NEW YORK: 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 Times Square here.
The two Malaysian brothers, Erik Cheah and James Cheah, owners of the Penang and RhongTiam Restaurants in New York respectively, served 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.
Categories: Malaysia