Meet the Team: Irene Soh, Pastry Chef, Banquets, Marina Bay Sands

A familiar face to event planners who have opted for dessert showcases, the veteran shares the highlights that sweetened her year

“Desserts are the grand finale to make an event memorable,” said Irene Soh, one of Marina Bay Sands’ pioneering pastry chefs who joined the pre-opening team in 2009 after amassing over 30 years of experience in hotels around the world.

A nurturing figure who has mentored many generations of chefs, Irene oversees the conceptualisation and large-scale production of thousands of pastries and desserts for the integrated resort’s banquet operations daily. This includes the beautiful showpieces, plated desserts and whimsical dessert tables for clients at Sands Expo & Convention Centre. She shares her experience and what goes on behind the scenes.

1. What was the most exciting project you have worked on this year?

The Autumn Showcase, where we invited our top 500 clients to have a preview of next year’s offerings. My vision was for guests to feel like they were walking through a whimsical Autumn forest, as event planners now prioritise immersive and experiential events that engage attendees and create lasting memories.

To see things in the big picture, I imagined the elements of Autumn – the warm colours through maple trees, chestnuts and logs, seasonal desserts such as apple crumble and pumpkin pie, and complementary décor to evoke the cozy feelings of fall– to connect guests’ senses. The reception was beyond expectations.

It is always rewarding when clients are pleasantly surprised after seeing the dessert table and how the desserts are brought to life.

2. What goes on behind the scenes when crafting dessert tables and walls for client events?

Before beginning any project, you’ll have to understand the client’s goals – what is the event about, what do we want the delegates to remember from this event, and how do we want them to feel? It is crucial to find the connections at the first stage.

Next, I would call my stylist, florists and décor company to help me design and execute the dessert table. Similar to the Autumn Showcase, I will think about the props that would elevate the flavours of the desserts and complement the overall look and feel of the event.

Lastly, I will brief and assign roles to my team of 15 chefs. Each person has a dedicated role to bring the dessert table to life. Desserts are intricate and time-sensitive, and we want to ensure they remain fresh when served.

3. What are the latest dessert trends that clients are asking for these days, and what can we look forward to in 2025?

Clients have been opting for ‘less guilty’ desserts that are indulgent. They are particular about what they consume yet do not compromise on taste. If a guest decides to only eat a piece of dessert, how do we ensure that is the best piece that would give a memorable impression of the event?

I’ve been experimenting with soybeans, which are suitable for guests with lactose-free requirements, a classic combination of apple, celery and orange, which is commonly found at juice shops, as well as topping indulgent treats like cheesecakes with lots of fruits, including premium options like dragonfruit, muscat grape and passionfruit.

At Sands Expo & Convention Centre, we endeavour to extend Singapore’s culture by incorporating local flavours into desserts. I have created a series of konjac jelly with flower motifs, which debuted at the Amway China Leadership Seminar where the top 10,000 sales representatives were hosted for an incentive trip. I have also been exploring interesting flavour combinations, such as rhubarb with strawberry and apple, tomato with sour plum, sugarcane with sour plum, chilli with chocolate, and my favourite discovery of all time – durian with chocolate.

Do look forward to our Lunar New Year celebrations, where we’ll usher in Spring with a splendid assortment of sweet creations.

4. You have been with Marina Bay Sands since pre-opening in 2009. Have you seen a personal evolution in the way you create your desserts? What keeps you inspired?

Don’t look at trends because they are transient and limit your thinking. Rely on your imagination – don’t be afraid to dream. This is how you can bring better value to guests.