Congratulations To Our Singapore Chefs' Association National Culinary Team For Their Stellar Performance!
The Singapore Chef's Association National Culinary Team has emerged first runner up at the Expogast Culinary World Cup 2018. The team also won gold medals in both the Hot Cooking and Cold Display segments, an achievement that wouldn't have been possible without the guidance of the team's mentors and the help their team assistants provided.
The international competition was held at Expogast, a renowned interntional gastronomy trade show that takes place every four years. The competition itself was organised by the Vatel-Club Luxmborg – the Luxemborg professional chefs association which is also a member association of the World Association of Chefs Societies. The event took place from November 24 to 28 with 750 chefs and food artists taking part in its various competitions.
The Singapore team was chosen by the Singapore Chef Association and comprised of renowned and seasoned chefs. The team includes:
- Mr Kong Kok Kiang, Executive Chef at Sentosa Golf Club (Team Manager)
- Mr Nixon Low, Executive Chef of Tung Lok Group (Team Captain)
- Ms Sherine Lim, Sous Chef at Purple Sage
- Mr Hoo Zhi Hao, Sous Chef at Lavish Catering
- Mr Sebestian Wong, Chef De Partie at Odette
- Mr Jason Goh, Pastry Chef at Grand Copthorne
- Mr Koh Han Jie
The country was the defending champion, having emerged champions in both the 2010 and 2014 editions, and also having won the competition back in 1998. Teams were judged by an international jury on presentation and innovation, composition, correct professional preparation and serving arrangement.
The Culinary Olympics featured a 2-part competition where the techniques and creativity of the Singapore team were tested. The Cold Display segment came up first, where the team had to set up an exhibition table featuring four different kinds of finger food, one cold festive/buffet platter, three different starters, one lacto-ovo vegetarian three-course lunch menu, and one festive menu. Also under this segment is the pastry set-up, where the team presented one show item, four different individual plated desserts and a display of sweet biscuits, chocolates, and petit-fours. Here are some of the beautiful creations that bagged them their gold:
Moving on to the second part of the competition: the hot cooking segment. Here, the Singapore teamed was tasked in preparing 110 portions of a 3-course meal that included an appetiser with seafood/fish as a main ingredient; a main course that had to include butcher's meat, poultry, or game; and a dessert which had to feature a contrast in textures and temperatures. This was the menu that they developed in response:
And when the moment came, their delivery was nothing short of spectacular:
Aside from Singapore, fellow Asian countries such as Hong Kong (No 5), South Korea (No 14), Thailand (No 21) and Malaysia (No 30) also participated in the competition. You can view the full results of the competition below:
Cuisine & Wine Asia is proud of our Singapore Chefs' Association National Culinary Team's achievements. You can learn more about the Singapore Chefs' Association via website
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