Wing Wah teams serve up the best of Brum
“LONDON had better watch out” – that was the message Birmingham City Council leader Mike Whitby after watching a Birmingham culinary contest.
Six of teams of two – a chef and restaurant manager – from the Wing Wah restaurant chain battled it out at University College Birmingham.
Each team had to prepare and present a starter and main course in just 90 minutes and within a budget of just £20.
Coun Whitby said: “Birming-ham is the culinary capital outside London and from what I have seen at this competition, London had better watch out!”
The judges – Coun Ray Hassall, Graham Crump, group executive chef at Warwick University, Don Hacker, director of the business hub at UCB, Birmingham Mail restaurant critic Paul Fulford, businessman Wing Yip and award-winning chef Matthew Shropshall – handed the top prize to manager Wei Du and chef Chun Yu Zhang from Wing Wah Wolverhampton.
Their starter, Chrysanthemum Fish, which used monk fish to resemble a flower, was followed by Chirping Prawns, in which prawns and quails eggs were used to create miniature chicks.
Wing Wah Nechells manager Andy Liu and chef Michael Wong won the bronze award and the best creative entry.
The silver award went to Wing Wah Oldbury manager Edwin Kho and chef Jian Rong Li.
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