Japan was the big winner of the Asian Pastry Cup, the Asian qualifier for the Coupe du Monde de la Pâtisserie 2025 at Sirha Lyon, which took place on October 23 and 24 at the Food and Hotel Asia (FHA) Show in Singapore. Mainly sponsored by French brands Valrhona Selection, Elle&Vire, and Capfruit, this intense qualifier saw the participation of nine teams from China, India, Indonesia, Japan, South Korea, Malaysia, the Philippines, Singapore, and Taiwan.

Each team had to prepare 16 plated desserts, 12 individual gelato cups, and a large gelato creation. The ice creams had to be accompanied by a sophisticated traveling cake of Valrhona chocolate and praline paste. All the works were displayed on a round buffet made up of elaborate sugar and chocolate pieces inspired by the Lady Summer Fashion theme.

Following the evaluation of the jury, made up of the coaches of the nine countries plus two members of the international committee (Marc Riviere and Frederic Cassel), the first prize was awarded to the Japanese team, made up of Daisuke Tomita (coach), Mananori Hata (chocolate candidate), and Yuji Matoba (chocolate candidate). Malaysia, represented by Ming-Ai Loi (coach), Foong Kah-Mun (chocolate) and Foo Yi-Qing (sugar), had to settle for second place, while Singapore, with NG Kok-Keong (coach), Lim Jia-Rong (chocolate) and Chew Wei-Lung (sugar) came third. These three countries have a direct ticket to the World Cup. In addition, three wild cards were awarded to China, South Korea and Philippines, which means they will also travel to Lyon.

The jury also wanted to award some special prizes: promising talent to Indonesia, best chocolate showpiece to Malaysia, and best team spirit to India.

Photos: Vincent-Yrieix Bourdin (APC-Productions)