challenge Malaysia 2014 June 14 th & 15 th

challenge Malaysia 2014 June 14 th & 15 th 1

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THE JOURNEY CONTINUES TOWARDS THE GLOBAL REAL HIGH TEA CHALLENGE AUSTRALIA 2011 2012 2013 2014 (29th -30th July) CANADA 2015 CHILE 2013 CHINA 2015 (15th,16th & 17th April) FRANCE 2014 (28th October) HONG KONG 2014 (12th March) JAPAN 2014 (6th - 7th November) KUWAIT 2014 (20th September) MACAU 2014 (10th March) MALAYSIA 2014 (14th & 15th June) NETHERLANDS 2013 2014 (14th October) NEW ZEALAND 2012 2013 2014 (July) SINGAPORE 2012 2015 SAUDI ARABIA 2014 (22nd - 23rd September) SOUTH AFRICA 2015 SRI LANKA 2007 2010 2015 THAILAND 2014 (1st - 2nd October) UAE 2013 2014 (16th & 18th September) UK 2014 GLOBAL REAL HIGH TEA CHALLENGE FINAL - SRI LANKA 2015 May 3

the beginning Dilmah pioneered the concept of a Real High Tea Competition in 2007 to challenge chefs to understand tea, its variety and the limitless possibilities in tea gastronomy and tea mixology. Dilmah Tea Gastronomy is a tea culinary adventure carried out in cooperation with chefs and culinary associations around the world. Dilmah s culinary and tea events, held in partnership with World Association of Chefs Societies (WACS), have significantly improved the understanding among culinary professionals, the hospitality industry and tea aficionados giving them the opportunity to share the pleasure of tea in a unique way, by using tea as an ingredient or by matching tea with food. 4

the challenge The Dilmah Real High Tea Challenge is a contemporary approach to redefining the 21 st century high tea by emphasising the importance of tea as a key part of gastronomy. The simple objective is to put the tea back in high tea, giving it authenticity and enhancing the overall quality. Judged by a panel of internationally acclaimed judges, the winner will receive national as well as international media publicity, a wonderful seven-day tour of Sri Lanka - the home of Dilmah - which includes a chance to present their Real High Tea at Dilmah t-bar Colombo. In addition to this, they will be given an opportunity to travel back to Sri Lanka to compete in the Dilmah Real High Tea Global Challenge, due to take place in May 2015. The judges are looking for a presentation of High Tea in a very contemporary manner that demonstrates an understanding of: the exact influence of terroir, the awareness of the rationale, the knowledge of the exact taste of different teas, the perfect brew, the use of sustainable ingredients ideally sourced from a family business which reflects the family values that are also an integral part of Dilmah. 5

what you need to know Teams and set up The Dilmah Real High Tea Challenge is open to professional culinary teams from hotels/resorts/ restaurants/culinary schools. A team should consist of 2 persons - a Chef and a Food & Beverage person. Date and Venue The Challenge will be held on the 14 th & 15 th June 2014 at the following venue: BERJAYA UNIVERSITY COLLEGE OF HOSPITALITY Level 11 West, Berjaya Times Square No 1 Jalan Imbi, 55100 Kuala Lumpur, MALAYSIA 6

your tea presentation Should consist of 2 HOT teas and 1 COLD tea (Tea Mocktail) The tea should be brewed in front of the Judges. For Mocktails using cold teas, the tea can be prepared in advance. All 3 teas must be paired with either a sweet or savory dish. The food can be hot, warm or cold. Please see below for further details on the Tea Presentation 1) HOT Black Tea Should be an unflavoured Black Tea. Should be brewed using loose leaf tea and served HOT Tea to be brewed in front of the judges. To be paired with 1 dish. 2) HOT tea mocktail or comforter Comforter must be non alcoholic. Tea to be brewed in front of the judges. To be paired with 1 dish. 3) COLD tea-based, non alcoholic mocktail Must be made in front of the judges Can pre-make the tea if served cold To be paired with 1 dish 7

food presentation 1. You have to make 3 dishes to be paired with the teas (2 hot teas and 1 cold tea) There should be 2 SWEET dishes and 1 SAVOURY dish These can be HOT, WARM or COLD. REMEMBER the hot dishes should be served HOT and cold dishes served COLD 2. Then there is 1 SWEET dish and 1 SAVOURY dish to be made using TEA as an ingredient. The tea flavour must come through. These can be HOT, WARM or COLD. Pairing with a tea or a tea-based drink is NOT necessary. points to note You must make 5 PORTIONS of each item, FOOD and DRINK There are 4 Judges, each must be served There will be a photo shoot of drinks and food after your presentation to the judges. The 5th portion is to be reserved for the photo shoot. Any final garnishing should be done at the time of the photo shoot. We will also display your creation for the media and special invites at the award ceremony on the 15th June. You will need to prepare a selection of items for the SHOW. This can be prepared closer to 6.00 pm on the 15th before the awards ceremony and cocktails. Take care with your portion sizes. 8

work flow 30 Minutes to set up and dress your table (Only competitors. No support staff allowed.) 20 Minutes in the kitchen to heat up, plate up, make garnishes collect ice etc. (Report to the kitchen when you are called. Only competitors are allowed.) 5 Minutes wait before presentation 30 Minutes to present to the judges (By the two competitors.) 10 Minutes for judges critique/feed back 40 Minutes for photo shoot of food and drinks. 30 minutes presentation To PRESENT the tea drinks and food to the JUDGES. The order of presentation and service is up to you, based on your concept, theme and the JOURNEY that you want to take the Judges on. Explain the concept / theme to the judges at the beginning of your presentation. Be aware of the strengths and flavours of both the FOOD and DRINK as some items will overpower the taste buds. Keep this in mind when planning the flow of your presentation and select the dishes accordingly. WORK AS A TEAM Both members must interact with the judges You can explain the process of how you made the item(s). REMEMBER to give a copy of the following to the judges at the beginning of your presentation Menu it can be part of the table décor and set up Recipe sheets Concept note REMEMBER your service ETIQUETTE You should serve from left and clear from right Crumb down the table Place water to cleanse the palette Make sure towels, serviettes, napkins and such are available 9

Judges will not ask you any questions at this stage, unless they are confused and need clarification. SERVE ACCORDING TO YOUR AGENDA Not at the speed of the judges eating or drinking You ONLY have 30 MINUTES! tea Brewing teas and mixing drinks MUST ALL be done in front of the judges! Timing is a crucial element in brewing. It affects: Taste Quality The water for brewing of tea will be AQUA PANNA and could be drawn from the Dilmah samovars located at the venue. For pre prepared cold teas or tea cordials we recommend you use spring water and NOT hard water. judging criteria 1. Table layout, menu design, rational and quality of written notes (15 Points). 2. Is the presentation genuinely innovative, and does it represent a 21 st Century high tea whilst respecting tea? (15 points) 3. Quality and creativity of the pairing of tea with food. (15 points) 4. Tea preparation, brewing method, emphasis on tea. (15 points) 5. Menu items (variety and portion size) to compliment the Real High Tea concept (5 points) 6. Quality of tea inspires food items in respect to tea and the combination. (10 points) 7. Team work amongst the two participants. (5 points) 8. Presentation and concept of teas. (5 points) 9. Responsible sourcing / knowledge on ingredients Ingredients! (5 points) 10. Overall impression (10 points) 10

points / medals Gold with Distinction: 100 points Gold: 90-99 points Silver: 80-89 points Bronze: 70-79 points Certificate of Merit: 60-69 points how to brew the perfect cup Step 1: Use garden fresh, unblended and Single Origin Dilmah tea. When using loose leaf tea use 1 heaped teaspoon for the pot and 1 teaspoon per person. If using tea bags then allocate 1 bag per person. Step 2: Boil water to 100 C. Good tea needs good water, so make sure its fresh spring water. Step 3: Pour freshly boiled water directly onto the tea. The measure is 1 heaped teaspoon of loose leaf tea or 1 tea bag per 220 ml water. Step 4: STIR the tea once. Then let the tea steep as per the brewing instructions on the tea pack. You can increase the brewing time by 1-2 minutes for a stronger cup. Step 5: Stir once more and strain the tea or remove the tea bags at the end of the specified brewing period. Now you are ready to serve the perfect cup of tea. remember The Brewing Time would vary according to the variety of Tea used 3-5 Minutes for Black Tea 2 Minutes for Green, White, Oolong and Infusions. If you brew green tea longer than 2 minutes it can get bitter. The LONGER you steep tea the STRONGER the brew. Note that the brewing instructions are on the back of each packet. Water Temperature Black Teas at 100 C (vigorous boiling) Green Tea at 80 C If you re using a green tea, draw the water first from the samovar and rest it for 2 to 3 minutes and then brew the green tea. 11

Table set up Available for use: Tea stations with spring water and samovars for brewing tea Standard 1.5m round table with white table cloth and 4 chairs A separate working table Competitors are required to: Supply their own crockery and table settings. Participants can use their own chairs if they wish, although the time available will not change in such an event. All linen, chair covers, cutlery, crockery and platters are to be sourced by the participant and presented in a creative manner. Competition timing The time available to each team for their assessment is: Table set up - 30 minutes Last minute pre preparation and plating - 20 minutes Food and tea service to the judges - 30 minutes. Brewing of tea must be done in front of the judges. 14 th June, Saturday Morning session - 8.00 am to 1.00 pm (7 teams) 8.00 am - 8.30 am - Final briefing 8.30 am - 9.00 am - All teams to commence table set up 9.00 am - 1.00 pm - Judging Each team will be allocated a time slot and should be at the venue 2 hours prior for presentation. Afternoon session - 1.15 pm to 7.00 pm (8 teams) 1.15 pm - 1.45 pm - Final briefing 1.45 pm - 2.15 pm - All teams to commence table set up 2.15 pm - 7.00 pm - Judging Each team will be allocated a time slot and should be at the venue 2 hours prior for presentation. 15 th June, Sunday 8 am 130 pm: 4-6 teams to compete 3.30 pm: Prize giving All kitchen preparation and final presentation must be done only by the team of two competitors. Only the items presented in the given timeframe will be considered for evaluation. 12

your Dilmah Real High Tea starter kit All registered participants will receive a Real High Tea starter kit which will contain the following: A selection of Dilmah teas from the following ranges: t-series Designer Gourmet Teas (loose leaf tea) Watte Single Region Teas (loose leaf tea) DVD of past events Real High Tea book which includes recipes from previous Challenges. the tea selection t-series Designer Gourmet Teas (loose leaf tea) Ceylon Cinnamon Spice Tea The famed Island of Ceylon was sought by ancient explorers for its spices and, since the late 1800s, also for its tea. This tea is a combination of Ceylon s finest produce a Single Region Tea, grown at 4,000 feet elevation in the Dimbula valley, and Ceylon Cinnamon, known as true Cinnamon. When infused, the liquor appears golden brown and offers brightness, medium body and a sweet piquancy. The woody note in Cinnamon, with its pervasive fragrance, is enlivening, and complements the tea perfectly with a spicy finish. Moroccan Mint Green Tea Gently uplifting, this combination of green tea with Peppermint leaves produces a delicious and all natural tea experience. The olive green Hyson leaf is tightly curled but opens dramatically when infused, yielding a medium strength amber liquor of tea embraced by Peppermint. An aromatic and zestful tea, our Moroccan Mint combines the elegance of Ceylon Young Hyson green tea with an energetic and cleansing Mint to offer a perfect after dinner tea. Natural Ceylon Ginger Tea Ceylon was famous for centuries for the quality of her spices and her tea. This is an energetic and authentic combination of the two. The spice hotness of Ginger partners beautifully with a Ceylon Single Region Tea grown at an elevation of 5,000 feet, to offer a deliciously different and refreshing tea. Ceylon Ginger with its prominent flavour is prized as a digestive aid and as a pick me up. The tea and spice are in authentic harmony with the fresh tea, balancing the piquancy of the Ginger to produce a reviving and enjoyable tea. 13

the tea selection Blueberry & Pomegranate A bright Ceylon Single Region Tea from the Western High Elevation region, finely infused with the tart and woody sweetness of Pomegranate, then beautifully complemented with the soft, fruity sweetness of Blueberry. In combination, the berry note in the two fruits mingles harmoniously with the brisk Ceylon Pekoe. Bright, medium bodied with notes of fruit and a wonderful fragrance, a deliciously piquant tea. The Original Earl Grey A legendary tea, named after Charles, 2nd Earl of Grey and former Prime Minister of England. This tea is a combination of a rich and full bodied Ceylon Single Origin Tea with the flavour of Bergamot, a citrus fruit that is native to Calabria in Italy. The strong and distinctive Ceylon Tea partners harmoniously with the Bergamot flavour to offer an authentic Earl Grey Tea. Full bodied yet aromatic, with hints of citrus and a lingering and mildly sweet floral note, this is a majestic tea. Green Tea with Jasmine Flowers A gentle green tea in fragrant and delicate union with natural Jasmine petals. The soft, mildly sweet and mystical aroma of Jasmine is enthralling in its combination with green tea. This natural combination offers a refreshing and soothing beverage that is also a delicious palate cleanser. Natural Rosehip with Hibiscus The English have enjoyed rosehips as a herbal beverage for centuries. Its characteristic tart flavour is softened here with Hibiscus flowers. Reputedly a rich source of natural antioxidants, Rosehips and Hibiscus Flowers produce a red infusion with a strong fruity aroma. The beverage is rich in Vitamin C and is best taken without sugar. Try it with a touch of honey to keep the infusion all natural. Pure Chamomile Flowers Chamomile is a gentle and relaxing herb enjoyed by Europeans as a tonic for centuries. The daisy-like Chamomile flower has an uplifting aroma reminiscent of apples. Its subtle flavour is concentrated in the flower and this infusion therefore offers the infusion of the Chamomile flower. Chamomile has a serene character and wonderful aroma. It is often enjoyed as a gentle, naturally caffeine free infusion in the evening. Pure Peppermint Leaves Savoured as a refreshing beverage since Roman times, our pure Peppermint infusion is naturally caffeine free and ideally enjoyed after a meal, to cleanse the palate and aid digestion. The natural peppermint oil in the leaves imparts a menthol aroma and adds sparkle to the infusion of the leaf, making it a cooling and energizing experience. Try the infusion of peppermint leaves with a touch of honey as a mild and delicious accompaniment to your day. Also enjoyable taken chilled or as a sorbet. 14

the tea selection Lychee with Rose & Almond A bright Western High Grown Ceylon Pekoe in a wonderfully aromatic marriage of flavours. The medium bodied Ceylon Pekoe is deliciously complemented by the complex bouquet and fusion of Lychee, Almond and Rose in combination. The soft sweetness of Rose dominates on first sip, giving way on the palate to Almond, eventually embraced by the fruity, fragrant Lychee. A delightful tea with flavours that offer a wonderfully aromatic and delicious experience. Nuwara Eliya Pekoe Tea from Nuwara Eliya, the highest elevation tea growing region in Sri Lanka, also called Little England, combines sophisticated flavour, with a delicate, golden infusion. This tea country capital is at the centre of the four premier tea growing regions of Ceylon. Her teas are relished by connoisseurs for their brightness and distinctive flavour. This seasonal Nuwara Eliya tea is distinctive amongst Ceylon Teas, recognizable by the delicate and gentle character, the golden glow of the tea, and its soft aroma. Best drunk without milk or just a dash. Rosemary with Peppermint Leaves An aromatic combination of two lively herbs that have been relished for centuries for their reputed healing properties. The infusion of Rosemary and Mint offers an engaging flavour, marked by its fragrance and light, honey coloured liquor. Bright with subtle floral notes combining with Mint, Spearmint and Spice to offer a deliciously different natural infusion with a harmony of natural flavour. Elegant yet spirited. Prince Of Kandy A princely, high grown Ceylon Single Region Tea, with a beautiful golden liquor. This is a delicate tea, with a light and bright personality that displays a touch of the prized Ceylon seasonal character. It is the perfect Afternoon Tea, a wonderful accompaniment to light cakes, pastries and scone. It is a delight on the eye as much as on the taste buds. It should be brewed using spring water. Rose with French Vanilla A seductive tea, combining a fine Single Region Pekoe from the Nuwara Eliya region with the sensuous and almost mystical fragrance of rose petals. Celebrated throughout history for its romance, the rose is one of the most pleasing of flavours. The gentle tea is encircled by the soft and slightly sweet aroma of red Rose to offer an alluring and gentle brew. The Rose fragrance is tinged with the flavour of French Vanilla. Supreme Ceylon Single Origin Ceylon Tea was recognized as the finest since the late 1800s when its bright, brisk and full bodied teas made tea and Ceylon famous throughout Europe. There was good reason for this as the island produces teas to please every palate - from the earthy and rich low elevation teas, to the light, delicate high elevation teas. This Ceylon Broken Orange Pekoe is the perfect Ceylon Tea, offering body, brightness, structure, strength and colour; the features that made Ceylon the home of the finest teas. A full bodied and strong tea. 15

the tea selection Mango & Strawberry A fragrant tea with notes of Mango and Strawberry combining in fine balance with the high grown Ceylon Pekoe Leaf Tea. A refreshing and deliciously different composition that combines a bright, medium bodied Ceylon Tea with the sweet, fruity notes. A harmonious combination that is aromatic and pleasingly different. Peach A gentle fruity aroma with the softly sweet fragrance yielding an elegant and bright tea with a touch of peach. The high grown Ceylon Pekoe from Dilmah Tea Gardens in the Dimbula Valley, produces a medium bodied tea that deliciously complements the soft flavour of peach. Ceylon Young Hyson Green Tea A bright Single Region Ceylon Green Tea grown at 1,400 feet above sea level. Elegant in appearance, the long, well twisted leaf yields a pleasingly gentle brew. The large leaf unfurls when infused, often revealing a full tea leaf. The somewhat brisk green tea presents a herbal note and some fruit which come together in a clean finish with a hint of sweetness. A delightful accompaniment to food, especially fish and salads, and a relaxing afternoon tea. Ceylon Whole Leaf Green Tea This Ceylon Green Tea is grown at 1,600 feet above sea level, near the ancient city of Kandy. When infused, the tightly rolled leaf unfurls gently, imparting as it does so strength, flavour and character. A gentle, lightly piquant tea evolves with grassy, herbal notes and a hint of citrus. In the cup, a dark yellow infusion typical of a medium strength green tea. This is an unique Green Tea, a cleansing accompaniment to salads and fish. Sencha Green Extra Special Sencha is a steamed green tea, the most popular tea in Japan where its delicate flavour, and mild finish are especially appreciated. Sencha offers a gentle cup, and a smooth, herbal finish with a touch of sweetness. This is a pleasing and refreshing green tea and can be enjoyed throughout the day. It is an ideal accompaniment to lunch or dinner, aiding digestion and refreshing the palate. The First Ceylon Oolong A noble tea, relished in the East since the end of the Ming Dynasty for its expression of the art of teamaking and its gentle sophistication. Oolong is a fragrant and gentle tea, semi-fermented and demanding precision in its manufacture. Traditionally originating from the Fujian Province of China, First Ceylon Oolong is the first Oolong to be produced in Ceylon (Sri Lanka). Distinctive in leaf, aroma and liquor, Ceylon Oolong is a Single Estate Tea from the Galle District. 16

the tea selection Galle District Op1 Ceylon is renowned as the home of the finest teas in the world and for its ability to produce teas of extraordinary variety -full bodied low elevation teas grown at sea level right through to the light and delicate high elevation teas from the Nuwara Eliya region. Galle is a historic seaport and this Orange Pekoe 1 (OP1) is grown in the northern part of the Galle District. The leaf is clean, wiry and black, characteristic of a typical low elevation tea. The infused leaf reveals a coppery hue, yielding a bright, and pleasingly light liquor. Deep golden orange in the cup, this tea has a malt, slightly raw aroma and a peaty finish. Vanilla Ceylon Tea A light and bright Ceylon Single Region Tea with a sensual and aromatic finish. The combination of high grown Ceylon tea and the inspiring aroma of Vanilla make this a very special tea fragrant, indulgent and bright. The tea is in perfect balance with the creamy and rich aroma of Vanilla. Ideal taken straight, and if sweetness is desired, add a touch of honey to taste. While the tea is infusing, savour the fragrance of tea mingling with Vanilla. The First Ceylon Souchong To the Chinese Lapsang Souchong, with its distinctive, oakey flavour, was a prized tea and the penalty for divulging its secret was death. Having somehow avoided this penalty, First Ceylon Souchong is a uniquely Ceylon Souchong, offering the same strong, smoky character, but with an interesting difference. Ceylon Souchong is a Single Estate Tea produced in the Galle District, and gently panfired using Cinnamon wood. The result a prominent woodsmoke note with a touch of juiciness and sweetness in its finish. 17

the tea selection Watte Single Region Teas Ran Watte High Grown, at 6000 feet above sea level. Ran Watte offers a delicate, mellow taste, subtle fragrance, in the style of fine Champagne; best for late evening or after dinner relaxation. A sliver of ginger or a slice of lemon, a touch of cinnamon would enhance your enjoyment. If you take tea sweet add bees honey. Do not add milk. Uda Watte High Grown, at 5000 feet above sea level. Uda Watte is rich, full bodied, brimming with flavour, intense aroma & well rounded, in the style of a Pinot Noir; best for bed tea, breakfast & early afternoon. If you take your tea white & sweet, a touch of dairy milk and honey protect the natural goodness of tea. Meda Watte Mid Grown, at 3000 feet above sea level. Meda Watte tea is strong, elegant & velvety on the palate, in the style of a Shiraz; best for afternoon or early evening. If you take your tea white & sweet, a touch of dairy milk and honey protect the natural goodness of tea. Yata Watte Low Grown, from sea level to 1000 feet. Yata Watte tea is heavy, robust, intense in the style of Cabernet Sauvignon. It may be enjoyed anytime, if your preference is for strong tea. If you take your tea white & sweet, a touch of dairy milk and honey protect the natural goodness of tea. 18

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judges Bernd Uber Bernd s culinary journey began when he walked into a commercial kitchen 50 years ago. During his career Bernd has worked passionately as a chef de Cuisine in many establishments. He has also owned two very successful restaurants and now teaches commercial cookery at various institutes in Melbourne. Bernd is the recipient of many culinary awards, the most prestigious being the Sidney Taylor Memorial Black Hat Award, issued by the Australian Culinary Federation, Victoria. Only chefs who have made outstanding contributions to Australian culinary progress and development at the highest trade or professional level receive this honour. Over the past 25 years Bernd has been invited to judge many culinary competitions, including being the international judge for Gulfood, Dubai, Melbourne Culinary Challenge and the Dilmah Real High Tea and Tea Sommelier competitions in collaboration with the Chefs Guild of Sri Lanka and endorsed by the World Association of Chefs Societies (WACS) at Culinary Art, 2003, 2005 & 2007. Dilhan C. Fernando Dilhan C. Fernando is the younger son of Dilmah Founder, Merrill J. Fernando. The names of Dilhan and his brother Malik form the Dilmah brand, the first producer owned tea brand. Dilhan is the Director of the Dilmah School of Tea, the first international school of tea, which has sessions in Colombo and, in partnership with the Institute Paul Bocuse, in Ecully, France. His desire to share the pleasure in tea with a new generation of tea drinkers saw the birth of the t-series, designer gourmet teas and an entirely contemporary approach to a traditional beverage. He is described by Herve Fleury, Director of the Institute Paul Bocuse as, A man who is passionate, totally supple in his expertise, simple and delicate in his approach and his words. In the very image of tea. In addition to his responsibilities in tea, Dilhan also manages the humanitarian and environmental outcomes of Dilmah. These are the fulfilment of his family s commitment to making business a matter of human service. The MJF Charitable Foundation and Dilmah Conservation utilise revenue from the global sales of Dilmah in implementing humanitarian and conservation projects in Sri Lanka. Dato Chef Ismail Originating from a small Malay village in Negeri Sembilan, Dato Chef Ismail was first introduced to cooking by his grandmother, an avid food lover and cook. At a young age, Dato Chef Ismail discovered his passion in trying out the local herbs and spices which eventually built on his skills and knowledge as a celebrity chef.his vast culinary experience and exposure over the years, finally led to the opening of his own restaurant - Restoran Rebung Chef Ismail in 2004. Dato Chef Ismail vouches for the food served in his restaurant, the traditional origins of his recipes, and the comforting taste of Kampong fare from past memories. Honing his skill from his past experience, complemented by Dato Chef Ismail s creativity in creating new cuisines, frequenters can definitely expect the wonderful and exotic traditional Malaysian dishes. Chef KK Yau Chef Yau Kok Kheong is Executive Chef of Dorsett Regency Hotel Kuala Lumpur. He boasts an impressive career track record; from representing Malaysia in the 2007 International Culinary Cup in Bangkok, Thailand, and FHA Culinary Challenge, Singapore in 2008. He was elected President of the Chefs Association of Malaysia in 2001 and Vice Chairman of the Culinaire Malaysia 2003, Culinaire Malaysia 2005 and CulinaireMalayisa 2007 and Culinaire Malaysia 2009 a prominent trade and Professional Chef Competition event organised by the Chefs Association of Malaysia and Malaysia Association of Hotel (MAH). To add on, Chef KK Yau is a prominent culinary and F&B figure, an industry advisor for Culinary Colleges in the country and Asean region. Chef KK Yau is also the National team manager of Malaysia and has won many prestigious events in the world. Today, Chef Yau remains a much sought-after judge for many domestic and international culinary competitions. 20

Dilmah Real High Tea Challenge Entry Form Explain your philosophy of using tea as a food ingredient Person 1 Name (The certificates will be printed as per the name stated here.) Name of Hotel / Restaurant Designation Email Hotel Address Hotel / Restaurant Phone No Mobile No Signature Person 2 Name (The certificates will be printed as per the name stated here.) Name of Hotel / Restaurant Designation Email Hotel Address Hotel / Restaurant Phone No Mobile No Signature Date Date To submit your entry online visit realhightea.dilmahtea.com The last day for entry submission is 15 th May 2014. 21

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as the winner you will be rewarded with Media exposure which includes: PR coverage in leading speciality, hospitality and national publications Global PR coverage via online publicity Coverage for the entrants and venue during pre and post events on the official global site, other social media like Twitter, Facebook, food/specialised blogs. Real High Tea book featuring recipes from the competition A 7-day all expenses paid tour to the home of Dilmah - Sri Lanka. Your tour will include a 2 nights stay in Colombo where you will get the chance to present your winning Real High Tea to the Dilmah family and VIP guests and serve your very own Real High Tea at the Colombo Dilmah t-bar. Entry into Dilmah Global Real High Tea Challenge As the winner you will be entitled to compete in the Dilmah Real High Tea Global Challenge which will take place in Sri Lanka in 2015 bringing together National winners from 20 countries around the world. Recognition for highly commended participants Judges will also select 2 teams who will receive a Gold award plaque and a Noritake fine bone china tea set. 23

challenge Malaysia 2014 June 14 th & 15 th realhightea.dilmahtea.com Venue Partner Dilmah is distributed in Malaysia by Dankoff Coffee Specialist Sdn Bhd For further information please contact : Joann Lim FoodCult (M) Sdn Bhd Tel: (60) 3-2201 2289 joann@foodcult.com.my 24