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The Eleventh Asian Culinary Exchange 2017

Event Details 活動詳情

TEAM
Participants coming from Nanahi, Panyu, Shunde, Shenzhen, Hong Kong, Macao, Taiwan, Korean, Japan and Malaysia will join as in a team, participating Teams will consist of 5 chefs (included one team leader).

Each team must prepare and present within 120 minutes; Each serving should included:
(1) Hot - Seafood (mystery basket)
(2) Hot - Poultry
(3) Hot - Vegetable dish
(4) Main—Congee or Noodle or Rice
(5) Dessert (Pastry or Sweet Soup)

12 induction stove tops by drawing lots. No objection shall be raised to the result. 

SERVING PLATES
Serving plates shall be provided accordingly to the style and quantity marked in the application form. participants can serve dishes with their own serving plates.

SERVING SIZE
Either one plated or individual plated:
1 platter for display
1 platter for for tasting

INGREDIENTS
Main ingredients will be provided by the organizer, each team would be given the same ingredients.
Ingredients for the mystery basket for “Hot - Seafood”  will vary but they must always be the same for each participant in any given session, and must never be revealed in advance.

Participants can bring appropriate ingredients including vegetables,  accompaniments and garnishing, saices or pick any materials from food zone to  compliment the dishes.

The ingredient will be determined by drawing in autumn 2017 that will be notified in a timely manner.

Requirements
Using the specified ingredients, the participant shall prepare a dish which be shown Chinese Culinary Culture and corresponding to modern culinary art. 

Participant has to prepare the ingredients, garnishes & sauces. Total cost should not exceed HK$400.

Full chefs uniform, hat, shoes and apron are required for all participate chef during the award ceremony.

Seasoning & Serving Cutlery and Supply list, display area will be determined by drawing in autumn 2017 that will be notified in a timely manner.
 

隊伍
派出參賽地區由南海、番禺、順德、深圳、香港、澳門、台灣、韓國、日本及馬來西亞各地區和國家派 出 5位廚師團隊以團隊形式參加;
每隊於指定時間(120 分鐘) 現場進行製作
和菜色烹調, 並由評審團進行試食及評審;

每隊由5名廚師隊員組成(包含一名隊長),並且每隊分別製作五道菜, 分別製作 1 個菜式 
(1) 熱葷・河鮮 (抽籤) 
(2) 熱葷・家禽
(3) 熱葷・蔬菜
(4) 主食・粥/粉/面/飯 
(5) 甜品・糕點或糖水

現場設 12 個爐頭,由大會進行抽籤及安排爐頭位置。參加者不得異議。

上菜用具
從大會提供的上菜餐具中挑選,或自行攜帶

 


上菜數量
可選擇位上或碟上
一份 供展示及拍片
一份 供評審團試食評分

食材
主食材將由大會提供指定主食材,每組主食材組合相同,各隊機會均等,其中「熱葷・河鮮」以抽籤形式抽出一種主食材作為參賽菜式之用。


參賽者可自携其他材料包括蔬菜、食材配料及調味等,也可於大會食材區拿取所需其他食材、配料、醬料及上菜用具。參賽者可隨意決定所用食材、配料及醬料分量烹調其菜式


主食菜將於2017年下半旬公佈,敬請期待。

 

規格
須以現代中式享調技法,大會指定的主食材,烹調菜式。

 


參賽者須自備所有食材及配菜,食材成本不可超過港幣400元


參加者必須穿著整齊的廚師制服出席頒獎典禮


調味料,上菜餐具清單和場地用具,展示區域等更多詳情將稍後公佈,敬請留意。