November 22, 2022 
The Asian Regional Qualifying Tournament was held!

The Asian Regional Qualifying Tournament was held on November 21 (Monday), 2022, at Commune Kitchen.
The eight contestants competed in the Cooking Technique Test (Basic Knife Skills) and the Preparation of a dish using specified main ingredients.

*A digest video will be released

<Cooking Technique Test (Basic Knife Skills)>

Katsuramuki, Ken, Shikishi-giri, Wagiri and Tanzaku-giri

<Preparation of a dish using specified main ingredients>

In line with this year’s theme “DASHI,” each contestant prepared a dish using the specified ingredient.

  • Main specified ingredient: Sea bream
  • Specified common ingredients (select at least 3):
    turnip, Japanese red kintoki carrot, satoimo (Japanese taro), pumpkin, yellow yuzu

Judges

Mr. MATSUO Hideaki
Japanese Cuisine Goodwill Ambassador
Owner and Chef of Japanese Cuisine Kashiwaya in Osaka

Mr. MAETOMO Akihiro
Japanese Cuisine Goodwill Ambassador
Owner and Chef of MAETOMO Japanese Cuisine

Top contestants

First Place Aeron CHOO Boh Hin (Republic of Singapore, Kappou)

Aeron CHOO Boh Hin will be invited to the Final Tournament to be held in Tokyo in late February 2023.

Second Place YOO Kok Hoong (Republic of Singapore, Fat Cow)

Third place Nigel LOH Man Hong (Republic of Singapore, Fat Cow)

Contestants

* Listed in alphabet order of Contestant's name

CHAM Swee Fong (Republic of Singapore, Yamagawa Japanese Restaurant Pte Ltd)

CHOW Chin Yi (Republic of Singapore,TAJIMAYA YAKINIKU)

Lakhan JETHANI(Republic of India, Mizu Izakaya)

Kripasha MINIYA(Republic of India, Mizu Izakaya)

OOI Kok Leon (Republic of Singapore, Fat Cow)