Press
Here are some Press releases from my Time in Beijing.....
That's Beijing, February 2007
CBD-ers will be happy to hear that they no longer have to endure hours of traffic to get to Ganges – although a recent trip from Sunshine 100 to The Place in a taxi during rush hour took us 30 minutes. We should have stopped off at Bento and Berries instead. Their Olympic-inspired cake is enough reason to skip dinner and head straight for dessert. Cake maestro Reto Stefania whipped up five layers of fruit-flavored mousse with veins of light sponge cake, all topped with rich dark chocolate. Five little spheres of candy, and one big one, are perched on top of this ring-shaped cake to “round” off the Olympic theme. At the moment the cake is available by special order only. However, Reto’s other creations can be bought by the slice from Bento’s cake shelves, including the decadent Toblerone Duo, a mousse-sponge cake made with and shaped like the famous triangular Swiss chocolate.
That's Beijing, October 2007
Dining In: Whimsical Wonka
Getting creative with desserts
by Jessica Wang; photos by Luna Zhang
"Every time I eat, I always think how I can make this better,” says Reto Stefania, executive pastry chef at the Kerry Centre Hotel. “My curiosity for food started with spaghetti. As a kid, I really wanted to learn the art of making pasta, so I learned to cook.” This culinary curiosity led to jobs in restaurants around the world, in places such as Dubai, New York and Zurich.
Similar to Willy Wonka, although less eccentric, this whimsical chef has cooked up some confectionary masterpieces that combine diverse cooking techniques with exotic ingredients, producing recipes that are hard to find in your everyday cookbook. Working with fresh herbs from his garden and coming up with seemingly impossible combinations such as chocolate with chili, and olive oil with ice cream, his latest creation is a balsamic vinegar chocolate mooncake for the Mid-Autumn Festival, which surprisingly tastes nothing like vinegar but more like chocolate velvet.
We just couldn’t resist asking for recipes to get started on our own sweet delights. Here are three of Stefania’s favorite recipes that can be mastered with some time and patience.
Reto Stefania is the executive pastry chef at the Kerry Centre Hotel
Chocolateremains a must for the Valentine’s Day, so BTM introduces the innovativechocolate green tea tart with Grand Marnier strawberry jelly, presented by RetoStefania, executive pastry chef, Kerry Centre Hotel.
Stefania,32, is Swiss-Italian; he has been whipping up traditional cakes and innovationssince 1997. His talent has won him awards in international culinary contestsand has brought him into celebrated kitchens across continents
Beijing This Month,1/12/2007
"Every time I eat, I always think how I can make this better,” says Reto Stefania, executive pastry chef at the Kerry Centre Hotel. “My curiosity for food started with spaghetti. As a kid, I really wanted to learn the art of making pasta, so I learned to cook.” This culinary curiosity led to jobs in restaurants around the world, in places such as Dubai, New York and Zurich
Beijing this Month, 12/1/2007
Starter
2007/12/01
RetoStefania, 33, Swiss-Italian, executive pastry chef of the Shangri-La KerryCentre Hotel, Beijing since June 2006. With 17 years’ experience in thecatering industry, he also enjoys squash, badminton, soccer and painting. Hestrongly recommends local green apples for a starter, instead of the sweet Fujiapple.
SmokedFilet of Trout with Elstar Apple Salad and Cranberry Cream
This two Pictures are from a 2 side Report about me and my Desserts in Thats Beijing at October 2007 
