Mandarin Oriental’s up-and-coming Specialty Pastry Chef Desmond Lee Yam Hock did Singapore proud in September by clinching an award in the Global Pastry Chef Challenge, held in Greece. During the competition, he crafted a huge showpiece, 2 cakes and 6 plated desserts within 8 hours!
To celebrate his achievements, Mandarin Oriental organized an Interactive Pastry Making Workshop, where we had opportunity to view and taste Chef Desmond’s creations, as well as learn dessert plating techniques from him.
Chocolate Sculpture crafted from 500g of chocolate and 10kg of sugar.
Below is Chef Desmond’s award-winning dessert at the Global pastry Chef Challenge-Exotic Manjari Gateaux, a rich chocolate dessert lightened up with passion fruit, banana and mango.
Citrus Creameux –steamed meringue accompanied with yuzu foam and salted egg yolk crumble.
Manjari Chocolate Tart with Raspberry Marmalade, Jivara Mousse and Dark Glaze.
Here’s talent-less me, training under Chef Desmond’s patient guidance.
My final work! Passable for first-timer I feel, haha!
Wishing Chef Desmond all the best the upcoming World Pastry Cup, a prestigious international pastry competition held in France.
Many thanks to Mandarin Oriental for the invite.