Diverse menus, each dish presented beautifully and the talent of the teams was obvious throughout the final round.
Squid stuffed with ground chicken and pineapple served with sauce made of kumquat brought a new taste to the competition. It is fresh and not fatty and also very nutritious.
CHAIRMAN OF SINGAPORE CHEFS ASSOCIATION
Chef Otto Weibel is known as one of the top leading chefs in Asia. Mr. Otto Weibel is from Switzerland and is chairman of the Singapore Chefs Association for 15 years.
According to Food Expert Chiem Thanh Long, pitcher plants have long been used as a folk medicine to treat diseases related to the liver. It is dried and boiled with water to be drunk like tea.
GUEST JUDGES
A graduate in Business Administration from the Trading University, Nguyen Xuan Hung instead followed his passion for cooking, and sees it as a career worth fighting for.
Will there be an online exchange with title “How to promote Vietnamese cuisine to abroad?” organized by the organizing committee of Golden Spoon and Tuoi Tre newspaper
“My mum cooks better than yours” - a game show that connects children with their mother through cooking - has a new judge who doesn’t speak Vietnamese fluently, but has interesting and humorous comments.
MEMBERS OF THE INSTITUTE OF FOOD FRANCE
Sakal PHOEUNG is a professional chef from France. He is a president of the Escoffier School of Culinary Arts Vietnam and has over 22 years of experience working in leading restaurants and hotels.
She has extensive experience in organizing and executing research. She conducted surveys in various fields, such as culture, society and “intangible culture”, such as folklore and traditional crafts and cuisine.
South Semi-final - Golen spoon contest 2015
There were 10 more teams that entered the final round
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
When Cedric Grolet takes out his pastry knife, millions of mouths water.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.