Result of Hong Kong Qualifying Tournament

Hong Kong Qualifying Tournament was held on 14th August 2019 at International Culinary Institute and 8 chefs competed for their technical expertise and passion for Japanese food.

The first section was cooking technique (basic knife skills) test for 15 minutes.

From one 10cm long daikon radish, contestants had to make Daikon katsura muki (30cm-long peel with no breaks), Daikon ken (for roughly four people).

The second section was cooking their original recipe for 100 minutes.

Using scallops and three or more out of the five designated additional ingredients provided by the contest organizing committee (pumpkin, carrots, green beans, daikon and spinach), prepare a dish for four people, utilizing one of the five ways of Japanese cooking (cutting, simmering, grilling, steaming, and deep-frying).

And the winner is …

Wang Wei Ping from China.

This is the original dish cooked by Wang Wei Ping.

He will be invited to Tokyo for the final.

1st place: Wang Wei Ping (China, Sun with Aqua Japanese Dining Suntory)
2nd place: Han Fei (China, Sun with Aqua Japanese Dining Suntory)
3rd place: Wu Lang Lang (China, 新豪鋒酒店)

This is the original dish cooked by Han Fei
This is the original dish cooked by Wu Lang Lang

Thank you all for being a part of the hong Kong Qualifying Tournament. We encourage all the competitors who did not qualify this time, to come back and take the challenge again.

Last Updated: September 4, 2019