SINGAPORE Pastry Chef Ivan Liew combines his passion for creating pastries and desserts with a meticulous understanding of different flavours. His unique approach, blending diverse ingredients to match cultural influences and current trends, has driven him to innovate beyond traditional baked goods.
Having been in the industry for 19 years, Liew gained experience at notable hotels in Singapore, including Fullerton Hotel (2015-2019), Hilton Hotel (2019-2021), and Shangri-La Hotel (2021-2022). His journey into the world of pastries stemmed from his joy in watching people enjoy the desserts he creates and feeling happy about it.
As a pastry chef with almost two decades of experience, Liew has learned to create recipes through experimentation with different flavours and understanding what complements them.
“Over the years, I have been inspired by various things, which motivates me to learn and create something new. Once I am inspired, I usually develop a new recipe.”
Sharing further, Liew explained that his recipes are often inspired by the types of food people enjoy eating.
“I also take into account current trends and seasons, and try to incorporate local flavours.”
Currently a part of the VIVO, Fuji Oil Asia, Singapore team, Liew creates recipes using VIVO brand baking products,
including their compound milk and whipping cream, to craft his next best creations. The team, which consists of pastry chefs from both Singapore and Vietnam, has also produced a cookbook by VIVO featuring recipes originally created by the team.
Most recently, a team of three chefs led by Liew showcased their baking skills using VIVO products. The event, organised by SUPREME Food Supply (M) Sdn Bhd, the sole distributor for VIVO, Fuji Oil Asia, attracted over 50 participants, including local bakers and chefs.
Held at the Amy Cake Decorating and Cooking Institute in Kuching, the demonstration is part of a regularly held showcase to teach bakers about the latest trends in baking. The demonstration featured three types of pastries: Popcorn Ivory, Lamington Yuzu, and Tropical Cocomango. Samples made by Liew and his team were also presented, namely Matcha Sable, Nutty Chocola Financier, Layer Toast, Salted Egg Croissant, Milky Buns, and Sesame Tuile.
