The Malaysian team won this year’s Asian Pastry Cup 2014, due to an outstanding dégustation and a memorable chocolate artistic piece. Gabriel Paillason, President and Founder of the World Pastry Cup and all those who attended, witnessed the talent and skill of the team captained by chef Chiam Ko Seen. Singapore and Australia completed the podium, in second and third place respectively.
These three teams will be in the grand final of the World Pastry Cup next January in Lyon. They will be joined by two more teams that participated in this year’s APC, China and The Philipines, who obtained Wild Cards for the competition that will take place in the Paul Bocuse Hall in the French city.
For eight thrilling hours the eight teams in the competition had to create an artistic piece of sugar, another of chocolate, two entremets of chocolate and 20 dessert plates. An exceptional judge’s panel, chaired by Frédéric Bau and assisted by prestigious names from the Asian culinary world, such as Andre Chiang (Restaurant André), Ryan Clift (Tipping Club) and Bruno Menard, were charged with assessing the work.
This was the fifth year of the Asian competition, celebrated once again during Food and Hotel Asia, on the 9th and 10th April. The teams that reached the podium (Malaysia, Singapore and Australia) also received cheques, which will be entirely used up in financing the training for their participation in the Coupe du Monde de Pâtisserie in 2015.