Team Singapore has hit the sweet spot, as they beat 10 other countries to emerge as this year's Asian Pastry Cup winner on Wednesday.
The team includes pastry chef Desmond Lee of Mandarin Oriental Singapore, assisted by his team-mate chef de partie Pang Yun Kian from The Regent Hotel, Singapore. Their team manager Alex Yen, is the executive chef of restaurant chain Bakerzin.
Chefs Lee and Pang edged out the competition with their plated dessert of strawberry compote with lychee granite and vanilla mascarpone cream, with lychee sorbet citrus pain de gens (a rich French sponge cake).
In addition, they had to present another 15 plated desserts, a chocolate showpiece, a sugar showpiece, and two chocolate cakes - all within eight hours. They are judged on taste and technical skills by a panel of 11 jury members from each participating nation, as well as famed French pastry chef Pierre Herme and World Pastry Cup founder Gabriel Paillasson.
The team from Malaysia took second place, while India's team came in third.
All three teams have earned a spot in the World Pastry Cup finals next year during food and beverage trade show Sirha 2017 in Lyon, France.
Two other teams - Indonesia and Thailand - will also head to Lyon after obtaining the "Lyon Passport", which guarantees them a spot in the finals.
The biennial Asian Pastry Cup competition is held in conjunction with the annual Food & Hotel Asia 2016 event at the Singapore Expo.
It is the fourth win for Singapore, since the competition's inception in 2006.