PETALING JAYA, May 16 — After clinching a silver medal at the prestigious Asian Pastry Cup last month, Malaysian chefs Foo Yi Qing, 28, and Mun Pui Teng, 31, have earned a...
Mun Pui Teng setting up her chocolate sculpture that depicts the harms of overfishing to ocean biodiversity. — Picture courtesy of APCA! Plus, enjoy an additional FREE RM10 when you sign up using code VERSAMM10 with a min. cash-in of RM100 today.
T&Cs apply. PETALING JAYA, May 16 — After clinching a silver medal at the prestigious Asian Pastry Cup last month, Malaysian chefs Foo Yi Qing, 28, and Mun Pui Teng, 31, have earned a coveted spot to compete for the world title in France next year. Their journey to the podium was built on a demanding schedule at the Academy of Pastry and Culinary Arts , where both chefs teach by day and train by night.
For the past four months, the academy’s kitchen served as their training ground as they worked to perfect the recipes that ultimately saw them triumph in Singapore. The competition itself was an intense eight-hour challenge of skill and creativity. The duo was tasked with creating three distinct desserts for 24 people, alongside a towering sugar sculpture and an elaborate chocolate sculpture, all centred around an"underwater world" theme.
The Malaysian team’s coach Otto Tay Chee Siang and the Asian Pastry Cup 2026 first runner-up Foo Yi Qing and Mun Pui Teng. — Picture by Dhesegaan Bala Krishnan Their creations carried a message. Mun’s chocolate sculpture was a statement against overfishing, depicting nets and harpoon cannons threatening endangered sea life.
“Our sculpture captured the harms of overfishing,” she told Malay Mail. Foo’s sugar sculpture, inspired by delicate glass art, complemented the theme with fused ocean elements. Their desserts were equally ambitious, featuring a French travel cake called the fleurelle, which they created using a rich combination of chocolate marzipan, orange confit, and caramelised nuts.
The ‘fleurelle’ is a French travel cake created by the Malaysian team, comprising chocolate marzipan, orange confit, caramalised nuts and light brownie cake glazed in Guanaja ganache. — Picture courtesy of APCA Guiding them through the process was a team of senior chefs led by Otto Tay Chee Siang, a former World Pastry Cup champion himself.
“The ideas came entirely from Foo and Mun,” Tay said. “We gave them feedback during food-tasting sessions and some inputs, but they really worked hard for this. ” Tay, who won the world title on his third attempt in 2019, understands the immense personal and financial sacrifice required. He recalled spending nearly RM25,000 and flying from Vietnam to Kuala Lumpur every weekend for four months straight to train with his team.
Foo and Mun are now facing a similar, if not greater, challenge. Besides relying on corporate sponsorships, each chef contributed RM10,000 from their own pockets just to compete in the Asian Pastry Cup. Now, they are seeking sponsorships for the World Pastry Cup in January 2027, a campaign that requires an estimated RM250,000 to cover flights, accommodation, and logistical needs. The Malaysian team’s final set-up for the Asian Pastry Cup, comprising a sugar sculpture, a chocolate sculpture and three desserts.
— Picture courtesy of APCA “Our biggest challenge is logistics because we have to transport certain ingredients and equipment to France,” Foo explained. Despite the financial hurdles, their resolve is unshaken. This will be their second attempt at the world title, having competed separately in previous years. For them, the goal is not just about personal achievement; it is about elevating the art of pastry in their home country.
“Nobody really sees us because we are not like Olympic athletes, although this competition is equivalent to that standard in the pastry world,” Mun lamented. The ultimate prize, then, is not just a trophy, but earning the recognition for their craft that they believe it deserves on the national stage.
Foo Yi Qing Mun Pui Teng World Pastry Cup Otto Tay Chee Siang Academy Of Pastry And Culinary Arts
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