Where does your love of chocolate come from?
I fell in love with chocolate during my university days in London; as a nutrition graduate, I was always interested in food and taste. I worked in a British confectionery trading company and discovered the world of craft chocolate and it inspired me tremendously. I signed up for a chocolate-tasting course organised by the International Institute of Chocolate and Cacao Tasting in 2014, which was an incredible experience, and learnt how to taste chocolate like a connoisseur. I founded [chocolate importing and consulting firm] The Chocolate Club Hong Kong the same year. This September, I launched my craft chocolate café, Chokohood.
What is the inspiration behind Chokohood?
This story is from the December 2021 edition of Tatler Hong Kong.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the December 2021 edition of Tatler Hong Kong.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
THE LAST WORD
Every issue, we ask our cover star a round of quickfire questions that give us a little more insight into their personalities. This month: Takashi Murakami
GOING WITH THE FLOW
How does one approach the ancient philosophy of feng shui in a modern way? Three leading Hong Kong-based designers share their thoughts on this revered art of placement and how to introduce its principles into our spaces
SCENE MAKER
Italian architect Antonio Citterio reflects on his enduring collaboration with Maxalto and how far the furniture brand has come since its early beginnings
MODERN FAMILY
Kourtney Kardashian's California sanctuary by famed designer Martyn Lawrence Bullard, is where elegance meets comfort
A TO Z COSMETIC TREATMENTS
From Botox to glass skin facials, here are the most talked-about cosmetic treatments to know
CHANGING THE GAME
Our world is ever-changing, and so is the way we experience it. Tatler explores how the travel industry is adapting to the needs and values of a new generation
ACTS OF SERVICE
Go on, then. Ask Vea and Wing's chef-owner Vicky Cheng what his love language is
THE BIRTH OF A MOVEMENT
More women are taking back their birthing experience and their power by challenging the institutionalised norms surrounding childbirth, honouring the healing process and leaning on the magic of sisterhood
THE RIGHT INGRDIENTS
Oscar nominee Tran Anh Hung, who won Best Director at Cannes last year, evolves the language of cinema to present the simple beauty of Vietnam
THIRST TRAP
Marilyn Minter takes an exclusive self-portrait for Tatler and reminds the world why raw, honest, non-conforming beauty is the most compelling kind
