FB : Lee Kum Kee Chef
Thanks to the wonderful invitation, I recently went to Hee Lai Ton PJ for the dinner celebration to congrat Chef Yip Gian Ding from winning the Gold Award and Best Dish Award in the ‘Lee Kum Kee International Young Chef Chinese Culinary Challenge 2018‘.
Chef Yip Gian Ding is a committee representative from Chinese Chef Association of Kuala Lumpur, Malaysia. He has been in Chinese culinary industry since 17 years old (16 years of experience to-date). Now, he is also the head chef for Grand Harbour Restaurant (Fahrenheit 88).
Themed “Excel On Traditions, Converging Global Culinary Talents”, the competition serves as an excellent exchange platform for cultural and culinary skills for Chinese chefs from around the world, allowing them to hone their skills in this top-level competition, as well as breaking the mold with creativity. At the same time, the competition will help ensure sustainable development of the industry and enhance global Chinese culinary standards.
Held in Hong Kong on 19 and 20 September 2018, 42 aspiring young chefs from 17 countries and regions, including Australia, Canada, China, Columbia, Czech Republic, France, Hong Kong, Japan, Korea, Macau, Malaysia, New Zealand, Singapore, Taiwan, Philippines, the Netherlands and the United States competed in the two-day Lee Kum Kee International Young Chef Chinese Culinary Challenge by creating one dish in 90 minutes with the designated ingredients paired with Lee Kum Kee sauces and condiments.
To tie in with the theme of “Excel On Traditions, Converging Global Culinary Talents”, the weighting of the “creativity” scores has been increased to 25%, a move that demonstrates the competition puts higher emphasis on creativity since Lee Kum Kee has long been advocating product innovation. Contestants need to make good use of Lee Kum Kee sauces to add favours and creativity to their cuisines, setting to make this event stand out.
The judging panel was formed by 7 influential Asian chefs, including Chef Chen Hui Rong, Chef Kondo Shinji, Chef Leung Fai Hung, Chef Li Yao Yun, Chef Lu Ching Lai, Chef Pung Lu Tin and Chef Jacky Yang.
The judges evaluated the dishes based on taste, texture, creativity, presentation and hygiene for selecting the world champion of Lee Kum Kee 130th Anniversary Best Heritage Tasting Award, and winners of Gold Awards, Silver Awards, Bronze Awards and 4 excellence awards, including Most Creative Award, Best Sauce Combination Award, Best Presentation Award and Best Dish Award (for each main ingredient).
Joung Duck Su (Korea) was champion and winner of the ‘Lee Kum Kee 130th Anniversary Best Heritage Tasting Award’ with a prize of HK$130,000, follow by the three Gold Award winners Yip Gian Ding (Malaysia), Yuan Jian Hua (China) and Hikita Shoichiro (Japan).
Lee Kum Kee was established in 1888 when its founder Mr Lee Kum Sheung invented oyster sauce. With a glorious history of 130 years, Lee Kum Kee has become a household name of Chinese sauces and condiments with over 200 choices, as well as an international brand and a symbol of quality and trust. We get to sample tantalizing dishes like Peking Style Tiger Prawn, Stir Fried Season Vegetables, Imperial Noodles with Cuttlefish, Pork Ribs Soup, Grilled Goose, Steamed White Pomfret with Scallop at Hee Lai Ton PJ prepared using various of Lee Kum Kee products.
More photos at FOOD Malaysia facebook page, a Malaysian food and lifestyle blogger since 2010