Bangkok--18 Oct--Francom Asia
The Hong Kong Tourism Board (HKTB) recently staged the final competition of the 2006 Best of the Best Culinary Awards at the
Demonstration Kitchen of the Chinese Cuisine Training Institute (CCTI). Vying for Gold with Distinction Awards, Gold Awards or Silver
Awards, top chefs from the finalist restaurants prepared their 44 winning entries in the contest’s four categories, namely “Steamed”, “Sweet
& Sour”, “Stir-fried” and “Seafood and Vegetable”, for evaluation by the respective panels of judges.
For the sixth year running, the HKTB organised the Best of the Best Culinary Awards to identify the finest classic Hong Kong
dishes. Each year, the Board introduces new categories to stimulate creativity among local chefs, and cater to global dining trends and
visitors’ tastes. To date, the contest has already selected more than 210 winning dishes.
HKTB Executive Director Ms Clara Chong said that the programme was more than just an ordinary catering competition. “The Awards
not only enrich visitors’ dining experiences, but also offer a business platform for our catering and tourism sectors to package special
menus and itineraries themed around Hong Kong dining and the winning dishes,” she remarked. “As a matter of fact, our judge from Japan will
lead a culinary tour to Hong Kong, introducing visitors to the succulent treats he has sampled in the city.”
This year, the HKTB invited a number of renowned international gourmets to act as judges. Their participation has helped
strengthen global recognition and credibility for the Awards. For the first time, some judges are also taking part in the Hong Kong
Culinary Delights Master Classes organised by the HKTB, sharing with participants their distinguished cooking skills and secrets of their
classic specialities. Joining the judges’ gastronomic journey to the city are several overseas media representatives, whose coverage will
boost international awareness of Hong Kong’s dining excellence and reinforce the city’s reputation as the Culinary Capital of Asia.
Inaugurated in 2001, the Best of the Best Culinary Awards are designed to identify the finest examples of classic Chinese cuisine
and promote them worldwide, so as to strengthen the city’s image and reputation as the Culinary Capital of Asia. The 2006 Best of the Best
Culinary Awards are organised by the HKTB and co-organised by The Hong Kong and China Gas Company Limited. The CCTI is the venue provider.
Results of 2006 Best of the Best Culinary Awards
The Gold with Distinction Awards
Categories Dishes Restaurants
Steamed Steamed Crab Claws Wrapped with Sliced Water Melon and Eggwhite Golden Bauhinia Cantonese Restaurant
Steamed Eel of Two Tastes with Crispy Rice Tai Woo Restaurant (Causeway Bay)
Steamed Fish Paste in Rolls and Fish Meat Stuffed in Loofah Tai Woo Restuarant (Sai Wan Ho)
Sweet&Sour Deep-fried Sweet and Sour Rice Accompanied by Scallop Rings Golden Bauhinia Cantonese Restaurant
Saut?ed Slicd Pork with Pear and Black Vinegar Hoi Yat Heen (Harbour Plaza Hong Kong)
Stir-fried Wok-fried Crabmeat and Rock Lobster with Salted Egg Yolk on Rice Crackers Dong Lai Shun, The Royal Garden Hotel
Fried Garoupa Balls with Wild Mushrooms Lucky House Restaurant
Saut?ed Spicy Prawns Served with Crispy Bean Curd Skins Tai Woo Restaurant (Causeway Bay)
Seafood Eggplants Stuffed with Scallop, Bacon, Onion and Baked with Green Pepper Coconut Sauce Royal Plaza Chinese Restaurant (Royal Plaza Hotel)
&
Vegetable
Three Tastes of Crab with Vegetables and Melon Tai Woo Restaurant (Causeway Bay)
Mandarin Fish on Cucumber with Bamboo-shaped Mixed Seafood Wing Lai Yuen (Yeung’s Kitchen)
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