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Singapore National Pastry Team Secures 8th Position at World Pastry Cup 2025
January 28, 2025 – The Singapore National Pastry Team has achieved a remarkable 8th position at the prestigious finals of the World Pastry Cup 2025, held at the Sirha exhibition in Lyon, France on 24 and 25 January. Competing against 18 of the world’s best pastry teams, Singapore’s stellar performance continues to reinforce its standing as a formidable contender on the global pastry stage.
Led by Team Manager team manager Kent Ng Kok Keong (42 years old, Mandarin Oriental Singapore), the team comprises of Dexter Lee (33 years old, Bidfood Singapore Pte Ltd), alongside Pastry Chefs Chew Wei Lung (27 years old, Mandarin Oriental Singapore) and Lim Jiayong (36 years old, Marriott Singapore Tang Plaza).
For this competition, the Singapore team trained under exceptionally intense conditions. Within a record period of two months, they finished the conceptualisation, planning and training, when such a prestigious competition usually requires one to two years of full preparation and training.
“We are incredibly proud of the dedication and talent demonstrated by our team. Securing 8th place among the world’s finest is no small feat; to achieve such results in two months breaks all new records, ” said Chef Gary Lim, President of the Singapore Pastry Alliance.
Chef Kent Ng, Team Manager added, “The commitment of the team is legendary. They will train after work on weekdays until the wee hours of the morning, and then turn up first thing every weekend to train all over again.”
The World Pastry Cup Finals, also known as the Coupe du Monde de la Pâtisserie, is the pinnacle of pastry competitions and is regarded as one of the most prestigious culinary contests in the world. Established in 1989 by renowned pastry chef Gabriel Paillasson, the competition takes place every two years in Lyon, France, and brings together elite pastry chefs from across the globe.
During the competition, three pastry chefs – an ice specialist, a sugar expert, and a chocolatier – join forces to tackle technical challenges in their respective fields.
The Singapore national pastry team’s standout presentations were:
Frozen Dessert: A Tropical Symphony with Peranakan Flair – This exquisite dessert reimagines the vibrant flavours of the Peranakan kitchen. A medley of mango gelato and perfumed coconut ice cream pairs harmoniously with exotic sorbet, evoking the refreshing zing of tropical delights.
Restaurant Dessert: A harmonious balance of flavours, textures, and the natural essence of tropical ingredients. This dessert is a modern interpretation of classic pâtisserie techniques, incorporating a refreshing twist on traditional flavours while celebrating the vibrant tastes and textures of the tropics.
Show Chocolat: A tribute to the vibrant Peranakan tradition, this masterpiece blends flavors and textures seamlessly. At its core, a delicate choux pastry rests on a crisp feuilletine base, providing the perfect crunch. A zesty citrus coulis and fragrant Tanariva Chantilly elevate the experience, while bright orange confit and refreshing yuzu foam add a lively tropical flair. To finish, a chestnut tuile introduces a touch of earthy sophistication. Every bite captures the essence of tradition, seamlessly blended with innovative twists that delight the senses.
The Singapore National Pastry Team’s participation was made possible through the unwavering support of sponsors, partners, the Singapore Pastry Alliance and the Singapore Chefs’ Association.
For photos, download here.
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Jenny Tan
FoodCult Pte Ltd
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About Singapore Chefs’ Association:
Founded in 1984, the Singapore Chefs’ Association stands strong as the official government-recognised non-profit national chefs association, focused on representing professional cooks in the local food and beverage industry.
SCA is proud to be the only association in Singapore that is a national member in the World Association of Chefs Societies (WORLDCHEFS).
As the official voice representing chefs working in Singapore, SCA also establishes and mentors the National Culinary Team for international competitions locally and overseas, representing Singapore at podium positions in many competitions. The educational and social activities promote interaction and networking among members and helps to train the culinary workforce to improving skills and productivity standards in their respective workplaces.
