'BEST OF THE BEST' RETURNS WITH NEW TASTE SENSATIONS

17 June 2002

Hong Kong is known for its wide selection of taste sensations that delight discerning diners the world over. Following last year's overwhelming success, the Hong Kong Tourism Board (HKTB) is holding the 2002 Best of the Best Culinary Awards, providing yet another great opportunity for restaurants of all types and sizes to showcase their gastronomic sensations.

Announcing details of the competition today (17 June), HKTB Executive Director Ms Clara Chong noted that the annual Best of the Best Culinary Awards has been created to systematically identify the best examples of Hong Kong's classic dishes and then to promote them worldwide. This year's competition comprises four new categories: Bean Curd, Fried Rice, Lobster and Pork, she said. 

"Visitors are always amazed by the mouth-watering selection of dining treats offered here," Ms Chong said. "We are thus strengthening the appeal of Chinese gourmet dining to make it an extra temptation to attract visitors to Hong Kong and stimulate visitor spending. This will not only reinforce Hong Kong's position as the "Culinary Capital of Asia", but will also create more business opportunities for the catering industry," she explained. 

Ms Chong added that this is also a great chance for local restaurateurs to promote their signature dishes. Business in many award-winning restaurants in last year's competition increased between 20% and 100%, she added.

The Hong Kong and China Gas Company Limited's (Towngas) Director and General Manager-Marketing and Customer Service, Mr James Kwan, noted that Towngas is promoting flame cooking and upholding the motto "Chefs Prefer Gas".

"Through the Best of the Best Culinary Awards, we hope to work with outstanding chefs whose cooking skills could promote Hong Kong's culinary excellence to every corner of the world," he added.

Recruitment of candidates starts today and continues until 2 August. Judging will be conducted in three stages. In the first stage, teams of "Culinary Ambassadors" will visit the restaurants incognito to sample and comment on the dishes. Following two rounds of sampling, 20 restaurants will be selected for each category. 

In the second stage, "Culinary Ambassadors" will again visit the short-listed restaurants to sample the dishes. Ten selected restaurants in each category will then enter a final stage of judging, when they will compete at the Chinese Cuisine Training Institute (CCTI) in the presence of a panel of judges. The judges will decide on the winners of Merit prizes, Best of the Best Gold Awards and, if merited, the Best of the Best Gold with Distinction Awards. 

The panel of judges comprises culinary personalities such as Willie Mark, Head Judge of the Lobster category; Eric Wong, Head Judge of the Pork category; Wilson Yeung, Head Judge of the Bean Curd category, and Doreen Leung, Head Judge of the Fried Rice category. 

Evaluation and judging will concentrate on presentation, fragrance, taste and quality of dishes, with particular focus on taste. In addition, safety compliance, hygiene of the restaurants, as well as service quality standards of staff, will be taken into account.

Major ingredients for the Bean Curd category should be uncooked bean products such as water bean curd, soft bean curd, "honeycomb" bean curd and fermented bean curd. Bean curd puffs, bean curd sheets and sticks are excluded. 

Participants of the Fried Rice category are free to choose rice of any origin and variety and they are unlimited by quantity and variety of other ingredients. For the Lobster category, products from different origins can be used, provided it is not freshwater lobster. In addition, all submissions must be cooked dishes. 

In the Pork category, fresh meat should be used. Internal organs and processed products, such as ham and salted meat, are excluded.

HKTB Member, Mr Robert Chow said last year's Culinary Awards obtained significant publicity both locally and overseas with more than 200 restaurants participating. He expected to achieve even better results this year and attract many more participants. Mr Chow emphasised that the HKTB would spare no effort in working with the catering industry to promote the appeal of Hong Kong's gourmet dining.