On Wednesday 26th October, in Singapore, the Asian Pastry Cup closed the qualification phase for the final of the Pastry World Cup, which will be held on 20th and 21st January 2023, during Sirha Lyon, in France, when the 20 qualified Countries will be in the spotlight.
South Korea, India, Japan, Malaysia, Singapore and Chinese Taipei had five hours to make two frozen fruit entremets, twelve frozen lollipops, seven restaurant-style desserts as well as two 145 cm artistic pieces, under the eyes of an exceptional jury of great pastry chefs, including Marc Rivière, World Pastry Champion in 2009, and member of the International Organising Committee.
The winners of the latest continental selection are Charles Lim and Pui Teng for Malaysia; K.M. Jung and J.B. Kim for South Korea; Yuan-Pin Chang and Hsun-han Chan for Chinese Taipei.
At the end of the competition, the I.O.C. also decided to reward the investment and the talent of the Singaporean team, host country and 4th place of this Asian selection, allowing Lim Jiayong and Loh Zheng Liang to qualify for the final. In addition, they decided to exceptionally award an additional wild card to the Philippines, who were unable to participate in this continental selection. Thanks to its second place on the podium at the last edition of the Pastry World Cup, Japan will also be present at the final.