Jakarta is set to welcome some of Asia’s finest gelato makers as the Asian Gelatiere Individual Competition 2026 takes place from 4 to 7 November. Held during Krista Interfood 2026 at NICE, PIK 2, the competition brings together ten contestants from across the region, each showcasing their craftsmanship, creativity, and interpretation of the Italian frozen dessert.
The competition forms part of a regional selection process that began with national qualifying rounds, including Indonesia’s selection at Bali Interfood in September. Unlike team-based gelato championships, the individual competition places the spotlight on each contestant’s technical abilities and creative approach. Participants are challenged to incorporate ingredients from their respective countries, with flavour, texture, preparation techniques, and the stories behind their creations playing important roles in the evaluation.
Representing Indonesia is Alvin Tanudjaya of Latteria Gelato, who will compete against David Au Yong of Malaysia’s Smiley Sweetz, Hirotaka Sakai of Japan’s Le Cerisier d’Amour, Ming Yue Tan of China’s Hunan Pobeice Enterprise, and Pongsapak Phuphet of Thailand’s Sostare Gelato.
Completing the lineup are Quang Thinh Tran of Vietnam’s Saigon Professional Chefs Guild, Lung Hsien Tsai of Taiwan’s Feeling 18, Taeyang Kim of South Korea’s Suncream, Andrew Soh of Singapore’s Petals and Peak, and Ho Nam Sensei Kay of Hong Kong’s Edenly Gelato.
Evaluating the contestants is a five-member judging panel combining international competition experience with culinary media expertise. Among them are South Korean gelato master Yoo Siyeon, runner-up at the 2024 Gelato World Cup, and Singaporean pastry chef Jason Tan Yirong, who led Singapore’s victorious team at the 2026 Gelato World Cup.
They are joined by Indonesian pastry chef Talita Setyadi, founder of BEAU and co-founder of Jakarta Dessert Week, alongside Edwin Pangestu, founder of culinary media platform Gastronusa, and Rizki Pradana, the deputy associate editor at epicure Indonesia. Together, the judges bring perspectives spanning technical excellence, creativity, and contemporary culinary culture.
With its roots in Italy, competitive gelato-making has developed into an international platform for culinary innovation. The upcoming Asian competition continues that tradition while emphasising regional identity, encouraging participants to transform local ingredients into creations that reflect their respective cultures.
Beyond determining the region’s outstanding gelato talent, the four-day competition highlights Asia’s growing presence in the international artisanal gelato scene, where Italian techniques meet the flavours, traditions, and imagination of a new generation of makers.
Krista Interfood 2026 is part of SIAL Food & Drinks Indonesia 2026, that takes place simultaneously from 4 to 6 November at JIExpo Kemayoran.
For more information, visit kristainterfood.com.
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