Each finalist will give 15 minutes presentations to the judges.
Judges will assess each dish on a range of criteria. This includes a tasting test, Q & A and etc.
(Planned to be aired from 12:00 to 15:00)
Award Ceremony on December 15
The award ceremony of WWC2016 will be held from 16:30.
Gold, silver and bronze award recipients will be selected as a result of fair judgment.
(Planned to be aired from 16:30 to 17:03)
The results of the initial screening of Washoku World Challenge 2016 are in. A panel of Japanese cuisine experts judged the entries their "Japanese-ness," perfection, originality, and attitude towards washoku. 23 chefs (covering 18 countries and regions) have been selected to progress to the next stage.
Bryan S. Emperor
Five Gold Inc.
King Salmon Ishiyaki with Winter Vegetables and Miso Butter
Cheong Cherng Long
ORIBE SUSHI RESTAURANT
Akamutsu no kenchin yaki
Daniel Wong Kai Mun
ENJU Japanese Restaurant
Buri Cabbage Roll
Denny Boy Guanwan
cantigi wine and dine
Kairiku / Land and Sea( butter miso prawns tataki, coffee rub kobe beef, compressed pickled kyuri, sesame infused beef juz, japanese winter stew vegetable)
"Lotus root chrysanthemum flower bun" (in thick seaweed sauce)
GRILLED AJI WITH BURDOCK AND CARROT, SHUNGIKU AND KIKU KABU
Lightly Smoked Salmon with Udo, Winter Tsukemono and Vanilla Soy
Yuzu & Tea Brined Boneless Chicken Wing Karaage, Stuffed with Hakusai, Shiitake Mushrooms, Ground Chicken, Served Over Homemade Kimchi, Daikon Radish, Ginger, Garlic and more Hakusai, Garnished with Negi and Toasted Sesame Seeds
Toar Christopher A Palit
3 Wise Monkeys
Salmon Kabocha Lime Miso
Tsai Ming Gu
Japanese mini-eggplant and turban shell in spicy yuzu kosho cream
Sushi Sei Restaurant
Sea bass with simmered vegetables and miso marinated grilled goose liver