Meet Dory Fung, the Houston native who is the Executive Pastry Chef at Poitín and also a pastry instructor at Houston Community College. She makes for us her modern spin on a dim sum classic: coconut milk almond jello with hibiscus-soaked lychees.
Chef Fung grew up in a Cantonese seafood kitchen that’s been a staple part of Houston Chinatown for decades: Fung’s Kitchen. She’s currently the fifth generation chef in her family, following in the footsteps of her father who started cooking in Hong Kong and immigrated to the U.S. in search of brighter opportunities.
