Taiwanese chef Chuang Yu-hsien wins Asian Master Chef title

▲ Lee Kum Kee Sauce Group Chairman and CEO Li Wai-chung (right) presents the Grand Gold Award to Chuang Yu-hsien (left) from Taiwan.

Tourism Center / Comprehensive Report

The “Lee Kum Kee Young Chefs Chinese Culinary Arts International Competition Grand Finals” held its award ceremony and closing banquet in Hong Kong on the 6th.Chef Chuang Yu-hsienwon the Grand Gold Awardwith the highest honor. His award-winning dishes “Huilan Spring Beef Winter Melon Banquet” and “Phoenix-Tail Heavenly Hook Seafood Delights” successfully stood out among 47 other competing young chefs.

During the two-day competition, 48 participants from seven Asia-Pacific regions — including Hong Kong, Japan, South Korea, Macau, Malaysia, Singapore, and Taiwan — showcased their talents as outstanding young chefs. The judging panel evaluated each contestant based on criteria such as taste, texture, appearance, creativity, cooking techniques, and nutritional hygiene of their dishes.

Chuang Yu-hsien, the Grand Gold Award winner and head chef at Ming’s Beef Noodle in Hualien, Taiwan, said, “Since my father is from Yilan, before the competition, we discussed the dishes together. The idea for the ‘Huilan Spring Beef Winter Melon Banquet’ came from my father’s suggestion to use an existing dish from the restaurant — Shilu Meat — and incorporate it with winter melon. It not only represents a traditional Taiwanese flavor but also breathes new life into an old dish, symbolizing the heritage passed down from my father.”