From there it was onto the 10 course main (yes – ten course, wipe those tears away now!)
Favorites included, but weren’t limited to the following: fillet mignon in oyster sauce, chilean sea bass in Yushiang sauce, seafood in bird nest, asparagus with black mushroom. The one dish that didn’t set with me (anyone?) was the acquired taste of abalone in imperial sauce ( a form of sea urchin that had the texture of mushroom but the taste of shoe polish, no that’s not nice, let’s say it was an acquired taste….)
After the competition, the feast, I was fortunate to meet one of the gold winning world chefs who heralds out of Chen Du, a Chinese boite in Wayne NJ- tel – 973 812 2800 who professed that he has only ever cooked authentic Chinese, who after moving from China, lived and worked as a master chef in Germany before migrating to the US where he only cooks master pieces. Asked what he’s favorite German dish he responded through a giggling interpreter- salted dogs. Go figure. So much for General Tso’s…
