On the 25th of October, we joined Chef Ricky of Le Mieux Bistro at the Towngas Cooking Centre in Causeway Bay to check out the Meat & Live Stock Australia (MLA) Pencil Box Culinary Challenge. 20 chefs from the age of 18-24 were asked to create dishes on the day using beef oyster blade and lamp rump, and were give three hours to create two main courses.
Champion: Lee Kwok Sum (Hong Kong Culinary Academy)
1st Runner-up: Shum Ming Kit (Hospitality Industry Training and Development Centre)
2nd Runner-up: To Hoi Ngan, Kenix (Hong Kong Culinary Academy)