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Japanese Young Chef Shines at Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016

Yambe Tadanori of Japan clinches the Silver Award with his winning dish 'Fried Beef in Oyster Sauce'
2016-10-05 09:30 1954

HONG KONG, Oct. 5, 2016 /PRNewswire/ -- Japanese young chef Yambe Tadanori is the new global rising star of Chinese cuisine! Last week, Lee Kum Kee announced the winners of the International Young Chef Chinese Culinary Challenge 2016. Yambe Tadanori (Japan), Director of the Hotel Garden Palace Sapporo, clinched the Silver Award with his winning dish 'Fried Beef in Oyster Sauce'.

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Yambe Tadanori has 17 years of experience in Sichuan cuisine, specializing in braised recipes that highlight the essence of this Chinese culinary tradition.

Returning for its second year, the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 was held in Hong Kong on 28 and 29 September 2016. 43 aspiring young chefs from Australia, Canada, Mainland China, France, Hong Kong, Japan, Korea, Macau, Malaysia, the Netherlands, Singapore, Taiwan, and the United States competed for the championship title by creating one dish in 90 minutes according to designated ingredients paired with Lee Kum Kee sauces and condiments.

Seven influential Asian chefs formed a judging committee for this year's competition, including Chan Kwok-keung (Executive Committee of Hong Kong Chefs Association, Chinese Chefs), Chen Hui-rong (Honorary Chairman of Vereniging van Chinese Chef Koks), Kondo Shinji (Vice Chairman of Japanese Association of Chinese Cuisine), Lu Ching-lai (Chairman of Korea Chinese Cuisine Association), Lu Yong-liang (China Master Chef), Pung Lu-tin (Vice President of International Master Chef Committee of World Federation of Chinese Catering Industry), and Jacky Yang (Lee Kum Kee Consultant Chef). The judges evaluated the dishes based on taste, texture, creativity, presentation and hygiene for selecting the champion; and winners of Gold Award, Silver Award, Bronze Award and three excellence awards, including Most Creative Award, Best Sauce Combination Award, and Best Presentation Award. 

Lee Kum Kee introduced the International Young Chef Chinese Culinary Challenge in 2014, substantiating the Group's core value of "Considering Others' Interests" in every aspect of its business operations, thereby promoting Chinese cuisine for the development of global Chinese culinary industry.

Drawing from years of experience, Mr. Lu Yong-liang, China Master Chef representing the judging panel offers his viewpoint on this year’s competition.
Drawing from years of experience, Mr. Lu Yong-liang, China Master Chef representing the judging panel offers his viewpoint on this year’s competition.

 

Charlie Lee, Lee Kum Kee Sauce Group Chairman presents the prizes to Tan Kean-loon (Singapore), champion and winner of the “Gold and Distinction Awards” (second from left), and the two Gold Award winners.
Charlie Lee, Lee Kum Kee Sauce Group Chairman presents the prizes to Tan Kean-loon (Singapore), champion and winner of the “Gold and Distinction Awards” (second from left), and the two Gold Award winners.

 

Charlie Lee, Lee Kum Kee Sauce Group Chairman, supporting organisations, judges, winning contestants proudly stand together at the closing moments of the competition.
Charlie Lee, Lee Kum Kee Sauce Group Chairman, supporting organisations, judges, winning contestants proudly stand together at the closing moments of the competition.

 

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 champion and the “Gold and Distinction Awards” winner Tan kean-loon (Singapore), with the winning dish “Lee-Kee Classic Beef Tenderloin”.
Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 champion and the “Gold and Distinction Awards” winner Tan kean-loon (Singapore), with the winning dish “Lee-Kee Classic Beef Tenderloin”.

 

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 champion and the “Gold and Distinction Awards” winner Tan kean-loon (Singapore), with the winning dish “Lee-Kee Classic Beef Tenderloin”.
Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 champion and the “Gold and Distinction Awards” winner Tan kean-loon (Singapore), with the winning dish “Lee-Kee Classic Beef Tenderloin”.

 

The Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 “Most Creative Award” and “Best Sauce Combination Award” go to Yuen Ho-sing (Hong Kong) with the winning dish ‘Magician’s Hat-trick’.
The Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 “Most Creative Award” and “Best Sauce Combination Award” go to Yuen Ho-sing (Hong Kong) with the winning dish ‘Magician’s Hat-trick’.

 

The Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 “Most Creative Award” and “Best Sauce Combination Award” go to Yuen Ho-sing (Hong Kong) with the winning dish ‘Magician’s Hat-trick’.
The Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 “Most Creative Award” and “Best Sauce Combination Award” go to Yuen Ho-sing (Hong Kong) with the winning dish ‘Magician’s Hat-trick’.

 

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 “Best Presentation Award” goes to Park Eun-young (Korea) with the winning dish “Pork Mushrooms in Chilli-bean Sauce’.
Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 “Best Presentation Award” goes to Park Eun-young (Korea) with the winning dish “Pork Mushrooms in Chilli-bean Sauce’.

 

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 “Best Presentation Award” goes to Park Eun-young (Korea) with the winning dish “Pork Mushrooms in Chilli-bean Sauce’.
Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 “Best Presentation Award” goes to Park Eun-young (Korea) with the winning dish “Pork Mushrooms in Chilli-bean Sauce’.

Please click here to download high-res photos.

Please stay tuned to our media website LKK-IYCCCC.com for regular updates.

About Lee Kum Kee
Lee Kum Kee was established in 1888 by the founder Mr. Lee Kum Sheung. With a glorious history of 128 years, Lee Kum Kee has become a household name of Chinese sauces and condiments, as well as an international brand and a symbol of quality and trust. Spanning over three centuries, Lee Kum Kee has become a globally renowned Chinese enterprise offering over 220 choices of sauces and condiments to over 100 countries and regions. For more details, please visit www.LKK.com.

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Source: LEE KUM KEE
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Keywords: Food/Beverages