March 06, 2014
Lee Kum Kee International Young Chef Chinese Culinary Challenge Final Young Chef Winners Unveiled Aspiring young chefs from seven Asia-Pacific regions fully unleash creativity and skills to demonstrate the theme of “Legacy and Passion: A New Page in Chinese Culinary Art”
Mr. Charlie Lee, Chairman and CEO of Lee Kum Kee Sauce Group, presented the Gold with Distinction Award to Chuang Yu-Hsien from Taiwan.
Lee Kum Kee today announced the winners of the “Lee Kum Kee International Young Chef Chinese Culinary Challenge Final” at the Awards Presentation Ceremony and closing banquet attended by over 300 guests from industry associations together with chefs and participants from around the region. Chuang Yu-Hsien from Taiwan, received the highest score overall among 47 other participating young chefs and took home the Gold with Distinction Award, with his winning dishes named “Sautéed shredded beef with oyster sauce in winter melon cup” and “Deep fried chilli garlic prawns seasoned with premium oyster sauce”, featuring a wonderful blend of food with authentic Chinese condiments and sauces from Lee Kum Kee. This challenge is the first joint effort by Lee Kum Kee and the World Association of Chinese Cuisine (WACC), together with other major industry associations from the seven areas represented. Providing a unique exchange platform for young chefs in Asia, the competition aims to expand the horizons of young chefs while raising the professional standards of the Chinese culinary industry.
“Lee Kum Kee is truly impressed by these passionate young chefs who have infused fresh creativity and energy into traditional Chinese cuisines through their outstanding dishes, aptly demonstrating the theme of ‘Legacy and Passion: A New Page in Chinese Culinary Art’. We congratulate the very deserving winners of the competition, who have displayed their mastery of Chinese culinary skills and their passion in inheriting the Chinese culinary tradition. This competition bears testimony to Lee Kum Kee’s commitment to promoting Chinese cuisines worldwide. We will continue our effort and organise more programmes to nurture young chefs around the world,” said Mr. Charlie Lee, Chairman and CEO of Lee Kum Kee Sauce Group.
This culinary challenge aims at helping each participating chef to gain professional exposure, while elevating the standards of the Chinese culinary industry. During the intense two-day competition, 48 aspiring young chefs from seven Asia-Pacific regions, namely Hong Kong, Japan, Korea, Macau, Malaysia, Singapore and Taiwan, showcased the best of their skills to impress the judges with their dishes made of Australia Grass-fed Beef and shrimp, highlighted with authentic Chinese condiments and sauces from Lee Kum Kee.
The judging panel was comprised of renowned Master Chefs, including Chinese Master Chef Lu Yongliang (Lee Kum Kee Consultant Chef), Chef Lau Ping Lui (Representative of Hong Kong Chinese Chefs Association) from Hong Kong / Macau, “Maestro A-fa” Chef Shih Chien-fa (Director, Chinese Gourmet Association) from Taiwan, Chef Shinji Kondo (Vice-president, Japan Association of Chinese Cuisine) from Japan, Chef Lu Ching Lai (Chairman, Korea Chinese Culinary Association) from Korea, Chef Yu Soo Chye (Deputy Chairman, Selangor Ku Su Shin Choong Hung Restaurant Association) from Malaysia and Chef Pung Lu Tin (Committee Consultant, Society of Chinese Cuisine Chefs) from Singapore. The finalists were evaluated based on taste, texture, display style, creativity, cooking skills and food hygiene, as well as the nutritional value of their entries.
Winner of the Gold with Distinction Award, Chuang Yu-Hsien from Taiwan, remarked, “Joining this competition has been an eye-opening experience, and I sincerely thank Lee Kum Kee for providing us with this precious opportunity to compete and exchange skills and ideas with other elite young chefs in Asia. Their creativity in using Lee Kum Kee sauces in innovative ways has really inspired me. This award is a strong encouragement. I will continue to sharpen my skills, and carry out the mission of bringing in fresh ideas and promoting Chinese cuisine.”
Chef Lu Yongliang, Chinese Master Chef, commented at the Awards Presentation Ceremony, “It is a tremendous honour to be one of the judges in this competition. We have observed very high standards demonstrated by the contestants in terms of their outstanding culinary skills and exceptional food pairings with Lee Kum Kee’s sauces, and their innovation in planning, preparation and presentation. This competition is also a clear illustration of the efforts various Master Chefs and coaches have made in nurturing the younger generation in the industry. We have high hopes that more young chefs will be enlightened to inherit the venerable tradition of Chinese culinary arts, and we look forward to seeing the Chinese culinary industry flourish in the hands of these promising successors.”
The outstanding young chefs were given full recognition at the Awards Presentation Ceremony, where 10 Gold medals, 15 Silver medals and 22 Bronze medals were awarded, together with the coveted Gold with Distinction Award. The winners are encouraged to advance further with their Chinese culinary skills, breathing vitality into, and passing on, the tradition of Chinese culinary art throughout their professional careers. This inaugural event, with such high-calibre entrants and keen competition, also calls for new talent to join the Chinese culinary industry in the hope of becoming the next winning young chef.
Winner of the Gold with Distinction Award, Chuang Yu-Hsien from Taiwan, and 10 Gold medallists received the honour from Mr. Charlie Lee, Chairman and CEO of Lee Kum Kee Sauce Group.
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