SICF 2023 RULEBOOK-Final.pdf 12345567545667

RULEBOOK
Organised by
Endorsed by In Conjunction with

OVERVIEW SICF CULINARY CHALLENGE 2023
MODERN PIZZA CHALLENGE
GOURMET HIGH TEA CHALLENGE
5-COURSE MODERN CHINESE CUISINE
CHALLENGE
NASI AMBENG CHALLENGE
MODERN ASIAN CUISINE CHALLENGE
3-COURSE WESTERN STYLE CHALLENGE
MODERN NASI KANDAR CHALLENGE
3 COURSEGOURMET AIRLINE CHALLENGE
ARTISTIC DISPLAY
PULUT KUNING HANTARAN
VEGETABLE CARVING
ARTISTIC LIVE
VEGETABLE CARVING
PASTRY DISPLAY
PASTRY SHOWPIECE
MALAY / NYONYA DESSERT
PASTRY LIVE
DRESS THE CAKE
PLANT BASED CULINARY CUP

OUTSTANDING AWARD SICF CULINARY CHALLENGE 2023
CASH PRICE
CHAMPION
RM5000.00
1ST RUNNER - UP
RM3000.00
2nd RUNNER – UP
RM1000.00
MODERN PIZZA
CHALLENGE
CHAMPION
RM1500.00
1ST RUNNER - UP
RM1000.00
2nd RUNNER – UP
RM500.00
POWERED BY
5- COURSE CHINESE
CHALLENGE
CHAMPION
RM1500.00
1ST RUNNER - UP
RM1000.00
2nd RUNNER – UP
RM500.00
POWERED BY
GOURMET HIGH-TEA
CHALLENGE
CHAMPION
RM1000.00
1ST RUNNER - UP
RM600.00
2nd RUNNER – UP
RM400.00
POWERED BY

GENERAL RULES SICF CULINARY CHALLENGE 2023
• Submission of a completed entry form shall constitute acceptance of and agreement to abide by the Rules
and Regulations of the SICF Culinary Challenge 2023.
• The Organizing Committee has the right to refuse any entry which does not comply with the Rules and
Regulations or with any specific requirement or limitation stated in respective categories.
• Any entry may be rejected on the grounds that, in the opinion of the Organizing Committee, it does not
reach the standard required.
• A letter must accompany any information changes submitted from the participating establishment /
organization. Please also note that such requests should be made no later than two weeks before the actual
competition.
• The entry fee will not be refunded should the competitor(s) decide to withdraw from the competition or
should the competition be cancelled for reasons beyond the Organizing Committee’s control.
• Entries should be prepared within the stipulated time.
• All item MUST be HALAL - STRICTLY NO PORK or PORK PRODUCT and STRICTLY NO ALCOHOL

GENERAL RULES SICF CULINARY CHALLENGE 2023
• Competitors must compete in the competition, or no award / certificate will be given.
• While all reasonable care will be taken by the Organizer, no guarantee is given and the Organizing Committee will not
accept any responsibility for the loss or damage to any exhibit, dish, goods or personal effects, during the competitions.
• The Organizing Committee reserves the right to rescind, modify or add to any of the Rules and Regulations; or to delete
any categories and classes of competition. The head of the Judging Panel’s interpretation of the Rules and Regulations
shall be final.
• Competitors who contravene any of the Rules and Regulations of the SICF Culinary Challenge 2023 may at the
discretion of the respective chief judge be DISQUALIFIED. Negotiations will not be entertained. The decision of the
respective chief judge is final.

HOT COOKING INGREDIENT GUIDLINE SICF CULINARY CHALLENGE 2023
• Basic mother sauces – are permitted to bring in but must not be seasoned or finished item.
• Broth or sauce can be bring in but must not be seasoned or finished item.
• Salad, cleaned and washed are permitted.
• Vegetables and fruits cleaned, can be cut/trimmed (any shape) BUT must be raw.
• Fruit and vegetable purees are permitted but must not be seasoned or finished item.
• Fish – gutted, scaled can be fileted / portioned if required BUT must be raw
• Shellfish/ crustaceans – clean raw can be removed from their shell
• Meat/Poultry/Game, Deboned can be portioned, trimmed but must be raw.
• Proteins cannot be brought in minced. Mincing must be done in the kitchen.
• Liver and sweetbreads can be brought in soaked in milk, but not seasoned or flavoured.
• Pasta and other doughs are allowed to bring in but not portioned and not cooked.
• Pastry Sponge, biscuits, not cut or stenciled
• Macaroons or macarons need to be made on premise
• Eggs – can be separated, and pasteurized
• Dry ingredients can be pre-measured
• For competitors who violates the above rules will be penalized up to 10%- point deduction from their final
score
MISE EN PLACE

MEDALS & AWARDS SICF CULINARY CHALLENGE 2023
1. The respective medals will be awarded when the following points are attained. No half points will be
awarded.
2. The Organizing Committee reserves the right to withhold presentation of any awards should scores deemed
it necessary
CERTIFICATE OF PARTICIPATION
MEDALS AND CERTIFICATE OF AWARDS
1. A Certificate of Participation will be presented to all participated
competitors.
1. The following awards will be awarded to competitors who attains the WORLDCHEFS Judging
Standards:

ENTRY REQUIREMENT SICF CULINARY CHALLENGE 2023
CLASS CATEGORY FEE
CC01 Nasi Ambeng Catering Challenge MYR 800.00
CC02 Modern Asian Cuisine Catering
Challenge
MYR 800.00
CC03 3-Course Western Style Catering
Challenge
MYR 800.00
CC04 Modern Nasi Kandar Catering
Challenge
MYR 800.00
CC05 3- Course Airline Catering Challenge MYR 800.00

CLASS CATEGORY FEE
MNPBICC Monde Nissin Plant Base Culinary
Cup
MYR 300.00
CLASS CATEGORY FEE
TC01 Modern Pizza Challenge MYR 800.00
TC02 Gourmet High Tea Challenge MYR 800.00
TC03 5-Course Modern Chinese Cuisine
Challenge
MYR 800.00

CLASS CATEGORY FEE
IC01 Pulut Kuning Hantaran (Display) MYR 150.00
IC02 Vegetable Craving (Display) MYR 150.00
IC03 Vegetable Carving (Artistic Live) MYR 150.00
IC04 Pastry Showpiece (Display) MYR 150.00
IC05 Malay / Nyonya Dessert (Display) MYR 150.00
IC06 Dress The Cake (Live) MYR 150.00
INDIVIDUAL CHALLENGE

Each team will prepare for 6 person:
• Teams are required to bring their own cooking utensils and plates.
• Each team have 90min to complete the dish and ready to serve.
• 60mins: 3 types finger food to be eaten with one bite(weigh 50-80g each)
– to use monde nisin truffle oil, all purpose mince and all purpose paste.
• 75mins: warm starter – to use monde nisin all purpose paste
• 90mins: hot main course – to use monde nisin all purpose mince
• Delay per minute late will deducted 1 point.
• Team that late exceed 10 minute will be disqualified.
Monde Nissin Plant Base Set must include the following:
• 1st course : 3 Types of Finger Food - Must use all 3 Monde Nissin product (Truffle Oil, All Purpose Mince & All Purpose Paste)
• 2nd course : Plant Base Warm starter with appropriate garnishes – Must Use Monde Nissin Product (All Purpose Paste)
• 3rd course : Plant Base Hot main course appropriate garnishes – Must Use Monde Nissin Product (All Purpose Mince)
• Food can be any Cuisine and any Technique
General Guideline
1. To plan your Plant-Based dishes, it is important to keep in mind that the level of professionalism, skills, technique, and the
expectations from the jury as any competition categories.
2. Modern Plant-Based techniques, trends and fusions may be combined with classical preparation techniques.
3. It is important to understand these references are a guide and ensure there are no confusion in your delivery or menu
description.
4. The presentation of Plant-Based dishes must showcase the quality of plants and Plant-Based products while being creative
to meet the needs of the customers and to ensure they receive the same dining pleasure.
MONDE NISSIN PLANT BASED CULINARY CUP

MONDE NISSIN INTERNATIONAL PLANT BASED CULINARY CUP SICF CULINARY CHALLENGE 2023
CONDITION OF PARTICIPATION
1. The Malaysia Catering Cup is open to teams from chef’s club/association, hotels, restaurants,
culinary institutions, airlines or catering organizations.
2. Team Composition
• 2 chefs and 1 helper.
• the helper is only allowed to place tools, equipments, setting up workstations and
washing/ clean up, helpers are not allowed to touch food (preparation/platting)
• During serving time, helper is only allowed to wipe/polish the plates.
3. Medal awards will be presented during SICF2023 gala dinner

CC01 NASI AMBENG CHALLENGE
• Authentic Nasi Ambeng with appropriate dishes and condiments.
• It has to be served in a traditional way which is in a “Dulang”.
• Team need to prepare two set of “Dulang”.
• Each “Dulang” portion have to be enough for 8 person.
• Team that unable to serve the dish by 90min,per minute late will deducted 1 point.
Nasi Ambeng must include the following:
• 2 Meat dishes, with two methods of cooking
• 1 rice
• 1 noodle dish
• 1 vegetable dishes
• 2 side dishes (crackers, egg, beancurd, etc.)
Side condiments (compulsory)
• 2 types (sambal, salted fried fish, etc.)
TEAM CHALLENGE SICF CULINARY CHALLENGE 2023

CC02 MODERN ASIAN CUISINE CHALLENGE
• 3-course Modern Asian Cuisine in individual platted style
• Individually plated and prepared á la minute in front of the guests.
• The hot main course should consist of beef / lamb / chicken / duck with appropriate garnishes and sauce.
• 1st Course have to be serve on 90min and follow by every 15min serving the subsequent dishes.
• Team that unable to serve the first course by 90min,per minute late will deducted 1 point.
Modern Asian Cuisine must include the following:
• 1st course : Warm starter of fish / shellfish / seafood with appropriate garnishes
• 2 nd course : Hot main course of beef / lamb / chicken / duck with appropriate garnishes
• 3 rd course : Dessert of different textures

CC03 3-COURSE WESTERN STYLE CHALLENGE
• 3-course Western Style individual platted style
• Individually plated and prepared á la minute in front of the guests.
• The hot main course should consist of beef / lamb / chicken / duck with appropriate garnishes and
sauce.
3 Course Western Style must include the following:
• 1st course : Warm starter of fish / shellfish / seafood with appropriate garnishes
• 2 nd course : Hot main course of beef / lamb / chicken / duck with appropriate garnishes
• 3 rd course : Dessert of different textures

CC04 MODERN NASI KANDAR CHALLENGE
• Authentic Nasi Kandar individual platted style
• Team need to prepare the platter and serve á la minute in front of the guests.
• The hot main course should consist a appropriate garnishes and sauce.
Nasi Kandar must include the following:
• 2 type of Chicken (1 type compulsory is Fried Chicken)
• 1 type of Lamb
• 1 type of Beef
• 2 type of Vegetable
• 1 type of Egg
• 1 type of Cracker/Papadam

CC05 3-COURSE AIRLINES CATERING CHALLENGE
3-course Airline Catering Takeaway style (Economy Class)
It will be based on local Malaysian dishes or International dishes.
Airline Catering Takeaway must include the following:
• Appetizer : Appetizer with appropriate garnishes at total weight of 60gm.
• Main course :
Cooked protein at 80gm
Gravy/Sauce at 30ml
2 type of Vegetables at 40gm
Starch- noodle or rice at 100g
• 3rd course : Dessert – Plain or accompanied with garnished and sauce at total weight of 50gm-70gm.
• All the Container and cutlery have to prepare by contester
• Average weight specification is at 250gm – 270gm
• Total food cost for whole meal between MYR 6.00 – MYR 10.00

1. Cold items must be below 8 degrees Celsius when judging starts.
2. Menu has to include appropriate dressings, sauces and condiments.
3. Hygiene, food freshness and safety are paramount. The kitchen jury will be monitoring all temperatures of
the food in storage and when going onto table.
4. Team must bring their own cooking utensils and plates. The organizer will supply the cutlery for the guests.
5. Of the 16 portions, 10 portions will be served to guest, 6 portions will be served to Judges. From the Judges’
tasting, 1 portion will be kept for local health authorities inspection. These will be packed separately by the
Team Captain in front of the Kitchen Marshall and be stored in chiller provided onsite. The Team Captain are
to be on standby for the judges tasting and prepared to explain the dishes. A Team Member will also be on
standby to explain the dishes to the guest.
6. Organizers will provide a working table and will be covered in basic white cloth with black skirting.
7. 2 burner/induction stove and ONE (1) complimentary 13-amp power point will be supplied at the live cooking
station. Additional orders can be made at the team’s expense.
8. Food can only be setup during the stipulated time. Set-up is not allowed earlier so as to maintain the highest
standard of hygiene and food freshness for human consumption.
9. Hygiene and food safety are paramount – besides above-mentioned, HACCP standards for restaurants are to
be followed.
10. Kitchen jury will be monitoring the arrival of the food and will inspect how the food is packed and at what
temperature.
11. Due to fire safety regulations, open flame and gas will not be allowed in the venue. Use of lighter, flambé
torch, portable gas cartridge, candles and as such will be prohibited
COMPETITION CRITERIA

JUDGING CRITERIA POINTS
Mise En Place
Planned arrangement of materials for trouble-free working and service. Correct utilization of working time to ensure punctual completion.
Clean, proper working methods during will also be judged as well as conditions after leaving the kitchen.
5
Correct Professional Preparation
Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be practical, acceptable methods that
exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables.
Working skill and kitchen organization.
20
Hygiene and Food Waste
Please review the guidelines on Food Hygiene and Food Waste under WORLDCHEFS FOOD SAFETY REGULATIONS.
10
Service
The punctual delivery of each entry at the appointed time is a matter of urgent necessity. The kitchen jury will determine if the fault of the
service if any is the kitchen or service team and recommend any point reductions. The full points will be awarded if service flow smoothly and
dishes come out on time from the kitchen.
5
Presentation
Clean arrangement, with no artificial garnish and no time-consuming arrangements. Exemplary plating to ensure an appetizing appearance,
there should be no repetition of ingredient, shapes and colour as well as cooking techniques between the different dishes.
10
Taste
The typical taste of the food should be preserved. The dish must have appropriate taste, seasoning, quality, and flavour, the dish should
conform to today’s standard of nutritional values.
50

JUDGING CRITERIA
1. Judges will take into account the cleanliness and condition of the kitchen after each team completes
their programmed. Hygiene will be paramount in all areas.
2. Judges will be monitoring matters relating to food waste and plastic waste. It is important to reduce the
use of disposable plastic materials and packaging. Teams are advised to use dishwasher-safe plastic
containers for food storage and minimize the use of vacuum plastic bags.
3. Violation of the rules will result in loss of points from “Correct Professional Preparation”.
4. Points will be deducted for “Food Waste” if there is more than 10% of leftover at the end of the
competition.
REFERENCE
Worldchefs Food Safety Regulations
https://worldchefs.org/wp-content/uploads/Hygiene_Rules-1.pdf
Worldchefs HACCP Guidelines
https://worldchefs.org/wp-content/uploads/WORLDCHEFS_HACCP_Documents-1.pdf

1. 1. The Team Challenge is open to teams from chef’s club/association, hotels, restaurants, culinary institutions,
airlines or catering organizations.
2. Team Composition
• One (1) Team Manager and Three (3) team members (chefs/pastry chefs), four (4) in total.
• The team manager is only allowed to stay outside the kitchen during competition
• When the service starts, the team manager can do the announcing.
• During serving time, team manager is only allowed to wipe/polish the plates.
• Team Manager allow to place any garnishes/decorations or sauces on the plates.
3. Medal awards will be presented during SICF2023 Closing Ceremony

TC01 MODERN PIZZA ‘TO-GO’ CHALLENGE
Each team will prepare for 16 Person:
3-course ‘To-Go’ Meal
• Pre-made pizza dough can be bring in to the competition. (Pizza Dough must use CAPUTO PIZZERIA FLOUR )
‘To-Go’ meal must include the following:
• 1st course : Starter (snack – taco, burrito, sandwich, etc.) with salad and appropriate dressing (Individual)
*MUST USE any one of the product from sponsor in the first course. Product list will send to contestant after register the category.
• 2nd course : Two types of Pizza (Sharing: 8 slice per pizza):
2x Fresh Mozzarella Pizza (Compulsory)
2x Specialty Pizza (creation – Any flavor)
*Pizza Dough must use CAPUTO PIZZERIA FLOUR from sponsor. Team can collect the flour before the competition.
*Sponsor product: CIAO CRUSHED TOMATOES, MOZZARELLA SHREDDED, and GRANAROLO MOZZARELLA BALL MUST USE at 2nd course .
• 3rd course : Dessert of different textures (Individual)
*Sponsor Product – GRANAROLO MASCARPONE MUST USE at the 3rd course.

TC02 GOURMET HIGH TEA SET CHALLENGE
Each team will prepare for 2 HIGH TEA SET:
Gourmet High Tea Set
• Each high tea set portion is for 6 person.
• Each team need to prepare 2 set. 1 for judge and 1 for guest.
• Team need to bring their own high tea stand.
Gourmet High Tea Set must include the following:
• SIX (6) types of finger food (4 types hot, 2 types cold)
• TWO (2) types of savoury tarts
• TWO (2) types of sandwich
Sponsor Product all MUST USE :
1. Elle & Vire Excellence Whipping Cream
2. Elle & Vire Butter Roll (500g)
3. Elle & Vire Cream Cheese (1kg)

TC03 5- COURSE MODERN CHINESE CUISINE STYLE CHALLENGE
5 – course modern Chinese cuisine (Individual Platter)
• Participant must retain its origin and traditional preparation and taste.
• All garnishes and carving for dishes must be edible.
5 – Course must include the following:
• Hot and cold appetizer combination platter (minimum 4 type of item)
(Kanika Sesame Dressing & Kanika Snow Crab Leg MUST USE at Appetizer)
• Meat (Beef or Lamb) or Poultry(chicken or Duck ) with vegetables
• Mixed Seafood or Fish (Sponsor Product: Kanika Cod Fish Fillet MUST USE)
• Noodle Dish (Sponsor Product: Kanika Ramen Noodle , Kanika Udon Noodle & Kanika Slice Noodle MUST USE)
• Dessert – 2 type combination (Sponsor Product: Waffle or Crepe Skin either one MUST USE)

1. Cold items must be below 8 degrees Celsius when judging starts.
2. Menu has to include appropriate dressings, sauces and condiments.
3. Hygiene, food freshness and safety are paramount. The kitchen jury will be monitoring all temperatures of the food in
storage and when going onto table.
4. Team must bring their own cooking utensils and plates. The organizer will supply the cutlery for the guests.
5. Of the 16 portions, 10 portions will be served to guest, 6 portions will be served to Judges. From the Judges’ tasting, 1
portion will be kept for local health authorities inspection. These will be packed separately by the Team Captain in front
of the Kitchen Marshall and be stored in chiller provided onsite. The Team Captain are to be on standby for the judges
tasting and prepared to explain the dishes. A Team Member will also be on standby to explain the dishes to the guest.
6. Organizers will provide a working table and will be covered in basic white cloth with black skirting.
7. 2 burner/induction stove and ONE (1) complimentary 13-amp power point will be supplied at the live cooking station.
Additional orders can be made at the team’s expense.
8. Food can only be setup during the stipulated time. Set-up is not allowed earlier so as to maintain the highest standard of
hygiene and food freshness for human consumption.
9. Hygiene and food safety are paramount – besides above-mentioned, HACCP standards for restaurants are to be
followed.
10. Kitchen jury will be monitoring the arrival of the food and will inspect how the food is packed and at what temperature.
11. Due to fire safety regulations, open flame and gas will not be allowed in the venue. Use of lighter, flambé torch, portable
gas cartridge, candles and as such will be prohibited

Mise En Place
Planned arrangement of materials for trouble-free working and service. Correct utilization of working time to ensure punctual completion.
Clean, proper working methods during will also be judged as well as conditions after leaving the kitchen.
5
Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be practical, acceptable methods that
exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables.
Working skill and kitchen organization.
20
Hygiene and Food Waste
Please review the guidelines on Food Hygiene and Food Waste under WORLDCHEFS FOOD SAFETY REGULATIONS.
10
Service
The punctual delivery of each entry at the appointed time is a matter of urgent necessity. The kitchen jury will determine if the fault of the
service if any is the kitchen or service team and recommend any point reductions. The full points will be awarded if service flow smoothly and
dishes come out on time from the kitchen.
5
Presentation
Clean arrangement, with no artificial garnish and no time-consuming arrangements. Exemplary plating to ensure an appetizing appearance,
there should be no repetition of ingredient, shapes and colour as well as cooking techniques between the different dishes.
10
Taste
The typical taste of the food should be preserved. The dish must have appropriate taste, seasoning, quality, and flavour, the dish should
conform to today’s standard of nutritional values.
50

SICF CULINARY CHALLENGE 2023
JUDGING CRITERIA
1. Judges will take into account the cleanliness and condition of the kitchen after each team completes
their programmed. Hygiene will be paramount in all areas.
2. Judges will be monitoring matters relating to food waste and plastic waste. It is important to reduce the
use of disposable plastic materials and packaging. Teams are advised to use dishwasher-safe plastic
containers for food storage and minimize the use of vacuum plastic bags.
3. Violation of the rules will result in loss of points from “Correct Professional Preparation”.
4. Points will be deducted for “Food Waste” if there is more than 10% of leftover at the end of the
competition.
REFERENCE
Worldchefs Food Safety Regulations
https://worldchefs.org/wp-content/uploads/Hygiene_Rules-1.pdf
Worldchefs HACCP Guidelines
https://worldchefs.org/wp-content/uploads/WORLDCHEFS_HACCP_Documents-1.pdf

INDIVIDUAL CHALLENGE SICF CULINARY CHALLENGE 2023
IC01 ARTISTIC DISPLAY – PULUT KUNING HANTARAN
1. To prepare in advance and display cold. Modern or Traditional style:
2. Each pulut kuning should be creatively display with appropriate garnishes. All display ingredients must be edible
without using any artificial products as its base. All decorating ingredients must be edible. There is no height to the
finished piece.
3. The pulut kuning (either plain or with fillings) should be either round (40cm diameter) or square (40cm x 40cm). Points
will be deducted for non-compliance. All ingredients, utensils, implements, etc. are to be provided by competitors. No
chiller / freezer provided. No food or working items are to be placed on the floor.
Creativity and Originality
First Impression, Artistic Impression
20
Design and Composition
Attention to Details, Finished Appearance, Proportion & Symmetry
30
Technical Skills and Degree of Difficulty
Structural Techniques, Utilization and Craftsmanship
50

IC02 ARTISTIC DISPLAY – VEGETABLE CARVING
20
30
50
1. To display compatible for buffet table of carved fruits and / or vegetables with FREESTYLE theme.

IC03 ARTISTIC LIVE – VEGETABLE CARVING
20
30
40
Mise en Place & Hygiene
Arrangement of all materials, wastage and economic factors, safety and hygiene, utilization
of resources and degree of advance preparation will all be considered in the judging.
10
1. To display compatible for buffet table of carved fruits and / or vegetables with freestyle theme
2. To carve a free style fruit & vegetable carving in minimum 4 (four) numbers of fruits within the time limit of 120 minutes.
3. A minimum compulsory item to be used consist of watermelon, honeydew, papaya, pumpkin, carrot and yam
4. No pre-slicing, peeling, carving or preparation of vegetables with the exception of yam & pumpkin before the competition
begins. Exhibits will have to be displayed upon - completion of practical work. Decorative items can be setup on the
display table 15 minutes prior to the competition.

IC05 PASTRY DISPLAY – ARTISTIC SHOWPIECE
20
30
50
1. To display a showpiece of either:
• Chocolate Showpiece
• Sugar Showpiece
• Dough / Bread Dough Showpiece
• Marzipan/Fondant/Gum Paste Showpieces
2. No frames, moulds, glue or wires are allowed. Points will be deducted for non-compliance. There are no height restrictions.
3. Table space allotted for display classes: 100cm x 90cm.

IC06 PASTRY DISPLAY – MALAY / NYONYA DESSERT
Serving Arrangement
Clean arrangement, no artificial decoration, no time-consuming, exemplary plating make practical serving
10
Presentation/Innovation
Comprise an appetizing, tastefully and elegantly presentation.
30
Composition
Well balance food with correct proportion, harmonizing in colour and flavour.
30
Correct basic preparation of food, corresponding to culinary art
30
• To prepare in advance and display for Malay/Nyonya Dessert in platter ‘Hidang’ style which consist of the following item:
• THREE (3) types of Malay or Nyonya Kueh (Choose only 3 among 4 cooking method below)
1 x Steamed / 1 x Deep Fried / 1 x Baked / 1 x Sweet Porridge (Bubur)
• To display FIVE (5) pieces each of 3 different types of either steam, deep fried, baked or sweet porridge. Suitable for service. Exactly 15
pieces must be presented to the judges
• Practicality is essential for today’s modern dining experience. No commercial moulds are allowed. Show pieces should enhance the
presentation and it will be judged.

IC06 PASTRY LIVE – DRESS THE CAKE
20
30
40
Mise en Place & Hygiene
Arrangement of all materials, wastage and economic factors, safety and hygiene, utilization
of resources and degree of advance preparation will all be considered in the judging.
10
• To decorate TWELVE (12) cupcakes and present within 120 minutes in FREE STYLE THEME.
• All decorating ingredients must be edible and mixed on spot.
- Sugar can be cooked but not modelled.
- Chocolate and royal icing can be pre-prepared but not shaped.
- Sugar paste, marzipan and pastillage can be coloured, but not shaped and modelled.
• Cupcakes must be presented on a square base not exceeding 50cm x 50cm.

selangorculinary.com/challenge
Visit
Fill up participant details
Registration success
Choose your category
Proceed Payment
Closing Date: 30 Sept 2023
REGISTRATION SICF CULINARY CHALLENGE 2023
Registration Open : 8 August 2023
CONTACT US
competition@malaysiachefs.org
+60168764239 (Chef Sheng)

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