Result of Bangkok Qualifying Tournament
Bangkok Qualifying Tournament was held on 20th November 2018 at Kasetsart University and 8 chefs competed for their technical expertise and passion for Japanese food.
The first section was cooking technique (basic knife skills) test for 30 minutes.
From one 15cm long daikon radish, contestants had to make Daikon katsura muki (30cm), Daikon ken (for roughly three people), Daikon wagiri, shikishi giri and tanzaku giri. They got nervous and their hands were shaking.The second section was cooking their original recipe of “Suimono”(for five people) in 90minutes, which they have submitted for the application screening. We could see several ways of making dashi.
And the winner is …
Tawatchai Buatong from Thailand.
He will be invited to Tokyo for the final.
1st place: Tawatchai Buatong (Thailand, Nippon-Tei Inter Co.,Ltd)
2nd place: Chen Siong Jing (Malaysia, Iki concepts,Yoshi restaurant in Singapore)
3rd place: Chun Kit Ong (Malaysia, Iki concepts)
Thank you all for being a part of the Bangkok Qualifying Tournament. We encourage all the competitors who did not qualify this time, to come back and take the challenge again.
更新日：20th 11月, 2018