We just met pastry chef Hsing Chen a few weeks ago during our shoot at The Lobby at the Peninsula Hotel. Her souffle in which you plunge a spoonful of white chocolate ice cream into the heart of a warm passionfruit was a spectacular end to the lineup of dishes we shot, and we were impressed to learn that she produced a full slate of desserts for all three of the hotel’s restaurants, each tailored to the restaurant’s personality (including the Asian Shanghai Terrace). Well, now Chen will be producing a full slate of desserts not for restaurants, but for you the customer: she has left the Peninsula and is planning to open her own (as yet unnamed) patisserie this summer. Chen, who owned a shop in New York called Sweet Chick as well as working in restaurants such as The French Laundry and for Jean-Georges Vongerichten, will offer cakes, French macarons, seasonal pies and other pastries, as well as wedding cakes and dessert tables. Two more things to know about Chen: she’s married to RPM Italian chef Doug Psaltis, and she was a food writer before she found her love for chocolate and pastry while on assignment.