Pro, youth chefs vie for 500,000 baht at Makro HoReCa

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Siam Makro Co. celebrated their 30th anniversary with a 500,000-baht cooking contest to find the best professional and youth-amateur chefs in the East.
Siam Makro Co. celebrated their 30th anniversary with a 500,000-baht cooking contest to find the best professional and youth-amateur chefs in the East.

Siam Makro Co. celebrated their 30th anniversary with a 500,000-baht cooking contest to find the best professional and youth-amateur chefs in the East.

Pattaya Deputy Mayor Poramet Ngampichet and city officials opened the 14th Makro HoReCa food and kitchenware festival at the South Pattaya Makro Cash & Carry Jan. 29.

Held since 2012, this HoReCa event was a special “Asian Culinary Challenge” with 180 youths and 18 professional teams of chefs getting up to 60 minutes to prepare an original dish using ingredients in a “Makro mystery box.”

Winners not only split the large cash bounty and received trophies, but will compete against winners from six other regions to represent Thailand at the Food & Hotel Asia show in Singapore in 2020.

Professional chefs Teera­pob Kedsawapitak and Sangtien Singsawe won the top prize for their “jim dak”, stewed potato croquettes with kimchi sambab, namul and a “two-tone seafood” with spicy Korean sauce.

Finishing second were Pichid Ardsing and Panadda Wited with a menu of Japanese grilled scallops in teriyaki sauce, stewed Japanese curry beef, tonkatsu with scallop gyoza in eipigo mayonnaise.

Third place went to Pakawat Chidtasuk and Keerati Wongtaprom for a baked tenderloin with green curry and salted egg sauce, grilled beef with oyster sauce, tamarind curry mousse served with paya fried rice with turmeric, cauliflower puree, stirred-fried vegetables and sweet carrots.

The winners in the youth bracket were Supatsorn Kannongha for a green curry with meat balls, bean salad and stirred-fried chicken with yellow curry.

Supanat Sathongha took second place for a menus of slow-cooked chicken with Penang curry, garlic fried rice with fried egg, sautéed kale in oyster sauce, and deep-fried lobster with tamarind sauce.

In third was Kritsana Nusu for preparing a seared pork fillet with Indian korma sauce, pork and salmon samosas with tamarind sauce, and salmon on Indian fried rice with sautéed green peas.