KUALA LUMPUR, Feb 28 -- A Chinese chef has won the 7th Washoku World Challenge, a Japanese cuisine contest for non-Japanese chefs, sponsored by Japan’s Ministry of Agriculture, Forestry and Fisheries.
Reacting to his victory, Chef WANG Wei Ping said: “I thank the owner and other members of my restaurant. After returning to Shanghai, I would like to continue conveying the excellence of Japanese cuisine, which is both healthy and tasty.”
On their decision to award the top prize to WANG Wei Ping, the judges said: “WANG’s use of Chinese black vinegar in the preparation of the rice for hamaguri clam sushi was a magnificent idea that brought a Chinese touch to Japanese cuisine.”
According to a statement, the two-day final in Tokyo, Japan, beginning Feb 20, gathered five chefs who won the qualifying rounds in Hong Kong, Singapore, Paris, San Sebastian and New York.
Over the two days, they competed to display their skills and sensibility based on the competition’s main theme of ‘Umami’ and this year’s theme of ‘Texture and Mouthfeel’.
On the first day, contestants competed using the same ingredients to make a ‘nimonowan’ while on the second day, they produced their own original recipe consisting of at least five dishes arranged on a ‘hangetsubon’ tray.
-- BERNAMA
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