We hope you enjoy the work. If you would like to get in touch for a wedding cake, please contact Joanna directly. We accept cake orders 4 months in advance. 

Joanna Yuen is the recipient of the Best Pastry Chef of Hong Kong award by T-Dining in 2020 during her tenure as Head Pastry Chef of Nobu. The Hong Kong-based pastry chef then served as Head Pastry Chef of Andō from 2020-2022 during which her signature desserts Wagashi and sea salt Hibiki earned her the second Best Pastry Chef of the Year by Tatler Dining in 2022. Previously she worked at Mandarin Oriental Landmark and The Ocean by Olivier Bellin. Prior to that, she was a self-trained wedding cake designer and an associate strategist in Ogilvy and Mather. Her work has been featured in leading publications including Vogue Hong Kong, Tatler, South China Morning Post and others.