MALAYSIAN CHEFS AT WORLD’S BIGGEST CHINESE CUISINE COMPETITION IN NEW YORK

By Manik Mehta
NEW YORK (Bernama) - Two New York–based Malaysian chefs presented
their version of popular Chinese dishes at a two-day International Chinese
Culinary Competition which ended Friday at the Times Square.

The two Malaysian brothers, Erik Cheah and James Cheah, owners of the
Penang and RhongTiam Restaurants in New York respectively, served the
Kung Pao Chicken with strong Malaysian and Thai influences as their main
offering.

The participants had come from around the world, including Australia, China,
and Taiwan, and Europe and North America.

With such a wide variety of Chinese culinary delights, the visitors were
spoiled for choice.

"But the Malaysian Kung Pao Chicken was a hot favourite," said Winnie Siew,
a Malaysian housewife who lives on Long Island.

The favour their presentation found with the public compensated the brothers
for not winning the competition, which was judged by reputed Chinese chefs.

The moderator of the event, Kean Wong, who was born in Ipoh, in Perak state,
Malaysia, said he was "fascinated" by the food presented by the Malaysian and
other chefs in what had been touted as the biggest Chinese culinary competition
in the world.