Singapore’s Chinese culinary scene is simply enormous, and we wanted to celebrate all the diversity and flavour by bringing together young, aspiring Chinese chefs for an exciting cookoff!
The Youth Champion Culinary Competition was held on 31 August 2017, and gave the young chefs an opportunity to showcase their skill in the kitchen and their knowledge of Chinese cuisine. Using UFS ingredients and the mystery products provided, chefs had to create a hot seafood dish in 60 minutes and the winner was featured in the Shin Min 50 Champion Chefs’ Exclusive event. Read on to see the winners list, and get inspired by their recipes.
Take a look at the winning dishes!
Gold Winner: Ser Lin Ken
Dish: Flavours of Spring
(featuring Knorr Rock Sugar Honey Sauce)
“The unique flavours (sweet and savoury) of Knorr Rock Sugar Honey Sauce allows me to think out of the box in creating this innovative dish.”
Silver Winner: Lin Keen Seng
Dish: Sous Vide Lobster with Onion and Rock Rice
(featuring Knorr Rock Sugar Honey Sauce)
“Knorr Rock Sugar Honey Sauce is easy to use and it enhances the lobster's sweetness in my competition dish.”
Bronze Winner: Keng Chek Hong
Dish: Deep Fried Crispy Scallop with Golden Superior Sauce
(featuring Knorr South-East Asian Spice Paste)
“Knorr South-East Asian Spice Paste gives a local flavour to my dish. It is both spicy and fragrant. I am able to achieve the flavour that I want without needing to use many different types of spices.”
See the runners-up dishes
Excellence Prize: Leong Wei Hong
Dish: Pan-seared Scallop with Golden Salted Egg Sauce
(featuring Knorr Golden Salted Egg Powder)
Excellence Prize: Tang Wei Loon
Dish: Golden Seafood Roll
(featuring Knorr Golden Salted Egg Powder)
Excellence Prize: Chen Shao Qiu
Dish: Emerald Rock Sugar Cod
(featuring Knorr Rock Sugar Honey Sauce)
Most Voted Dish on Facebook: Foo Hon Zong
Dish: Fish with South-East Asian Spice Sauce
(featuring Knorr South-East Asian Spice Paste)
