As Executive Pastry Chef of Fairmont Singapore and Swissôtel The Stamford, Chef Yong Ming Choong brings over three decades of specialised pastry experience to his role. Beginning his career as a baker in 1992, he built a solid foundation in artisanal techniques before joining hotels in 1997 Since then, he has led a team of more than 20 pastry chefs across an extensive culinary operation encompassing 12 restaurants and bars, including the award-winning JAAN by Kirk Westaway, SKAI, and CLOVE. His remit also covers 24-hour in-room dining for over 2,000 guestrooms, large-scale banquets and events at the 108,000-square-foot Raffles City Convention Centre, and outdoor catering operations.
Tireless in his commitment to the craft, Chef Ming continually seeks out new techniques and approaches to refine his artistry. Known for his precise execution and continued pursuit of technical excellence, he has trained at the world-renowned École du Grand Chocolat Valrhona in France and exchanged insights with celebrated pastry chef Stéphane Glacier.
In the recent year, Chef Ming has been awarded Best Pastry Chef of the Year 2025 at the Singapore Culinary Association Excellence Awards 2025. He has also represented Singapore in numerous international competitions, including the Coupe du Monde de la Pâtisserie in Lyon, where he served as Team Captain (2007), Team Manager (2013 and 2015), and later as an International Jury Member. He also coached Singapore’s pastry team at the World Junior Pastry Championships (2017 and 2018) and has been an invited judge at the Asian Pastry Cup. His accolades include First Prize at the Asian Pastry Cup (2006), and a Bronze Medal at the Food & Hotel Asia Individual Challenge – Pastry Showpiece Competition (2004).
In 2024, Chef Ming once again demonstrated his leadership on the competition stage. Our pastry team, led by Chef Ming together with his team of chefs, achieved second place at the Asian Gelato Cup. That same year, they also secured third place at the Asia Bakery Cup during Food & Hotel Asia, further cementing their position among the region’s finest.
Dedicated to nurturing the next generation of talent, Chef Ming continues to mentor aspiring pastry professionals while evolving his own techniques in response to new trends and culinary innovations. Through his leadership and experience, he continues to raise the standard of pastry excellence in Singapore’s hospitality scene.
