From one 10cm long daikon radish, contestants had to make Daikon katsura muki (30cm-long peel with no breaks), Daikon ken (for roughly five people).
The second section was cooking their original recipe for 100 minutes. Using scallops and three or more out of the five designated additional ingredients provided by the contest organizing committee (pumpkin, carrots, green beans, daikon and spinach), prepare a dish for four people, utilizing one of the five ways of Japanese cooking (cutting, simmering, grilling, steaming, and deep-frying).
And the winner is …
Loh Man Hong from Singapore.
This is the original dish cooked by Loh Man Hong.
He will be invited to Tokyo for the final.
1st place: Loh Man Hong (Singapore, Fat Cow)
2nd place: LIN KAI WEI (Taiwan, Shen Prestige Seafood Restaurant)
3rd place: ZONG ZHAO (China, SUN with AQUA JAPANESE DINING SUNTORY)
This is the original dish cooked by LIN KAI WEI
This is the original dish cooked by ZONG ZHAO.
Thank you all for being a part of the Singapore Qualifying Tournament.
We encourage all the competitors who did not qualify this time, to come back and take the challenge again.