Conceptualised by reputable household brand Lee Kum Kee, ‘Singapore Top 10 Home-cooked Dishes Challenge’ is an initiative aimed at promoting and inculcating family bonding and community spirit through home cooking.
As a family-owned and managed brand, Lee Kum Kee hopes to bring families and people closer together through food, and its extensive range of products including premium soy and oyster sauces, as well as cooking and dipping condiments, are ideal for preparing a myriad dishes.
To be graced by Guest-of-honour Mr Yam Ah Mee, Chief Executive Director of People’s Association, ‘Lee Kum Kee’s Singapore Top 10 home-cooked dishes challenge Grand Finale Cook Off’ will present the top ten teams who have emerged from the semi-finals held on 14 July, which saw a total of 20 teams competing.
Each team consists of two members, in keeping with the spirit of inspiring “bonding through cooking". Teams will be judged based on main criteria such as taste, technique, presentation, hygiene and teamwork.
During this last one-hour challenge, teams will prepare their selected dish which will be tasted and judged by the esteemed panel of chefs with over 30 years of culinary experience including Chef Pung Lu Tin; advisor of Society of Chinese Cuisine Chefs Singapore and Lee Kum Kee consultant chef, Chef Fok Wing Tin.
Anyone can witness this exciting grand finale up close and personal by registering at Toa Payoh Community Club with a fee of $3 which is inclusive of an exclusive Lee Kum Kee goodie bag and a light lunch. Attendance is limited to 150 spectators on a first-come-first-serve basis.
As part of the program of the grand finals and also to spread the message of ‘showing your love through taste’, Mr Yam Ah Mee will be demonstrating a simple and comforting home-cooked dish which will also be savoured by 50 needy residents from Toa Payoh district. The top ten teams will also assist in serving food to these 50 needy residents together with Mr Yam Ah Mee.
Official Website: http://singaporetop10.lkk.com/
Added by Sixth Sense PR on July 19, 2012