Dedication to timeless patisserie that perfects simplicity.

Texture was born from the passion and vision of two visionary chefs, Chong Ko Wai and Lawrence Cheong Jun Bo,

who saw an opportunity to transform the Malaysian pastry landscape. Having honed their skills and insights at prestigious pastry competitions like the Coupe du Monde de la Pâtisserie and teaching at prestigious international pastry schools, they recognized a gap in the local market: the absence of a craftsmanship-driven pastry brand. With an aim is to dispel misconceptions about artisanal pastries being impractical for commercial production, they set out to create a brand that embodies the artistry and quality found in the world's finest pastries.

Chef Chong Ko Wai

Co-Founder/Executive Pastry Chef

Chong Ko Wai

known as “Breadpitt” online, he is the co-founder of TEXTURE and master of French pastry and sugar work. He was previously a senior lecturer at the Academy of Pastry Arts of Malaysia alongside Lawrence Cheong, the other co-founder of TEXTURE.

Renowned as the

"Architect of Cakes”

his creations require extreme attention in all aspects of flavour, design, and construction. His unique philosophy and precision has earned him the title as an ambassador of Elle et Vire. His accolades, including achieving 4th place at Coupe du Monde de la Pâtisserie in 2015 and being the first ever Malaysian to grace the podium of the Mondial Des Art Sucre, attest to his expertise and unwavering commitment to excellence.

Chef Lawrence Cheong

Co-Founder/Executive Pastry Chef

Lawrence Cheong

known as "Lawrence Bobo," is the co-founder of TEXTURE and a master of chocolate confectionery and French pastry. Hailing from Kuala Lumpur, Malaysia, Lawrence was crowned as the “Asia Chocolate Prince” and appointed Ambassador for the Chocolate Academy by Barry Callebaut. 

In 2015, Team Malaysia achieved

4th place at the Coupe du Monde de la Patisserie,

where Lawrence’s chocolate showpiece accumulated the highest score internationally, earning him the award of “Best Chocolate Showpiece”. Lawrence travels globally, conducting masterclasses, providing competition training, and offering consultancy services. His expertise has been instrumental in coaching national teams for renowned competitions like the World Pastry Cup and the World Chocolate Master. 

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