Berjaya University College of Hospitality wins at HOFEX Hong Kong International Culinary Competition
This year yet another exciting culinary competition was held HOFEX Hong Kong International Culinary Competition. The idea of the competition is to provide channels promoting culinary excellence, skills and abilities of Chefs, Cooks, Pastry Chefs and Apprentices from close and far. It also act as the venue for industry professionals to showcase thier culinary talents and services to public and to gain experience and communicate and communicate within the regional culinary community.
Lau Suk Sin’s winning dish consisted of a supreme of cornish hen stuffed with preserved tomatoes and pine nuts served with Manchego bread pudding, partnered with roasted leg of cornish hen and buttered vegetables and red wine.
Kan Pui Mun’s delicious silver winning dish was the gastrique glazed supreme of cornish hen and ballontine stuffed with mushroom duxelle, accompanied with ratatouille, garlic confit mashed potatoes and natural jus.
Wifred Liow the 2nd runner up representing Malaysia at Hans Buechken Asia Semi-Finals. With his starter, pot roasted flat iron steak with garlic croutons, pickled vegetables and hot mustard vinaigrette. As for main course, came with his roasted Halibut partnered with buttered poarched lobster knuckles accompanied with potato parisienne and vichy style vegetables. To end, he showcased his cream cheese cocnut parfait glazed with chocolate fondue accompanied wit raspberry coulis and red wine spiced macerated figs.
Wilfred Liow also bagged the Bronze Award in Apprentice Cornish Hen Live Hot Cooking. Having a balontine of cornish hen stuffed with persillade and brown buttered basted supreme accompanied with warm potato salad, glazed vegetables and pommery mustard dressing.
The Western Cuisine Profesional level at Barramundi Competition, Chefs are given about 60minutes to prepaare and present one main course for four persons consisting of, approximately 1kg in total (about 1 cut fillet) Barramundi. Accompanimments and garnishing to compliment the seafood together with appropriate sauce is a must. Chefs are judeged on handling and arrangement of the material and tools, wastage and ecomical factors, safety and hygiene, utilization of resources. They are also judeged on the appropriate work and cooking methods and culinary techniques, practicability. Choice of garnishes and ingredients that would achieve balance in presentation and taste. Creativity, originality, portion size as well as practicability.
Points are also given to taste such as ingredients, proper seasoning and overall taste impression of the dish, distinct and well defined flavours. As for Malaysian winners, Chef Loke Kun Kai and Chef Malcolm Goh won the Silver Award Professional Live Hot Cooking Barramundi each.
Chef Loke Kun Kai wining dish was a pan roasted barramundi with morel cream potato gailette buttered spring vegetables and custacean emulsion. While Chef Malcolm Goh presented his delicious pan seared barramundi with goose fat roasted potatoes, vegetables prepared 3 ways, a clam and shrimp liasion.