2019 REGIONAL WOK COMPETITION AT SHANGRI-LA KUALA LUMPUR

Being a chef isn’t a vocation for the faint-hearted. Especially when one has to step up to the plate and pit one’s cooking skills at Shangri-La Hotels’ regional 2019 Chinese Cuisine Wok Competition.

Held at Shangri-La Kuala Lumpur recently, the above dish was one of the final creations rustled up by the competing chefs who represented their hotels at the internal regional level competition.

 

 

Aimed at raising the bar for Chinese cuisine among Shangri-La chefs, the 3-day 2019 Chinese Cuisine Wok Competition is a platform for the competitors to showcase their culinary talent and expertise.

 

Divided into three stages: hotel, regional and global level, the 18 competitors already bested the starting pool of 90 contestants at the hotel level, to make the cut for the regional stage.

 

Members of the media and food bloggers including yours truly were invited to join the Wok Competition judging panel. Together with celebrity cookbook author Danielle Peita Graham, we entered the Shangri-La Kuala Lumpur’s cavernous kitchen where the heat was on the chef competitors.

The seasoned chefs were steadfastly focused on cooking up a storm despite the presence of a camera crew, photographers and us judges. They remained cool, calm and collected despite all the attention on them; some even sportingly waved and mustered up a smile for our live social media posts.

We observed the chefs’ methodical approach as the clock ticked away. Personally, I admire their willingness to stand the heat in the kitchen, enduring the challenge of cooking up good food repeatedly day in day out.

The scoresheet given to us was comprehensive and specific; covering criteria such as preparation & hygiene, technique execution, ingredients & taste, and dish presentation. Each competitor also has to rationalise and explain the crux of their dish.

Homegrown talent Chin Jia Jian from Shangri-La Kuala Lumpur proffered Sichuan Style Baked Cod whilst the only rose Heidy Juventia Lovena proved her unflappable capability with Stir-fried Cod with Chinese dumplings, Garden Greens & Caramelised Sauce.

Hats off to the chefs who made it so far. They’d be leaving the cooking challenge with new experience and greater insights on how to raise their Chinese cuisine game from the constructive feedback and critique given.

Six winning chefs from the regional heat will then proceed to the first round at the global level. Only the top three will have a chance to battle it out in the second round, to determine their final standing and who will ‘wok’ tall as champion.

MALAYSIAN TEAM AT THE COUPE DU MONDE DE LA PÂTISSERIE

Patrick Siau (2nd from right), Head Chef and Teaching Fellow, and Coach for the Malaysia National Pastry team will be leading the Malaysia National Pastry Team comprising Chefs Tan Wei Loon, Otto Tay and Loi Ming Ai at the famous Coupe du Monde de la Pâtisserie - World Pastry Cup in Lyon, France.

An exclusive dinner was hosted by The School of Hospitality at Sunway University to bid the team good luck as they prepare to pitch their skills at the World Pastry Cup — an international competition which takes place every two years where the world’s best pastry chefs pitch their skills against each other. Last year the team emerged champion in

the 2018 Asian Pastry Cup (APC) in Singapore and won the ‘Best Display’ award, proving they are a creative force to be reckoned with.

Chef Patrick said, “I am proud to represent Malaysia at the world stage once again. With strong will, passion and patience, I have always challenged myself to perfect the art of pastry production, ensuring innovative and exciting ends results.”

He also thanked Professor Stephenson, and his colleagues at Sunway University’s School of Hospitality especially the chefs and, the food and beverage team for their trust and full support. “We look forward to bringing glory and honour to our country.”

Prior to his appointment by the Professional Culinaire Association, Malaysia as Team Coach for the Asian Pastry Cup 2018, Chef Patrick had previously participated in the 2010 edition and the World Pastry Cup in 2011 as the Malaysia National Pastry Team Captain.

Chef Tan Wei Loon admitted preparing for the competition is a challenge as the team comprises individuals working in different areas. They have to allocate time for practice and discussions. 

Both Chefs Otto Tay and Loi Ming Ai also have their own challenges to overcome but Chef Patrick remains confident they stand a chance at nabbing a top three spot in the competition.

Chef Patrick then worked with Sunway University Chefs Soon Pau Voon, Lee Han Ying, Chong Wei Tzeh, Yee Suet Rene and Nur Amirah to create a special four-course dinner for the evening. The menu featured Yu Sheng with Smoked Duck, Double-Boiled Chicken Soup with Longan, Salmon with Butternut Squash and Baby Nai Pak. Guests were later treated to chocolate dessert prepared by Chef Patrick and the Malaysia National Pastry Team. 

DHL Express Malaysia will be the one of the key sponsor of the National Pastry Team’s participation in the competition, covering the cost of transporting the team’s equipment to France.  “We are excited to be the Official Logistics Provider for the National Pastry Team representing Malaysia at the Coup du Monde de la Pâtisserie. DHL Express will ensure the equipment gets delivered in good condition and on time to the world capital of gastronomy, giving our Chefs peace of mind to fully concentrate on the competition. We wish the Malaysian team all the best!” said Ms Ooi Chooi Lee, Head of Commercial, DHL Express Malaysia.

Ms Ooi was among the invited guests who attended the dinner at Sunway University in addition to luminaries such as Dr Elizabeth Lee, Senior Executive Director, Sunway Education Group and Sunway University; Professor Graeme Wilkinson, Vice-Chancellor, Sunway University; Gille Barrier, First Secretary and Deputy Head of Mission, Charge d’Affaires, Embassy of France in Malaysia; Datuk Fazley Yaakob, singer and celebrity chef; and Datuk Redzuawan Ismail, better known as Chef Wan.