Ming Ai Loi

Coming Up

Since 2022, Voilà Patisserie has been co-founded by Ming Ai Loi, with Kuala Lumpur as the base and pastry chef work still part of the remit. The co-founder role brings structure to the craft: not only producing pastry, but helping define the patisserie’s identity and standards from the start. In that setting, his work extends beyond the pass and into the way the place is shaped.

Where They Are Now

In 2025, the Malaysian team was coached by Ming Ai Loi. Coaching is a different application of the same discipline: reading performance, setting standards, and passing on competition knowledge in a form others can use. For a pastry chef with competition experience, that role turns technical memory into instruction.

Signature

Baba Café is listed among Ming Ai Loi’s signature dishes. In pastry, a signature item is a compressed statement of method and taste, the kind of work that identifies a kitchen’s hand without explanation. Baba Café sits in that category.

In Their Words “We always serve our dessert for competition. We do our best for competition. Only serve for the judge and then we don't serve our friends and family.” “Thanks for waiting and this is the time voila.”

Honors

The medal record places Ming Ai Loi on notable competition stages: Gold medal, Coupe du Monde de la Pâtisserie (2019) and Silver medal, WACS Global Pastry Competition (2018). Read together, the awards mark a progression through competitive pastry, coming after work in a traditional Malaysian pastry shop and before the co-founding of Voilà. They also point to a craft tested under pressure, then carried forward into another phase of the same practice.