Ayana Resort Takes the cake
Ayana Resort and Spa Bali won top honors at a prestigious national pastry competition, winning the Gold Medal in all four categories and qualifying for the next Asian Pastry Cup championship in Singapore next year.

Bali Pastry Team Qualify To Asian Pastry Cup Singapore
Bali's Chefs Association (...) participated in the Pastry Class Display 5 Category, Asian Pastry Cup, sending 2 teams. (...) The team I Made Sutisna and I Wayan Laspina took best pastry team, and qualifies to represent Indonesia for Asian Pastry Cup 2010 in Singapore.

Set for sweet success
The Singapore national pastry team is aiming for a sweet finish at the prestigious World Pastry Cup in France on January 26. Champions of the qualifying Asian Pastry Cup last year, it hopes to rank among the top five at the international contest, (...)

Champions once again
President-Founder of the World Pastry Cup, Mr Gabriel Paillasson, crowned the Team Singapore the winner of the Asian Pastry Cup 2008 on 24 April at the end of an exciting, tense and emotional two-day competition. (...)

2008's Asia Pastry Cup had teams from around Asia (except Japan & Korea as they run their own national selections) competing and displaying their skills in front of a live audience during FHA 2008. (...)

S'pore teams win Asian Pastry Cup
The three chefs will represent the Republic at the World Pastry Cup Contest in Fance next year (...)

Food&HotelAsia2008 - Asia's largest international food and hospitality event
The Asian Pastry Cup, a spin-off of the internationally acclaimed contest, the World Pastry Cup, returned for its second showing. The pastry competition, which put the abilities of Asia's finest pastry chefs to the test, was also the official platform to pre-select three Asian countries to participate in the World Pastry Cup 2009 to be held in Lyon, France.

FHA to focus on food safety
The Asian pastry Cup aims to promote pastry art through a competitive approach, by providing an ideal platform for pastry chefs to meet and share their ideas on how to enhance the fine art of creative pastry.