The Asian cooking competition show "MasterChef Asia Edition" is back! Gather top chefs from all over the world to compete for the championship in high-pressure challenges. The judging panel includes Korean-American celebrity chef Edward Lee, who has participated in "Black and White Chef", Thai celebrity chef "Pam" Pichaya S. and chef Kelvin Cheung. During the interview, the three shared the criteria for judging contestants. They bluntly said that in addition to taste and technique, the ability to show personal characteristics through cooking is the key to winning or losing.
Talking about the most important conditions when judging, Edward Lee said that taste, technique, flavor and cultural heritage are all basic requirements. Participants must also have the ability to tell their own stories. "As the competition progresses, they must show more innovation, creativity and personal characteristics in order to stand out." Pichai believes that in addition to the taste and cultural impact of the dishes, it also depends on how the contestants face different challenges and still produce original works while meeting the competition standards.
Kelvin Cheung pointed out that since many contestants have accumulated experience in the kitchen of "MasterChef" in the past, the standards this time are naturally higher. "Basic mistakes are not acceptable." What can really widen the gap is the details in the cooking and whether the contestants can show championship-level standards.
The three chefs also shared their most unforgettable moments during the filming. Edward Lee said that the talents of the contestants continued to surprise the judges, and they were exposed to flavors they had never tasted before every day. Pichai was most unforgettable about the different stories and backgrounds of the contestants. Kelvin Cheung believed that watching the contestants grow along the way was a rare experience, and he looked forward to seeing where they would go in the end.
As for the difference between "good cuisine" and "winning cuisine", Edward Lee believes that the key lies in the taste buds. "This dish must surprise my taste buds and make me want to eat it again and again." Pichai emphasizes the complete execution of the dish, and there should be no shortcomings in terms of flavor, texture and technique; Kelvin Cheung believes that the dish should bring surprises from the first bite, while showing excellent and distinctive flavors.
Facing the rich and diverse food culture in Asia, the three people also believed that contestants should not just stay in the areas they are most familiar with. Edward Lee said that judges must remain open and objective. Even if they encounter dishes they have never tasted before, they must still return to the balance of flavors in the end. Pichai believes that traditional flavors are important, but innovation and creativity are equally indispensable; Kelvin Cheung reminded that since this is the Asian version of "MasterChef: Asian Edition", contestants must step out of their comfort zone and have the courage to challenge things they are unfamiliar with if they want to win.
Talking about the changes in Asian cuisine in the past 10 years, Edward Lee believes that now is the time for the world to see the depth and diversity of Asian cuisine. Not only are the classic dishes worthy of attention, but the story behind each dish is equally important. Pichai observed that more and more chefs are reusing long-standing traditional techniques such as fermentation; Kelvin Cheung is also happy to see that Asian cuisine is receiving more attention, showing rich possibilities in terms of techniques, flavors and production techniques.
Regarding how to stand out in high-pressure competitions, Edward Lee believes that the most important thing is "personal characteristics", because it is not difficult to make a delicious dish according to the recipe, but the real difficulty is to create a work that reflects your own characteristics. Pichai believes that players’ energy and attitude in challenges are equally important; Kelvin Cheung values perseverance, resilience, and the ability to adapt when faced with mistakes. “The most important thing is that they must have confidence and enthusiasm.”
The three chefs also hope that the audience can re-understand Asian cuisine through the show. Edward Lee hopes that everyone will become interested in Asian cuisine as a whole and can see the personality behind the chef's apron; Pichai believes that the show not only brings excitement, but also integrates recipes, stories, culture and traditions; Kelvin Cheung hopes that the audience will see the truly amazing diversity of Asian cuisine.
For new chefs who want to get into the kitchen, Edward Lee advises to "keep trying your own dishes"; Pichai believes that sometimes "simple is better" and make the food really good first, and then focus on the flavor; Kelvin Cheung encourages the younger generations to cook with heart and trust their own intuition.
"MasterChef" is certified by Guinness World Records as "the world's most successful cooking television program format". It has produced local versions in 74 markets and has broadcast more than 750 seasons and 16,000 episodes. The new "MasterChef Asia Edition" has been launched on HBO Max, and subsequent episodes will be updated every Wednesday.
