Vietnamese pastry artist wins gold medal at int’l culinary contest

Held at the Hong Kong Convention & Exhibition Center on May 16, the event drew top culinary talent from across the region.

An’s winning creation, titled Hy su hat boi, fuses the Vietnamese wedding theme (hy su) with hat boi, Vietnam's traditional opera.

Crafted entirely from fondant, a sugar paste known for its sculptural qualities, An’s three-tiered cake tells a symbolic story.

The base mimics a hat boi drum, decorated with red succulent lotus flowers to represent enduring love and the beginning of a shared life.

The middle tier, shaped as a hexagon, evokes harmony, unity, and cosmic completeness, all of which are blessings for a strong marriage.

The top tier features a bride and groom in hat boi costume, portraying a heroic general and a noblewoman as a symbol of true companionship.

An said he created the cake to preserve and promote hat boi, a traditional art form that he fears is fading from modern life.

“Each cake I make is a story about Vietnamese culture. This is how I keep that spirit alive,” he said.

Since joining the Saigon Professional Chef Association’s Pastry Chef Club in 2019, An has steadily gained recognition in both domestic and international competitions. 

He previously competed in Malaysia and China.

His progress involves sleepless nights, meticulous planning, and repeated experimentation. 

An now teaches and takes custom cake orders, and hopes to open a studio dedicated to fondant creativity.

His goal is to blend Vietnamese tradition with modern cake artistry through advanced classes and collaborative workshops.