SINGAPORE SIGNATURE FOOD CHALLENGE 2015 RULES & REGULATIONS

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1 SINGAPORE SIGNATURE FOOD CHALLENGE 2015 RULES & REGULATIONS 1

2 2 TABLE OF CONTENTS 1. Introduction 2. Challenge Categories 3. Challenge Format 4. Official Registration Form 5. Things to Note for Participating Teams 6. Ingredients and Cooking Rules for Preliminary and Finals 7. Challenge Kitchen Wares, Cooking Stations and Wares 8. Judging Criteria 9. Awards and Certificates 10. Annexes A B A List of Dishes for Preliminary B - Ingredients Provided by Unilever Food Solutions

3 3 Introduction In conjunction with Singapore s 50 th Anniversary Silver Jubilee celebrations, Institute of Technical Education is delighted to celebrate the SG50 festivities with a culinary competition titled Singapore Signature Food Challenge Singapore s iconic food culture is defined by its hawker heritage and ethnic diversity. With support from the Singapore Chefs Association and curator of Singapore s hawker food, Makansutra, this competition is intended to give young culinary talents in the age group of years old the opportunity to pay homage and display their passion, knowledge and interpretation of Singapore s heritage food through a fun challenge. Singapore Signature Food Challenge 2015 Preliminary* Theme Finals Theme 7 March 2015, Saturday Reminiscing our Traditional Favourites 21 March 2015, Saturday Traditional Modernity Venue ITE College West Address 1, Choa Chu Kang Grove Singapore Close of Registration 31 January 2015 * A preliminary round will be held subject to the number of participating teams. Criteria for Participants 2 members per team Age group years old Singaporeans / Permanent Residents Have basic knowledge of cooking and an interest in Singapore s local heritage food Challenge Categories At registration, you will select a category of which your team will participate in during the preliminaries. 1. Chinese Local 2. Malay Local 3. Indian Local 4. Peranakan 5. Eurasian See Annex A for the list of recipes under each of the categories.

4 4 Challenge Format Preliminaries Based on the number of participating teams from each category, the teams would be grouped into various groups of which each group would then draw-lots to decide which recipe they would be cooking. Example: Eurasian Category Total number of participating teams registered = 16 The 16 teams would be grouped to form: Grp A: 4 teams Grp B: 4 teams Grp C: 4 teams Grp D: 4 teams Winners of each grouping proceed to the finals. Briefing for Preliminary Round on 12 February 2015 Participating teams will be informed of their grouping (under each category) and the group will draw lots from their selected category to pick the one dish they are required to cook and present during the preliminary (as per Annex A). Recipe of the dish must be submitted by 26 February The Cook-Off for the preliminary round is on the 7 March Category Chinese Local / Malay Local / Indian Local / Peranakan / Eurasian Preliminary Theme: Reminiscing our Traditional Favourites Concept of original taste of the cuisine found in the different ethnic groups in Singapore Team will cook 1 dish within stipulated duration. It must be prepared using a traditional recipe and retaining its original taste Team to cook 4 portions and present to the panel of judges with a brief description of the dish Plating and presentation entirely up to the team s creativity Duration: 1 hour

5 5 Finals Results of the Preliminaries would be made known on the 7 March Winning teams of the preliminary round are the Finalists for the competition on 21 March All Finalists are expected to cook three dishes pre-selected by the Curator and the Organiser: Starter Main Course Dessert These recipes must be prepared in two ways one that follows the traditional taste and one done with a modern twist. Recipe of the dishes must be submitted by 14 March Finals Theme: Traditional Modernity Concept of original taste of Singapore local dishes and reinventing them with a modern twist Duration: 3 hours Finalists will all cook the same dishes within stipulated duration The dishes must be prepared in two ways the traditional recipe and a modern interpretation. Dishes selected for Finals are based on certain iconic dishes of Singapore which transcends beyond racial and ethnic groups. Modernity for all the dishes can be in terms of presentation, plating, substitute for healthier ingredients, new method of cooking, etc Team to cook 4 portions and present to panel of judges with brief descriptions of the their dishes Plating and presentation entirely up to the team s creativity Note: Dishes in the finals will not contain pork. Vie for Official Registration Form 1. Participating teams must submit online the completed official registration form by 31 January The registration form can be found on < 2. Participating teams are to refer to the Rules and Regulations as stipulated in the Singapore Signature Food Challenge 2015 before submitting their application. The Rules and Regulations can be found on < >.

6 6 3. Submission of completed registration form will constitute an agreement to abide by the Rules and Regulations of the Singapore Signature Food Challenge Registration is for Team challenge only. Each team must consist of two (2) members. 5. Selected participating teams will be notified by by 6 February The organising committee reserves the right to select the teams based on the answers given on the registration form. 7. For any queries on registration and/or challenge format, please do not hesitate to contact the organising committee at: Contact: Ignatius Ivan ssfc@ite.edu.sg Contact: Participants are advised to be in appropriate attire (Chef Uniform, if possible) and proper footwear during the competition. Headgear, Gloves and an Apron would be provided. Things to Note for Participating Teams 1. A briefing will be held on 12 February 2015, Thursday, 6.30 pm 8.30 pm for selected participating teams. Teams will be grouped and to draw-lots to decide on the dish they would be competing at the Preliminary. (See Annex A) A briefing on the challenge rules and regulations will be conducted and teams will be shown round the kitchen where the challenge will take place. Attendance is compulsory. 2. Recipe submission deadlines must be adhered to failing which may disqualify the teams participation. 3. Hygiene and Safety are important. Participating teams may be disqualified if food safety and hygiene are compromised. Judging will also take into account the condition of the kitchen (i.e. cleanliness) after the challenge has ended. 4. The kitchen designated for the challenge is not a halal-certified kitchen by the Islamic Religious Council of Singapore. 5. Key dates to note: 31 Jan Last day of registration 6 Feb Selected teams will be notified by 12 Feb Briefing for all participating teams (compulsory to attend) 26 Feb Submission of recipes for Preliminary 7 Mar Date of Challenge Preliminary 14 Mar Submission of recipes for Finals 21 Mar Date of Challenge Finals

7 7 Ingredients and Cooking Rules for Preliminary and Finals 1. Participating teams will be provided with key ingredients from a Common Ingredients Table. All other ingredients required in the team s recipe, if not found in the Common Ingredients Table, could be brought in by the participants themselves. 2. Stocks and sauces can be prepared in advance and brought to the challenge venue. 3. Teams must use at least one of the Unilever Food products as sponsored by Unilever Food Solutions in their cooking for preliminary. For the finals, teams must use at least two of the Unilever Food Products as sponsored by Unilever Food Solutions in their cooking. (See Annex B) 4. Cooking of food must be done at the challenge venue, on the actual day itself. No cooked food is allowed into the challenge venue. 5. All dishes are to be done in 4 portions for judging. 6. Participating teams are to prepare and bring all necessary plating ware for their dishes. Challenge Kitchen Wares, Cooking Station and Wares Each participating team will be provided with the basic cooking/kitchen wares as stipulated below: Stove set-up: # Items Quantity # Items Quantity 1 Stove 1 set 7 Combi Oven - 1 Gas Woks (Moist / Dry heat) - 1 x 2 ring burner 2 Sink 1 set 8 Frying Turner 1 3 Oil Pot 1 9 Ladle 1 4 Under-Counter Chiller 1 10 Fine Sieve 1 5 Salamander 1 (2 teams to share) 6 Chopping Board (Red, Blue, Green, White) 11 Perforated Ladle 1 1 each 12 Bamboo Brush 1 1 (2 teams to share) Note: - Each stove comes with 4 power point plugs. Teams are to bring equipment required in the preparation and cooking of their dishes if not provided. - Challenge kitchen is not a halal-certified kitchen by the Islamic Religious Council of Singapore.

8 8 Judging Criteria Teams are to note for reference. Preliminary Taste 50% Authenticity 20% Mise en Place and Hygiene & Safety 15% Presentation 15% Finals Taste 50% Authenticity and Creativity 30% Mise en Place and Hygiene & Safety 10% Presentation 10% Awards and Certificates Winners will be announced and awards presented upon completion of the judging at the Challenge final. Awards Awards Champion $888 cash + Challenge Trophy + Certificate + 2 Knife Sets 1 st Runner-Up $688 cash + Challenge Trophy + Certificate + 2 Knife Sets 2 nd Runner-Up $488 cash + Challenge Trophy + Certificate + 2 Knife Sets 4 th $288 cash + Certificate + 2 Knife Sets The Champion team will also get an opportunity to showcase their cooking at the World Street Food Congress April 2015 organised by Makansutra. All finalist teams will receive a certificate of participation.

9 9 NOTE: 1. The organising committee reserves the right to rescind and amend the Rules and Regulations without giving prior notification or any reasons thereof, and their interpretation of the said rules is final. 2. The organising committee reserves the right to limit the number of entries or adjust any challenge sections, as well as cancel/postpone the entire challenge, should they deem necessary. 3. The organising committee reserves the right to use, share and publish the recipes" that are submitted for this challenge. Recipes are not copy-righted to the participants. 4. The organising committee and sponsors are not liable for any accident, mishap or injury sustained during the challenge, either in the kitchen or within the campus premises.

10 10 ANNEX A List of Dishes for Preliminary This is a list of dishes selected by the Curator and the Organising Committee. The selection is based on familiar favourites found within the different ethnic races in Singapore. Teams are encouraged to have a good knowledge of the dishes in the category which they intend to participate in. Chinese Local Malay Local Bak Chor Mee* Chicken Rice Cuttlefish Kangkong Fried Hokkien Prawn Mee* Lor Mee* Ngoh Hiang* (Ngoh Hiang, Fish Cake, Tofu) Satay Beehoon* Sum Loh Hor Fun Indian Local Peranakan Eurasian Curry Fish Head Ayam Buah Keluak Mee Goreng Babi Pongteh* Nasi Briyani Itek Tim (Kiam Chye Ark) Soup Tulang Merah Laksa * Pork dishes Gado Gado Mee Rebus Mee Siam Nasi Lemak (Egg, Ikan Bilis, Peanut, Fried Ikan Kuning & Sambal) Devil s Curry (Curry Debal) Eurasian Smores Pang Susie Pork Vindaloo* # the dishes selected for the Finals is based on certain popular Singapore dishes which transcends beyond racial and ethnic groups. The dishes for the Challenge Finals will be made known to winning teams upon completion of Preliminary on 7 March. Ingredients Provided by Unilever Food Solutions ANNEX B Teams must use at least one of the food products as sponsored by Unilever Food Solutions in their cooking in the Preliminary and at least two of the food products as sponsored by Unilever Food Solutions in the Finals. # Items # Items 1 Knorr Golden Salted Egg Powder 6 Knorr Basic Stock Reduction 2 Knorr Rock Sugar Honey Sauce 7 Knorr Pronto Tomato 3 Knorr Tom Yam Paste 8 Knorr Mashed Potato 4 Knorr Lime Seasoning Powder 9 Best Foods Real Mayonnaise 5 Knorr Concentrated Chicken Powder 10 Planta Margarine

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