Andrew Huang
Founder of DemoDeli and Dolce&Crepes in Taipei, Taiwan. Chinese, Taiwan born, raised in New Zealand, Trained in computer engineer. Been TV producer, presenter, Radio DJ (Lifestyle), F&B importer/educator and chef. Now is active columist in OR magazine, who wrote food and culture observations in greater china. Andrew believes there is no such thing as traditional cooking!! I believes all traditional cookings are good, was because some chef at some point of time has took the efforts to find the best way to utilize the ingredients and falvors he believes at the best way. When time evolves, it grows into the tradition of the place. In simple, all traditional food are creative fusion foods from the past, lets creates to allow us to become futures tradition!!
Andrew Huang's "Real" Website: http://www.facebook.com/hsueh.huang
Age: 38
Sex: Male
Location: Taipei, GuangZhou, BeiJing, ShangHai
Following 0 People
Contemporary Orient
Cake de' Cement
This is cake de Cement, when i first created was back in 2005. I was trying to capture the conflic between food and a picture i saw. The picture was about a beautiful girl who dress in dark, with lots of gold accesories which creates a strong contrast to her dark tight suits, some leather, some denim. She curled at the street sidewalk, with a portion of concrete walll at her back, golden spiky punk mohawk on her hair.
Remebered one of my university year in Hamilton, Ive trimmed my hair into mohawk, short but a inch wide hair is hard to miss. maybe my teen, maybe the youtheager was hard to vent, i decided to further trim it into diagnal line. With this desire, I've tried with all possible blade, soap, foam and time to cut my hair into a nice and tidy strip..... but it aint easy..
Its almost impossible to do a perfect skin, my youth wores as my arm, hand numbs and scares grows...
Many years after, I was asked by a newspaper to create a cake of mine, image surfaced, good chocolate I like. To prof my eager has not dissapeared, Ive made a simple sponge cake, and beat the cream into foam and further mixed with dark bitter chocolate. Before the cake is cooled, Ive applied the "cememt" alike paste outside of the cake, thick layer it was...and chill them for 2 days. 2 days later, Ive further create another layer of coating with another grade of darkbitter chocolate, puregold and poppy seeds was also added.Coat it, and use planner to pull the spikes and creates the lines..
Its been years since I first made it, it was much more powerful than browny...and so much more information was beared inside...cake was very well received, and Ive always remembered, dehydration of the fridge has creates an unique leather alike texture on the cake. Aroma of poppy seeds felts like sand and granite that we can chew and track..but gold leaves was simply the reef of dreams...these stuck on your lips and gums.. but what hits you are the sensation of a directly, icy, firm but semi-rubber bitein chocolate who is asking for your attention to chew,,,
When you do so, you starts to realize the tender soul and warmth of chocolate has been there since the beginning..aroma..and sponge... it was well protected.. in a ver simple way...
I need to make a swallow on my drew..bitter..sweet..warm..and sweet; but suddently a poppy seed lingered between my upper gum... it curls there alone, helplessly..and have no idea whats has been going on....
click the link if you want chinese version...
