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2018 ASIAN CULINARY EXCHANGE

​亞洲名廚精英薈·上海

Event Details

EVENT DETAILS 比賽詳情

THEME - Nourishing Chinese Cuisine

TEAM

Participants coming from Shanghai, Foshan Shunde, Nanahi, Shenzhen, Chongqing, Hainan, Hong Kong, Macao, Taiwan, Korea, Japan,  Malaysia and Australia will join  in as a team, each Team will consist of 5 chefs (including one team leader).

 

Each team must prepare and present a full menu; Each serving should include:

(1) Appetizer

(2) Hot - Seafood

(3) Hot - Chicken

(4) Hot - Vegetable dish

(5) Dessert (Pastry or Sweet Soup)

 

Induction stove tops by drawing lots. No objection shall be raised on the result. 

 

Requirements

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

 

SERVING SIZE

Either one plated or individual plated:

1 platter for display and  1 platter for tasting (for 5pax) 

 

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.

 

INGREDIENTS

Main ingredients will be provided by the organizer, each team would be given the same ingredients. 

 

Hot - Seafood: 500g Crab 

Hot - Chicken: 2.5kg Chicken 

Participants can bring appropriate ingredients and seasoning. 

Seasoning & Serving Cutlery and Supply list, and display area will be announced in autumn 2018.

 

CERTIFICATES AND AWARDS

The respective medals and completion certificate will be presented to participants:

Individual: distinction gold, gold, silver, bronze

Team: Team Score will be the sum of the individuals

主題 - 匯聚中華煮意

 

隊伍

派出參賽地區由上海、佛山順德、佛山南海、深圳、重慶、海南、香港、澳門、中國台灣、韓國、日本、馬來西亞及澳洲各地區和國家以團隊形式參加; 每隊於指定時間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, 包括:

(1) 前菜

(2) 熱葷・海鮮

(3) 熱葷・雞肉

(4) 熱葷・蔬菜

(5) 甜品・糕點或糖水

 

現場設有爐頭,每組將獲配2組爐頭,由大會進行抽籤及安排爐頭位置。參加者不得異議。

 

規格

須以現代中式烹調技法,大會指定的主食材,烹調菜式。

 

上菜形式和分量

上菜形式可選擇「一整碟上」或者「位上」

*選用「一整碟上」者,需分別製作1份5人分量的作品供試味,1份供展示,合共10人分量。

*選用「位上」者,需製作5份1人分量的作品作展示及最多5份1人分量的參賽作品作試味,合共10人分量。

 

上菜用具

可從大會提供的上菜餐具中挑選,或自行攜帶

食材

大會提供指定主食材及基本醬料及上菜用具。每組主食材組合相同,各隊機會均等。其中每隊將獲分配主食材為4隻肉蟹(500g)和2隻光雞(2.5kg)。

*必須使用大會提供的主食材作為烹調參賽作品(作品分別為熱葷 - 海鮮和熱葷 - 雞肉)。

*主食材分量已固定,大會不會派發額外物資。

 

可自携其他材料包括蔬菜、食材配料及調味等(包含前菜,熱葷 - 蔬菜和甜品所需要食材),可隨意決定所用食材、配料及醬料分量烹調其菜式,唯不可預先烹調製作。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。

 

獎項

根據交流的菜式中評選出團隊獎項及個人獎項:

個人獎項: 至尊、金、銀、銅牌

團隊獎項:全隊個人分數之總和為團體總分

參賽證書:完成比賽的參賽者可獲參賽證書乙份