The two-day NTDTV 3rd Annual International Chinese Culinary Competition reached its peak of culinary delight as the final rounds proceeded on Friday, Oct. 1. Thirty-five master chefs from around the world competed at Times Square producing two dishes. Judges will decide the winners based on the dishes color, aroma, taste and their culinary techniques.
Contestant Man-Fai Lee, from Tung Lo Wan (Causeway Bay) has been cooking Cantonese cuisine for about thirty-years in Hong Kong. This was his first time in New York, and showcased his culinary skills with his braised scallops with garlic dish.
“Braised scallops with garlic is a top-grade dish,“ he explained. ”Because Guangdong is close to the sea, there is a great variety of seafood, and we’re famous for the abalone, sea cucumber, shark’s fin, fish belly, and dried scallop. ... The taste of the sea is fresh and delicious, but they [scallops] are pricey, so when you prepare them you must be extremely careful, and be sure to retain the natural color and flavor.”
Using ancient techniques to draw out the freshness in ingredients is a unique skill of Chef Lee’s: “Most chefs would use a lot of water to braise the scallops, and then use sauces to add flavor. Though this method is very quick, you lose the true flavors of the scallop. I first place the scallops in oil and allow its aroma to come out. Then I use a small amount of water to steam it, in order to retain the scallop’s original color and taste.”
He also noted that cooking traditional dishes also embodies folk knowledge. The principles of Cantonese culinary culture are “timeliness, freshness, and original taste.” It is required for Cantonese cuisine not to use artificial seasoning, but only sugar, oil, salt and oyster sauce—making the food delicious but not unhealthy.
Lee is currently a culinary adviser in Hong Kong, and he owns a restaurant. Though his work is demanding, he still personally goes to the market to select ingredients. He thinks that an excellent chef should master culinary virtue, arts, and politics.
“By culinary virtue I’m talking about goodness and virtue of oneself,“ he said. ”That means the chef takes responsibility for his patrons, the ingredients in dishes, and handle the ingredients in a professional manner. Culinary arts refer to how well one masters the cooking techniques. After the dish is done one enters the ‘culinary politics.’ That is to take charge of the management of the restaurant, be a good leader and manage the work well. If one excels in all three aspects, one be called an excellent chef.”
He said it was a great opportunity to participate in this competition. “So many people had their eyes on me today,“ Lee said. ”I felt like I was a hero. I am so glad that I got to cook on Times Square and feel an atmosphere of freedom.”
Lee is happy to share with master chefs from all around the world who also came to New York for the competition. “Everyone was so familiar with each other as if we were friends who hadn’t met for twenty or thirty years. We had many great conversations.”
Contestant Man-Fai Lee, from Tung Lo Wan (Causeway Bay) has been cooking Cantonese cuisine for about thirty-years in Hong Kong. This was his first time in New York, and showcased his culinary skills with his braised scallops with garlic dish.
“Braised scallops with garlic is a top-grade dish,“ he explained. ”Because Guangdong is close to the sea, there is a great variety of seafood, and we’re famous for the abalone, sea cucumber, shark’s fin, fish belly, and dried scallop. ... The taste of the sea is fresh and delicious, but they [scallops] are pricey, so when you prepare them you must be extremely careful, and be sure to retain the natural color and flavor.”
Using ancient techniques to draw out the freshness in ingredients is a unique skill of Chef Lee’s: “Most chefs would use a lot of water to braise the scallops, and then use sauces to add flavor. Though this method is very quick, you lose the true flavors of the scallop. I first place the scallops in oil and allow its aroma to come out. Then I use a small amount of water to steam it, in order to retain the scallop’s original color and taste.”
He also noted that cooking traditional dishes also embodies folk knowledge. The principles of Cantonese culinary culture are “timeliness, freshness, and original taste.” It is required for Cantonese cuisine not to use artificial seasoning, but only sugar, oil, salt and oyster sauce—making the food delicious but not unhealthy.
Lee is currently a culinary adviser in Hong Kong, and he owns a restaurant. Though his work is demanding, he still personally goes to the market to select ingredients. He thinks that an excellent chef should master culinary virtue, arts, and politics.
“By culinary virtue I’m talking about goodness and virtue of oneself,“ he said. ”That means the chef takes responsibility for his patrons, the ingredients in dishes, and handle the ingredients in a professional manner. Culinary arts refer to how well one masters the cooking techniques. After the dish is done one enters the ‘culinary politics.’ That is to take charge of the management of the restaurant, be a good leader and manage the work well. If one excels in all three aspects, one be called an excellent chef.”
He said it was a great opportunity to participate in this competition. “So many people had their eyes on me today,“ Lee said. ”I felt like I was a hero. I am so glad that I got to cook on Times Square and feel an atmosphere of freedom.”
Lee is happy to share with master chefs from all around the world who also came to New York for the competition. “Everyone was so familiar with each other as if we were friends who hadn’t met for twenty or thirty years. We had many great conversations.”
Read the original Chinese article.
