The competition was divided into two categories: winner of the Cake Category was Mr. Lai Tat Shing, Cook B of the JW Marriott Hong Kong; and winner of the Petit Four Category was Mr. Cheong Chan Weng, Demi Chef of the Wynn Resorts Macau. Chef Lai amazed the judges with his "Rose White Chocolate Mousse" made out of rose water, while Chef Cheong also showed his talent with his "Lady Flower/Flower Basket/Golden Flower" petit four collection with great creativity. Apart from a medal and cash reward, both winners will have the opportunity to take overseas pastry courses with a Master Pastry Chef, courtesy of Fonterra.
Another highlight of the day came from the guest appearance of Amanda Strang, taking part as one of the four judges in the Petit Four Category contest. Well-known for her keen interest in pastry, Amanda is planning to open her own pastry shop in the future. Knowing Amanda is getting married next year, Thomas Lui, Pastry and Dessrt Consultant of Thomas Trillion has created some special wedding bands made out of chocolate, which brings the occasion into another level of excitement.
Result - Cake Category
Gold Award: Lai Tat Shing from JW Marriott Hotel Hong Kong
Creation: "Rose White Chocolate Mousse"
Silver Award: Cathy Desiree Lim Choi form Wynn Resorts Macau
Creation: "Ikebana"
Bronze Award: Chan Wai Pan from Royal Plaza Hotel
Creation: "White Chocolate Violette"
Result - Petit Four Category
Gold Award: Cheong Chan Weng from Wynn Resorts Macau
Creation: "Golden Flower, Flower Basket and Lady Flower"
Silver Award: Ho Shing Yan from JW Marriott Hotel Hong Kong
Creation: "Vitality"
Bronze Award: Ng Chak Man from The Hong Kong Bankers Club
Creation: "Bountiful Summer"
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