Macau
macau March 10, 2014 Training Restaurant – Institute for Tourism Studies, Colina de Mong-Há, Macao, China
T
he first ever Dilmah Real High Tea Challenge in Macau, which was also the first Dilmah Real High Tea Challenge for the year 2014, kicked off on Monday, 10th March. It was a promising start for the year ahead with three of the participants winning Gold, while three more won Silver and the rest Bronze. There was much pride in what’s their own and the Real High Tea presentations captured the essence of Macau, which is a unique fusion of the rich cultural heritage of China and the sea-faring Portuguese adventurers. In a true reflection of this, the Real High Tea presented by the national winner was themed ‘Dilmah Macanase High Tea’. Pastry demi chef Kenny Chen and mixologist Ellen Dong from MGM Macau managed to present this distinctive fusion in cultures with an elegant tea-inspired twist to it. The respect for tea and the intricate knowledge of it, inherent of a nation that has evolved with tea over centuries, was apparent in every nuance of presentation. The judges were Bernd Uber, recipient of prestigious Sidney Taylor Memorial Black Hat Award and WACS reference chef; Peter Kuruvita, the well-known celebrity chef; and Dilhan C. Fernando, son of Dilmah Founder. They all commended the contestants on their grasp of tea as an ingredient and the respect they’ve shown this noble herb.
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