Osmanthus crab and squid roses win big at international chef championship

Osmanthus crab and squid roses win big at international chef championship

2024-05-29

Taiwan’s cuisine has taken the spotlight at the World Chefs Championship in Malaysia. Taiwanese chefs took nine prizes at the event, including the prestigious World Class Master Chef award. Their standout dishes included osmanthus crab with a modern twist and glistening roses made of squid.

Traditional Taiwanese osmanthus crab is garnished with Sanxing spring onions, which elevate the crustacean’s freshness with sweet notes. These glossy roses are made of neritic squid, which were painstakingly stripped of their inner and outer membranes.

The crab is fried till golden and crispy, sealing in the juices inside.

Aromatics release their flavor in the fire. In goes the egg, stir-fried into small crumbs, before crab and spring onions are tossed in.

This traditional dish with a twist won gold at the World Chefs Championship in Malaysia.

Cheng Chieh-wei
Sous chef
I almost cried. There were more than 20 countries, and seeing our national flag up there made it all worth the trouble. I’ve been cooking for so long. It’s all been worth it.

Chang Li-sheng
Kitchen head
It’s no small feat to fly the Taiwan national flag in Malaysia. I think the results are an immense honor, and it fills us with pride.

Each clam is arranged with a striking red tail. They’re stuffed with a blend of their own innards and shrimp paste, for an explosion of flavor and an added bounce.

Besides delivering creative cuisine, the team competed in knife skills. With a few swift movements, the cucumber is sliced and fanned out into a flower to serve with a prawn.

Cheng Chieh-wei
Sous chef
I wanted to combine the freshness of the clams with the sweetness of shrimp. They rip easily. I broke about 20 of them.

The chefs bagged four excellence golds, four regular golds and a World Class Master Chef award, putting the spotlight on Taiwan’s culinary prowess.

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經典台菜"桂花蟹"加三星蔥增甜味軟絲變身玫瑰花

2024-05-29

台灣美食登上國際，台灣廚藝好手參加馬來西亞世界廚藝大賽，總共獲得4特金、4金，還有最高榮譽的世界級主廚獎，除了把軟絲處理後，變身玫瑰花，經典台菜桂花蟹，也結合大量三星蔥。

台菜經典的桂花蟹改良，加入大量三星蔥，讓三星蔥甜味，襯托螃蟹鮮味，還有一朵朵玫瑰花，居然是軟絲去掉內外膜，讓每一片薄到透光。

螃蟹下油鍋，炸到金黃酥脆，鎖住肉汁。

大火爆香，雞蛋就能下鍋，炒成一小塊。經典的桂花蟹，加入大量三星蔥，大火翻炒。

經典料理加入創意，一舉拿下馬來西亞世界廚藝大賽的金牌。

[[餐廳副主廚鄭傑瑋]]
“眼淚快流下來了。二十幾個國家，我們國旗能上去，就值得了，廚房做這麼久，值得了。”

[[廚務主任張立昇]]
“台灣的國旗能在馬來西亞的土地上飄揚，是一件很不容易的事情。這樣亮眼的成績真的是覺得無比光榮和驕傲。”

再品嘗蛤蠣，怎麼長了紅色的腳？原來師傅把蛤蠣內臟，混和蝦漿，塞回蛤蠣，鮮味更足，讓蛤蠣多了彈牙口感。

不只比創意，也比刀工，輕輕一切，小黃瓜瞬間變成一朵花，和鮮蝦一起上桌。

[[餐廳副主廚鄭傑瑋]]
“因為想說，蛤蠣的鮮、蝦子的甜，去做結合。取的當下很容易破，失敗一二十次有。”

台灣廚藝好手，總共奪得4特金、4金的佳績，還有最高榮譽的世界級主廚獎，讓台灣美食躍上國際。

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