PARKROYAL Penang Hotel

09 September 2007 - Three Chefs from Parkroyal Penang participated in the 13th Culinary Gathering of Cooks and Chefs 2007 which was held at the Royal Paragon Hall Exhibition and Convention Center in Bangkok, Thailand. The exhibition was organized in conjunction with the International Food and Hospitality Show 2007 that took place from 5th to 8th September 2007.

Our hotel chefs namely Tan Jee Aun, Eric Cheam Kah Boon and Lee Sheng York participated in the Western Style Cooking Contest Category. There were 15 contest categories including The Gourmet Team Challenge, Thai Food Restaurant Contest as well as Asian Type Cooking Contest.

In the Western Type Cooking Contest, participants were required to cook and serve a five-course menu with a limited time of three hours to three of the judges and one set for the booth display. A distinctive five-course menu was prepared by the Chefs, which included cured salmon and king crab timbale as the cold appetizer, pumpkin soup, duck patties with sweet potato mash with pan-fried duck foie gras as the hot appetizer, slow braised Australian beef cheek as the main course and crispy peach samosa with plum confit as the dessert. According to our Senior Sous Chef Tan Jee Aun, “the competition was challenging due to the fact that the presentation of 30 plated dishes must be ready in three hours! It was an extremely good experience for us to be able to compete internationally with such outstanding chefs from different countries”. “We are proud to be able to represent Malaysia in this competition and having brought home Silver medals,” said Chef Aun.

18 teams from different countries took part in the competition including USA, Korea, Taiwan, Malaysia and Thailand. Being one of the team representatives from Malaysia, the Penang Chefs emerged as 1st runner-ups in the competition and won the Silver medal falling behind the USA team by only one point.

 
Tantalizing main course…Slow Braised Australian Beef Cheek Oven Baked Lamb Rack in Pistachio Crust with Potato and Leek Coulis and Mushrooms.