TOKYO, May 11 — After two days of cooking in the real-life “Iron Chef” arena, Team Japan was named the winner of the Bocuse d’Or Asia-Pacific 2018, earning the right to compete at the main event next year.
Led by chef Hideki Takayama, Japan climbed to the top of the podium at the regional competition for Bocuse d’Or — known as the Olympics of the food world — held in Guangzhou, for churning out dishes like Australian veal tenderloin with morels and white asparagus, vegetable mille-feuille and salmon with verbena sauce.
After Japan, Thailand and South Korea took second and third place respectively, securing their tickets to compete at the grand finale next January in Lyon, France.
Australia, Singapore and China also made the cut and will go on to compete for Asia-Pacific at the Lyon finals.
Here are the winners of the Bocuse d’Or Asia-Pacific 2018
1. Japan
Hideki TAKAYAMA, 40years old, from Maison de Taka Ashiya, Ashiya City
Assisted by Sho YAMAMOTO
2. Thailand
Natcha SAENGOW, 23 years old, from Dusit Thani College, Bangkok
Assisted by Thanathip PIYAKAMPERM
3. South Korea
Seon Yeong GU, 24years old, from GATI Company, Seoul
Assisted by Jin Won LEE
Australia
Michael COLE, 34 years old, from Georgie Bass Cafe & Cookery School, Flinders Hotel
Assisted by Laura Sjavor
Singapore
Noel NG CHOON WEE, 37 years old, from Fairmont Singapore & Swissotel The Stamford, Singapore
Assisted by Joe CHONG MING JIE
China
Zhu Wei FU, 38 years old, from Taian Table, Shanghai
Assisted by Joe Wei LIU. — AFP-Relaxnews
