, jobs and mentors, it's gonna always be upwards headed for you 🔥 Thank you for watching us and showing us so much love and support. With love, Nat 🤎 by @themaisonneko
✨#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) by @themaisonneko
#NattyMakes a coconut dessert table, with my 偶像 @olivia_yingzifan 🥥 to anyone that knows me, i honestly don't like coconut at all... and of course #糖朝冠冕 loves to test me HAHAHA Our holiday consists of an adventure through a coconut-filled island – 🥥 Mini Coconut Chocolate Bonbon (made with hand pressed coconut oil) 🥥 "Miracle" Coconut Cloud Macarons 🥹 🥥 Banana Passionfruit Tart with Coconut Mousse 🥥 Mango Coconut Financier 🥥 Yuzu Jelly & Coconut Panna Cotta with Gula Melaka Crumb 🥥 Coconut Latte Basque Cheesecake 🥥 "Souvenir" Coconut Chips 我们真的全力以赴，谢谢Olivia，真的很开心能跟你合作，创造了我们得骄傲的一个甜品桌🥥 希望我们也给大家感受到holiday的愉快! #mewatch #mediacorp #cremedelacreme2 #糖朝冠冕2 by @themaisonneko
#NattyMakes: Chocolate originated as an ancient ritualized drink in Mayan society, so I tried my best to incorporate traditionally Mexican flavors into this dish, and I've used Mexican single-origin Dark Chocolate here, by @lemuelchocolate of course 🥹 when covid struck, me and @nathaliengxl were thrown into the world of Lemuel and Chocolate, but it turned out to be one of the greatest blessings of my entire life. Also I would love to highlight @huitingg38 for her never ending creativity and spirit 🤍 thank you for giving your 110% and we love you always!!!! This is my Ode To Chocolate: Xocolatl 🍫 🤎 Lime Crema 🤎 Pecan Praline 🤎 Cacao Soil 🤎 Cacao Nibs 🤎 Spices: Cayenne, Nutmeg, Cinnamon 🤎 70% Mexican-Origin Dark Chocolate Catch me on MeWatch & Mediacorp Ch8 for season 2 of #CremeDeLaCreme #糖朝冠冕 by @themaisonneko
When I said 2023 was me stepping out of my shell, this was it – never in my wildest dreams would I have imagined that I'd ever appear on TV (and speaking Mandarin...) but here we are 🥹 i'd really be nothing without my team from @lemuelchocolate, my lovely family and my fellow cdlc pals & judges (@limyonglu @carmenn1313 @olivia_yingzifan @chongzhin @terrianlim @huitingg38 @taijiaizi, @thenchuifoong @fannaiaiwong @jeanetteaw @bengohbg @denniszhouchongqing) I really thank you guys so so much once again. 谁赢谁留Catch me on Creme de la Creme S2 #糖朝冠冕 Wednesday, 8pm on MeWatch or Mediacorp Ch8! 😚 많이 사랑이 주세요~ by @themaisonneko
#NattyMakes "Kaya Toast"; 和公公吃的早餐 💚 Kaya Toast is something near and dear to me, as it's the meal I ate with my grandpa most mornings right after my grandma passed away. Making this dish was filled with emotion and I hope it translated in a way that touched its recipients 🤍 @taijiaizi please don't say I'm pretentious... artichoke is a very common vegetable 😂 🤍 Jerusalem Artichoke, White Chocolate Gelato 🤍 Jerusalem Artichoke, Pandan "Kaya" 🤍 Roasted Jerusalem Artichoke Skin 🤍 Compressed Choux Pastry 🤍 Vanilla Pastry Cream 🤍 Grapefruit Gelee Thank you to #TeamLemuelChocolate for the support, and to all my friends and family! Hope you enjoyed watching #CremedeLaCreme2 Catch me on MeWatch or Mediacorp ch8 every Wednesday! by @themaisonneko

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