Susanna believes vegetable-based dishes could also be very delicious. Dishes with the right mix of Ingredients and attractive appearance could enhance its quality and as a result, satisfy customers. Whilst the restaurant maintains the fundamentals of traditional cuisines, novel cooking styles are also introduced in their menu.
She added, many young chefs have been working their hardest to improve their cooking skills. The management is very supportive of colleagues joining cooking competitions because that would let the restaurant have new dishes for sale.
Mr Dickson CHOW, executive chef of the Royal Plaza Hotel, said that the team intended to make the dish “Steamed Courgette Rings Filled with Diced Chicken and Fungus” with rich and crispy texture but retaining the natural and delicious aroma. So they refrained from deep-frying the chicken. The mixed mushrooms enhanced the flavour of the dish. He said that time control is very important when cooking chicken. Blanch chicken for 10 to 15 seconds and then stir-fry. This keeps the chicken meat tender and juicy.
Steamed Courgette Rings Filled with Diced Chicken and Fungus ("More Fruit & Vegetables" & "3 Less" Dishes) - Chicken dice are blanched and stir-fried with king oyster mushrooms, fresh black mushrooms and red pepper and then stuffed into courgette. It is dressed with water melon sauce to become an elaborated dish of meat and vegetables.
Adjudicators’ Comments -
The Hon Cyd HO, member of the Legislative Council
"The vegetables are cooked to perfection, while the water melon puree boosts the taste of other Ingredients."
Professor FOK Tai-fai, Dean, Faculty of Medicine, the Chinese University of Hong Kong
"The dish features a selection of healthy Ingredients, which is delicious and well presented."
Ms Susanna LEE, the Public Relations Manager of the Royal Plaza Hong Kong Hotel, said that healthy eating has become a trend and the management is vigorously joining the "EatSmart@restaurant.hk" campaign. She recognised the prize as a boost for her move.
