Sichuan Chef Takes Gold at NTD’s International Chinese Culinary Competition

  

A Sichuan chef has taken the Gold Award for NTD’s 5th International Chinese Culinary Competition.

 

Chef Yichun Chen from Australia is taking home US $10,000, after clearing the preliminary rounds on Thursday, and going on to cook his award winning dishes on Friday at Time Square, New York.

 

 

 

 

 

NTD’s International Chinese Culinary Competition aims to revive traditional Chinese culinary arts. 60 chefs from around the world competed in one of the five main categories of Chinese cuisine: Shandong, Huaiyang, Sichuan, Cantonese and Northeastern. 

 

  

Not all of the Gold, Silver and Bronze awards up for grabs were awarded, as the Chefs were not just competing against each other—rather, they needed to demonstrate to the judges that their performances were worthy of those awards. 

 

 

Chef Wen-Chang Hsieh (Cantonese Cuisine) and Chef Kefeng Zhao (Sichuan Cuisine) were the two Silver Award winners, each taking home $3,000.

 

Chef Alex Zhong (Northeastern Cuisine), Chef Masayuki Kanda (Northeastern Cuisine) and Chef Yu Yang Huang (Cantonese Cuisine) were the Bronze Award winners, each winning $1,000. 

 

Eight chefs received honorable mentions: Xinyu Huang (Sichuan Cuisine), Yuhua Shi (Shandong Cuisine), Lei Qian (Huaiyang Cuisine), Xiaogang Wu (Huaiyang Cuisine), Junan Zhang (Huaiyang Cuisine), Kwai Loy Chan (Cantonese Cuisine), An Qing Li (Cantonese Cuisine) and Shi Xian Liu (Cantonese Cuisine).