About The International Cao Lau Challenge

The first International Cao Lau Challenge (ICLC) takes place 12-14 June 2017. Organised by Hoi An Culinary Events - the organisers of the Hoi An International Food Festival - the event aims to reimagine Hoi An’s signature dish for the 21st century. 10 international chefs will create their own takes on this classic dish.

 

While the recipe and techniques for making are thought to be more than 100 years old, the exact origins of Cao Lau are not known. Popular opinion has it that it has a mixture of Chinese, Japanese and Vietnamese roots - an easy assumption to make when considering the main ingredients (Chinese Char Siu, thick Japanese udon noodles, Vietnamese herbs and French-style croutons). Furthermore, given that around the time it was developed, Hoi An was still a bustling commercial hub with traders from all over Asia, it makes sense that a dish born out of this melting pot would have characteristics of all these cuisines.

 

What is clear though is that Cao Lau is a Hoi An staple. The exact recipe and technique for making the special noodles, which are said to be made with water drawn from Hoi An’s Ba Le Well, and given their characteristic colour by using ash from wood found on Cham Island, is a closely guarded secret known only by a handful of people from a family in Hoi An. As a truly authentic Cao Lau can only be found here in the city, it is always at the top of any visitor’s list of ‘things to eat’.

Gallery

Event Programme

12 June

09:00 – 10:00

10 Chefs submit their recipes and ingredients list (ingredients to be supplied by the chef)

 

10:00 – 16:00

Chefs prepare their own reimagined versions of Cao Lau in order to demonstrate their skills and innovation.

 

19:00 – 20:00

Chefs join Ms Vy to create a “Big Dish” version of the traditional Cao Lau in the main arena.

 

18:00 – 22:00

Food stalls open to the public until 22.00.

13 June

09:00 – 13:00

Second Round - Chefs prepare their own reimagined versions of Cao Lau in order to demonstrate their skills and innovation.

 

18:00 – 20:00

Judging on stage. Each chef will have 5 minutes to describe his dish. Dishes will be judged and judges comments given (5 minutes each dish).

 

18:00 – 22:00

Food stalls open to the public until 22.00.

14 June

18:00 – 22:00

Food stalls open to the public until 22.00.

 

17:00 – 20:00

Awards and Closing Ceremony at Hoi An Sculpture Garden.

Group photo with the Winner.

The Chefs

Genta Miyagawa (Japan)

Peter Cuong Franklin (USA)

Matthew Donnellan (Australia)

Owner and Exectutive chef at Samurai Kitchen, Hoi An.

Executive Chef at Anan, Saigon.

Executive Chef at Koi Resort & Spa., Hoi An.

David Lacroix (France)

Steven Simyong (Korea)

Neeraj Parmar (India)

 Executive Chef at Victoria Resort & Spa,
Hoi An.

Executive Chef at Anan, Saigon.

Executive Sous Chef at Laguna Lang Co, Lang Co.

Andrea Chetta (Italy)

Chananporn Thongsri (Thailand)

Xinhai-Wang (China)

Executive Chef at Chiang Mai Mountain Restaurant & Bar, Hoi An.

Advisory Chef, Xinhai Culinary Advisors.

César Combe

Executive Chef at Chez César Restaurant.

The Judges

HappyK Hupugasdeniya

Trinh Diem Vy

Frederik Farina

Founder & CEO, Hoi An Culinary Events.

www.happyk.com.au

Chairperson, Hoi An Culinary Events.

www.tastevietnam.asia

 Executive Chef and Food & Beverage Director, Hyatt Regency, Da Nang Resort & Spa.

Sponsors

Organised by

Contact Info

T. +84 (0)90 555 44 83