Hong Kong Bakers Advance In IBA-UIBC Cup Of Bakers 2027 Selection Competition
The final of the IBA-UIBC Cup of Bakers 2027 “Golden Statue Cup” China Selection – Hong Kong & Macao SAR Selection Competition was held at the International Culinary Institute in Hong Kong, bringing together baking professionals, industry representatives and government officials to celebrate craftsmanship and talent development in the sector.
The competition serves as a regional qualifying event for the internationally recognised IBA-UIBC Cup of Bakers, one of the baking industry’s most prominent professional competitions. Organisers said the event aims to promote professional development, encourage innovation and strengthen collaboration between baking professionals across different markets.
Lam Soon (Hong Kong) Limited, title sponsor of the China Selection Competition, said it remains committed to supporting talent development and international exchange within the baking industry across Mainland China, Hong Kong and Macao.
This year’s Hong Kong and Macao competition attracted professional and student bakers from across the region, who were assessed on a range of technical and creative challenges designed to showcase their skills and craftsmanship.
The event was attended by representatives from government, industry associations and the baking sector, including Zhang Jiukui, chairman of the China Association of Bakery & Confectionery Industry; Kevin Choi, Permanent Secretary for Innovation, Technology and Industry Bureau of the Hong Kong SAR Government; Stefanie Walter, Vice Consul of the German Consulate General Hong Kong; Edward Yu Kin Keung, Deputy Secretary for Environment and Ecology (Food); Legislative Council members Shiu Ka-Fai and Jonathan Leung Chun; and Lim Shueh Hann, chief executive officer and executive director of Lam Soon (Hong Kong) Limited.
Zhang described the IBA-UIBC Cup of Bakers as one of the most influential competitions in the global baking sector.
“The IBA-UIBC Cup of Bakers is widely recognised as one of the most influential and respected competitions in the global baking industry, often referred to as the ‘Olympics of Baking’. Establishing the Hong Kong & Macao SAR Selection Competition not only reflects the spirit of regional collaboration but also highlights the diversity and richness of Chinese baking culture. We hope this platform will enable more talented professionals to showcase their expertise on the international stage and contribute to the continued development of the industry,” he said.
Kevin Choi highlighted the role of technology in the future development of the sector.
“The Hong Kong SAR Government is committed to advancing innovation and technology while promoting new industrialisation. The baking industry is undergoing significant transformation through automation, digitalisation, and smart manufacturing. From food technology and precision production systems to data-driven supply chain management, innovation is creating new opportunities to enhance efficiency, quality, and competitiveness, driving sustainable and high-value growth,” he said.
The event also served as a platform for industry exchange. A delegation of baking industry representatives from Mainland China participated in observation and networking activities, with organisers highlighting opportunities for greater collaboration within the Guangdong-Hong Kong-Macao Greater Bay Area.
Lim Shueh Hann said talent development remains critical to the sector’s future growth.
“Talent development and international exchange are fundamental to the long-term success of the baking industry. As a bridge connecting China with the world, Hong Kong provides an ideal platform for collaboration and professional learning. Through this competition, we hope to create more opportunities for baking professionals from Mainland China, Hong Kong, and Macao to engage with international peers, broaden their perspectives, and demonstrate the innovation and achievements of China’s baking industry on the global stage,” he said.
Following the competition, LAI Lam Yam was named champion in the Professional Category, ahead of KWOK Shing Chung and CHAN Ka Wai. In the Student Category, FUNG Chui Shan took first place, followed by CHENG Yu Lam and YU Chun Kuen.
The Professional Category champion will advance to the China National Final, scheduled for May 2027. The winner of that competition will go on to represent China at the IBA World Final in Germany in October 2027.
Lam Soon said it plans to continue working with industry associations, educational institutions and business partners to support professional development and strengthen international cooperation within the baking industry.