Where The World's Finest Convene
Asia Pastry Forum 1–18 October 2026
Past Years Asia Pastry Forum
From mastering intricate techniques to exploring cutting-edge trends, attendees can expect a comprehensive program designed to foster creativity and skill development. Through hands-on workshops, captivating demonstrations, and insightful panel discussions, participants will delve into the art and science of pastry-making, uncovering new possibilities and refining their craft.
1-18 Oct 2026
Hands-On Workshops & Demo Classes
Pastry Workshops
Participate in hands-on pastry workshops conducted by renowned chefs and industry experts. Elevate your skills and creativity in the art of pastry making.
Latest trend and technology
Access to the latest trends, techniques, and technology shaping the global pastry industry. From cutting-edge chocolate artistry to modern entremets, you will learn directly from world-renowned chefs who are at the forefront of innovation. Discover new tools, ingredients, and methods that are redefining the way we create and present desserts.
Networking
Connect with pastry professionals and enthusiasts from around the globe. Engage in networking events designed to foster collaboration and knowledge sharing.
HRD Corp Claimable
Great news! Our hands-on workshops are now eligible for HRD Corp claims, which is fantastic news for Malaysian participants. Feel free to reach out if you have any questions about this.
DATE OF 2026 | MASTERCHEF | TOPIC (MASTERCLASS WORKSHOP) |
|---|---|---|
1–3 Oct | Tan Wei Loon |
Competition Style Sugar Display |
1–3 Oct | Chong Ko Wai | TBC |
1–3 OCT | Garuharu Seoul | TBC |
4–6 Oct | Lawrence Cheong | Competition Style Chocolate Display |
4–6 Oct | Pierre-Henri Roullard | Signature Cakes & Pastries |
4–6 Oct | Wang Qing | Signature Laminated Pastries & Panettone |
7–9 Oct | Emmanuele Forcone | Advanced Modern French Pastries |
7–9 Oct | Vincent Guerlais | Christmas & Festive Chocolate Pastries |
7–9 Oct | Frédéric Hawecker | TBC |
7–9 Oct | Yoo Si Yeon | Technique & Technology of Gelato Making |
10–12 Oct | Christophe Morel | Chocolate Sculpting |
10–12 Oct | Yusuke Aoki | Japanese French Pastries & Cakes |
10–12 Oct | Aurelien Trottier | Classic Cakes & Pastries for Pastry Shops |
13–15 Oct | Joaquin Soriano | Boutique French Pastries & Cakes |
13–15 Oct | Ya Xiong Wen | TBC |
13–15 Oct | Lim Chin Kheng | Japanese French Pastries |
16–18 Oct | Sebastien Chevallier | Artisanal Sourdough & Bread |
16–18 Oct | Martin Lippo | Advanced Techniques of Molecular Gastronomy |
16–18 Oct | Thaddaeus Pio Vellu | Chocolate Sculpting |
Global Impact
FROM 2012 TILL TODAY
40+
Countries Participating
100+
Renowned Chefs and Experts
200+
Pastry Workshops Conducted
12+
Years of Excellence
