In Focus: Chinese Properties at the 2011 Healthy Chef Competition

There were some fantastic Chinese entries at the 2011 Healthy Chef Competition this past Wednesday, March 16. Not only were they visually exquisite (they should get bonus points for artistic endeavor!), but delicious as well.

Take a peek at the dessert entry from Dynasty Seafood Restaurant (below), which consisted of a 3-tiered aspic pudding, a pastry shaped like a porcupine, a marshmallow bunny, and a garnish of choux paste. Too cute to eat!

The entries from Chinese properties at the competition are as follows:

Chinese Canadian Chef Association

Kent Wong - Head Chef, Imperial Seafood Restaurant

1. Entrée: Poached Scallops and Tiger Prawns in Broth, Complemented with Asparagus (pictured

left)

2. Dessert: Strawberry Samplers- A trio of Strawberry Desserts: Strawberry Egg Tarts, Strawberry Cream Roulade Cake, and Strawberry Osmanthus Aspic (made with Agar Agar)

Dynasty Seafood Restaurant

Chef Garly Leung - Master Dim Sum Chef

Chef Sam Leung - Executive Chef

1. Entrée: Pomegranate Chicken—Diced Chicken and Sea Cucumber lightly stir-fried, then wrapped in egg white omelette to resemble a pomegranate, accompanied with 16 grains Steamed in Lotus leaves. The entire entrée contributes only 270 calories per plate (pictured left)

2. Dessert: A 3-Tiered Aspic Pudding, A Porcupine Shaped Pastry and a Marshmallow Bunny, garnished with filigree made with Choux Paste

Delizia Fusion Cusisine

Chef Eddie Hok Kwong Li - Chef/Owner

1. Entrée: Wild Sockeye Salmon wrapped in Organic Lettuce Leaves, Steamed and Set on top of circle of Organic Rice Melange, Japanese Kabocha Pumpkin. Accompanied with Mussels Marinara and Lemongrass Gastrique (pictured left)

2. Dessert: Panna Cotta Mi Amore: A light version of Panna Cotta, made with Almond Breeze, Amaretto di Saronno and Agave Nectar, Served in Tuiles Amandine, garnished with Forest Berries. Drizzled with Chambord Royale Coulis

This year’s Chinese entries walked away with two of the Healthy Chef Competition awards and claimed first and second place in the California Strawberry Commission Best Appetizer Award. Congratulations to the Chinese Canadian Chef Association for their success in Best Table Showcase and People’s Choice!

Many thanks to Chef Clarence Ma for getting the menu details for us.