Dear Pastry Chefs, Chefs, Judges, Friends and Colleagues,
Singapore Pastry Cup was held on the 20th July 2019 at SHATEC, this exciting and prestigious competition takes place every two years; with the aim to discover bright talents and select Singapore’s representatives for world-renowned competitions the likes of Asian Pastry Cup 2020, DGF Mondial Des Arts Sucres Paris 2020, Global Pastry Chef 2020 St. Petersburg, Russia and thereafter – Coupe Du Monde Patisserie 2021 in Lyon, France.
On behalf of the Singapore Pastry Alliance, we would like to express our utmost gratitude to Chief Executive of SHATEC Institutes Ms Margaret Heng for providing the venue.
We would like to sincerely thank the panel of judges for spending their valuable time with us and being part of this exciting event:
Chef Cassian Tan-Chief Judge (SATS Catering Exec Pastry Chef))
Chef Yong Ming Choong (Fairmont Singapore, Exec Pastry Chef)
Chef Pang Kok Keong (Sugar Daddy Group, Executive Chef)
Chef Alex Yen (SHATEC Institute- Pastry and Baking Senior instructor)
Chef Bruno Philippe (Gourmet Partners Singapore, Executive Pastry Chef)
Chef Ben Goh (Intercontinental Singapore, Exec Pastry Chef)
Chef Then Chui Foong (Euraco Fine Food Technical Chef)
Chef Jose Luis Del Amo (Classic fine foods Exec Pastry Chef)
Chef Tai Chien Lin (Raffles Hotel Exec Pastry Chef)
Chef Alex Chong (Regent Hotel, Exec Pastry Chef)
The event would not have been possible without the support and assistance from the Competition committees head by Chef Kent Ng from Mandarin Oriental Hotel; Chef Esther Cheng from Orchard Hotel, Chef Edwin Leow from Marriott Hotel, Chef Wee Pai Hau from Intercontinental Hotel, Chef Koo Jeefrom Kura Patisserie, Chef Instructor Eve from ITE west College, Senior Chef Instructors Alex Yen from Shatec and their Colleagues and students who spent the day with us and ensured everything went smoothly.
Heartfelt thanks to Jinqing (SJCC President) and Wei Ling (SJCC committee) for assisting us as event MC of the day.
We would also like to take this opportunity to extend our heartiest congratulations to all 8 competitors, who have each impressed the panel of judges with their talent and creativity in their showpieces.
Below are the scores of the top 4 competitors and best showpieces, cake and plated dessert for your reference:
|
Award
|
Pastry Chef
|
Organization
|
Score
|
|
Winner
|
Loh Zhen Liang
|
Mandarin Oriental Hotel
|
1574.8
|
|
1st Runner Up
|
Lawrence Wong
|
Mandarin Oriental Hotel
|
1563
|
|
2nd Runner Up
|
Lim Jia Yong
|
W hotel – Sentosa Cove
|
1516.4
|
|
Fourth Place
|
Pang Yoon Hwa
|
Marina Bay Sands Singapore
|
1490.6
|
|
Best Sugar Showpiece
|
Loh Zhen Liang
|
Mandarin Oriental Hotel
|
436.6
|
|
Best Chocolate Showpiece
|
Lawrence Wong
|
Mandarin Oriental Hotel
|
406.2
|
|
Best Chocolate Cake
|
Pang Yoon Hwa
|
Marina Bay Sands Singapore
|
617
|
|
Best Dessert
|
Lawrence Wong
|
Mandarin Oriental Hotel
|
650
|
Congratulation to all the competitors!
Lawrence Wong (Mandarin Oriental), Dexter Lee (JW Marriott South Beach), Tan Sin Yee (Sheraton Tower) Felicia Heng (St Regis Singapore), Lim Jiayong(W Hotel Singapore-Sentosa Cove), Samuel Chong (Independent), Loh Zhen Liang (Mandarin Oriental) and Pang Yoon Hwa (Marina Bay Sands Singapore) – all of you have performed an outstanding job and we are very proud to have had your participation.
Last but definitely not the least, a sincere thanks to our generous sponsors – Phoon Huat & Co (Pte) Ltd, Valrhona, RaviFruit, Montreux Patisserie Pte. Ltd, Indoguna (S) Pte. Ltd, Classic Fine Foods Singapore, Gourmet Partner Singapore, Cocoa Orient, Euraco Finefood Pte. Ltd, Martin Braun, Lau Choy Seng Pte. Ltd, Sasa Demarlee, Chefworks, Sia Huat Pte. Ltd, Xinye Apparell LLP (Green Chef wear) and Dongguan Yiqiang plastic Mould Co., Ltd. We’re honestly blown away by your kind support in nurturing the next generation of pastry chefs to represent Singapore.
Warmest regards,
Gary Lim
President, Singapore Pastry Alliance
Member of Singapore Chefs’ Association
