Chef Ming Ai Loi, World Pastry Champion and co-founder of Voilà Patisserie.

Ming Ai Loi

With a career crowned by the World Pastry Cup and shaped by global competitions, Chef Ming Ai Loi is blending French finesse with bold Asian flavours, raising the pastry game across Kuala Lumpur.

Masterclasses

Achievements

2018
Secured a silver medal at the WACS Global Pastry Competition, showcasing his versatility in both chocolate and sugar artistry.
2019
Led the Malaysian team to victory at the Coupe du Monde de la Pâtisserie, earning the title of World Pastry Champion.
2022
Co-founded Voilà Patisserie in Kuala Lumpur with Chef Otto Tay, offering pastries and desserts that blend French techniques with local flavours.
2023
Established École Voilà, a pastry school aimed at nurturing the next generation of pastry chefs.

MEET THE CHEF

A journey shaped by passion

Chef Loi Ming Ai began his career in a traditional Malaysian pastry shop, where he quickly developed a strong appreciation for local flavours and handcrafted textures. Eager to explore further, he trained in French pastry at the Academy of Pastry & Culinary Arts Malaysia, mastering the techniques that would later define his style.

Global recognition

In 2019, Chef Loi rose to international prominence by winning the prestigious Coupe du Monde de la Pâtisserie (World Pastry Cup) alongside Otto Tay and Tan Wei Loon—a milestone that placed Malaysia on the world pastry map. He became known for his outstanding skills in pastry sculpting and frozen desserts, blending artistic creativity with technical precision.

A signature style bridging tradition and modernity

At Voilà Patisserie in Kuala Lumpur, Chef Loi crafts a contemporary pastry experience inspired by childhood memories, nostalgic flavours, and rich Asian culinary heritage. Each creation is grounded in classic French technique but designed to stir emotion—he believes taste and texture have the power to evoke memories and create deep personal connections.

A commitment to sharing and mentoring

Beyond the kitchen, Chef Loi is committed to shaping the next generation of pastry chefs. He leads masterclasses, offers consulting services internationally, and generously shares his knowledge and expertise. To him, pastry is a universal language—shaped by culture, emotion, and habit—and one he is constantly evolving.