Best of the Best Culinary Awards

The Best of the Best Culinary Awards, Hong Kong’s biggest annual culinary pageant, celebrates its 10th anniversary in 2011. Since its inception, this competition has been showcasing the signature cooking skills of local Chinese chefs and enhancing the reputation of Hong Kong as the 'Culinary Capital of Asia'. It also encourages creative cooking and culinary excellence among Hong Kong restaurants so as to cater to global dining trends and visitors' tastes.

2011 Best of the Best Culinary Awards

The contest is organised by the Hong Kong Tourism Board and the Hong Kong and China Gas Company Ltd. Every year, different dish categories are chosen to highlight the diversity of Chinese cuisine. The categories for the 2011 Awards are: Dim Sum, Rice, Thick Soup and Vegetable.

The preliminary rounds were held from 26-28 July. Following keen competition, 10 participating restaurants were selected from each category to enter the final round.

The final competition was concluded successfully at the Chinese Cuisine Training Centre from 10-11 August. The judging panels evaluated the participants based on the taste and appearance of their entries, their cooking skills and food preparation, among other criteria. The Gold with Distinction Award, the Gold Award and the Silver Award were presented, as were two special awards for the Dim Sum category: the 'King of Shrimp Dumplings' and the 'Most Creative Dessert'. Click here for the competition results of all categories.

The ‘Online Hottest Dish Award’, organised by popular local publication U-Magazine, was also concluded today. Click here for the hottest dish in each category.

The 2011 Best of the Best Culinary Awards Guide, which covers the winning dishes and restaurant details, will be published by the Hong Kong Tourism Board in November 2011. This booklet is recognized as a must for visiting and local foodies and an indispensible guide to the best Chinese cuisine in Hong Kong.

The 2011 Best of the Best Culinary Awards Guide will also be posted on this site in November. Stay tuned for updates!