Paying homage to the snack found in Hong Kong sweet shops, the chef, Anita Lo, developed her recipe when she was working at the restaurant Mirezi in the mid '90s.
Along with the shop came the chef's secret yeast-raised doughnut recipe.
Two years later he returned to Japan to work at a small soba shop for a chef who, after four months, told him he no longer had anything to learn.
A savory, succulent dessert made by the shop's pastry chef, Nick Morgenstern, the petite pie would be perfect for stuffing into a coat pocket if not for the gooey melted cheese on top.
Beyond his impressive list of restaurant's that includes August, Domenica, La Provence, Borgne, Besh Steak, American Sector, Soda Shop, and Luke, chef Besh manages to find the time to be an award-winning cookbook author, philanthropist, and television personality.
Another shorthand way of judging a restaurant's philosophy: whether or not its chef shops regularly at the Greenmarket.
If I was at work, I'd indulge in the great privilege of being a chef – shopping in the restaurant's fridges.
Still, when it comes to buying food online, the touch-and-feel factor is a big issue, which raises the question of whether chefs shop online.
Finally, you can go shopping with the chef then take cookery lessons in the only fully equipped cookery schools at sea, aboard fine-food orientated American line Oceania ships Riviera and Marina (0845 505 1920; oceania cruises.com).
Founder and chief executive James Nathan says in a relatively short space of time, Food Orbit has moved to creating a "one-stop shop" to connecting chefs with all of their suppliers, while advocating for direct farm suppliers and providing these local producers with new sales.
