WelCOME TO

1. Registration

1.1. Organizers

2027 WORLD FASHION DRINKS COMPETITION SINGAPORE DIVISION（Abbreviation： 2027SFDC）is an international professional drink mix competition organized by Sinoexpo Informa Markets & Singapore Coffee Association.

1.2. Registration Rules

1.2.1. Nationality

Participants must hold valid passports or identification documents from the country or region where the competition is organized, or provide valid proof of residence, employment in that country or region for at least 12 months.

1.2.2. Age Requirement

A. Participants should be aged 18 or above, have an interest in drinks research and development, and possess the ability to independently create or develop drinks.

1.2.3. The participants have to submit the registration form. The Organizing Committee will email the status of registration within 3-5 business days to confirm their registration details after closing date. 

Registration Form: https://form.jotform.com/SingaporeCoffee/sfdc-2026-competitor-registration

1.2.4. Participants' drinks should be original and first-time formulated recipes, encouraging them to develop drinks from innovative concepts and trend predictions. Participants' drinks must be mixed on-site; all these actions are regarded as excessive pre-preparation and will result in the deduction of corresponding points from the score sheet: Pre-weighing / prepackaging / pre-mixing that does not conform to the logic of research and development, etc. Special time-consuming processes or innovative processes are allowed to be used in the competition. If there is a prefabricated process, it should be declared in advance in the SOP template of the competition formula provided by the sponsor or may be deducted from the evaluation table if the process does not meet the prefabrication requirements or the existing R&D logic, which is regarded as invalid declaration.

1.2.5. All photos and videos, on-site recordings, audio materials, synchronous sounds and other audiovisual materials captured by the event organizer are automatically and free of charge licensed to the organizing committee for global event promotion, brand marketing and derivative content production, with legal secondary editing permitted under long-term valid authorization.

1.3. Presentation Language and Translation Instructions

1.3.1. English is the official presentation language of 2027SFDC, Participants should fully fill the relevant information with the provided competition formula SOP template by the organizers in English and submit it to the designated channel of the organizers within the specified time.

1.3.2. The translators can be brought by participants themselves and self-funded (Translate to ENGLISH). When communicating with participants, the translators are only allowed to translate the words spoken by the hosts, judges, event managers, or staff members. When the participant speaks, the translator is only allowed to accurately translate what the participant says. There is no additional time available for the translators to work（This meansthat during the 12-minute performance, translation must be included.）. The judges' evaluation of the participants should be based on their translations, rather than their spoken language.

1.4. Participation fees and withdrawal procedures

1.4.1. Upon confirmation of registration, participants are required to complete the payment to secure a place in the competition. Registration is free for SCA members, while a registration fee of SGD 50 applies to non-SCA members. A withdrawal fee of SGD 100 will apply to any participant who withdraws from the competition without a valid reason. This applies to all registrants, including both SCA members and non-members. Credit card authorisation will be required during registration; however, no charge will be made at the point of registration. The withdrawal fee will only be charged in the event of a withdrawal without a valid reason.

The registration fee will not be refunded for the participants in the Singapore Division who have paid the registration fee to secure the quota but are unable to participate on time due to personal reasons; in case of any special circumstances, withdrawal instructions should be submitted to the organizing committee for verification and decision.

1.4.2. No national/regional competition prizes will be awarded to the promoted participantsfrom each country who are unable to participate in 2027 WFDC on time due to personal reasons; in case of any special circumstances, withdrawal instructions should be submitted to the organizing committee for verification and decision. After all the qualified participants from various countries have finished in the 2027 WFDC, the national/regional competition prizes will be distributed.

1.4.3. In the event that a participant withdraws without reasons or maliciously, occupying a competition quota (applies for withdrawal less than 72h before the competition starts or goes missing), upon discovery, the organizing committee will verify and check, and if the situation is confirmed, the participant will be banned for three years.

1.4.4. The expenses incurred in participating in the competition, including but not limited to material costs, accommodation expenses, travel expenses, etc., shall be borne by the participants themselves. Any special arrangements shall be subject to the official notice of the event organizer.

1.4.5. Event interpretation rights reserved by organizers.

1.5. Promotion Rules

The top three winners of 2027SFDC will advance to the ‘2027 World Fashion Drinks Competition’ in Shanghai, China.

1.6. Bonus

Bonus: Champion: CNY 5,000; Runner-up: CNY 2,000; Third place: CNY 1,000

Note: Other awards and prize money will be subject to the actual schedule. The competition prize money will be distributed by the organizer after 2027WFDC. If a promoted participant does not attend 2027WFDC, 2027SFDC prize money will not be awarded.

1.7. Conflict of Interest

1.7.1. The 2027SFDC participants are not allowed to participate in the 2027SFDC evaluation work.

1.7.2. Judges who participate in the evaluation work during the season are not allowed to serve as coaches or assistants for any participant during that season. Once discovered, the participant's eligibility to participate will be cancelled.

1.7.3. If there is any mentor apprentice, superior subordinate, or other related guidance or interest relationship between the contestants and judges in each competition, it must be announced before the competition, and the organizer must take corresponding avoidance and adjustment measures. Failure to disclose conflicts of interest may result in disqualification of participants.

2. Competition setup

2.1. Competition Summary

2.1.1. Competition Format

2.1.2. 2027 SFDC consists of designation (round 1) and creativity competition (round 2). Each round of the competition requires the preparation of one drink [For the two rounds competition, there must be one coffee beverage, and the drink types for the two rounds must be different]. During the competition time, participants are required to clearly state the type of drinks for each round. If do not have description or the actual drinks do not match the stated type, points will be deducted in respect of competition conduct and discipline.]

Participants score【100-point scale】= Score of Designation Competition (100-point scale) × 30% + Score of Creativity Competition (100-point scale) × 70% − Technical Evaluation Deduction (averaged and converted to 100-point scale) − Time-overrun Deduction for Technical Evaluation + Sensory & Creativity Bonus (averaged and converted to 100-point scale) − Chief Judge Deduction. The top three participants in the overall ranking will be awarded the 2027SFDC championship, runner-up and third-place honors and advance to 2027WFDC. The organizers will present them with certificates, trophies and prizes.

2.1.3. Sponsor Product Category Conflict 

The scope of eligible sponsor products for selection is clearly defined for both the Designation Competition and the Creativity Competition. Once a participant selects a sponsor product, they shall not use any non-sponsor product falling under the same product category in that respective round; otherwise, corresponding points will be deducted.

2.1.4. Each round of the competition will have 5 judges (including 1 chief judge), consisting of 1 technical judge and 4 sensory creativity judges.

2.1.5. Competition process

A. In each round of competition, participants will receive 8 minutes of preparation & cleaning time and 12 minutes of competition time on their designated operating platform, and the participants must complete all the tasks of the above two rounds on the designated operation table provided by the organizers, otherwise points will be deducted in respect of competition conduct and discipline.

B. Each round of competition requires participants to complete a total of 6 drink creations: 5 drink creations shall be served to each of the 5 judges respectively; at least one of them must be presented with complete presentation plating. The remaining one drink creation shall be used for display purposes and must be presented with complete presentation plating.

C. For each competition round, participants shall prepare at least two sets of presentation plating for their entries (the serving cups and relevant supporting props must be identical in size, material and design across all sets). One set shall be placed on the display table (may be set up after the competition concludes), and the other set shall be placed at the judges' table for display. The number of plating sets is at the participants' sole discretion. Failure to comply with the required quantity and detailed rules for plating set preparation will result in a score of 0 for this item.

2.2. Designation Competition & Drink Categories

2.2.1. For the designation competition’s drink make, participants are required to choose one of the three specified drink categories: Specialty Milk Tea、Fruit & Vegetable Drinks、 Creative Coffee. Theme self-proposed, drinks can be hot or cold, with a minimum liquid content (including shaved ice) of 150ml per serving.

2.2.2. The Organizing Committee shall provide the 2027 SFDC Sponsor Materials & Equipment List. Participants shall select 2 items from the sponsored materials (from different sponsoring brands) and 1 item from the sponsored equipment within the list for product preparation.

2.2.3. Designation Competition definition

A. Specialty Milk Tea

The tea soup extracted from tea leaves and milk serve as the main base ingredient of drinks.

The tea soup content in the entire drink shall not be less than 30%, or if below 30%, the tea flavor should be distinct, and the fusion of milk and tea is appropriate

The brewing or preparation of tea soup should be completed at the competition site and can be prepared before the competition preparation time. 

The preparation of auxiliary materials/condiments, and the cutting/assembly of decorations can be done in the participant preparation room or during the competition preparation time.

If the above materials need to be prefabricated, participants must apply to the organizing committee in advance.

B. Fruit & Vegetable Drinks

A drink made mainly from fruit and/or vegetables, by blending, juicing, flavoring, or tea-based fusion.

The raw materials include fresh fruit, fruit juice, jam, vegetable juice, coconut water or flavor syrup, etc., but the core fruit and vegetable components must be dominant. Fruit and vegetable drinks emphasize natural flavors, allow with other accessories (such as dairy products, bubble water), but need to highlight the characteristics of fruit and vegetables themselves, meet the criteria of healthy and fresh.

The base of fruit and vegetable drinks must be completed at the competition site. If it needs to be prepared in advance, it must be applied to the organizing committee first.

C. Creative Coffee

Coffee is taken as the main base ingredient of drinks.

There are no specific requirements for coffee bean types and extraction methods.

The coffee content in the entire drink shall not be less than 15%, or if below 15%, the coffee flavor should be distinct.

The base of Creative coffee must be completed at the competition site. If it needs to be prepared in advance, it must be applied to the organizing committee first.

2.3. Creativity Competition 

2.3.1.  Creativity competition for creative drinks production, the categories of drink must be different from the one chosen for Designation competition. Drinks can be hot or cold, with a minimum liquid content (including shaved ice) of 150 milliliters per serving.

2.3.2. The Organizing committee will provide 2027SFDC sponsor material list; participants must choose at least 2 items from the sponsored materials (from different sponsoring brands) and 1 item from the sponsored equipment from the range of all the sponsorship material list.

2.3.3. Creativity Competition Theme: Color Charm & Taste Journey 

Topic Analysis: Extract vibrant natural colorsfrom Singapore ingredients to create a visual feast. Explore varied and layered flavors and embark on a wonderful journey on the palate.

2.4. Preparation before the competition

2.4.1. Participate on time

Participants should arrive at the preparation room 60min before the preparation time. If a participant failsto arrive at the site 30min before the preparation time, it will be considered as forfeiting this stage, resulting in a score of 0 for this stage without affecting the scoring of other sections.

2.4.2. Competition music

Participants must prepare their background music for the competition and copy it to a USB flash disk or a Mobile hard disk（must be a local file in MP3 format）. They should be submitted to the on-site audio equipment staff before the competition and ensure that the music plays correctly. 

2.4.3. Participants can use one trolley to transport equipment. Before the preparation time begins, participants can move the necessary equipment to the trolley. Staff will assist each participant in pushing the trolley from the preparation area to the competition area. The trolley can only be used for transporting during Preparation & Cleaning Time, and during Competition Time for storing (such as temporarily storing used materials and equipment). Otherwise, corresponding points will be deducted in respect of competition conduct and discipline.

2.4.4. Participants can prepare in advance in preparation room, including fruit cutting, iced cups, ironing cups, boiling water, decorations, and other non-raw material preparation steps. However, excessive preparatory work will be deducted points (such as preweighing/packing of relevant materials in SOP).

2.5. Preparation & Cleaning Time

2.5.1. Participants must complete the necessary pre-race preparation within 8 minutes of preparation & cleaning time, such as: Cleaning, decoration and plating, material placement, tea brewing, small ingredient boiling, and drinks’ placement stickers for the judges' seats (provided uniformly by the organizer, 6 in all; the drinks' placement stickers should be at the location where the final drinks' cups are placed, and drinks' cups must be placed above the stickers and cover them completely). The preparation & cleaning time shall not exceed 8 minutes. Participants may complete their preparation in advance but shall not incur any time overrun. Otherwise, corresponding points will be deducted in respect of competition conduct and discipline. 

2.5.2. Before the preparation time starts, it is considered as opening time when the participant clearly says "TIME" to the timekeeper. Only after the timer begins can the participants touch the items on the workbench. The timekeeper will give a prompt when the countdown is one minute left.

2.5.3. If a participant completes the preparation work ahead of schedule, they shall clearly state "TIME" to the timekeeper, who shall stop the clock immediately. Upon expiry of the 8- minute preparation time, the on-site staff shall notify the participant that the preparation period has ended, and the participant shall cease all preparation work immediately.

2.5.4. Once participants have completed their competition preparation, they shall not touch any items within the competition area. If any items are left on the trolley, participants shall not retrieve any items from the trolley until the official competition time commences; otherwise, corresponding points will be deducted in respect of competition conduct and discipline.

2.6. Competition Time

2.6.1. Before the start of the competition, participants must wear wireless headsets. After the preparation, participants can adjust the headsets and sound test to ensure the normal use of headsets. Listen to the competition music to ensure it is correct and the volume is appropriate.

2.6.2. It is considered as opening time when the participant clearly says "TIME" to the timekeeper. Only after the timer begins can the participants touch the items on the workbench. In addition, before the start of the timing of the competition, participants shall not have any speech related to self-introduction, performance, or any other content, otherwise, the corresponding score will be deducted as a violation of the rules of the competition.

2.6.3. The timekeeper will indicate the countdown of 5 minutes, 3 minutes, 1 minute, the last 30 seconds and the time of the competition. Participants have only one opportunity to ask the timekeeper for the remaining time, and participant is not allowed to ask the timekeeper to count down the seconds for him or her, appealing to the timekeeper for disturbing the race is not allowed.

2.6.4. When participants clearly say "TIME" to the timekeeper, the timekeeper will stop counting, and participants are not allowed to touch any more items on the workbench; otherwise, corresponding points will be deducted in respect of competition conduct and discipline.

2.6.5.  Participants must send 5 drinks to the judges' table on drinks’ placement stickers (6 in all) before confirming the competition time is ends.

Participants can choose their own time to end the competition. For example, they can stop the timing when the last drink is finished and presented on the judges' table, or they can stop the timing after returning to the operating area for cleaning. If the timekeeper announces time expiration but the contestant hasn't completed within the 12-minute limit, they may continue their competition.

2.6.6. If a participant fails to signal or inform the timekeeper to stop timing at the end of the competition, the timekeeper will not stop, and any resulting overtime leading to the participant losing the opportunity to promote or be ranked cannot be appealed to the organizer.

2.6.7.  For every 30s of overtime (rounded up to the nearest 30s), 1 point will be deducted from the participant's total score (100 points). A maximum of 6 points can be deducted (for exceeding 3min). A time overrun of 3 minutes shall result in immediate termination of the participant’s competition, as well as disqualification from both advancement and ranking eligibility. Notwithstanding the foregoing, the participant shall still complete the competition in accordance with the official competition schedule.

2.6.8. After the competition time ends and the judges leave, the participants must immediately clean the workbench and push the handcart back to the preparation room to remove all competition items.

2.6.9. If participants have brought personal competition equipment, staff can assist in removing the equipment from the competition area. Participants should remove all personal equipment and items and wipe down the workbench. Judges will not score the postcompetition cleaning time.

2.7. Equipment, Accessories and Ingredients

2027SFDC participants can apply for a Sponsor material package from the Organizing Committee during the preparation period [The specific materials to be sent are subject to the actual logistics arrangement of the sponsor. The sponsor samples will be provided by the organizer to the participants on-site before the start of the 2027SFDC.]

2.7.2. Before the competition, the organizer will send the list of 2027SFDC Sponsorship Material and equipment list. The sponsor-provided materials and equipment used at the competition site will be provided on-site by the organizing committee (only within the list). Where the materials and equipment intended for use by participants are included in the list, participants shall prioritize the use of sponsor products. For materials and equipment falling under the same category as those specified in the list, participants may use other non-sponsor products provided that they have requirements for different flavors, functions or other specifications.

2.7.3. The equipment provided by the sponsor of the competition operation area includes Coffee Machine, Ice Machine (subject to the actual list of materials). Before using the sponsor's equipment, the players should ensure that the equipment parameters and production standards meet their own requirements. If the result is affected by the mistakes caused by the failure to confirm the work in advance, the players shall bear the responsibility themselves.

2.7.4. If participants bring additional electrical equipment, they should inform the organizer before the competition. Staff will assist participants in placing the equipment correctly before the preparation time, and participants should ensure that the equipment is operational before preparation.

2.7.5. In addition to sponsor's materials, the preparation room is equipped with refrigerator (refrigeration/freezer) and trolley (subject to the actual list).

2.7.6. If the equipment provided by the organizer is used, it must be returned after cleaning.

2.7.7. Participants must bring all the necessary supplies during the competition and estimate the breakage rate of the supplies during transportation. Please take good care of your personal belongings during the competition.

3. Participant Manual

3.1.  Participant Briefing

3.1.1. Before the competition, there will be an online or offline participant briefing that all participants must attend. During the briefing, representatives of the organizer and the chief judge will announce the competition process and answer pre-competition questions. Participants can inquire about competition related matters, if a participant fails to participate in the participant briefing due to personal reasons, the consequences shall be borne by the participant themselves.

3.1.2. The day before the competition, participants will be given the opportunity to familiarize themselves with the competition area and preparation room. If there are any specific arrangements, the organizer will inform participants in advance.

3.1.3. Before and after the briefing, the order of competition for each participant will be determined by drawing lots; If a participant needs to specify a competition number due to personal reasons, they must report to the organizer before the draw to decide whether to allow it. It is not allowed to change the competition number between participants before and after the draw.

3.2. Competition Assistant

3.2.1. During the 8-minute preparation and cleaning time, each participant can have one assistant to help and themselves must go on stage to prepare. Except participants, their designated translators, assistants, and WFDC/SFDC authorized personnel, other people are not allowed to remain at the venue during preparation & cleaning time. If this regulation is not followed, one may be disqualified from the competition.

3.2.2. During the 12 minutes of official competition time, participants must make drinks independently in the competition area; coaches, supporters, friends or family members or other personnel are not allowed to stay in the competition venue except for the participants, their designated translators and WFDC/SFDC authorized personnel. Otherwise, the participants may be disqualified from the competition. Any physical or verbal interference during the match, such as coach/assistant entering the game, passing messages or gesturing, will be regarded as a foul and the player will be disqualified.

3.3. Sponsorship

3.3.1. During the competition, participants should display the materials from sponsorship they have chosen on their workbenches. They should present the original packaging of the products and provide information on the handling processes or techniques used, clearly stating the sponsors’ brand name and product information. Otherwise, corresponding points will be deducted.

3.3.2. If participants use products that are not from sponsorship by the competition, including but not limited to the ingredients/utensils/equipment/clothing or props etc. (only the competition/organizer/sponsors’ logos can be displayed), they should bring transparent packaging containers without labels or logos to contain the items, or use stickers to cover brand logos. They are not allowed to display any brands during the competition. Otherwise, corresponding points will be deducted.

3.4. Awarding ceremony and Post competition Q&A

3.4.1. Participants should arrive at the venue 30min before the award ceremony and wait for the results to be announced. If a winning participant is not present during the ceremony, it will be considered as forfeiting the award, and the ranking will be postponed.

3.4.2. After the award ceremony, participants may enter the judges' room in groups in accordance with their competition order to review the score sheets and address relevant queries with the judges. Each group shall be allocated 10 minutes for this session, and no person other than the participants themselves shall be permitted to participate in this session. If needed, they can take photos for record-keeping. However, they are not allowed to take the original documents off-site.

3.5. Drinks Techniques

3.5.1. The ingredients, recipe, and volume of drinks must be consistent.

3.5.2. Participants should submit their drink recipes in official template by 30 Oct 2026 (if the submission time changes, the organizer will inform the participantsin advance; during the competition time, the judges' scores will be based on the actual performance presented by the participants; if there is any update to the pre-competition formula, it must be submitted to the organizer as soon as possible. Otherwise, if the formula update is not synchronized in a timely manner and affects the competition results, the contestant shall bear all consequences) and authorize the organizer to use the competition recipes for competition promotion, including but not limited to online platforms (such as Facebook, TikTok etc).

3.5.3. Any innovative techniques included in a participant’s competition SOP shall be described in detail (such as ingredients used, preparation processes, etc.). Participants shall document relevant content via photos or videos (videos preferred) and keep such records on file for subsequent verification and inspection. Such content shall serve as one of the reference bases for the judges to award special bonus points.

3.5.4. The drink base of the designation competition must be made at the competition site. For example, if the base is cold-brewed tea, it must be reported to the organizing committee in advance and completed under the supervision of on-site staff.

3.5.5. During the competition, participants should strive to present taste, smell, and visual aspects together, and explain to the judges the concept and process of preparing the drink (such as why they chose certain ingredients, combinations, purposes, practicality, versatility, level of difficulty, and the meaning behind the drink). Failure to do so will result in a deduction of corresponding points. If there is any false description/discrepancy of the relevant technology mentioned by the player during the competition, the player will be disqualified for promotion and ranking upon verification.

3.5.6. Participants shall guide the judges within the competition time, inform them of the proper consumption method of the drink, and proactively present corresponding serving accessories such as straws or spoons for ease of use. Failure to comply will result in the deduction of corresponding points.

3.5.7. If the recommended consumption method is provided after the competition concludes, the judges may consume the drink in the manner recommended by the participant, but such recommendation shall not be factored into the scoring.

3.6. Forgetting Rules

3.6.1. If any items are forgotten during the 8min preparation time, participants can leave the site to retrieve them by themselves only, and the timing will not stop.

3.6.2. If any items are forgotten during the 12min competition time, participants should inform the chief judge, retrieve the items by themselves, and the timing will not stop. During this period, contestants are not allowed to accept anything passed on by any staff, assistants, coaches, or spectators, otherwise the contestant will be disqualified from the competition. Except for extraordinary circumstances, including but not limited to force majeure, physical condition, etc.

3.7. Safety Rules

3.7.1. When selecting ingredients for their participating drinks, participants should comply with the local Food Safety Law and should not use any ingredients containing alcohol. Otherwise, it will be considered a violation, and the participant will be disqualified.

3.7.2. Participants should take proper hygiene measures during the competition work. No matter whether the participants wear food gloves, jewelry, nails, etc., they should strictly abide by the first rule of food safety and hygiene when completing the production of the participating drinks. Otherwise (such as making drinks after touching the face/eyes/mouth and other parts with hands or making drinks after touching the tabletop/ground or dirty areas with hands), the contestants will lose the corresponding points. 

3.7.3. The drinks created by participants should be non-solid drinksthat the judges can consume. If the judges believe that the drinks may be harmful to health, they may refuse to consume.

4. Judging Criteria

[For specific details, please refer to the score sheet.]

The abilities that a fashion drink champion should possess:

A. Mastery of exceptional drink-preparation skills, communication skills, service abilities, and dedication to the drink industry.

B. Demonstration of skills in ingredient and decoration combination, understanding, and creativity in drinks.

C. Preparation and provision of high-quality drinks.

D. Possession of the ability to serve as a role model, serving as a source of learning and inspiration for others, and motivating everyone.

5. Judge's Manual

5.1. Scoring and Judging

5.1.1. Fair Scoring

If two or more participants have the same total score, the scorekeeper will compare the total score of the sensory creativity scoring sheet of each participant. The participant with the highest sensory score will be declared the winner.

5.1.2. Fair Adjustment

In addition to the technical judge score, If the difference between the highest judge's score and the lowest judge's score is 20 points or more, the highest score can be adjusted to the second highest judge's score, and the lowest score can be adjusted to the second lowest judge's score.

5.1.3. Score Reporting

After the calculation of final scores, the total scores and rankings should be announced to all judges. In case of any objections, the organizing committee and all judges will negotiate based on the actual competition situation to reach a consensus and confirm the results.

5.1.4. Score Clarification

After the award ceremony, only participants themselves can review the scoring sheet with judges for clarification. If needed, they can take photos for record-keeping. However, they are not allowed to take the original documents off-site.