The view from singapore with British High Commissioner to ... - NUSS

GouRmet masteR Chef 2012 | 23 august 2012 | Hong Kong Chinese Cuisine Training Institute
Renowned international
chefs were invited to
showcase their culinary
prowess and vie for various
awards at the Gourmet
Master Chef 2012 tournament. The
Society’s very own award-winning
Executive Chef James Aw and Sous
Chef Wong Shiuh Yean from The
Scholar Chinese Restaurant held their
own and went head-to-head with
their competitors in the fiercely-fought
kitchen battle. The dynamic duo went
on to clinch the Team Gold Medal and
Best Appetiser Award.
Chef Aw said, “I felt proud to
represent NUSS and being able to
meet competitors from other nations
Club News
NUSS Chefs’ Cookout Conquest
It was no mean feat winning the Team Gold Medal and Best appetiser award at the
prestigious Gourmet Master Chef 2012 tournament for Executive Chef James aw and
Sous Chef Wong Shiuh Yean from The Scholar Chinese restaurant, doing Singapore and
nUSS proud.
“[In this] tournament,
we promoted
Singapore food to the
world and I hope it
will help to boost our
tourism industry.”
James aw
Executive Chef
and regions. It was a challenge for
us to compete with such renowned
and famous chefs. Throughout the
tournament, we shared our creations
and ideas with one another and
these learning experiences are much
treasured because we are kept up-todate
with the world cooking trends
and that helps us further in our
culinary careers.”
The highlight of the tournament is
the ‘black box’ competition segment
which featured a mystery box that
later revealed a whole chicken,
salmon and beancurd to be used by
each team as key ingredients in the
preparation of a three-course meal
as part of the competition. Chef Aw
and Chef Wong clinched the Best
Appetiser Award with their Char Siew
Sauce Salmon Pastry and Sautéed
Diced Salmon with XO Chilli Sauce
combination dish.
Speaking of the team’s success,
Chef Aw remarked, “There was a
lot of personal sacrifice involved in
the preparation and training before
the competition. The timings and
freshness of the ingredients were
constantly checked and we practised
religiously to ensure that we got
everything right.”
He summed up the team’s
experience in the competition,
“[In this] tournament, we promoted
Singapore food to the world and I
hope it will help to boost our tourism
industry. We are proud [of our
achievements] and strive to always
improve ourselves in the culinary
world. We look forward to sharing
our knowledge with other chefs in
Singapore and hopefully the effort
will eventually put us on the world
food map.”
Jan-Mar 2013 THE GRADUATE 47