Hot Chef Challenge

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The First Belt and Road International Culinary Competition

2018 Belt & Road Hot Chef Culinary Challenge is an international competition that embraces different types of cuisine cooking under the ‘Hot & Spicy’ theme. The organizer hoped to promote different cuisine culture among the Belt & Road countries; enhancing industry and community knowledge of ingredients and food products from these countries; facilitating international culinary exchange and providing learning experience for chefs from the world. After two days of keen competition among 80 elite chef around the world, 8 contestants competed in the final round. 

Congratulations to Winners of Hot Chef Challenge!

The Hot Chef Champion
Chef Chiu Kin Cheong from The Hong Kong Jockey Club

DSC_5634( Halal Main Course) a
The Best Hot Chef – Halal Main Course

Chef Patrick Lau Pak Ho of Disney Hong Kong
DSC_5646(Seafood Main Course) a

The Best Hot Chef – Seafood Main Course
Chef Fung Ka Sing of Gleneagles Hospital

The Best Hot Chef – Meat Main Course
Chef Lo Wing Ho of The Hong Kong Jockey Club

Competition & Cooking Demostration Schedule

Selective Chef Demonstration

During the competition, the organizer will invite the city’s renowned chefs to demonstrating their superb cooking skills. Providing an opportunity to the audiences for a closer look of their fabulous cooking. This is definitely a significant culinary event that you cannot be missed!


Over 80 elite chefs from countries along the Belt & Road and rest of the world.

(Partial list of competitors, listed in alphabetical order) 

Association of Luthuanian Restaurant Chefs and Confectioners (LRVVKA)
Bib n Hops
Chinese Chefs Association
Chiu Ka Banquet, The Hong Kong Chinese Importers’ & Exporters’ Association
Choi Hing Lor Lor Hot Pot
Cloudland Chinese Cuisine
Courtyard Marriott Hong Kong Shatin
Disneyland Hong Kong
Double K Kitchen
Gleneagles Hong Kong Hospital
Golden Cuisine
Grand Hyatt Hong Kong
Grand Hyatt Hong Kong (One Harbour Road)
Great China Club
Hong Kong Gold Coast Hotel
Hoo Yai Hotel
InterContinental Hong Kong
jLo Cooking Studio
Kings’ Lodge
Kitchen One Cafe
Luk Kwok Hotel
MGM Macau
Moon Lok Chiu Chow
Mott 32
My House
Novotel Taipei Taoyuan International Airport 

Regal Airport Hotel – Café Aficionado
Regal Airport Hotel – Dragon Inn
Regal Airport Hotel – Rouge
Regal F&B (RRH) Limited
Regal Hong Kong Hotel
Regal Kowloon Hotel
Regal Financial Center Hotel
Royal Garden Chinese Restaurant
Royal Institute for Tourism & Hospitality
Sheraton Hong Kong Hotel & Towers
Spicy Crab Kingdom
Studio City Macau
Studio City Macau(Pearl Dragon)
The Dot V Limited
The Excelsior, Hong Kong
The Hong Kong Jockey Club
The Royal Garden
The Royal Garden (Dong Lai Shun)
The Royal Garden (Sabatini)
Wingor Kitchen
Xuhe Ya Yuen
溫哥華第一家 郝記全羊館


Semi-final: 27-28 June 2018 (2 days)
Final & award ceremony: 29 June 2018

Innovative and Creativity Theme – Hot and Spicy 

The Culinary and Cultural Ambassador

The distinguished Chef Martin Yan is consented to be the Culinary and Cultural Ambassador of BRIFE & 2018 Belt & Road Hot Chef Challenge.

Mr. Yan is an internationally renowned Chinese chef and a TV presenter. He has hosted more than 2,000 episodes of cooking shows globally, the world-popular gourmet show YAN CAN COOK made him to be the first TV personality to successfully introduce the Chinese food culture to the mainstream American and Canadian society. Mr. Yan will appear as a celebrity guest chef in the Competition.

Strong Supporting Partner 


Hong Kong Chefs Association (HKCA) strongly supports this competition and is the co-organizer of this competition.

HKCA has over 250 local professional chefs and is a member of the World Association of Chef’s Societies.

Authoritative Judging Panel

The competition will provide professional guidance according to the standards of World Association of Chefs’Societies. The requirements, rules and regulations and the judging criteria are based on the WorldChefs assessment criteria which are accredited by the WorldChefs Approved Judges.

Judging Members Include

Eddy Leung, Worldchefs Accredited Judge
President of Hong Kong Chefs Association
Executive Chef, Chez Ed

Chef Eddy Leung started his career 30 years ago at Gaddi’s of the Peninsular Hong Kong Hotel. He has the privilege of learning from some of the best chefs including Chef Peter Hatt and Chef Stefan Herzog for many years. From then on, he has won many awards. He is now the President of the Hong Kong Chefs Association, an international judge, and has established Chef Studio by Eddy, G7 Dinning, and Chez Ed. In 2001, Chef Eddy began his first start-up restaurant, “Poison IVY”, pioneering the private kitchen concept on delivering western food with a private kitchen set-up, leading the trend of the private kitchen development of Hong Kong. From 2004-2011, Chef Eddy served in many five-star hotels at management position, such as Ritz Carlton, Mira and Swire Hotel. In 2011, Chef Eddy went back to his own restaurant dreams. During this period, he has established his own brand including Chef Studio by Eddy, G7 Private Dinning, Prochef Concept, Lobster Bobo, and most recently, Chez Ed. He has gradually built his own little kingdom of restaurant brands, serving international and local guests, training up his team of and to promote Hong Kong’s culinary industry.

Perry Yuen, Worldchefs Accredited Judge A
President of Macau Culinary Association
Director of F&B, City of Dream, Macau

The first Chinese local chef to become the President of the Hong Kong Chefs Association in 2003, started the International Chefs Day in 2004, which has then become a celebrated annual event of the Association for the community, and established the Young Chefs Club in 2007 aiming at nurturing the next generation chefs. Chef Perry has not just made a difference in Hong Kong as one of the most prominent local born Western Chef, recognized on the culinary world platform. Before moving to Macau, he has the Executive Chef of the Hong Kong Convention and Exhibition Centre. For the last few years in Macau, he has been busy building the culinary profession and working closely with the local government on raising the standard of the culinary industry.

Christoph Suter, Worldchefs Judge
Executive Chef, Hong Kong Jockey Club Happy Valley Club House

Born in Switzerland, Christoph Suter is an award winning chef who enjoys a highly successful and impressive career within well-recognized and affluent establishments.
Chef Suter completed his training and education in Switzerland. Upon graduation, he worked in various restaurants and hotels in Switzerland and Sweden from 1988 to 1992. He then started working in South Africa at The Palace of the Lost City Hotel for one year. In 1994, he worked in Conrad International Hong Kong and was promoted and transferred to Centennial Hotel in Singapore as Executive Sous Chef in 1996. Chef Suter then started his career in China in 1999 by working in Kempinski Hotel in Beijing, where he managed the opening of the first Latin restaurant “Salsa Cabana”. From 2001 to 2003, he worked as the Executive Chef in Sha Tin Clubhouse of the Hong Kong Jockey Club which is acclaimed as “The Best Membership Club in Asia”. Afterwards, he returned to Beijing and worked for The Westin Beijing, Financial Street for three years. Chef Suter rejoined the Hong Kong Jockey Club in 2006 and worked in Happy Valley Clubhouse as Executive Chef, managing the western kitchen operations and overall culinary performance. Having worked in Asia for the last 16 years and has gained valuable experience and tastes from positions in Singapore, Beijing and Hong Kong combined with his classical background from Europe, he demonstrates culinary expertise across all international cuisines, creates innovative menus hailed by food lovers across the globe.

Rudolf Muller, Worldchefs Accredited Judge A
Managing Director, Angliss (HK) Ltd

Rudolf Muller joined Hong Kong Disneyland in July 2003 as its Executive Chef/Culinary Director, has over 40 years of experience as a chef, managing some of Asia’s busiest kitchens. He served for 10 years as Executive Chef for SATS Catering/Singapore Airlines and Team Manager for the Hong Kong National team in 2008, Singapore Culinary National Team, from 1998 until 2000; taking home Olympia and first runner up prizes from IKA 2000 in Erfurt Germany, first runner up honors from the 1999 Salon Culinaire in Basel, Switzerland and the 1998 World Cup from Luxembourg. 
Prior to joining Singapore Airlines, Muller worked with Hilton International for 9 years in Kuala Lumpur, at the Shanghai Hilton, the Drake Hotel in Chicago and the Habour Castle Hotel in Toronto. He worked in 5 star Hotels in Banff and Calgary, and in his native Switzerland in places like Geneva, Berne, Arosa and Zurich. 
He is an Honorary member WACS ( World Association of Cooks) and also on the WACS Culinary competition committee panel, a Member of the Singapore Chaine des Rotisseurs, and Vice president of the Cordon Noir Gourmet Club, member of the Disciples des Escoffier, and former President and life time member of the Hong Kong Chefs Association.

Angelo McDonnell, Worldchefs Accredited Judge
Chief Executive Officer, Food Square

Simple ingredients turn into scrumptious indulgences with Angelo McDonnell’s magic. As a chef and an author, he finds challenge in exploring the myriad culinary possibilities of specific ingredients.
Indeed, Angelo has come along way since working at a small restaurant in his native Ireland at a very young age. In his 30 years as a chef, he has sat at the helm of various kitchens in the Philippines, Canada, USA, New Zealand, and Switzerland.
He was the group executive chef of Hong Kong’s Igor’s Group, which boasts of 40 outlets, Angelo’s cuisine reflects a deep understanding of an array of cooking styles and cultures, which he has gained from his extensive travels.
An avid culinary competitor, he has won numerous cooking accolades, most recently in 2006, when he commandeered the Hong Kong Chefs Team to victory at the Singapore’s Culinary Challenge.
Angelo has also written two cookbooks, Bold Appetizers, and Hot Tomatoes that showcase his extraordinary style and passion for innovation. 

Hui Mei Tak
Executive Chef, Pak Lok Chiu Chow Restaurant Group

Secretary General, Kwan Sang Catering Professional Employees Association

One of the most respected Chinese cuisine chefs locally and regionally. He started his apprentice when he was 16, some 30 plus years ago, learning everything from basic. After learning his craft and practice as a chef for 8 years, he went to his origin Chiu Chow to open a Chiu Chow restaurant from scratch. His three years in his home town has inspired him to better appreciate the many different beautiful ingredients and rich food culture, paving his number one Chui Chow chef progression. He was named best Ten Chefs in China (China Hotel) and is active in local and regional professional and community activities with the aim to develop chefs and to honor tradition cooking with creativity.

Raphaël Kinomo
Chef De Cuisine, Ritz Carlton Macau
Executive Chef, Pak Lok Chiu Chow Restaurant Group

Vice-President Of The Disciples of Auguste Escoffier International, Macau Delegation

From his youth age Raphaël clam “I want to be a chef”! From this point he spent all his energy to work in the kitchen, in 1996 he started his career at 3* Michelin Paul Bocuse as apprentice where he learn all foundation of Classic French Cuisine, from 1998 to 2004 he pursuit his learning experience with several reputed in Lyon well known as the cradle of 2004 he met his mentor Marc Veyrat 3* Michelin and elected best chef in the world. But Raphaël wants to discovery more and in 2006 decides to move to London where he met another legend Joel Robuchon where he learns rigor and precision. After 2 years in “l’Atelier de Robuchon”, in 2008 Raphaël think it’s time to take responsibility position and move to “ the fifth floor restaurant ”, Harvey Nichols, Knightsbridge ( 2* at AAC guide ) LONDON U.K, then in 2009 he decide to go to Dubai as Head chef in Restaurant “La Maison” became the 2nd best restaurant in Dubai in 1 year, then move to Oman in one of the best restaurant. 2010 was a turning point for Raphaël he moved to “Artur restaurant” and was awarded Best Thailand Restaurant in both 2011 and 2012. Then 2012 he became Chef Patron Brasserie 9 asiatique ( Groupe of Bangkok Airway, and Bangkok Air Catering ) then again for 2 years Best Thailand restaurant In November 2014 Raphaël become the Chef De Cuisine for The Ritz-Carlton Café, Macau.

Official Refrigeration & Catering Equipment Sponsor

LOWE Rental Limited was founded in Ireland in 1977 and have grown to become the world’s leading refrigeration, catering equipment, cold room and temporary kitchen rental company. At Lowe Rental, they service all major food exhibitions, events, retailers and food producers with rental solutions and equipment sales through our strategically placed offices. They can service the rental equipment needs in refrigeration, catering equipment, cold room and temporary kitchen rental worldwide. At Lowe Rental they have an extensive and growing range of commercial display and catering equipment available, and our reputation for providing quality solutions to their customers is world renowned.

Ingredient & Kitchenware Sponsor

Lee Kum Kee was established in 1888 by its founder Mr. Lee Kum Sheung. With its sustainable development in 130 years, Lee Kum Kee has become a well-known household name of Chinese sauces and condiments, as well as an international brand and “a symbol of quality and trust”. Spanning over three centuries, Lee Kum Kee is a globally renowned Chinese multinational corporation offering over 200 choices of sauces and condiments to over 100 countries and regions. Please visit for further details.


OASIS Giant Grouper is raised from the Hong Kong’s biggest and only indoor ocean free mariculture farm. The farm had obtained the Accredited Fish Farm Registration by the Agriculture, Fisheries and Conservation Department, Silver Enterprise Winner under GS1 Quality Food Traceability Scheme, ISO 9001 and HACCP certifications. It also was assessed by the WWF and subsequently approved to be put on WWF-Seafood Guide’s Green recommended section under “Giant Grouper Hong Kong indoor farmed” since 2013.
Currently, Oasis Giant Grouper has been supplying to leading hotels in Hong Kong and Macau, Convention Centers, private clubs and well known restaurants on a daily basis.

Angliss Hong Kong Food Service Limited is an integrated foodservices company that empowers the creators of our culinary world with top-grade produce. Established in 1946, we offer a full suite of quality products and excellent customer services to a vast network of over 8,000 value customers in Hong Kong. With seven decades’ experience as a food and beverages business in the Hong Kong marketplace, Angliss now enjoys business channels in the foodservice, hotel & clubs, pastry & confectionery, wholesales, bulk sales, casual dining, airline catering and theme parks sectors.
In 2007, Bidcorp Group (Formerly Bidvest) acquired Angliss as part of Asia Pacific business, further growing our business from strength to strength. Distribution offices are in Macau, Singapore, Malaysia and major China cities such as Beijing, Tianjin, Shenyang, Shanghai, Hangzhou, Guangzhou, Chengdu, Chongqing, Kunming, Xiamen, Shenzhen, Xi’an, Hunan, Haikou, Sanya, Nanning, Zhengzhou and Wuhan, etc.
Angliss is proud of our diverse product offering and wide global sourcing network that allows our customers to enjoy a consistent supply of quality food products from around the world. 

In 1988, Sutherland Company Limited was founded as a meats commodity trader and begun our first step towards establishing a firm foothold in the meats industry. After 17 years into the business of importing and distribution in Hong Kong and re-exporting into Macau and China; our branding division was formed in 2005 with the vision of becoming a strong market leader that is at the forefront of industry’s trends, demands and taste.
Branching into branding for more than a decade, Sutherland is now widely known as the [Luxury Meat Purveyor]. Our astute touch in brand acquisition and brand building – combined with proven performance in exclusively and successfully managing sales and marketing of partner meat brands – has solidified Sutherland’s global reputation as a trusted and knowledgeable industry player. Each brand on our portfolio is curated to ensure it delivers a unique selling point in health benefits, such as organic, no added hormones or antibiotics.
Our commodity and branding divisions combined has allowed Sutherland to reach all market channels in Hong Kong and Macau, selling to importers, wholesalers, distributors, and end users such as supermarkets and HORECA; covering a whole spectrum of low to premium products and its market positioning. 

Kung Kai Hong & Co. (KKH) is a renowned tableware importer, distributor and trader in Hong Kong and Macau with more than 65 years of history. Our products range from glassware, crystal ware, porcelain ware, cutlery, kitchenware, wood ware, barware to wine accessories etc.
Their customers include hotels, restaurants, membership clubs, bars & pubs, wine cellars, department stores and supermarkets etc. 

Victorinox was founded by Karl Elsener in the town of Ibach, Switzerland in 1884.  In addition to Swiss Army Knife, which has been showcased in New York’s Museum of Modern Art since the 1970s, Victorinox also features cutlery, watches, travel gear and fragrances. Each line has its own identity and style yet they all share the core values — highest quality Swiss design, durability and craftsmanship at a sensible price — for which Victorinox is legendary.

A & W Food Service Ltd. commenced business in 1986 in HK. Starting with orange juice drink from concentrate, we have now become the market leader of fruit juice supplies in HK and Macau through the introduction of fruit juice products of different flavours, juice contents and packaging types. Besides fruit juice, we have diversified our product range to imported mineral water, non-alcoholic beverages, dairy products and frozen vegetables. We have also expanded our footprints to several countries. On January 1, 2018, we transferred all of our business operations in Hong Kong from A & W Food Service Ltd. to our fully owned subsidiary A & W Food Service (Hong Kong) Ltd.In HK, A & W Food Service (Hong Kong) Ltd. is serving close to 2,000 active customers with around 3,000 delivery outlets, covering all kinds of food service outlets.A & W Food Service (Hong Kong) Ltd. supplies a number of product lines including freshly squeezed fruit juices, chilled fruit juices and drinks reconstituted from concentrates, concentrated beverage bases, canned and tetrapak fruit juices, beverage mixes and syrups, natural mineral waters, dairy products, canned fruits and vegetables, and frozen vegetables for catering establishments.

TABASCO® Brand Pepper Sauces found in 1868 on Avery Island, Louisiana. It created this unique and classic taste by blending with Capsicum Frutescens peppers from Central America together with a special mineral salt on Avery Island and white vinegar and using traditional aging process for the mash is up to three years in white oak barrels, making TABASCO® becomes a famous brand over the world.

The Holsum brand has a history of more than 50 years.  It is one of the most famous edible oil brands in the Central West United States and one of the major edible oil producers in the United States. Holsum 100% vegetable oil is refined from US soybeans. Soybean oil undergoes four different processes to deodorize and remove impurities, thereby producing light, delicate and crystal clear 100% pure vegetable oil. Not only will Holsum oils perform beautifully on your best salads, but you will appreciate the excellent results you get from Holsum in sautéing and pan frying applications.

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