so good.. magazine – The magazine of the haute pâtisserie

Trained at Le Cordon Bleu Paris, she has undoubtedly contributed to the success of Julien Royer’s restaurant Odette (Singapore) in recent years.More info

The Singaporean pastry chef concocts dreamy creations at restaurant Cloudstreet, which blends Sri Lankan and Australian cuisine.More info

The desserts of the pastry chef from Taïrroir (Taipei) feature different textures, a wide range of flavors, and bitter and salty notes.More info

Her haute couture-inspired sweets attract renowned chefs like Ferran Adrià and René Redzepi.More info

The Italian pastry chef of Ristorante Luca Fantin in Tokyo is known for creating evocative desserts full of surprises when tastedMore info

A new recognition for the young French pastry chef of the Caprice at the Four Seasons Hotel Hong Kong.More info

The pastry chef of Esquisse, in the heart of Tokyo, makes round desserts that combine precision and style.More info

After the two awards for best Asian pastry chef received by Janice Wong in 2013 and 2014, this important recognition given by the organization of the World’s 50 Best Restaurants has once again gone to a professional from Singapore.More info