HONG KONG — Yang Gong, executive chef at Bashu Sichuan Cuisine restaurant in Scarborough, Ont. has won the Gold Award in the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016, with his winning dish ‘Homing Birds with Diced Beef’.
The second annual competition was held on Sept. 28 and 29 in Hong Kong and featured 43 aspiring young chefs from Australia, Canada, China, France, Hong Kong, Japan, Korea, Macau, Malaysia, the Netherlands, Singapore, Taiwan and the U.S. Competitors created one dish in 90 minutes using designated ingredients paired with Lee Kum Kee sauces and condiments.
Seven influential Asian chefs evaluated the dishes based on taste, texture, creativity, presentation and hygiene and selected gold, silver and bronze award winners, as well as three excellence awards — including Most Creative Award, Best Sauce Combination Award and Best Presentation Award.
