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ryan zimmer

Executive Pastry Chef JW Marriott, Hong Kong

Recent Activity

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Posted Mar 23, 2015 at RYAN ZIMMER

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Truffle Truffle

Winter truffle season hits Hong Kong hard and fast. Before you know it most French and Italian restaurants are busy shaving these black diamonds all over their wonderful truffle menus. Not wanting to let the savory chefs have all the... Continue reading

Posted Feb 6, 2013 at RYAN ZIMMER

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Although it is not my first hiatus as quite a few times I have strayed away from posting here for many different reasons. I have not too recently taken on a new challenge and have moved to JW Marriott Hong... Continue reading

Posted Jan 31, 2013 at RYAN ZIMMER

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Bulgar Display of Power

bulgar wheat gelato - chocolate fudge cake - chocolate soup - salted caramel - gianduja profiterole Ever since attending the mugaritz experience demo hosted by THE DOOR last year I was anxious to get the bulgar ice cream on a... Continue reading

Posted Jul 19, 2012 at RYAN ZIMMER

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summer rice pudding

Arborio Rice Pudding - Pineapple Rum Chip - Coconut Gel - Fresh Mango - Basil - Japanese Puffed Rice - FD Banana - Pineapple Sorbet Rice pudding for the summer season. Had great results using the arborio rice and cooking... Continue reading

Posted Jul 3, 2012 at RYAN ZIMMER

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lemon olive oil cake - passion lime curd - strawberry rhubarb jam - candied pistachio - milk gelato - sorrel New dessert menu started this week! My rules for the new menu -no micro sponge -no foams -no spherification Nothing... Continue reading

Posted May 3, 2012 at RYAN ZIMMER

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Melting Raviolo

Were going a year back on this one. I had never really liked the idea of dessert pasta however I took the dislike of an idea and turned it into something that I deemed worthwhile and challenging. You would think... Continue reading

Posted Apr 19, 2012 at RYAN ZIMMER

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mango mille feuille and friends

The foundation is the mango mille feuille composed of puff pastry, mango iota cream, mango glass and mini passionfruit capsules. It's surroundings are: Fig agrodolce = caramel + vinegar + fig puree Caramelized pineapple and kalamansi jam = pineapple +... Continue reading

Posted Apr 12, 2012 at RYAN ZIMMER

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Yuanyang Affogato

evaporated milk panna cotta - black tea jely - walnut biscotti - tea LN2 meringue - espresso I will let wikipedia sum it up first. Yuanyang or Coffee with tea (often spelled according to the Cantonese pronunciationYuenyeung,[1] Yinyong[2] or Yingyong[3])... Continue reading

Posted Dec 14, 2011 at RYAN ZIMMER

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In the spirit of our annual German Bierfestival which is kicking off today, here is a german inspired dessert vanilla bavarian - guiness gelatin - kettle corn - german rye chips - coffee sponge - chocolate mint Continue reading

Posted Oct 17, 2011 at RYAN ZIMMER

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Lemon Sorbet - Fantastic sorbet taste and texture. Recipe was based from a el bulli recipe that includes dextrose, gelatin and pro-crema. I now put pro-crema in a lot of sorbet recipes as it makes a great creamy textured sorbet.... Continue reading

Posted Sep 4, 2011 at RYAN ZIMMER

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It is kind of strange and a little nerve racking to see your face in the newspaper! But it is also pretty cool to get into a well published newspaper such as the South China Morning Post! I am really... Continue reading

Posted Aug 24, 2011 at RYAN ZIMMER

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Black Forest Fondant - May 2010

1. Chocolate fondant- plain and simple. This was our last version of the chocolate fondant as it was always the best seller and we were tired of looking at even though we made seasonal versions. 2. Vanilla panna cotta -... Continue reading

Posted Aug 23, 2011 at RYAN ZIMMER

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Cappuccino - November 2010

This started of as a tiramisu verson but turned into what I called "cappuccino" 1. Aerated chocolate gelato - our first time doing the aerated ice cream technique. We found the best results by making the ice cream base, using... Continue reading

Posted Aug 16, 2011 at RYAN ZIMMER

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Beginning or the end - Strawberry Rose V.3 - May 2010

Here is the first dessert I wanted to come back to and share There were 4 techniques that were new for my menu on this dessert. 1. Whipped strawberry puree with rosewater using versapwhip (2.25%) and xantana (0.25%) 2. Lychee... Continue reading

Posted Aug 13, 2011 at RYAN ZIMMER

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Beginning or the end?

Although it's been coming for sometime it is finally time to face reality. My creative outlet will become a bit less creative in a modern style and technique sense of things. I have been fortunate and happy to be able... Continue reading

Posted Aug 13, 2011 at RYAN ZIMMER

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Although the competition was held in the beginning of march, we have had many thing keeping me busy and out of touch with the blog. The competition was held between the 3 hotels and consisted of chinese main, amuse bouche,... Continue reading

Posted Apr 29, 2011 at RYAN ZIMMER

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I dislike the word garnish and decoration Everything should be edible and should represent or compliment flavours of the cake or dessert entremet layers from bottom to top hazelnut streusel homemade kaya (coconut jam) caramel sponge coffee cream banana, passionfruit... Continue reading

Posted Apr 29, 2011 at RYAN ZIMMER

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I am always happy when I get the chance to something a little different than the norm. A special Sales & Marketing event came up and I was requested to "do my thing". The desserts were to help represent the... Continue reading

Posted Apr 28, 2011 at RYAN ZIMMER

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I have several addictions, one is collecting cookbooks. As my collection grows and grows, space especially in Hong Kong is an issue. I decided to try to go digital for the first time. I was sceptical and my original feelings... Continue reading

Posted Dec 29, 2010 at RYAN ZIMMER

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Ask and you shall recieve

I had quite a few requests for the recipe for the microwave sponge christmas trees, so here you go! 130g pistachio puree (I use capfruit) 120g egg white 75g egg yolks 95g sugar 25g flour 1g salt green food coloring... Continue reading

Posted Dec 21, 2010 at RYAN ZIMMER

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Pistachio microwave sponge Christmas tree. Used as for a Xmas cocktail party. It was a hit. Continue reading

Posted Dec 15, 2010 at RYAN ZIMMER

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It's funny how one thing leads to another. Last night I was setting up our christmas tree and of course loving the smell. I did not want to wash my hands afterwards so I could keep the smell close to... Continue reading

Posted Dec 13, 2010 at RYAN ZIMMER

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Pumpkin pie ice cream - vanilla and maple sugar chantilly - pie dough sheet - pumpkin oil powder - salted pumpkin seeds - puffed wild rice - sourdough rye crisp - dried cranberry & mandarin orange chip - warm earl... Continue reading

Posted Nov 24, 2010 at RYAN ZIMMER

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Here is my version of the classic mont blanc, from the Italian part of the alps. These pictures were made for the movenpick promotion. In reality all components except the coconut powder are inside of the dome I have long... Continue reading

Posted Nov 24, 2010 at RYAN ZIMMER

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