A “Jill of all trades” is how Yeo Min would describe herself. A social worker by training, she started baking while pursuing her degree overseas. She continued baking as a hobby after her undergraduate studies, and started a page called ‘Pastories by Yeo Min’ to tell stories through her bakes. In 2020, amidst the Covid-19 pandemic, Yeo Min decided to make a formal career switch from social service to the food industry. She trained at the At-Sunrice Globalchef Academy and worked at Fullerton Hotel and Harrianns Nonya Table.
In 2021, Yeo Min took part in the Channel 8 baking competition, ‘Creme de la creme’. She impressed judges with her creativity and placed as a finalist on the show. In the same year, she took part in the World Gourmet Summit Apprentice Chef competition and placed second with her fusion dish of fried mooncake, presented as a Chinese painting.
Yeo Min has a passion for heritage pastries and hopes to preserve the craft of Chinese pastry-making by bringing it to our home kitchens. Her repertoire of bakes includes everything from East to West, from kuehs to buttercream cakes.
Yeo Min is the author of ‘Chinese Pastry School’ — a comprehensive introductory resource for bakers curious about the history, science, and techniques of Chinese pastry-making. She also runs a small business, Pastories by Yeo Min, crafting custom cakes, wedding cakes, and other pastries.
You can find Yeo Min’s bakes, research, and class schedule on her Instagram pages: @pastoriessg and @yeomyyyy or on her website, thepastories.com
