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(26 February 2003, Hong Kong) The 4th All Japanese Young Chefs Chinese Culinary Contest was held at Chinese Cuisine Training Institute today. The 40 contestants participated to pursue the Gold, Silver and Bronze Awards of the Seafood, Meat, Dessert and Set Meal sections. Result will be announced at the award presentation ceremony to be held tomorrow (27 February 2003). The biennial contest, which is organized by the Japanese Association of Chinese Cuisine (JACC), the most influential trade association for Chinese cuisine in Japan, is the most remarkable Chinese culinary contest in Japan.

40 Japanese young contestants vow at the North Point Wet Market on 25 February. Contestants then go to the North Point Pier and Japanese supermarket to purchase the ingredients.

Mr. ABIRU Toshimitsu, spokesperson of Japanese Association of Chinese Cuisine said, ¡§The contestants are new comers to Chinese cuisine in Japan, with the youngest contestant aged 21 years old. However, they have already demonstrated outstanding Chinese culinary expertise. I think the competition will be very keen since the participants¡¦ standard of Chinese culinary is very close.¡¨

Mr. HAYAKAWA-Shiro, contestant from the Hot Dish(Meat) category, is preparing the ingredients for the 4th All Japan Young Chefs Chinese Culinary Contest, which is held on 26 February, at Chinese Cuisine Training Institute after purchasing the food in wet market.

40 Japanese young contestants in their uniforms prepare the ingredients for the 4th All Japan Young Chefs Chinese Culinary Contest, which is held on 26 February, at the Chinese Cuisine Training Institute.

Mr. Eddy Lee, Chairman of Lee Kum Kee Co., Ltd, one of the co-organizers, said, ¡§The 40 young chefs are the elites of the Chinese culinary profession in Japan. This contest provides a golden opportunity to promote Chinese cuisine and perfectly matches with our mission. We are delighted to co-organize this contest again and to make contributions to the culture of Chinese culinary.¡¨

Some contestants had participated in the last contest with satisfactory result, their comeback targets at getting the awards. Mr. HANADA-Katsuhiko of Seafood section, who was also the 3rd runner-up in Meat section in last contest, said, ¡§The knowledge of Chinese culinary skills is immense. I studied on the culinary skills in cooking meat last contest. I take the challenge of cooking seafood this year so as to acquire a comprehensive picture of Chinese culinary skills.¡¨

One of the judges, a renowned food critic, Mr. Mak Yiu Tong said, ¡§The standard of Chinese culinary skills is so close among the contestants. Their dishes are innovative and fantastic, which makes us mouth-watering and make it difficult for us to select the winning dishes.¡¨

The contest is divided into four categories namely Hot Dish (Seafood), Set Meal, Hot Dish (Meat) and Dessert. 40 finalists, who are aged between 21 & 40, are the winners of the semi-final contest held in Japan. They participated in the final round of the contest, which was held today at Chinese Cuisine Training Institute, in pursuit of the Gold, Silver and Bronze Awards. A 16-member judging panel comprises 8 Japanese JACC officials and 8 Hong Kong judges. The Hong Kong judges include renowned food critics such as Mr. Willie Mark and Ms. Doreen Leung, as well as famous chefs such as Mr. Jimmy Hui, Mr. Chow Chung and Mr. Chow Kuen Chung.

The All Japan Young Chefs Chinese Culinary Contest has already been held for 3 times. The first and second contests were held in Tokyo in 1996 and 1998 respectively, while this contest, starting the third one in 2001, was held in Hong Kong with the support from Lee Kum Kee, Hong Kong Tourism Board and Chinese Cuisine Training Institute.

Schedule of The 4th All Japan
Young Chefs Chinese Culinary