With his innovation and creative culinary skill, Danny Ho has lifted the face of pastry making - not just for the indulgence for the taste, but his creativity has created a “journey” for the foodie fans, from the impeccable taste, design, outlook to knowing the story behind every piece of his work. Every piece of his work is crafted with a story to tell, which Danny is always happy to share with his customers in person.

 

Now the Head Pastry Chef at the five-star Hotel ICON Hong Kong, Danny has taken his passion and developed it into a unique style of dessert making that complements his own cultural identity. While pastry has always been deemed as a western culinary, the Malaysian pâtissier is determined to infuse authentic Asian culture into top-level French technique straight from Paris. Growing up in Malaysia, the tropical country surrounded by the abundant natural produce of Durians, Danny has found inspiration in the king of fruits and made it a choice of dessert that people are now craving. On top of keeping his beloved home country in mind, Danny has been dedicated to promoting social responsibility and sustainable development – Malaysia’s economy is reliant on agricultural goods and Danny’s achievements directly impact the local farmers through importing the freshest fruits for his decadent delights, boosting the production and adding value to the products and country.