HKTB's Culinary Contest Receives Piping Hot Response

Hong Kong's catering industry has given its rousing support to the 2002 Best of the Best Culinary Awards, with the number of dishes submitted for this year's awards hitting a new record of 380. This represents a 90% surge over last year, when around 200 entries vied for top culinary honours.

Entries for the 2002 awards opened in mid-June and closed in early August. The Hong Kong Tourism Board (HKTB) is now sending out teams of "Culinary Ambassadors" to sample the dishes at participating restaurants.

HKTB Executive Director Clara Chong said the Best of the Best Culinary Awards, inaugurated last year and well received by local restaurateurs, would once again identify the best examples of Hong Kong's classic dishes with the aim of reinforcing the city's position as the "Culinary Capital of Asia". This year's competition comprises four new categories: Bean Curd, Fried Rice, Lobster and Pork.

"The excellent response we have received demonstrates strong industry recognition of the programme and the support given to it," Ms Chong said. "In addition to promoting the best of Chinese cuisine worldwide, these awards encourage chefs to use new methods to upgrade and expand on Hong Kong's classic dishes that can delight the taste buds of both local gourmets and visitors".

Ms Chong noted that some 70% of this year's candidates were first-time applicants, while 20% had entered all four categories. "This shows that our promotional efforts have been successful and that participants are eager to demonstrate their talents in making different dishes," she said. "Most encouragingly, there are many innovative creations - a true reflection of the dedication of local chefs and the versatility of Chinese cuisine."

The HKTB is organiser of the Best of the Best Culinary Awards and The Hong Kong & China Gas Company Limited (Towngas) is co-organiser. Lee Kum Kee is the official sauce supplier and the Chinese Cuisine Training Institute Hong Kong (CCTI) the official venue provider.

Ms Chong added that the four categories selected for the 2002 awards represented some of the most popular Chinese dishes. "There are stringent requirements on the use of ingredients," she explained. "Evaluation and judging will concentrate on presentation, fragrance, taste and quality, with particular focus on taste.

"Other considerations include food texture, accompaniments and cutting skills, while safety compliance, restaurant hygiene, and the service quality and standards of staff will all be taken into account. In addition, all entries should be regular orders found on the menu, so that visitors can enjoy them throughout the year."

Judging is being conducted in three stages. In the first two stages, teams of "Culinary Ambassadors" visit the restaurants incognito to comment on the dishes. Ten selected restaurants in each category will then enter a final stage on 16 and 17 October, when they will prepare the dishes at the 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 four head judges who are giving their invaluable advice and support are Willie Mark, Eric Wong, Wilson Yeung and Doreen Leung.

Towngas Executive Director - Commercial, Mr James Kwan, noted that as an international city, Hong Kong offered a huge and mouth-watering selection of different cuisines. "Among all of them, Chinese food is certainly the most widely enjoyed," Mr Kwan said. "The correct use of heat is essential in preparing Chinese dishes and that explains why chefs prefer flame cooking with gas in creating culinary masterpieces," he added.

The HKTB will announce the list of finalists later next month.

Part of the City of Life: Hong Kong is it! campaign, the Best of the Best Culinary Awards are designed to identify Hong Kong's classic dishes and strengthen the city's image and reputation as a "gourmet paradise".

The City of Life: Hong Kong is it! campaign is organised by the HKTB in co-operation with the Hong Kong SAR Government's Home Affairs Department, Leisure and Cultural Services Department and Tourism Commission, with the support of the 18 District Councils and with The Hong Kong Jockey Club Charities Trust as Principal Sponsor.