Team From Grand Copthorne Wins RAS Culinary Competition
SINGAPORE, July 31, 2006. Grand Copthorne Waterfront Hotel wins the Chef RAS Competition 2006 facing off competition from the Society of Chinese Cuisine Chefs on 30 July 2006. The team, comprising Pontini Sous Chef Andrew Chan, Cold Kitchen Chef de Partie Chan Tuck Wai and lead by Pastry Chef Amy Ng, impressed the judges with their innovative creation of uniquely Singaporean cuisine.
The team faced vigorous competition in the qualifying round and semi-final round from nine other prestigious hotels and restaurants such as the Conrad Centennial Singapore, Marina Mandarin (Peach Blossoms), Michaelangelos' Restaurant Group, The Song of India, and Jumbo Group of Restaurants, just to list a few.
During the finals, both teams were given identical mysterious box each containing specific key ingredients to be used in each course. Thereafter, each team was given an hour to discuss and plan the five-course menu and another two hours to prepare and present the dishes. The five-course menu comprises an appetiser, soup, a fish dish, a meat dish and a dessert. The surprise ingredients were scallop, crab and squid for appetiser, pigeon for soup, cod fish for the fish dish, venison for the meat dish and two choices of mangosteen, banana, sweet potato, mango and Jambu for the dessert.
Chef Restaurant Association of Singapore Competition 2006 Winning Menu:
Appetiser
Racial Harmony:
Otak otak in filo pastry
Amuse boudie of chilli crab
Marinated scallop with ginger flower lassi
Soup
Chinatown:
Pigeon bak kut teh on mushroom egg custard
with paper-wrapped pigeon leg
Fish
My Island Home:
Pan-seared cod with eggplant yong tau fu
served with a fluffy laksa sauce
Meat
Waterfront Bliss:
Venison stuffed with crispy vegetables
and baked with a char siew sauce
Dessert
Shining Stars:
Iced bubur cha cha with
coconut ice-cream
"We are proud to win despite facing such strong competition. I believe it's the synergy of our team that gave us our edge", said team leader Chef Amy. She adds, "We all have different strengths and putting us together as one allowed us to create unique dishes that as individuals, would not have been quite as successful."
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