The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Shang Palace chef wins prestigious culinary award Posted: 30 Apr 2014 04:56 PM PDT The other contenders for the award in the finals had been Michelin-starred and celebrity chefs like Alvin Leung of Bo Innovation and Law On of Fook Lam Moon in Hong Kong, Ip Chi Cheung of Summer Palace at Shangri-La Hong Kong and David Thompson of Nahm in Bangkok. "It's the best award I have won and the most encouraging as competing with me were all these Michelin-star chefs," said Tan. The Awards of Excellence World Gourmet Series recognises the best in the food and beverage industry. Tan received the award from Andrew Tjioe, executive chairman of the Tunglok Group, at the event's closing ceremony. Inaugurated in 2001, the World Gourmet Series Awards of Excellence acknowledge the efforts of key players in the food and beverage industry who deliver the best dining experience and products to their guests. It's organised by A La Carte Productions (a subsidiary of Peter Knipp Holdings Pte Ltd) and supported by the Singapore Tourism Board. For the Tunglok Asian Cuisine Chef of the Year (Regional), the award recognises an individual who is directly involved in restaurant operations and demonstrates s high level of talent and creativity in preparing Asian-inspired cuisine. "I feel very proud that a Malaysian has won this prestigious award," said Tan. "I must thank the good team effort of the kitchen and service staff of Shang Palace." Tan went through a stringent selection process after he was nominated for the award. He does not know who nominated him, as "your own company cannot make a nomination". The evaluation process included two rounds of voting open to both members of the public and a select group of food and beverage professionals. Each round was subject to a review by industry key decision makers. Finalists were determined at the end of the two rounds. The winner was selected based on his or her merits and at the final review. Tan's culinary career has spanned 28 years. His own family used to have a dimsum business in Ipoh. "I knew about kitchen preparations and ingredients when I was in school." He studied till Form Five and had an opportunity to go to Form Six but he left for Singapore to work in a Chinese restaurant. He was there for three years before coming to Kuala Lumpur to help open the Chinese restaurant in a five-star hotel here. He worked in yet another five-star hotel, opening the Chinese restaurant there before joining the Shangri-La Hotel Kuala Lumpur. As a chef he is always trying out the food of other restaurants in Malaysia and elsewhere and is in constant touch with other Chinese chefs, exchanging knowledge about the dining scene in Hong Kong and China. "I constantly check online what other people in other countries are doing so that I can upgrade myself. I also visit food fairs like Food and Hotel Asia to look at equipment and ingredients." Like French cooking, the chef believes in not straying too far from the roots of traditional Chinese cooking. "A lot of people do too much fusion out there." He derives much personal satisfaction from cooking as "it feels so good when people appreciate your food." – May 1, 2014. |
| Dessert of the day – Dominique Ansel’s ‘Waffogato’ Posted: 30 Apr 2014 12:39 AM PDT In Ansel's version, affogato is made into a breakfast treat as vanilla ice cream takes the shape of a waffle and is made with Belgium waffle bits. Over the cold creamy bar, he pours maple syrup-scented espresso. Then, as the ice cream melts, tapioca pearls are revealed and float in the pool of melted vanilla ice cream, he explains on Instagram. The dessert was created for a charity event in New York. Since creating the world famous donut-croissant hybrid, the Cronut last year, Ansel has shot to meteoric fame. – AFP/Relaxnews, April 30, 2014. |
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