Soh Hui Shan: Youngest Female Pastry Chef Leading Innovation at Wakuda Singapore

At 29, Soh Hui Shan is making meaningful strides in Singapore’s culinary scene. as the lead pastry chef at Wakuda Singapore, located within the prestigious Marina Bay Sands, she leads a team of three, bringing an innovative approach to desserts at one of Singapore’s most celebrated fine dining establishments. Her journey, fueled by a passion ignited at age 13 through YouTube videos, has seen her rise through the ranks, working alongside culinary giants and showcasing her artistry at esteemed events like Tatler’s off Menu Luxe and the President’s Annual diplomatic Reception in 2024.

Soh Hui Shan’s story is one of dedication, skill, and a relentless pursuit of perfection. Her role at Wakuda Singapore not only highlights her individual talent but also signifies a shift in the industry, paving the way for more aspiring female chefs in leadership positions.

From YouTube to Marina Bay Sands: A Culinary Journey

Soh Hui Shan’s culinary journey began unconventionally. at 13, she discovered her passion for baking through online tutorials. This self-taught curiosity led her to formal training at At-Sunrice GlobalChef Academy. She than honed her skills alongside renowned chefs such as Andre Chiang and Al-Mohamed Matin at Resturant Zen and Le Matin Patisserie.

Her career trajectory includes a stint as the head pastry chef at the one-Michelin-starred Willow. Before joining Wakuda Singapore, she ventured into her own omakase dessert concept, Catkin by Huishan. Her innovative dessert creations have since graced prestigious events, solidifying her reputation as a rising star in the pastry world.

A Day in the Life at Wakuda: Balancing Precision and creativity

Leading the pastry team at Wakuda Singapore requires a delicate balance of technical skill and artistic vision. Soh Hui Shan describes a typical day as a whirlwind of activity, managing both lunch and dinner services while simultaneously preparing for the next day.

A typical day at Wakuda revolves around running both lunch and dinner services while simultaneously preparing for the next. I usually start work around noon, by which time orders have already started coming in, she explains. The team rotates between prep work,which includes making ice cream and crafting dessert components,and service,which involves plating and adding the final touches.

Soh Hui Shan emphasizes the importance of understanding the science behind pastry.Pastry is a delicate balance between science and creativity. Understanding the chemistry behind each technique and recipe is crucial when it comes to innovation, she states. This understanding allows her to take calculated risks and experiment with new combinations, resulting in unique and harmonious flavor profiles.

One example of this is the Wakuda Millefeuille, inspired by Chef Tetsuya’s favorite fruit, banana. Soh Hui Shan experimented with Saikyo Miso, a low-salt, sweet-tasting white miso from Kyoto, to add depth and complexity.We also age fresh bananas in-house until they reach peak sweetness and intensity. That natural richness is what makes the banana gelato in this dessert stand out. It’s a perfect example of how precision – understanding ingredient change – meets creativity in crafting a unique yet harmonious flavor profile, she says.

Overcoming Challenges and Leading with Innovation

The culinary world, notably the pastry section, demands not only creativity but also immense mental fortitude. Soh Hui Shan acknowledges the unseen pressures of running a high-end service. One aspect that often goes unseen is the mental load behind the scenes. The pressure of running service is somthing I take on willingly because I hold myself to exceptionally high standards, she admits.

Her perfectionist nature drives her to ensure every detail, from the texture of the ice cream to the final garnish, is flawless. While this can be intense,the reward comes from seeing her vision realized and the delight on guests’ faces.

Soh Hui Shan’s leadership style has evolved over time.initially strict and demanding, she now prioritizes creating a space where innovation and high performance go hand in hand. Now, I prioritise creating a space where innovation and high performance go hand in hand. I encourage my team to experiment freely and R&D their ideas, and we hold regular team taste tests to refine flavours and techniques together, she explains.

She also recognizes the importance of structure, implementing SOPs and procedures to ensure alignment and provide guidance for junior team members.Leadership is an ongoing evolution, but I firmly believe in the phrase, ‘you don’t no what you don’t know’. There’s always something to learn from the people around you, and I’m grateful for a team that brings fresh perspectives and helps me grow as a leader, Soh Hui Shan says.

Breaking Barriers in a Male-Dominated Industry

The kitchen habitat is often described as high-pressure and male-dominated, presenting unique challenges for women. Soh Hui Shan acknowledges the difficulties she faced early in her career. The kitchen is a tough environment,but it’s even tougher for women. It’s not a nurturing space – you won’t find sugar-coating here, she says.

She recalls having to fight gender biases while proving her capabilities. These experiences shaped her resilience and motivated her to break the cycle. Now that I lead a team, I make it a point to ensure that our environment is one where biases aren’t enabled, and where everyone – nonetheless of gender or seniority – can voice their ideas freely, she emphasizes.

One particularly challenging experience involved harsh criticism from a mentor after a tough service. This made her question her career path, but she realized the criticism came from a place of tough love, pushing her to reach her full potential. Once I shifted my mindset, I became more resilient, and it reaffirmed my commitment to this craft, she recalls.

Shaping opportunities for women in the Culinary World

As the youngest female lead pastry chef at Wakuda Marina Bay Sands, Soh Hui Shan sees her role as an chance to inspire and empower other women in the industry. We need to confidently lead and occupy the spaces we deserve in this industry. I hope that by leading by example, I can encourage more women to boldly pursue their ambitions and stay true to their vision, she states.

She believes that success in fine dining is not limited by gender

Soh Hui Shan: A rising star Redefining Pastry Innovation in singapores Culinary Landscape

Is it truly possible for a 29-year-old pastry chef to revolutionize the fine-dining scene, inspiring a generation of female culinary leaders along the way? Absolutely, as evidenced by the remarkable journey of Soh Hui Shan at Wakuda Singapore.

Interview with Chef Emily Carter,renowned culinary expert and author of “The Art of Modern Pastry.”

Editor: Chef Carter, soh Hui Shan’s story captivates – from a self-taught baker inspired by YouTube to leading pastry innovation at a Michelin-starred restaurant. What key factors contributed to her meteoric rise?

Chef Carter: Soh Hui shan’s success is a testament to a potent combination of innate talent, relentless dedication, and a strategic approach to culinary development. Her early self-learning through YouTube videos highlights the democratizing power of online resources in culinary education, enabling aspiring chefs to hone their skills irrespective of formal training access. This self-motivated learning fostered a unique outlook and creative drive that sets her apart. Furthermore, her strategic career moves, including apprenticeships with renowned chefs and her own omakase venture, indicate a clear vision and deliberate progression towards leadership. her ability to blend traditional pastry techniques with innovative flavor combinations showcases the true essence of culinary artistry.

Editor: The article emphasizes the importance of precision and creativity in pastry making. How does Soh Hui Shan achieve this delicate balance at Wakuda Singapore?

Chef Carter: Soh Hui Shan’s approach underscores the critical interdependency between scientific understanding and artistic interpretation in pastry arts. The Wakuda Millefeuille, with its Saikyo Miso and aged banana gelato, is a prime example of her ability to integrate scientific precision in ingredient manipulation—like aging bananas for optimal sweetness—with creative flavor pairings to produce a harmonious culinary experience. Understanding the scientific underpinnings of pastry, including chemistry and ingredient interactions, allows for calculated experimentation and the creation of unique textures and flavor profiles that transcend the ordinary. This emphasis on both scientific accuracy and creative intuition is essential to creating truly extraordinary desserts.

Editor: Leading a team in a high-pressure environment like Wakuda Singapore presents significant challenges. How does Soh Hui Shan navigate thes pressures and foster a supportive team environment?

Chef Carter: Soh Hui Shan’s leadership journey reflects a transition from a strict, demanding style to one that values both high performance and collaborative innovation. This evolution emphasizes the need for strong leadership that balances clear expectations and accountability with a culture of encouragement and creativity. Her focus on regular team taste tests and the encouragement of experimentation creates space for shared learning and growth. Together, the implementation of standard operating procedures (SOPs) provides structure and consistency, making it particularly pertinent for junior team members within that prestigious setting. This dual approach fosters a dynamic and productive work environment where everyone’s contributions are recognized and valued.

Editor: The article also touches upon the challenges faced by women in the male-dominated culinary world. How has Soh Hui Shan addressed these obstacles and is paving the way for other female chefs?

Chef Carter: Soh Hui Shan’s experience highlights the persistent gender biases in the culinary industry. However, her response—creating a more inclusive environment as a leader — offers a powerful model for change. By actively combating bias and ensuring that all voices, nonetheless of gender, are heard and valued, she’s setting a crucial example for other female culinary professionals. She is demonstrating that through perseverance, skill, and a concerted effort to foster inclusive workspaces, women can not only succeed but also transform the industry culture. Her journey is a powerful reminder that ambition knows no gender.

Editor: what are the key takeaways from Soh Hui Shan’s story that aspiring pastry chefs, particularly women, can learn from?

Chef Carter: Soh Hui Shan’s journey offers multiple valuable lessons:

Embrace self-learning and continuous professional development: Never stop learning and exploring.

Develop a strong sense of culinary science: Understand the scientific underpinnings of pastry making.

Cultivate creative innovation: Don’t be afraid to experiment and push the boundaries of flavor and technique.

Build a supportive team environment: Foster collaboration and shared success.

* Lead with inclusivity and empathy: Create a space where everyone feels valued and respected, irrespective of gender or seniority.

Building on these lessons, aspiring pastry chefs can confidently navigate the challenges of the industry and achieve their full potential.

What are your thoughts on Soh Hui Shan’s incredible journey? Share your comments and perspectives below, and let’s continue the conversation!