Chef Anna Polyviou Brings Joyful, Inventive Pastry Artistry to The Rose Veranda

Australia’s pastry queen brings bold flavours and theatrical flair to afternoon tea at Shangri-La Singapore’s The Rose Veranda.

In support of Breast Cancer Awareness Month in October, Shangri-La Singapore teams up with acclaimed pastry chef Anna Polyviou — star of MasterChef Australia: Dessert Masters (2023) — for a limited-time collaboration. From now to 9 November 2025, The Rose Veranda is featuring the Life’s Better in Pink Afternoon Tea, fusing Polyviou’s bold, whimsical pastry creations with Shangri-La’s signature hospitality. Expect a vibrant menu featuring her show-stopping 1-Meter Pavlova with strawberry yoghurt sorbet and foam, alongside freshly baked  buttermilk tea and raisin scones, savoury bites, and a hearty main course (seabass or seared beef) — all served with her trademark playful flair. In support of the cause, S$5 for every afternoon tea set sold between now and 31 October 2025 will be donated to the Singapore Cancer Society (SCS).

Trained at Pierre Hermé, Claridge’s, and Sofitel Melbourne, Anna was Creative Director of Pastry at Shangri-La Sydney for seven years, earning awards including Australia’s Pastry Chef of the Year. The chef who now leads her own creative ventures, tells us more about the inspiration behind her pink-powered creations.

Your creations are known for being bold, playful, and unapologetically fun. What was the creative spark behind the Life’s Better in Pink afternoon tea, and how did you want guests to feel when they experience it?
The inspiration came from wanting to create something that was full of joy, colour, and positivity – a proper celebration of life and good vibes. Life’s Better in Pink is all about stepping into a world that’s bright, cheeky, elegant and full of flavour. I wanted guests to walk in and instantly smile, to forget about the outside world for a bit, and just have fun. It’s pink, it’s playful, it’s over the top but that’s exactly the point! Not only does it look beautiful and elegant it is also super delicious too. From the truffle donut that pops, square sandwiches to the 1-meter-long pavlova.

 The 1-Meter Pavlova sounds like a showstopper. Can you share how that signature dessert evolved, from concept to the final presentation?
The 1-Meter Pavlova started as a bit of a wild idea. I’ve always loved pavs as they’re such an Aussie classic, but I wanted to take it to another level. I thought, why not make it massive, interactive, and completely outrageous? The experience includes wheeling the trolley to the guests, and slicing the pavlova and serving ice-cream with it. So, we built this one-metre beauty that’s layered with cream, meringue, fresh fruit, and pops of texture and finished with strawberry yoghurt sorbet. It’s designed to bring people together – everyone digging in, laughing, and creating a bit of mess. It’s a celebration dessert, just like the experience itself.

You’ve worked in some of the world’s top kitchens how do your collaborations (including the one with Shangri-La Singapore) shape or challenge your creative process?
Every collaboration pushes me to think differently. Working with teams around the world, like at Shangri-La Singapore, means bringing my playful energy into spaces that already have their own strong culture and identity. It’s about finding that sweet spot merging my style with their sophistication. It challenges me to adapt, experiment with local ingredients, and create something that feels fresh but still has that signature Anna kick that brings excitement to the table.

What’s the secret ingredient that gives your creations that unmistakable Anna Polyviou edge?
Energy and attitude! I treat every dish like a performance it’s got to have personality. My secret ingredient is always a mix of creativity, nostalgia, and a whole lot of fun or wow factor. I don’t play it safe; I want people to feel something when they taste my desserts whether it’s surprise, joy, or that “holy moly” moment.

If you could turn one emotion or memory into a dessert, what would it be and what would it taste like?
I’d turn childhood happiness into a dessert – that feeling of running around on a hot summer afternoon without a care in the world. It’d taste like a mixed bag of lollies and vanilla ice-cream vibes creamy, crunchy, colourful, and a little bit nostalgic. Something that takes you straight back to being a kid again.