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| Singaporean chef Ian Goh, right, poses with mentor chef Louis Han after winning the S. Pellegrino regional final of the Young Chef Academy Competition at the awards ceremony held at the Park Hyatt Bangkok, Sunday. He also won the Fine Dining Lovers Food for Thought Award in addition to the main award. Courtesy of S. Pellegrino |
Winner to compete in global finals next year
By Kwak Yeon-soo
BANGKOK ― Singaporean chef Ian Goh was named the winner of the S. Pellegrino regional final of the Young Chef Academy Competition held at The Food School in Bangkok, Sunday. He also took home the Fine Dining Lovers Food for Thought Award, presented to a young chef who best represents their personal beliefs within their dish.
Ten Asian young chefs aged under 30 engaged in five hours of competitive cooking, showing off their technical skills, creativity and personal belief. Their dishes were judged by an esteemed panel of jury members who are chefs ― Pam Pichaya Utharntharm of Restaurant Potong in Thailand, Dave Pynt of the restaurant Burnt Ends in Singapore, Daniel Calvert of restaurant Sezanne in Japan, Vanessa Huang of restaurant Ephernite in Taiwan, and Thitid Ton Tassanakajohn of Le Du in Thailand.
Goh will compete in the Grand Finale with winners from other parts of the world, scheduled to be held in Milan next year, after winning the competition with Heritage Lamb, his specialty dish.
"I was surprised because other contestants were strong competitors. I think there is more room for improvement. I'm humbled to win the award," Goh said at the awards ceremony at the Park Hyatt Bangkok, Sunday.
"This dish (Heritage Lamb) began with my love of lamb, and the hope to highlight my Hainanese heritage. Lamb has been a staple of the Hainanese diet and through this menu, it would be featured alongside ingredients and techniques that link the East with the West," he added.
His menu took inspiration from the Spice Route, also known as the Maritime Silk Road, and he has utilized spices such as cumin, fennel, Sichuan pepper and ginger, all of which were known and used in antiquity and traded in Asia.
Asked about next year's Grand Finale, Goh said: "I'm stressed, but happy to represent Singapore. Going against England and France is a whole different level, but of course, I will do my best."
Goh's mentor, Louis Han, the chef-owner of the one-Michelin-starred restaurant Nae:um in Singapore, provided insights and skills to the winner. "Goh is a very hard-working, humble person. I'm very happy that we made it to the end, and hope we do well in the finals next year," he said.
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| Singaporean chef Ian Goh's specialty dish, "Heritage Lamb" / Courtesy of S. Pellegrino |
Alongside the main prize, the Social Responsibility Award, voted by the Sustainable Restaurant Association, went to Xu Yu Chan from Labyrinth, Singapore, while the Acqua Panna Award for Connection in Gastronomy, voted by mentors to recognize a dish that represents native culinary heritage, was given to Yi Chung Chiu from Xiang Se, Taiwan.
Two chefs from Korea ― Kim Hyo-jeong from L'Amant Secret and Lee Ji-woo from Eatanic Garden ― competed for the S. Pellegrino Asia regional final of the Young Chef Academy, but failed to win an award.
"We had a long discussion to decide who will be the winner that best represents Asia in the Grand Finale. Everyone did their best and we, the judges, felt how each of them poured their heart and soul into their dish," Chef Tassanakajohn, a member of the jury panel, said.
Currently, in its fourth edition, the S. Pellegrino Young Chef Academy competition has become one of global gastronomy's renowned events, giving talented young chefs a rare opportunity to develop their skills and create an international professional network.
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