He thinks for a little while, and says, "It is really hard to tell. We always eat with the eyes first."

Xiao likes to make beautiful desserts and to tailor them to his guest's taste.

"I need them to look elegant first, then I balance the flavor and texture. The final step is to let the dessert express 'emotion'." Xiao draws the outlines of the cake on paper before baking.

After so many trials and years of experiments Xiao believes his greatest advantages are his pastry style, experiences and attitude.

Although he has worked and lived in various cities, he is glad to be back in Shenzhen, a city known for its large migrant population.

"It's amazing to see how far the city has come. I love being in a place that is full of young people and bubbling with ideas."

He hopes to work in Paris one day, that Mecca for pastry chefs, but he knows where his heart belongs. "This is my city and there's nowhere else like it. You can travel and see the world, but in the end you always want to come home."