The Hong Kong Tourism Board recently honored luxury hotel Harbour Grand's Chef Wong Jam Ki, Executive Sous Chef, with the Gold Medal and the “Online Hottest Dish Award” in the Lobster Category of the 2012 Best of the Best Culinary Award. The final round of this culinary competition was held from 4-5 October 2012, during which judges evaluated dishes based on the following criteria: flavour, presentation, cooking skill, and food preparation. The unique "Online Hottest Dish Award", organized by openrise.com, was awarded based on public opinion, illustrating the reputation of Chef Ki's cuisine.
The winning dish, Lobster Stuffed with Sautéed Black Truffles, Crab Meat, Mushrooms, Asparagus and Homemade Supreme Truffle XO Sauce, exemplifies Chef Ki’s expertise in various cooking methods and ingredient selection. First, Chef Ki mixed lobster pieces with black truffles, crab meat, onion, button mushrooms with butter, cream and truffle oil. These ingredients are then pan-fried and stuffed into the lobster tail. Finally, layers of egg are spread on top and baked. To create the second flavour, Chef Ki utilized pan-fryed lobster cubes with egg whites and black truffles, along with asparagus for additional texture and colour. Guests can now enjoy a 20% discount when ordering this signature dish at Kwan Cheuk Heen at the Harbour Grand Hong Kong.