Early last month, the finals of the Third Masters Chef Competition in Cantonese Cuisine were held in Macao, featuring 190 chefs from more than 40 countries. One chef came from a small village in Guangdong, while another traveled from New York, 10,000 kilometers away.
Savio Leong, known for his mantis shrimp salad, acted as a volunteer for the event, preferring to work behind the scenes rather than being a judge for the competition. He greeted each chef as if he or she were family members that he seldom sees.
The visitors hosted seminars and training sessions to pass on their knowledge to the next generation of chefs. They also worked together on trying to improve dishes.
The competition has previously been staged in New York and Singapore. This year, Macao had the chance to shine in the international spotlight.
Lucy Zhang contributed to this story.
