Howing Lai

Pastry Chef

Mostly found on IG: howing.lai

[George Elsmere (She/Her) @caramelattekiss]

Lenny Henry just said, "Big up Snobs!" on the BBC. Somewhere, @ichoosemag is breathing into a paper bag

[MeatandOneVegBlog @MeatOneVegBlog]

Albert Schloss do a very limited number of pastries every day. Howing makes them, so I can almost guarantee without eating one that they are the best pastries in the city.

[The MICHELIN Guide @MichelinGuideUK]

Andrew Wong’s determination, passion & intelligence are all there to see in his masterful, creative & refined modern Chinese cookery
#2MICHELINSTARS21 are awarded @awongSW1 
#MICHELINguideGBI

[Howing Lai @Howie_lai]

Just posted a photo @ Birmingham, United Kingdom https://t.co/eDDawFPc6Y

[Warwick Lea @wdlea]

Afternoon tea for @WarwickMrs birthday from @Howie_lai Rochers Patisserie.
Wow!! Looked good and tasted amazing! From the delicate flavours of the savoury selection - including the best sausage roll ever - to the artistry of the patisserie. Wonderful!

[Howing Lai @Howie_lai]

Well and truly mastered the art of "I don't like it, I'm changing it" but finally pastry selection is done for rocherspatisserie. @ Sutton Coldfield https://t.co/kgjz7C3KNW

[Howing Lai @Howie_lai]

Abstract chocolate entremet birthday cake at rocherspatisserie

Inside has a Peruvian dark chocolate mousse, Muscavado coconut crumble, flourless chocolate sponge, passion fruit and banana cremeux and mango and lime… https://t.co/bD5FJLaUVA

[LoveBrumUK @LoveBrumUK]

Birmingham, unite.

Today we launch #OneBrum. We're supporting small charities in Brum, that are helping the most vulnerable members of our community during #Covid-19 crisis

Text ONEBRUM to 70085 to donate £1. (Texts cost £1 plus standard rate message)

https://t.co/iIbWbee801

[The MICHELIN Guide @MichelinGuideUK]

With so much uncertainty right now, we would like to offer our support to all the restaurants and hotels out there. Do what’s right for your teams and your guests
#Coronavirus #DoYourBest
#BeSafe #BeKind

[Howing Lai @Howie_lai]

Bakewell soufflé currently on ALC menu at @TheCraftUk. Every one is made to order because fresh is best and small tweaks to make it a bigger grower and show-ear than the 2019 version.

#pastry #pastrychef… https://t.co/upwIXpLSCO

[Howing Lai @Howie_lai]

Hot chocolate fondant tart and pistachio ice cream at @TheCraftUk. Simple looking but at the same time less is not more, more is more.

30% of the total weight of ice cream are Grade A pistachios that have been… https://t.co/jCVVmng6Gs

[Howing Lai @Howie_lai]

Felt very honoured today to have done a demonstration at @ucbofficial on Afternoon Tea to try inspire the next generation of aspiring pastry chefs and bakers 👨‍🍳👩‍🍳

Pastries today were... Carrot cake tart 🥕, Rhubarb… https://t.co/KSQpZ8DjFG

[Adam Stokes @AdamStokesChef]

Has anyone seen one of our topiary balls knocking round B’ham City Centre, possibly used as a football on Sunday! Intrestingly it was connected to some bricks so not sure how far it would have got. Pls RT. Thanks @RestaurantAdams

[Thermomix UK and Ireland @UKThermomix]

⭐️💚🖤 #WIN 🖤💚⭐️

#WIN a Thermomix® Connected TM5 AND a Kobold VK200! To #entertowin this amazing #prize, all you need to do is LIKE, FOLLOW & RT.

Comp closes 31/12/2018 & winner will be announced 4/1/2019. UK and IRE entries only. T&C's apply.

[Howing Lai @Howie_lai]

Lemon dessert on the 3 course at restaurantadams

Sicilian lemon|Floral honey|35% Waina chocolate valrhonauk |Ginger|Yoghurt.

When you have incredible stability on your ice cream but… https://t.co/aN0jpjEOo9

[Howing Lai @Howie_lai]

This is the teriyaki caramel valrhonauk chocolate and peanut petit four served at restaurantadams

The inspiration for this stems from my teenage years. I have never baked with my parents… https://t.co/8t3ijkCW63

[Howing Lai @Howie_lai]

Taking bread to another level at restaurantadams with the chiefers @tom_chef1 🧔

Puff brioche feuilletée using @forichermoulins high quality Gruau Vert T45 flour and laminated by hand with… https://t.co/YtLWhYpshm

[Howing Lai @Howie_lai]

New dessert on a la carte restaurantadams ...

Pear William, speculoos, sudachi, roobios tea, creme fraiche. 🍐🍪🥛🍵

#pastry #pastisserie #pastrychef #chef #pear #pearwilliams #speculoos… https://t.co/h78heDqUUf

[Valrhona UK @valrhonauk]

Are your tastebuds ready for the newest dessert at @RestaurantAdams by @tom_chef1 and @Howie_lai? #Manjari 64% dark chocolate mousse with liquid salted caramel centre. #Orelys 35% blond chocolate cremeux, amaretto sour, granola and espresso coffee ice cream. A delight! 😍

[Howing Lai @Howie_lai]

New tasting dessert at restaurantadams with the legendary chief @tom_chef1

Manjari valrhonauk dark chocolate mousse with liquid salted caramel centre. Orelys cremeux, amaretto sour,… https://t.co/xAti3HKryk