GEORGE TOWN: Out to do the state proud, 20-year-old Khor Kai Wern astounded the judges with her “Pearl of the Orient” creation for the Battle of Global Chinese Chefs 2019.Competing in the sugar showpiece, one of 31 categories in the competition, Khor’s patisserie display made out of sugar paste won her the gold medal in her category.
The bottom tier depicted popular street food such as laksa, char koay teow, cendol and nyonya kuih.
“These dishes are part of Penang’s identity, followed by the mid-tier, which resembles the Goddess of Mercy Temple, one of our major landmarks, ” she said.
On the upper tier was the iconic Penang Bridge.
“It took me over a month to complete it as I needed to make pieces with different colours and wait for them to dry before doing the next part, ” she said during the competition at M Mall in Penang Times Square yesterday.
Khor said she regularly took part in such competitions to test her skills and learn more of the culinary arts.
The three-day competition was jointly organised by the Penang Chefs Association and the Penang Koo Soo Kwong Choon Tong Restaurant and Tea-house.
Meanwhile, Chef Wu Maw Wang, 49, said he would jump at every opportunity he could to join competitions.
“Despite being a chef for over 30 years, I feel there is always room for improvement, especially in Chinese cuisine, ” he said.
“As Chinese dishes vary, various techniques are required and chefs have to be very delicate in preparing their dishes besides being meticulous in their presentation.
“In competitions, I like to observe other participants, especially those from other countries, to widen my perspective, ” he added.
Wu’s creative dish won him a bronze medal in the poultry main course category, with fish balls coated in rice crackers, tofu and stir-fried chicken.
Battle of Global Chinese Chefs 2019 organising chairman Peter Chan said the competition featured more than 150 participants with over 180 entries across 31 categories.
“The chefs are from China, Taiwan and India among others, ” he said.
“It is the best battleground for aspiring and professional chefs to hone and pit their culinary skills.”
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