Aspiring pastry chefs typically head west for their baptism of fire —  learning how to craft puff pastry with hundreds of buttery layers and mind-bendingly realistic trompe l’oeil desserts in the guise of everyday objects. After decades of honing his ability in French pastry arts, which he channelled into now-defunct patisserie-cafe chain Bakerzin, Singaporean chef Daniel Tay is strictly in the East.