Hong Kong picked up six medals, including four golds, at the International Culinary Olympics in Berlin during June. Hong Kong's seven-chef team created a winning wonton appetiser using prawns, scallops, black fungus and vermicelli, with a lemon grass sauce. The team also excelled in hot food preparation, cold food preparation (with six seafood appetisers) and the pastry section. The super-chefs, pictured at Berlin's Brandenburg Gate, are (from left): Kelvin Kiang, Hong Kong Jockey Club; Ivan Man, The Regent Hotel; Andy Chow, Hyatt Regency Hong Kong; Bruno von Siebenthal, Hotel Furama; Perry Yuen, Island Shangri-La Hong Kong; Matthias Schubel and Eric Shum (both Hotel Furama). BOTTOM: Sweet perfection is the promise at workers pay close attention to creating top-quality chocolates at Lucullus Food & Wines, which won an Industry Department Quality Award for 1996.
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Photo courtesy of Mr Bruno von Siebenthal