Result of Singapore Qualifying Tournament

Singapore Qualifying Tournament was held on 1th October 2019 at SHATEC and 9 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 five 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 …

Loh Man Hong from Singapore.

This is the original dish cooked by Loh Man Hong.

He will be invited to Tokyo for the final.

1st place: Loh Man Hong (Singapore, Fat Cow)
2nd place: 林 凱威(Taiwan, 魚紳海鮮美食餐廳)
3rd place: 宗 赵 (China, SUN with AQUA)

This is the original dish cooked by 林 凱威
This is the original dish cooked by 宗 赵.

Thank you all for being a part of the Singapore Qualifying Tournament.

We encourage all the competitors who did not qualify this time, to come back and take the challenge again.

Last Updated: October 29, 2019