Gerry's Story

“Quite frankly, I justify having dessert any time of day. During breakfast, I feast on ice cream as a form of frozen milk and eggs.”

I remember emerging from my first boulangerie and patisserie in Paris feeling smitten. In the city of love, I’d fallen hard for every mousse, tart and croissant in sight. Was there a higher bliss than butter and cream? — I aver not. There still isn’t. With strawberry ice cream, I even get a bonus serving of fruit; add chocolate, there’s my vegetable. It’s a simple philosophy: me + dessert = happiness. Here’s to baking, writing, and living the sweet life.

Gerry's Story

Published Articles

My articles on food are featured across various media platforms. This is a selection of recent commissions.


I present and write long-form documentaries focusing on food and culture. I have now been the showrunner for programmes on two international news networks.


Tok Tok Mee: A Portrait of Penang Street Food captures the romance of life on the UNESCO World Heritage site, with its people and food taking centre stage.

Authored by journalist Gerald Tan, the culinary memoir features childhood stories and historical snippets about the world-famous dishes.

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