July 30, 2007

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Semi-Buffet-BBQ Dinner-- Pacific Club

Come join us for a tremendous BBQ dinner organized by Urs Besmer at the Pacific Club! At a fantastic price, mingle with friends and colleagues at this unique club overlooking HK island.

Dress code is very casual, but no shorts, singlet’s or slippers.

To book your seat, please send an e-mail to rudolf.muller@disney.com

Hong Kong Chef Association Summer BBQ Dinner

Wednesday, 22nd August 2007 

3/F Island View and Balcony – 7:00pm

100 persons

        Home Baked Fresh Bread

 

 * * * * *

Classical Vitello Tonato

 

* * * * *

Tow tasting Soup of Baked Porcini and Italian Parsley Cream Soup

Clear Duck Essence with Foie Gras and Barley

 

* * * * *

Selection from the Grill Buffet Station

Charcoal Roasted Whole Baby Lamb

Whole Leg of Beef (TBC)

Marinated Thai Pork Neck Steaks

Grilled Fresh Sea Bass with Fresh Lime and Herb Dressing

Grilled King Prawns with Fresh Herbs

Selection of International Sausages

Marinated Spring Chicken

American Style Pork Ribs with BBQ Sauce

US Prime Sirloin Steaks

Garlic and Thyme Marinated Lamb Chops

 

Tandoori marinated Lamb Fofta’s / Chicken / Seabass / Lamb Chops / Naan Bread

 

Selection of Hot Sauces

Grilled Corn on the Cobb

Assorted Fresh Wok-fried Market Vegetables

Grilled Tomatoes “Provencal”

Sautéed Button Mushrooms

Baked Swiss Mountain Macaroni

Ratatouille Vegetables

Baked Potatoes with Condiments

Roasted new Potatoes

Fried Rice with Egg-white and Conpoy

 

Dessert

 

Dessert Surprise

 

* * * * *

 

Coffee or Tea

Petit Fours

  

$200.- per person for HKCA members

Inclusive of unlimited service of soft drinks, orange juice, beer, red and white wine.

 

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The Art of Modern Spanish Cuisine

Dear Members,

Please join these great events on August 9, 2007:

6:00 until 9:00 PM Spanish Master Class

9:30 PM until late Social gathering with the Spanish Chefs

 

Please send a confirmation e-mail to: info@spanish-chamber.com.hk and CC rudolf.muller@disney.com

Please let us know whether you only attend the Masterclass, the social gathering or both!

 

The Social Gathering will be at King Ludwig Beerhall Shop No. 32 KCR East Station, Kowloon from 9 PM onwards. Our good friend Stefan Herzog has secured us a price of HK$ 30 per beer and free snacks, so come along and mingle with the Spanish and local Chefs!

 

Book now to avoid dissapointment!

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MLA Black Box Culinary Challange and Award Seoul Korea

11 teams from training school, restaurant and hotels participated on the 2007 Black Box Culinary Challenge in Seoul. They battled for the top award to be the winning team to represent Korea at the Global final to be held in Dubai in 2008. This year was the best ever seen show here in Korea, standard was extremely high in cooking and in the table display category and all team put up a great show and created great food and the ultimate dining experience for over 220 invited guests.

By end of the day the top award this year went to the Grand Intercontinental Hotel.  As they clinched none of the individual best course awards it came as a great surprise to them, but there good consistent work in all 4 courses paid off very well. First runner up was the COEX Intercontinental Hotel which also won the best dessert award. Second runner up was the Grand Hilton Seoul which presented also the best soup course.

Best starter dish award went to the Millennium Seoul Hilton and best main course award went to The Westin Chosun Seoul.

Best table display went to the Seoul Plaza Hotel, which did a very refreshing and clean display with flowers, sand and seashells.

The Judges, Alan Palmer, Rudy Muller, HK Disneyland and Hans Rudi Nussbaumer, HK Regal Airport Hotel had a hard time to make their final decision and they were delighted at the very high standard, quality and professionalism of all this teams.

The 2-day competition was organized by Meat & Livestock Australia (MLA) Korea Branch and Alan Palmer and held at the COEX Intercontinental Hotel and took place on July 25- 26 2007.  The Black Box Challenge is getting to be a very prestigious contest among professional chefs and food establishment for the betterments of the industry.

By Hans R Nussbaumer

Katolee Foods Limited -- Factory Visit

By the arrangement and connection from our HKCA Committee member Billy Yeung; we, totally 31 HKCA members and friends had a visit tour on the past sunny hot Tuesday, 24 July 2007, to the esteemed Katolee Foods Limited at Nanhai City, Guangdong.

 Departed at around 08:00 from Tsim Sha Tsui and after an almost 3-hour trip on a highway limousine bus to destination followed by an authentic Cantonese provincial lunch at Foshan, we finally arrived at 13:30 the factory area to see this amazingly massive dim sum production which including from a variety of savoury dumplings, spring rolls, glutinous rice dumplings, buns, shaomais, bamboo sleeved rice...to beautiful sweet items.

 Katolee was founded in 2002 and successfully, Japan is now the main client for this 22,500 square-meter size manufacturer. It was not difficult to find inside the premise such Japanese language slogan on walls as well as marketing brochure and CD in Japanese language. However, the products that we tasted right after the tour had been proven and commented 100% authentically Chinese by some of the Chinese Cuisine experts in our Group. We all were very impressive that not only for Katolee's product quality, but for the efforts on her cultivation for the business vision of making handcraft Dim Sum to a mass known produce overseas in the most cost effective and hygienic way.

 To ensure the requirement of quality assurance system of HACCP and ISO9002 certified operation, Katolee also operate her own fully equipped laboratory for micro organic, physical and chemical testing. Although the laboratory was the restricted area, we as professional visitors were lucky enough to have a chance to see their production area through a special glass room and hallway. The systematic setup and well designed work flow leads to a well-established standard level that reaching an annual production of 3000 tons 500 types frozen dim sum!

 Not surprise to leave with a full stomach, our Group left Katolee at around 15:30 to finish this extraordinary visit.

 We HKCA wish Katolee will soon achieve the target of being a world-class fast-frozen food manufacturer with Chinese culture in the very near coming future!

 Angus Cheng

Vice President / Treasurer

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Australian High Court Case - defamation against Matthew Evans

you may be interested in the following - the decision passed down from the Australian High Court for defamation against Australia's leading restaurant reviewer - Matthew Evans.

http://www.smh.com.au/news/good-living/high-court-rules-on-damning-restaurant-review/2007/06/14/1181414431970.html

The original article:

http://www.smh.com.au/articles/2007/06/14/1181414470329.html

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3rd Best Buddies Hong Kong Movement--Fu Hong

"Today members of the HKCA participated in the 3rd Best Buddies Hong

Kong Movement electric cooking competition 2007 organized by the Fu Hong

Society at the Olympian city II shopping center in Kowloon.

The Fu Hong Society is a movement of the less fortunate people in our

society in particular the mentally challenged people. But today it was

their day to shine.

The best Buddies Ambassadors Mr. Don Li, Ms. Sherman Chung and Mr. Keith

Wong, kicked of the event with a small show and got every body into a

cooking mood. 12 teams made out of people of different disabilities

together with their friend had 20 minutes time to cook up a good meal

which we, Mak Kam Kui and myself had to judge together with Mr. Chow

Chung, Ms, Maria Cordero and Mr. Wong Chan Kei.

The points were given on cooperation, taste, hygiene, nutritional value

and creativity. Everybody did a great job and it was difficult to claim

a winner.

Towards the end of the show our members Perry Yuen, Eddy Leung, Mak Kam

Kui and myself ended up on the stove with one buddy each and we created

together with them a dish in 20 minutes.

It was hard work but a lot of fun and good will. All the money which was

raised will benefit the Fu Hong Society and the people it cares for. "

By Rudolf Muller

 

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advertising

Hong Kong Spreads its culinary wings yet again!

Hong Kong is spreading its wings yet again, we have a team joining the 13th Culinary competition of Cooks & Chefs 2007

5-8, September 2007, Thailand

The Gourmet Team Challenge

Team Manager: Mak Kam Kui

Hong Kong Disneyland Hollywood hotel

Team Captain: Chan Wai Kit (Ricky)

Encore Catering Limited

Team Member 1: Leung Chi Hang (Danny)

 Hong Kong Disneyland Hollywood hotel

Team Member 2:  Chui Wai Sum

"Hong Kong Convention and Exhibition Centre"

Team Member 3: Ho Wai Kee

Hong Kong Intercontinental hotel

Team pastry chef: Ricky Ho Chak Kong

Hong Kong Disneyland hotel

Team Helper 1: Im Vanessa

Hong Kong Disneyland Hollywood hotel

Team Helper 2:

Hong Kong Disneyland Hollywood hotel

Tam Hiu Wan (Hilda)

Team Helper 3:

Hong Kong Disneyland hotel

Ling Kwok Kei (Kei)

Team Helper 4:

Hong Kong Disneyland hotel

Yeung Man Kin (Joe)

As soon as we have more info and trial set ups etc we will inform you more!

Wish them good luck!

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