By Honorary Reporter Jianne Soriano from Philippines
Photos = Owen Lau

This year's K-Food MasterChef in Hong Kong competition was hosted on May 24 by the Hanwoo Board of Korea and the Korean Cultural Center in Hong Kong, with support from 13 overseas missions and agencies like Korea's Ministry of Agriculture, Food and Rural Affairs, Ministry of Foreign Affairs and Korea Food Promotion Institute

First prize went to Owen Lau, who won HKD 5,000 (USD 650) and a trip to Korea to represent Hong Kong at the K-Food International Amateur Chef Contest. The theme of this year's event was hanwoo (premium beef) and jang (traditional paste or sauce).

The following are excerpts from an email interview with Lau conducted between May 28 and June 24.

Owen Lau beat 12 other contestants to win the K-Food MasterChef in Hong Kong contest on May 24.

Why did you become a chef?

The main reason was because of my foreign domestic helper, who became my first cooking teacher when I was 9. Inspired by her and watching "MasterChef," I developed an interest in ingredients and cooking techniques, which eventually solidified my ambition to become a chef.

Why did you compete in this year's contest?
I'd always hoped to participate in these competitions as a personal challenge to help me step outside my comfort zone and build confidence. I saw this as an opportunity to get advice and feedback from professional judges, which would help me improve.

What kind of food do you like to cook?
I like fusion dishes for their boundless creativity, combining global ingredients and cooking techniques to create new flavors.

This is Owen Lau's award-winning dish "Hanwoo on the top of the cloud" at the K-Food MasterChef in Hong Kong competition. 

How did you get inspired to make the dish you prepared for the competition?
I prepared a dish that showcases both creativity and technical skills. In keeping with the theme of hanwoo and jang, I chose Korean beef stir-fried noodles. The dish featured marinated hanwoo with vegetables and egg noodles garnished with Korean mozzarella and sesame seeds. 

I created the sauce using gochujang (spicy red pepper sauce), doenjang (fermented soybean paste), soy sauce, sugar, minced garlic, sesame oil and corn starch. This dish was inspired by my supportive father, thus I wanted to dedicate my first entry to him.

How do you feel about attending the upcoming tournament in Korea?
I think participating in the K-Food International Amateur Chef Contest in Korea will be an exciting and enriching opportunity, a wonderful chance to explore Korean culinary traditions and connect with fellow K-food enthusiasts from around the world.

msjeon22@korea.kr

*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.