Kam Eat With Me

The Anchor Pastry Challenge 2025 celebrated Malaysia’s most promising young pastry chefs by offering them a platform to showcase creativity and technical mastery. Organised by Anchor Food Professionals Malaysia & Brunei, 5 finalists each in the Bread & Viennoiserie, and Cake categories, baked their hearts out using Anchor premium dairy products to come up with tantalising creations.

I had the privilege to be one of the judges alongside industry experts Meilleur Ouvrier de France Chef Jean-François Arnaud (head judge) and Chef Judy Koh, Founder and Principal of Creative Culinaire The School, as well as media editors and other food reviewers. Tasting 10 different types of cakes and 20 types of bread in one sitting was a challenge as we had to compare taste and textures, presentation and creativity. It was hard deciding on the best as we all had our personal favourites, but generally, we agreed on what were the ones that stood out and delighted our taste buds. 

“Our aim is to nurture future pastry talents while demonstrating the versatility and reliability of Anchor’s premium dairy products from New Zealand, one of the best places to produce dairy in the world,” said Peter Quah, Food Service Director of Anchor Food Professionals Malaysia. “We’re proud to see such exceptional skill and passion on display.”

In the Bread category, participants showcased lamination and dough-handling techniques, focusing on precision, structure, and flavour. The Cake category challenged finalists to craft refined, visually stunning desserts highlighting artistry, texture and balance.

Held in a live kitchen environment under time pressure at UOW Malaysia (University of Wollongong) in Shah Alam, the competition pushed participants to deliver high-calibre creations that reinforced both their culinary prowess and the performance of Anchor’s products. 

Chef Jean-François Arnaud emphasised that events like this are vital for the growth of young chefs. He explained that by working together in the same kitchen, under the same theme and time constraints, participants can be guided on how to improve. “That is how we elevate the level of pastry-making—not just in Malaysia, but globally,” he said. 

In the Bread & Viennoiserie category, the Gold Award went to Ooi Kin Weng from the Academy of Pastry & Culinary Arts Malaysia, followed by Ryan Ang Rui Yan from Taylor’s University, who received the Silver Award, and Sharifah Nur Adylla Binti Syed Zahirin, who earned the Bronze Award.

“Winning this category means a lot to me, especially after making the switch from a career in IT to pastry. It’s still the beginning of my journey, and I’m excited to keep learning and growing. One day, I hope to open my own place – something small to start with – Anchor has truly fuelled my passion for viennoiserie,” said Ooi, 31. 

Tan Jia Le from the Academy of Pastry & Culinary Arts Malaysia took home the Gold Award, while Yap Jing Li from Taylor’s University won Silver, and Sandee Churme Jia Ying, also from Taylor’s University, secured the Bronze Award in the Cake category.

Ryan Ang Rui Yan and Yap Jing Li were selected for the Media Choice Awards in the Bread & Viennoiserie and Cake categories, respectively.

Gold prize winners received a solo demo showcase as the official Anchor winner along with a trophy, certificate and cash prize of RM2,500. The Silver and Bronze winners were awarded trophies, certificates and cash prizes of RM1,500 and RM 1,000 respectively.