The event brought together an ‘inspiring’ mix of young chefs, college representatives, hospitality industry leaders and media - all united in their passion for nurturing the next generation of talented homegrown chefs championing Asian cuisine.
Now in its 12th year, Zest Quest Asia enjoyed its ‘best year yet’ with more applications to participate in the competition than ever before and for the first-time eight colleges reached the finals. Loughborough College emerged triumphant with their impressive South Korean inspired menu.
Mentored by lecturer Grace McGreal the winning team included Cameron McGinty, Tom Brassington and Lewis McLeman. They created a highly skilful menu comprising of:
- Amuse bouche: Homemade Kimchi, Sea Bream Ceviche with Oyster Sauce Aioli
- Starter: Ganjang Glazed Korean BBQ Mushrooms and Korean Wheat Noodles paired with a soybean broth
- Main course: Bibimbap Pork Tenderloin with Gochujang Fried Rice
- Dessert: Doenjang (fermented fruit) & Tangerine Mousse, Korean Sponge and Fruit Salad topped with a Dalagona Cookie.
A packed itinerary awaits the victorious student chefs as they embark on an ‘incredible culinary and cultural journey’. The winners will enjoy the taste of traditional Hong Kong street food, receive an exclusive training session from top chefs at the Chinese Culinary Institute and feast on a flavour-packed journey of regional cuisines.
Cyrus Todiwala OBE DL, co-founder of Zest Quest Asia, said: “Pervin and I are thrilled that this year, Zest Quest Asia attracted a record number of talented and ambitious challengers.
“The excitement and motivation to do well, in both the cook-offs and knowledge presentations, was plain to see and as organisers and judges, we were extremely proud to see that our new champions, Loughborough College, proved themselves truly worthy winners.
“Now they are off to Hong Kong, with a brief foray into mainland China, to learn the culinary secrets of one of the world’s oldest and most sophisticated civilizations. What’s not to celebrate? Congratulations again to them and everyone who took part in this year’s competition. In a tight race such as this was, every finalist is already a winner.”
The judges noted that each of the eight teams showcased ‘exceptional talent, creativity and skill’ in crafting exquisite Asian-inspired menus, incorporating Lee Kum Kee’s Oyster Sauce and Premium Mushroom Seasoning Powder into their dishes.
Also recognised for their culinary excellence were New College Durham for Best Use of Lee Kum Kee’s Premium Oyster Sauce and University College Birmingham for Best Use of Lee Kum Kee’s Premium Mushroom Seasoning Powder.
Each winning team will receive a three-month supply of the respective ingredients for their college, along with an exclusive hands-on culinary masterclass delivered on-site.
Maria Chong, managing director at Lee Kum Kee Europe, commented: “Worthy congratulations to Loughborough College for their innovative and skilful use of Lee Kum Kee’s Premium Oyster Sauce and Mushroom Seasoning Powder in their winning menu. We applaud their creativity in elevating Korean wheat noodle soup, thoughtfully applying refined culinary techniques to highlight the umami-rich depth of our Premium Mushroom Seasoning Powder.
“We proudly share Zest Quest Asia’s mission to broaden UK students’ understanding of Asian cookery and deepen their culinary skills. Our passion for flavour and creativity shines through our diverse range of sauces — and beyond. By inspiring the next generation of chefs, we’re helping to shape the bold, innovative dishes of tomorrow.”