Best of the Best Culinary Awards

Since its inception in 2001, the Best of the Best Culinary Awards (BOB) organised by the Hong Kong Tourism Board (HKTB) has been showcasing the signature cooking skills of local Chinese chefs and enhancing the reputation of Hong Kong as the 'Culinary Capital of Asia'. The contest also encourages creative cooking and culinary excellence among Hong Kong restaurants so as to cater to global dining trends and visitors' tastes.

2009 Best of the Best Culinary Awards
Every year, the dish categories will vary to highlight the diversity of Chinese cuisine. The categories for the 2009 competition were: ‘Dim Sum’, ‘Pork’, ‘Seafood’ and ‘Vegetarian’.

2010 Best of the Best Culinary Awards

The Hong Kong Tourism Board is again pleased to be the organiser of this year’s Best of the Best (BOB) Culinary Awards. Now entering its 9th year, this is a competition that generates great interest and whose main goal is to identify and promote the finest examples of Hong Kong’s signature Chinese cuisine to a worldwide audience.

Competition Category

TWO categories have been designed for this year’s competition:

Seafood - Fish, Prawn, Crab
Poultry - Chicken

Schedule

Application Submission Period	11 August – 6 September 2010
Recruitment Briefing	27 August 2010
Preliminary competition Briefing	15 September 2010
Preliminary Competition	17, 20, 21,27,28 September 2010 Exact dates will depend on the actual number of entries received Shortlist 10 best dishes in each category
Final Competition	4 October 2010

Judging Criteria

Judging will be based partly on the culinary knowledge and skills of the competing chefs.
Judging will also be based on quality, presentation, creativity, culinary technique and, in particular, the taste and fragrance of the entries.

Awards

Finalists will enter a ‘cook off’ for the Gold with Distinction Award, Gold Award or Silver Award.