On 28 March 2023, 2023 Alaska Seafood The Greater Bay Area Star Chef Competition, organized by the (Macau) Global Chinese Star Chefs Creation Competition, concluded successfully!

GYICC Chefs team competed with 24 teams from star hotels in the Greater Bay Area and were awarded the "Best Expression of Dishes" and "Excellence Award"!

Executive Chef Ethan Qin led the team to join the competition. With years of experience in the catering, rich imagination, flexible use of ingredients and exquisite cooking skills, the team created two entries, " Baiyun Mountain (Flatfish) " and "Pan-fried Alaskan Rockfish", which were unanimously appreciated by the judges and the audience. 

Baiyun Mountain

The Flatfish was fatty, tender and soft

This entry is inspired by the famous- Guangzhou Baiyun Mountain.

Pan-fried Alaskan Rockfish

The Rockfish is thick, crispy and flaky after fried. A tri-colored mashed potato dish with 3 kinds of potatoes, designed in a "rainbow" shape.

Chef Qin has worked at several five-star international brand hotels, possessing extensive knowledge in Western cuisine theory and exquisite culinary skills. As the executive chef of Rhone, he brings years of experience in hotel F&B team management to GYICC, insisting on using high-quality ingredients of the same caliber as those used in hotel. He integrates current trends in light eating habits and actively explores innovative and cost-effective dishes, allowing customers to enjoy high-quality and delicious Western-style light food in a relaxing environment.

Behind success lies constant effort and hard work. In order to improve their F&B service quality, r Chef team went to muti cities such as Beijing, Shanghai, and Hangzhou for research and learning between February to March. They communicated with their peers, visited renowned restaurants and meticulously recorded details such as dish innovation, presentation, personnel structure, and dining service etc.

Focusing on the competition track of "New Cantonese Cuisine", the Chef team of HSIU YUEH adheres to the principle of seasonal health and combines current flavor trends with the cooking techniques to develop a unique seasonal menu. To balance classic and innovative cuisine, offering a unique culinary experience for diners.

HSIU YUEH new dishes for the spring

In the future, GYICC will continue to optimize and improve the level of catering services, focus on cultivating a more outstanding chef team, create more satisfying gourmet cuisine, and strive to build a first-class catering brand.