Phay Shing Tan
With a postgraduate degree in Mechanical Engineering, Phay Shing’s experiments did not end when she left the lab. A stay-home mum, she continues to conduct experiments of a different kind in her home kitchen, where she bakes creative macarons, cookies, chiffon cakes, choux pastries, breads and steamed buns. A firm believer in using natural sources of food colouring wherever possible, Phay Shing’s health-conscious baking philosophy has always been to create that delicate balance between aesthetics, healthfulness, richness in flavour and level of sweetness in her bakes. People who have tried her bakes often comment on the delicious taste, level of sweetness that is less than what is sold commercially, and looks that are too cute to be eaten.
Phay Shing has written three books, Creative Baking: Macarons, Creative Baking: Macaron Basics and Creative Baking: Deco Choux Pastries.