The Singapore National Pastry Team has once again demonstrated its culinary prowess on the global stage, securing an impressive 8th place at the prestigious World Pastry Cup 2025. Held at the Sirha exhibition in Lyon, France, the event saw Singapore competing against 18 of the world’s finest pastry teams, reaffirming its reputation as a formidable contender in the competitive world of pastry arts.
Under the guidance of Team Manager Kent Ng Kok Keong from Mandarin Oriental Singapore, the team consisted of Dexter Lee from Bidfood Singapore Pte Ltd, as well as Pastry Chefs Chew Wei Lung from Mandarin Oriental Singapore and Lim Jiayong from Marriott Singapore Tang Plaza. Their achievement is made even more extraordinary considering the demanding preparation process—what typically requires one to two years of rigorous training was condensed into an intense two-month period.
Despite the short timeframe, the team’s dedication and perseverance proved exceptional. Training sessions stretched late into the night on weekdays, only to resume early on weekends, reflecting their unwavering commitment. Chef Gary Lim, President of the Singapore Pastry Alliance, praised the team's remarkable achievement, noting that securing such a high ranking in just two months defied all expectations. Team Manager Chef Kent Ng echoed these sentiments, emphasizing the team’s relentless discipline and passion for their craft.
The World Pastry Cup, officially known as the Coupe du Monde de la Pâtisserie, is recognized as one of the most esteemed pastry competitions in the world. Founded in 1989 by celebrated pastry chef Gabriel Paillasson, the biennial event gathers elite pastry chefs to showcase their mastery in a series of intricate challenges. Each participating team is composed of specialists in ice, sugar, and chocolate, who must demonstrate their technical expertise and creativity under intense scrutiny.
Singapore’s presentation at the competition was a celebration of heritage and innovation. The Frozen Dessert, titled "A Tropical Symphony with Peranakan Flair," paid homage to Peranakan flavours with a fusion of mango gelato, coconut ice cream, and an exotic sorbet blend. The Restaurant Dessert showcased a refined interpretation of tropical ingredients, balancing flavours and textures with modern pâtisserie techniques.
The Show Chocolat entry was a tribute to Peranakan traditions, combining a delicate choux pastry with crisp feuilletine, citrus coulis, fragrant Tanariva Chantilly, and refreshing yuzu foam, all brought together by a sophisticated chestnut tuile.
The Singapore National Pastry Team’s participation was made possible through the generous support of sponsors, partners, the Singapore Pastry Alliance, and the Singapore Chefs’ Association. Their dedication, skill, and ability to push boundaries have once again positioned Singapore as a force to be reckoned with in the world of pastry arts.
