ARTISTIC SUGAR BY TAN WEI LOON

Push the Boundaries of Sugar Artistry with World Pastry Champion Tan Wei Loon

Step into the world of elite sugar artistry with Chef Tan Wei Loon, World Pastry Champion and one of the most respected names in modern pastry innovation. This exclusive Artistic Sugar Masterclass is designed for professional pastry chefs who want to transform their sugar work into breathtaking, competition-level creations.

This advanced programme goes beyond fundamentals, focusing on precision, creativity, and technical mastery. You’ll learn how to craft showstopping sugar pieces that command attention in luxury pastry displays and high-profile competitions.

Course Highlights

• Pulled Sugar – Refine your technique to create elegant, fluid shapes that elevate the aesthetics of your pastry presentations.
• Blown Sugar – Master the art of blown sugar to design striking, dimensional sculptures that add drama and sophistication.
• Pastillage – Build structural excellence with durable pastillage, perfect for intricate centrepieces and competition work.
• Glass Sugar Blowing – Explore advanced methods for achieving flawless, glass-like sugar art that embodies modern elegance.
• Professional Airbrushing – Learn colour theory and airbrushing techniques to bring depth, vibrancy, and artistic flair to every piece.

*Photos are illustrative, the theme for this session might change.

Why Attend?

This masterclass is tailored for experienced pastry professionals with a solid foundation in sugar work. Chef Tan’s hands-on approach and insider knowledge will empower you to create innovative, high-impact sugar art for luxury hospitality, fine dining, and world-class pastry competitions.

Don’t miss this rare opportunity to learn from a global champion. Secure your place and take your sugar artistry to the next level.

What’s Included

• Intensive hands-on training
• Premium ingredients
• Professional pastry equipment
• Exclusive recipe book
• Certificate of Participation

Itinerary

• 8:00 am – Welcome & breakfast
• 9:00 am – Start of work
• 1:00 – 2:00 pm – Lunch break (included)
• 5:30 pm – End of work

TheTasteLab Experience

At TheTasteLab, the experience goes far beyond culinary education; it’s a celebration of flavour, warmth, and exceptional hospitality:

• Our cosy Guest Lounge is the perfect spot for networking, enjoying a coffee with pastries, and taking a well-deserved break from class
• Each day includes a delicious breakfast and lunch, freshly prepared by our Michelin-starred Chef Russell Bateman and Pastry Chefs Denis Dramé MCA and Giacomo Pischiutti
• Throughout your visit, our Specialists and Account Managers will be on hand and delighted to answer any questions about the products featured in the class