Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
To validate my voice, grow my reach, and turn my ideas into a modern Asian concept people can experience beyond this experience
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My signature dish is a reinterpretation of taro puff inspired by classic Cantonese dim sum. I refine the texture to keep the shell light and crisp while building more depth into the filling through layered umami and seasonal ingredients. I like that it feels familiar and approachable at first, but reveals more detail the longer you eat it. That balance between comfort, restraint, and precision reflects how I cook overall
Who is your culinary inspiration?My inspiration comes from a mix of chefs and experiences. I’ve always respected chefs like Joël Robuchon for their “less is more” philosophy, where simplicity demands even more precision. At the same time, growing up around Cantonese cooking shaped how I understand balance, restraint, and preparation. A lot of my perspective also came from working in both fine dining and high-volume kitchens, where I learned that great food has to connect with people, not just look impress
What would you do with the $25,000?I would use the $25,000 to further develop a modern Asian concept centered around familiar flavors expressed in a more refined and approachable way. A big part of that would go toward testing dishes, building systems, creating content, and hosting pop-ups so I can continue refining the concept through real guest feedback and experience.
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