Sum have the talent

Sum have the talent

Chicken-filled spring roll and vegetarian dumpling challenge semi-finalists and trim the search for the top dim sum chef to five

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Competitors, chefs and judges in Saturday's semi-finals on the VTC campus.
Competitors, chefs and judges in Saturday's semi-finals on the VTC campus.
Photo: SCMP Pictures
Five keen cooks will face off at the Peninsula hotel next month in the finals of the Peninsula Dim Sum Talented Chef Competition 2013.

Six Young Post readers faced four older contestants on Saturday in the semi-finals on the VTC campus in Pok Fu Lam. Under the watchful eye of the Peninsula Group's executive chef, Florian Trento, and the hotel's dim sum masters Frankie Tang Chung-nang and Henry Fong Lee-hing, contestants had to make two dim sum, a chicken-filled spring roll and a vegetarian dumpling.

The youngest were 16-year-olds Chan Ka-hei from St Paul's Convent School, Chan Ming-ip from Christian Alliance S.W. Chan Memorial College and Karen Chan Yin of Our Lady's College. The oldest competitor was Au Chun-ki from the Hong Kong College of Technology, School of Vocational Training.

Karen battled to make her dumpling skins but impressed the judges with her determination. In the end, she produced a beautiful vegetable dumpling that won her many comments and a place in the finals. She will be joined by Tse Hin-wing from Holy Trinity College; Leung Hin-wa, who has been with Super Star Seafood Restaurant in Kwun Tong for two years; Lau Hiu-kui, who has been at the Langham Place Hotel for five months; and Law Siu-long, who is at the Chinese Cuisine Training Institute.

"I was excited and nervous when I heard I'd got into the top 10 because I'm not a professional dim sum chef and haven't taken any courses," Karen said. "I tried to solve the [dumpling skin] problem by trying to remember what the chef had taught us."

Young Post will be following the action.


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