Sublime Creations: Edwin Soeryajaya

Pastry chef and restaurateur Edwin Soeryajaya was about to pursue a career in finance, when the culinary calling took him on a journey into the the world of pastry.

Edwin has loved cooking ever since he was a kid. Little Edwin played with various ingredients to make fried rice dishes which he then served for himself and his family. The love of cooking continued into his college days in Singapore when he found himself in the kitchen more often and cooked more creatively than he ever imagined.

After numerous experimentation with dishes and ingredients, Edwin convinced himself that he should pursue a study in culinary, especially pastry, abandoning his original plan to go into finance.

“After finishing my finance study, I went back home to Indonesia and for two months I was thinking of pursuing culinary study. I thought that I needed to learn pastry more seriously and that I had to get to know the basics,” said Edwin who listed chocolate and butter as his favorite ingredients.

Edwin landed a spot at Le Cordon Bleu Institute of Culinary Arts in Sydney, Australia, and graduated in 2013. From there, he started researching and working at his test kitchen before opening his own restaurant, Ambrogio Patisserie, in his hometown of Bandung in West Java earlier this year.

It took him more than two years to prepare for his own place.

“Initially, I estimated it would only take a year of preparation before opening, but it turned out that there were so much to do and plan. It was intended to just be a pastry shop but with the suggestions from my parents, I decided to serve big meals there as well.”

Edwin explained his pastry concept as using all the best natural ingredients, aiming for the great taste of the cakes first before the visuals and presentation.

He used to experiment with chocolate, but nowadays he is focusing his time on developing a series of fruit-based pastries. His latest creation was Strawberry Pistachio Mascarpone Eyeballs with layers of strawberry glaze, creamy mousse mascarpone, strawberry confit and pistachio biscuit.

He said strawberry and pistachio made a good pair with the mascarpone giving the dish a good balance through its texture and body.

“I’m using Elle & Vire Professionnel® Sublime cream with Mascarpone because it has the right texture without being too creamy. It is light and doesn’t feel heavy at all. Most Indonesians don’t like to eat cream but this cream is perfect. I have been also using other products from Elle & Vire®: butter, cooking cream, cheese, almost everything.”

Asked about his plan in the future, Edwin said he was still trying to understand the food scene and the market in Bandung, while channeling all his energy to Ambrogio Patisserie and hoping to be able to expand the business exponentially.


Edwin co-founded and operates Ambrogio Patisserie, one the latest hip pastry shop and family restaurants in Bandung, one of the most important creative hubs in Indonesia.

Written by Tatu Hutami Photographs by Dennie Ramon April 30, 2017.