Filipino pastry experts reap gold at HK culinary tilt | Inquirer Lifestyle

Who Profits From Your Pride?

I just finished Sally Rooney’s “Conversations with Friends”, not in its book form, but as the recently-released Hulu series. I breezed through all…

Kai At Home

It is no wonder Chef Gilbert’s restaurants are consistently good, have staying power and are on the top of many lists. How he…
A winning entry by the Pastry Alliance of the Philippines at the recently concluded Hong Kong International Culinary Classic held May 11-14 at the Hong Kong Convention and Exhibition Center. INQUIRER

Filipino pastry experts reap gold at HK culinary tilt

Members of the Pastry Alliance of the Philippines pose for a photo after winning with five Golds, two Bronzes and a team Silver at the recently concluded Hong Kong International Culinary Classic May 11-14 at the Hong Kong Convention and Exhibition Center. PHILIPPINE DAILY INQUIRER

THE PASTRY Alliance of the Philippines impressed an international panel of judges by setting a record of wins with five Golds, two Bronzes and a team Silver at the recently concluded Hong Kong International Culinary Classic.

Held May 11-14 at the Hong Kong Convention and Exhibition Center in conjunction with Hofex, the HKICC was a multi-skill event participated in by delegations from over 12 countries.

Benjie Lanas of Cebu carved “Joker,” a colorful jester, out of white chocolate and bagged PAP’s first Gold. Rizalino Manas’ Bronze-winning “Linger” was a collage of geckos, butterflies and birds-of-paradise pulled out of sugar.

Batangas native Bryan Dimayuga executed an all-white wedding cake entitled “Ivory” that scored very high in technical skill, eventually capturing a Gold.

The only two gold medals in the Under 25 Plated Desserts Category both went to PAP: for Clyden San Pedro’s visual feast of passion fruit-coconut-mango “Metamorphosis” and chocolate-rose-hazelnut “Kaleidoscope”; and Michael Aspiras’ refreshing layers of “Corn Field” and “Lemon Garden,” which were just three points shy of distinction.

A winning entry by the Pastry Alliance of the Philippines at the recently concluded Hong Kong International Culinary Classic held May 11-14 at the Hong Kong Convention and Exhibition Center. INQUIRER

Nikki Misa’s focused live execution of her “Passionfruit” in Earl Grey Mousse won her a Gold in the Chocolate Fragrant Tea Cake category.

Likewise, Gen Oliva prepared two desserts live based on the secret ingredient guava for “Fantasy Table,” adding another Bronze to the PAP harvest.

The main pastry event that was Live Bakery required Bubbles Cruz-Lerias, Maricar Salvador and Roel Vargas to prepare 15 different types and shapes of bread, plus a bread showpiece within nine hours. Their ingenious and delicious Ensaymada con Prosciutto, Back to The (Ube) Roots, Duck in a Box and Pili Citrus Twist won the team Silver.

PAP Competitors

Professional Pastry Showpiece (display):

Rizalino Manas (Shangri-La Manila) – Bronze; Benjie Lanas (Waterfront Cebu) – Gold

Wedding Cake (display):

Bryan Dimayuga (Shangri-La Manila/Lyceum Batangas) – Gold

Under 25 Plated Dessert (display):

Michael Aspiras (Wilton/Resorts World/College of St. Benilde) – Gold; Clyden San Pedro (Wilton/Richmond Eastwood/College of St. Benilde)—Gold

Chocolate Fragrant Tea Cake (live):

Nikki Silverio Misa (Park Avenue Desserts/College of St. Benilde) – Gold

Fantasy Table (live):

Gen Oliva (Enderun Colleges) – Bronze; Live Bakery Team (live) – Silver: Roel Vargas (Global Academy), Bubbles Cruz-Lerias (ISCAHM), Maricar Salvador (Philippe Agnese), Anne Ramos – team support (ISCAHM)

Coaches and team support

James Antolin (Delegation Head) for pastry showpiece; Buddy Trinidad (Park Avenue Desserts) for live desserts; Penk Ching (Pastry Bin) for wedding cake; Peachy Juban (Shortcrust/Wilton) for wedding cake; Jackie Ang-Po (Fleur-de-Lys/Wilton) for plated desserts; Philippe Agnese (Tilawi Foods) for pastry showpiece and live bakery