Students from Greater Taichung’s Hungkuang University took home three gold, one silver and two bronze medals at Singapore’s international FHA 2014 Culinary Challenge two weeks ago. Successfully setting a new record for the school and for Taiwan, it makes the school the nation’s most successful participant in the competition. Among the students, college senior Lo Chi-chang won a gold medal in the Asian meal category with his Chinese cabbage dumplings, which were inspired by the National Palace Museum’s famous Jadeite Cabbage with Insects.
Singapore’s FHA Culinary Challenge is held every two years. It is Asia’s largest culinary competition. More than 800 contestants from 15 countries competed in the event this year. At the previous competition two years ago, Hungkuang University took two silver and two bronze medals home. During winter break this year the students underwent group training, which apparently paid off — they took home three gold, one silver and two bronze medals this year.
Since the competition rules stipulate that all dishes must have Asian characteristics, Lo used the National Palace Museum’s much treasured Jadeite Cabbage with Insects as inspiration for his translucent green Chinese cabbage dumplings. The remarkably lifelike dish was able to win Lo a gold medal in the Asian meal category
Photo: Wang Shan-yen, Liberty Times
照片：自由時報記者王善嬿
Lin Hung-en made a chocolate cake design that was based on a sculpture of a black parent and child that had impressed him. Lin received a gold medal in the desserts category for his cake and a bronze medal in the pastries showpiece category. Another student named Lo Chi won a gold medal in the pioneering Asian meal category with his deconstructed traditional three-cup chicken dish, which consisted of chicken breast and wings marinated in Shaoxing wine, fried and then grilled to lock in the meat’s succulent flavor, and then sesame oil, slices of ginger, garlic and scallions were added as side dishes and sauce.
Ting Po-jen made a local Southeast Asian-inspired lobster with lemongrass, lemon juice and butter, cooking with various methods, including grilling over fire, frying in oil and then slowly boiling, to bring out the different flavors. Ting won the bronze medal in the plated appetizers category and a silver medal in the hot plated seafood dish category.
(Liberty Times, Translated by Kyle Jeffcoat)
台中弘光科大二週前參加新加坡國際廚藝挑戰賽，拿下三金一銀二銅佳績，創該校及台灣參賽最佳紀錄，更是國內參賽學校之最；其中，大四學生羅啟彰將故宮國寶翠玉白菜融入菜餚中，製作出綠裡透白的水晶白菜餃，外型維妙維肖，一舉拿下「亞洲風味菜展示」金牌。
新加坡國際廚藝挑戰賽每兩年舉辦一次，是亞洲區最大規模的烹飪比賽，今年共吸引十五國、八百多名選手參賽。弘光科大在上屆比賽中拿下二銀二銅，今年特別利用寒假集訓，成績更上一層樓，拿下三金一銀二銅。
比賽規定，作品必須具備亞洲菜餚特色，羅啟彰因此將故宮國寶翠玉白菜融入菜餚，製作出綠裡透白的水晶白菜餃，外型維妙維肖，一舉拿下「亞洲風味菜展示」金牌。
林鴻恩則將感動自己的黑人親子雕塑，化為巧克力蛋糕造型，拿下「糕點展示」金牌及「裝飾蛋糕」銅牌；另名選手羅霽，則是拆解傳統的三杯雞料理，將雞胸及雞翅浸泡紹興酒，先煎後烤，鎖住肉汁美味，再將麻油、薑片、蒜頭、蔥等做為配菜與醬汁，榮獲「前衛亞洲菜」金牌。
丁柏仁則以當地南洋龍蝦搭配香茅、檸檬汁及奶油，採用火烤、油煎、慢煮等不同方式烹調，展現不同口感，獲得「開胃前菜展示」銅牌及「現場熱菜海鮮」銀牌。
（自由時報記者歐素美）
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