Food judges lap up chefs' egg dishes
Culinary creations using egg white and yolk separately in the same dish captivated judges yesterday.
Two very different dishes sharing this feature tied for top honours in the egg category of the Hong Kong Tourism Board's Best Culinary Awards.
Tai Woo Restaurant grabbed a gold award for its scrambled egg white with crab meat served with prawns in salted egg yolk, cooked by chefs from its Tsim Sha Tsui branch.
Tung Lok Hin Restaurant tied with its egg white topped with bird's nest, served with 1,000-year egg yolk coated with shrimp paste.
'They are creative combinations. It feels good when I taste them,' said judge Wilson Yeung Wai-sheung, life president of the Association for Hong Kong Catering Services Management.
Tai Woo also came first in the beef category with its crispy juicy stewed beef.
Chef and restaurateur Hugo Leung Man-to, who judged the category, said the way Tai Woo cooked the beef was bold.
The 10 dishes in the finals for each category were tasted by more than 20 judges at the Chinese Cuisine Training Institute's Pokfulam training centre.
