Chef Chin Kok Hing won a silver medal under Class 21 - main course 1 (western hot cooking - meat and poultry) after he garnered 95 points from the panel of judges.
Together with compatriot Chef Halim Mosbah, Chin also won another diploma medal under Class 22 - main course 2 (western hot cooking - fish and seafood) with points ranging from 75 and 84.
In the styrofoam carving category, display artist James Tan Boon Hai was named a diploma medalist.
Despite being a relatively new resort in the country, our achievements were commendable to date.
“About 400 chefs from Indonesia, Brunei, Singapore and Thailand took part in the biyearly event.
“Our Sous Chef won a silver medal in western hot cooking ahead of KL Hilton, Mandarin Oriental, Sheraton Brunei, Grand Hyatt Singapore and Shangri-La Putrajaya to name a few,” he said.
Cheong said assessment was carried out by a panel of 18 judges from Switzerland, Italy, Germany, Taiwan, Hong Kong and Singapore. He said the success was all the more sweeter as their resort was the only hotel in Negri Sembilan to win the culinary awards this year.
“Our chefs have been practicing over the months with numerous food tasting and finetuning sessions.
“We are glad their hard work paid off handsomely,” he said, adding that the winners would be rewarded by the resort in the form of a promotion and cash incentive.
Cheong said the resort would continue sending in its chefs to such competitions for exposure in the future.
“Such competitions will bring out the best in their culinary skills as they would be competing with so many senior chefs and past winners,” he said.
Since its low-key opening about two years ago, some 800,000 people have stayed at the resort.
Last year, the resort had been judged the “Best Family Holiday Destination” by Libur/ Traverama travel magazines.
The resort also boasts the country’s largest man-made beach and Port Dickson’s largest MICE (meetings, incentives, conventions and exhibitions) venue.
Source : STAR
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