Jacqueline of Lantau Mama has been called ‘The Queen of Fermenting’ in Hong Kong.S he works with chefs and restaurants to help integrate fermenting into their menus, teaches classes in fermenting and dehydrating, and serves her kombucha at privately held events. Jacqueline makes fermenting accessible both in the kitchen and to the palate. She holds monthly classes at Le Meridien Cyberport for their club members.Most recently Jacqueline helped bring Sandor Katz, author of The Art of Fermentation, to Hong Kong, where she coordinated fermenting workshops for The Mandarin Oriental, Hong Kong chefs. Jacqueline also regularly writes and is quoted on fermenting in the local press. Follow Jacqueline’s recent fermenting atinstagram.com/LantauMama