What is Hong Kong’s Red Hot Chef cooking show, inspired by Culinary Class Wars?

Last year’s Korean Netflix show Culinary Class Wars helped fuel a surge of interest in reality cooking competitions, as well as the chefs who star in them. Riding that wave of popularity is chef Anh Sung-jae of Seoul-based restaurant Mosu, which held three Michelin stars before its relocation earlier this year. Ahn, one of two judges on Culinary Class Wars, has partnered with HSBC to create a new, strikingly similar contest set in Hong Kong. Red Hot Chef, a three-episode series, dropped its first episode on Hong Kong TV channel TVB Jade on July 19. The remaining two are set to air on July 26 and August 2. The competition features eight Hong Kong chefs, chosen from over a hundred applicants, fighting for the grand prize: a restaurant marketing package worth HK$1 million (US$127,000). Among the finalists are Frankie Wong from Ankoma, Gavin Chin from House of Culture, Zinc Leung from Sushi Zinc and veteran Sichuan chef Deng Huadong. Anh joined the show as a mentor and oversaw a panel of chefs and food experts who helped whittle down the pool of applicants to eight. In the early stages, applicants described their signature dish from their restaurant. The judges then made unannounced, independent visits to the restaurants. The grading judges used was simple: a high score was given if the dish matched the applicant’s description and expectations. Below, three of the preliminary judges for Red Hot Chef offer their experiences and insights on the process as a whole. Jayson Tang, Man Ho Chinese Restaurant With two decades of experience, Tang’s innovative approach to traditional Chinese cuisine has earned his restaurant, Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong, a one-Michelin-star rating for five consecutives years since 2021. Choosing a handful of chefs from a city that boasts nearly 20,000 restaurants was no easy task, but Tang thought highly of the grading scale pushed by Ahn. Not only did it cater to each restaurant based on the chefs’ desired outcomes for their dishes, it provided them with the optimal environment for an objective, impartial critique, he says. “In the first elimination round of Culinary Class Wars, they had 80 chefs cooking all at once in a new location, under time pressure and on television,” he says. “With that amount of stress, it is inevitable that even your best dish doesn’t turn out how it usually does.” Tang notes that the way the Hong Kong show did its selection allowed the participants to be comfortable; they cooked in their kitchens, following their usual routines. They did not even know when the judges would visit – not that they needed to, Tang says, if their dishes were to reflect their true levels of skill and passion. Tang expressed excitement for what lies ahead on the show, as well as how it will showcase Hong Kong’s renown as a culinary paradise and diverse food culture, which ties into his own his commitment to supporting local businesses. “Not very many restaurants get the recognition they deserve, whether that be due to budgeting, location or reach through advertising on social media,” Tang says. To him, being able to provide a unique opportunity to lesser-known but just as brilliant chefs was the most rewarding part of the process. Even though many of his favourite spots did not make it to the final rounds, he says that he would still promote them. “Given how much I learned from being part of this show, I can’t wait for Hong Kong and the rest of the world to discover the beauty of the city’s culinary scene.” Gloria Chung, food and travel writer With over 15 years of experience in the field of food and travel, Chung wears many hats – as an independent writer and content creator, and as the founder of The Props Dept, a props house, test kitchen and photography studio in Hong Kong. “I’m particularly excited to witness contestants incorporating local ingredients and traditional techniques into their dishes, showcasing the unique taste profiles and styles that reflect Hong Kong’s rich culinary heritage,” she says of the final contestants. Chung evaluates dishes from four perspectives: flavour, presentation, technique and creativity. Drawing from her experiences as both a food and travel journalist and a content creator, she paid special attention to which chefs were more likely to resonate with audiences on television, as well as considering their presentation skills. “For example, I know [finalist] chef Lai [Chun-wai] had experience in fine dining before opening his own burger joint, Sick Burger, which informs my expectations of his capabilities,” she says. Chung believes the programme provides an excellent opportunity for supporting local flavours and home-grown chefs. “The show can highlight the rich tapestry of culinary influences, from traditional Cantonese dishes to modern interpretations that reflect the city’s multicultural essence,” she says. “It encourages more people to pay attention to, and support, local restaurants.” Chung says she would love to help Hong Kong chefs express their creativity through food. “Given the challenges currently facing the food and beverage industry, I want to shine a spotlight on talented chefs and restaurants,” she says. David Lai, Neighborhood David Lai is the owner of the intimate French restaurant Neighborhood, in Central, and is one of Hong Kong’s best-loved local chefs, having been awarded the Chefs’ Choice Award in 2022 from Asia’s 50 Best Restaurants. Neighborhood is currently ranked on Asia’s 50 Best Restaurants list at number 21, and Lai knows what it is like to have humble beginnings in a big city with so many competitors. That is also why he agrees with the rest of the judges about the show’s aim of helping the local food scene grow, “especially when business is difficult for many”. He sees a lot of potential in the fresh faces. When asked what he expects from the young chefs, he says that he is most looking forward to their ideas and creativity, even more so than their technical skills. Although “quick thinking and solid foundations” are crucial for success in their culinary journeys, taking creative risks is sometimes more worth it than playing it safe, he says. While supportive of up-and-coming chefs, he admits he is most excited to see the legendary chef Deng “squaring off against youngsters”. Lai predicts that the chef’s decades of experience will give him a significant advantage, providing his juniors with a fun challenge as well as an opportunity to prove themselves even more.

What is Hong Kong’s Red Hot Chef cooking show, inspired by Culinary Class Wars?

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}We get the inside take on the new Hong Kong reality TV cooking show Red Hot Chef from three of its judges

We get the inside take on the new Hong Kong reality TV cooking show Red Hot Chef from three of its judges