I wish I had the paper with me here, but when I was browsing through this past Sunday's World Journal Chinese newspaper , there was a one page ad for a cooking competition at Koi Palace, to take place I believe Feb 12, from 6 till 10 pm.
This is cosponsored by the Ngiu Tow (cow head) brand from Taiwan that is famous for making Sa Cha sauce (available at most Chinese supermarkets). Sacha is great with all meats, and a favorite dish of mine is sacha beef with bean thread vermicelli type noodles in clay pot, which R&G Lounge in SF Chinatown and Silver House San Mateo do very well.
Apparently some competition will go on and the ad hints that dishes from various Bay Area Chinese restaurants will be showcased. I would assume that representatives from each will be at Koi Palace as well.
Of the restaurants I recall:
Su Hong (Palo Alto I believe)
China Stix or Styx (Santa Clara)
Koi Palace (their own chefs and hosting the event)
and 2 more places I can't remember.
All participating restaurants are selling "tickets" to this event and of course dinner is included. Likely set meal and what the contestants will cook.
Prices are a little outrageous: $100 per person, and you could reserve a table of 10 for more, and a VIP table will run $1000 though I don't know what that also includes. No mention of who will be judging and what kind of dishes will be prepared, but I'm sure sacha sauce will be one of the numerous ingredients.
The ad also mentions a Chinese lah mien (ramen) making showcase amongst other prizes/giveaways/events.
Interesting enough, this is not mentioned in the Sing Tao or on Koi Palace's website.
I for one won't be going, but would love to hear hounds who might have heard and will go to this one off event.
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