By: Mak Kam Kui

Penang Chef’s association invited me and Eddy Leung to be part of the International Judging Team for the culinary competitions held in March 2009 during The Battle of the Chefs 12th Penang International Salon 2009. We had a very busy judging schedule during the 3 days event under the guidance of head Judge Marco P.Bruschweiler (WACS Global Master Chef) from Thailand. Over 400 contestants participated in 10 various categories and all of them showed a very high standard and quality, especially in the different competitions. 

MOST OUTSTANDING LIVE COOKING CHEF

Shangri-La Hotel Singapore                        C 496                   Gim Tah Boon

MOST OUTSTANDING WESTERN TEAM HOT COOKING

Shangri-La Hotel Singapore                        C 495                   Alan Wong Yew Loon

Shangri-La Hotel Singapore                        C 496                   Gim Tah Boon

Shangri-La Hotel Singapore                        C 497                   Tay Gim Siang

MOST OUTSTANDING MALAYSIAN CUISINE TEAM

The Datai Langkawi                                            C 237                   Adee Affende Bin Sudin

                                                         C 238                   Kamarudin Bin Dali

                                                         C 235                   Suzana Binti Usuluddin    

                                                         C 239                   Hermanto

MOST OUTSTANDING ARTIST

The Westin Langkawi Resort                    C 162                   SpaIzan Irwani Bin Mahzir　

MOST OUTSTANDING APPRENTICE

Paradise Sandy Beach Resort           C 248          Rajkumaren A/L Sineppan

 

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By: Mak Kam Kui

Perth, it is a beautiful city with nice people, nice weather, blue sky crystal clear sea……. However, we did not have time to enjoy this just yet as we were here not for travel. We were here to WIN the WA Oceana Fest 2009 which was held biannually in Perth by The Australian Culinary Federation of Western Australia (ACFWA)

AND WE MADE IT! Our team has successfully got a well-achieved result. We were awarded 3 trophies:  the highest score Gold Medal, Overall Winner, and International Challenge.  

There were total of 9 teams participated in this challenge in this 3 days competition which made the judging was not an easy job.

On the first day we had the Singapore National Team, Pavilion Restaurant and Western Australian Youth Team. All of them were good in menu design, taste and presentation. Among them, Singapore National Team was the most outstanding in the above 3 aspects. Pressure has been loaded on me as I were there witnessed the whole process and tasted their menu, what a strong competitor!!

On the second day which was the show time for my team, the HKCA team, the Perth Exhibition and Convention Centre Team as well as the Australian Culinary Federation, South Australian Team.  All of us did a stunning performance in terms of menu creativity, tastiness and presentation. However, it was the time for our pay off on the tight training schedules, meetings, rehearsals on lunch and dinner, my team did our best and which was really outstanding. The flavours, combination, timing control, preparation and operation were almost all in a perfect shaped on that day.

How about the judges and the guests? They were all impressed. The international judges Otto Weibel (Culinary authority in Singapore) and Gissur Gudmundsson (WACS President) were clearly delighted and the feedback from the guests was pure joy and excitement to it as well. And they had commented our team menu was very pleasant and desirable.

On day three, we had the Team of Australia, Harry’s Bar and the University Club of WA. They also did an outstanding job.

On the closing day, our moment came. When my team was called, we all were thrilled and overwhelmed by the congratulations and applause.

Yes, we made it and we made it!!!! I am so proud of my team!!

I would like to take this opportunity to extend our heartfelt thanks for all great support from HKCA, sponsors and the Chefs and their companies involved. 

 

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A French Dining Celebration at Amber

Hong Kong, 2 Apr 2009 – In celebration of Le French May, The Landmark Mandarin Oriental is delighted to present its very own ‘GourMay’ event. The hotel has invited one of the finest three-star Michelin French Chef’s Christian Le Squer to share his passion for good food with connoisseurs in Hong Kong, from 18 to 20 May at Amber. 

Chef Le Squer is the Executive Chef at Paris’s venerated Le Pavillon Ledoyen.  He grew up in a coastal village in Brittany and first set foot in Paris at the age of 20.  Prior to joining Ledoyen in 1999 he worked at Michelin-starred restaurants including Taillevent, Lucase Carton and L’Espadon at The Ritz.  Christian Le Squer maintains unwavering respect for traditional influences, including using premium products during each season.  He combines this with his expressive haute-cuisine to create new forms, colours and flavours in his own contemporary creations.

During French ‘GourMay’ guests can savour a 10-course “Cuisine Bourgeoise” dinner priced at HK$1,888 person  Signature dishes include “Foie Gras from Landes with Passion Fruit and Coffee”, “‘Burned’” Eel on Toast with Grape Reduction”, “Raw and Cooked Pigeon with Sesame Seeds” and Chef Le Squer’s famous “Wild Turbot with Ratte Potato and Black Winter Truffle Emulsion”.

For more information or reservations, please contact Amber on (852) 2132-0066, email lmhkg-amber@mohg.com or visit website at http://www.mandarinoriental.com/landmark/dining/amber/.

                  

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