Crystal Chiu

PASTRY CHEF
Written By Nicole Borden

Canlis | Seattle | August 2019

Featured Dishes


Apple Pectin, Okinawa Sugar Syrup, Purple Kohlrabi, Mirin Champagne Vinegar

Warm Mascarpone Mousse, Fermented Cherry Cake, Fresh Cherries, Tarragon Oil, Shortbread Wafer, Cherry Crisp

Golden Raspberry Balinese Meringue, Golden Raspberry Ice, Chocolate Sponge Cake, Hazelnut Powder

Petit Fours: Fermented Rainier Cherries and Juice; Mirabelle Plums; Adzuki Bean and Shiso; Chocolate Bonbons: Pear Brandy, Miso Caramel, Dark Chocolate


Photography by Jaclyn Warren

Nicole Borden
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