[Photos: Coupe du Monde de la Pâtisserie FB]
January ends on a high note with Malaysia clinching the win at the World Pastry Cup (Coupe du Monde de la Pâtisserie) 2019 in Lyon, France.
Competing against 11 countries, Malaysia beat Japan and Italy for the crown (with a comfortable lead of 11,904 points against 11,862 and 11,083 respectively). The team of four includes Patrick Siau, Head Chef at School of Hospitality, Sunway University, as well as Tan Wei Loon, Otto Tay, and Loi Ming Ai.
Competitors had 10 hours to create desserts in three categories: one made with chocolate and honey, one made with frozen ice and fruit, and the last 100% vegan (i.e. no butter, eggs, milk, cream, etc). The theme for 2019 was Nature, Flora and Fauna, and included a few surprises to keep the competitors on their toes.
Frozen fruit dessert
The World Pastry Cup is held every two years under the banner of the Lyon Gastronomy Fair. This year marks the 30th anniversary of the competition, and the first time Malaysia has won first place at the competition.