HK Trip 2017 - TTW Winners in Hong Kong & China
5 days of culinary and cultural adventures with our winning food teachers Fiona Budd, Alicia Blankson and Jan Neal and their loved ones - what an enriching experience! Thank you all who made it happen, Ming Ai and Lee Kum Kee Europe team, as well as thanks to everyone who was just there to enjoy it :) The busy busy days saw many different Chinese regional cuisines tried out, enjoyment of intangible cultural heritage, visits to temples, most scenic spots and most curious markets, as well as a visit to Lee Kum Kee factory in China to learn in great detail about Chinese sauce making, and, we were even visited by a Typhoon!
Jan Neal of Thomas Estley Community College (TTW1)
with her winning Crispy Duck served with Spring Rolls, Noodles and Apricot and Plum Chutney.
Fiona Budd of Robertsbridge Community College (TTW2)
who won the hearts of the judges with her Chilli-Lime Duck with Asparagus and Noodles
Alicia Blankson of Acton High School (TTW4)
whose Sweet and Spicy Mallah Chicken with Rice was irresistable..
We're honoured to be joined by some special guests! Chef Kam Po But led the cookery demonstration, showing a range of dishes, techniques and skills, including his signature hand-pulled noodles technique. Chef But was Executive Chef for over 30 years, of the late Ken Lo’s famed ‘Memories of China’ restaurant, in Belgravia, London.
Annie Wang, winner of 'The Best of British takeaways' Chinese food cook-off, demonstrated how to make dumplings. She is also the restauranteur behind Wong's Chinese Restaurant in Bristol. Both joined the Ming-Ai and Lee Kum Kee team to adjudicate the teachers' final dishes, and offered invaluable words of advice and experience.
For the compulsory assignment, teachers had 30 minutes to make their best Broccoli Beef in Oyster Sauce. Dishes were rated according to their presentation and taste.
For their creative dish, teachers had a maximum time of 60 minutes to demonstrate a nutritious dish that had a clear Chinese influence, made good use of Chinese ingredients/sauces and showed a high degree of skill.
Duck was most popular, featuring in 4 teachers' dishes: Chilli Lime Duck stir fry; gluten-free Stir-fried Duck with plum sauce; Shredded Crispy Chilli Duck and Crispy Duck with noodles. Salmon made 2 appearances (Chilli Garlic style with Mango and noodle stir-fry, and also Marinated Chinese-style in a Vegetable stir-fry).
Seafood made 2 appearances as well, in the form of a Platter composed of Steamed fish rolls, Stir-fried XO Squid and Fried King Prawns in sweet chilli and lemongrass. The second had prawns, scallops, squid and veg in a 'Seafood Nest' of pan fried noodles and greens. The remaining 2 dishes drew from the teachers' personal culinary heritages: Welsh Lamb Rack and Steamed Dumplings, and Sweet and Spicy Mallah Chicken.
Well done to all our finalists: Deborah Thornley, Joanne Wylie, Helen Topping, Marina Cannon, Antonia King, Susan Campling and Stephannie Pritchard. You outdid yourselves and your students and schools ought to be very proud! Thank you to everyone who made this day possible. That's it for the moment for 2017 - we look forward to hearing what our 2017 teachers get up to next, and to working with a new cohort of teachers next academic year!