The Best of the Best Culinary Awards, which aims to identify and promote the fi nest examples of Hong Kong’s signature Chinese cuisine to a worldwide audience, has garnered strong support from Hong Kong’s catering industry and is highly anticipated by the city’s best chefs and gourmands.

Organised by the Hong Kong Tourism Board (HKTB) and co-organised by the Hong Kong and China Gas Company Limited, the competition this year sees Hong Kong’s culinary wizards whipping up creations in the categories of Egg, Pork, Dim Sum (Rice Rolls) and Crab.

Winning dishes and restaurants will be announced through various channels while winning chefs will also come into the spotlight! Gold with Distinction Award winners may even participate in the Hong Kong Wine & Dine Festival or take part in various local and worldwide promotions introducing Hong Kong’s Chinese cuisine. Meanwhile, details of the winning dishes and restaurants will be featured on the website of HKTB and/ or its promotion partner, as well as a guide for visitors and food lovers on a quest for the best of the best in Chinese cuisine.

Apply now to join this prestigious competition. Put your name in the spotlight and show the world why your restaurant is among the best in Hong Kong, the culinary capital of Asia.

2016 Best of the Best Culinary Awards

Competition Categories Egg Pork Dim Sum (Rice Rolls) Crab

ScheduleApplication Submission Period: 8-31 May 2016

Recruitment Briefi ng:3-4pm, 18 and 25 May 2016Room 101 Auditorium, The Boys’ & Girls’ Clubs Association of Hong Kong, 3 Lockhart Road, Wan Chai, Hong KongInterested parties please contact the Event Manager for registration

Preliminary Competition Briefi ng: 6 June 2016

Preliminary Competition:27–30 June 2016 10 best dishes will be shortlisted in each category

Final Competition:19–20 July 2016

Judging ProceduresA panel of judges comprising food/catering industry professionals, food critics and celebrities will appraise competitors in their respective categories. Judging will take place in two stages, namely the Preliminary Competition and the Final Competition, with judges sampling and assessing the dishes by way of blind tastings.

Application ProceduresPlease read in detail the Entry Requirements, Rules & Regulations, Terms & Conditions and Other Regulations stated in the application form. Please sign and return the completed application form together with the following documents to the Event Manager by 5pm, 31 May 2016:

one copy of your General and/or Light Refreshment Restaurant Licence, one copy of your permanent or provisional menu that lists a description

of your entry dish, three copies of a 4R-sized colour photo of the entry dish, and a cheque payable to the Hong Kong Tourism Board for a registration fee

of HK$1,200 per entry dish.

Remarks: For restaurant chains, HK$100 discount is offered per entry dish for

applications with fi ve entry dishes or more. HK$200 discount per entry dish for applications fully completed per all

requirements stated above by 5pm, 31 May 2016 and verifi ed by theEvent Manager.

Event ManagerName : Mastermind Events LimitedAddress : Unit 2501, 25/F., Billion Trade Centre, : 31 Hung To Road, Kwun Tong, KowloonTel : 2114 2811Fax : 2114 1969Email : bob2016@mastermindevents.com.hk

Please visit DiscoverHongKong.com/bob for details

Honorary AdvisorsMr Hugo Leung Mr William MarkMr Eric WongMr Stephen Ip, GBS, JP

Judging Criteria Overall Taste Culinary skills Pick, mix & match of ingredients Presentation & creativity

Awards The ten dishes entering the fi nal round for each category

will be in the running for the Gold with Distinction Award, Gold Awardor Silver Award. The ten chefs entering the fi nal round for each category will be in the

running for Most Liked Chef.

Application FormInformation of Applicant Restaurant

Name

Address

WebsiteReservation Tel. No.

Contact Person Position

Contact No. Fax No. Email

Business Registration No. General/Light Refreshment Restaurant Licence No.

Information of Applicant Chef & Chef’s Assistant

Applicant Chef Position

Contact No. Chef’s Assistant

Details of Entry Dish(This form is to be completed with information of one entry dish only. Please continue on a separate sheet for any additional entry dishes.)

Competition Category Egg Pork Dim Sum (Rice Rolls) Crab

Name of Entry Dish (中文)(English)

Price (Regular/ 4 Servings) HK$ ; (Per Serving) HK$

Seasoning & Sauce

1. 1.

2. 2.

5. 5.

3. 3.

6. 6.

4. 4.

7. 7.

8. 8.

Seasoning SaucePortion Portion

1.

2.

5.

3.

6.

4.

7.

8.

Other Ingredients Portion

For applicant chefs in the category of ‘Dim Sum (Rice Rolls)’:Please tick the appropriate box to indicate if you need to use the onsite rice grinder.

Ingredients

1.

2.

5.

3.

6.

4.

7.

8.

Main Ingredients Portion

Use Not use

Entry Requirements1. Applicant restaurants must have all valid licences and permits required or necessary in connection with the conduct of their restaurant business and shall

operate in compliance with all applicable laws and regulations. Applications in the name of an individual will not be accepted.2. Applicant restaurants must be open to all guests.3. The entry dish must be the applicant restaurant’s own creation and be listed on its menu.4. The entry dish must be available throughout the year, without reservation requirements. The name of the entry dish must be the same as listed in the

applicant restaurant’s menu. The Hong Kong Tourism Board (HKTB) reserves the right to amend the English name for clarity of meaning.5. Different outlets of a restaurant chain or group can enter the competition simultaneously provided the entry dishes are different. Each applicant restaurant

can submit only one entry dish per category.6. Applicant restaurants must meet the Entry Requirements, and comply with the Rules & Regulations, Terms & Conditions and Other Regulations set out in

the application form.

Rules & Regulations1. Two judging panels will be formed for each competition category, one for the Preliminary Competition and one for the Final Competition. The judging panel

for the Preliminary Competition will sample all entry dishes of their designated competition category and select the 10 best entries to go forward into the Final Competition. The judging panel for the Final Competition will sample the 10 finalist dishes of their designated competition category and decide the award for the category.

2. All entry dishes must be cooked Chinese style.3. All ingredients must be prepared and cooked during competition. Prior approval must be obtained from HKTB for special requests.4. The maximum cooking time for each competition category is as follows:

5. Applicant chefs are required to prepare, within the set cooking time, designated portions of their entry dishes as follows:

60min./75min. 45min./60min. 60min./75min.45min./60min.

CrabDim Sum (Rice Rolls)PorkEggPreliminary Competition/

Final Competition

One plate of twelve servings for sampling by judging panel and another two plates of four servings for reference/photo-shooting/display.

Twelve rolls for sampling by judging panel and two plates of regular portion for reference/ photo-shooting/display

One plate of ten servings for sampling by judging panel and another plate of four servings for reference and photo-shooting.

Ten rolls for sampling by judging panel and one plate of regular portion for reference and photo-shooting.

Dim Sum (Rice Rolls)Egg / Pork / Crab

Final Competition

Preliminary Competition

Terms & ConditionsHKTB will be promoting 2016 Best of the Best Culinary Awards through different channels and platforms, and winning restaurants are required to carry out the following responsibilities: 1. In the entire month of November 2016, all award-winning restaurants are required to: (a) provide the Best of the Best Winning Dish Offer (the ‘Offer’) for

customers to enjoy a 20% discount on the restaurant’s 2016 Best of the Best Award-winning Dish (the ’Winning Dish’) once regardless of the amount spent; (b) display all promotional materials of the Offer developed by the HKTB at prominent locations of the restaurants throughout the period.

2. Gold with Distinction Award-winning restaurants are required to participate in the ‘Hong Kong Wine & Dine Festival’ organised by HKTB at the New Central Harbourfront between 27 and 30, October 2016 to promote their Winning Dish.

3. Gold with Distinction Award-winning restaurants and chefs are required to participate in the media function (date and format to be confirmed) organised or co-organised by HKTB, and prepare the Winning Dish for the media (if applicable) for the purpose of promoting the 2016 Best of the Best Culinary Awards.

4. If an award-winning restaurant belongs to a restaurant chain or group whilst the award-winning dish is to be promoted at other branches of same restaurant chain or group, the name of the award-winning branch should be specified in all related promotional materials.

Ingredients or Procedures Prepared in Advance (if applicable)

1.

2.

3.

4.

5.

**No prepared ingredients or sauces can be used without prior approval from the organiser. Any transgressions of this rule may result in score deduction.

Onsite Cooking Procedures

1.

2.

3.

4.

5.

Organiser Co-organiser

Technical Consultant Venue Sponsor

Supporting Organisations

Other Regulations1. The organiser has the right of fi nal decision regarding the eligibility of any applicant restaurant.2. Any applicant restaurant that fails to compete in the Preliminary Competition will be disqualifi ed. Similarly, any fi nalist restaurant failing to compete in the

Final Competition will be disqualifi ed.3. The organiser has the right to rescind, modify or add to any of the Rules & Regulations, Terms & Conditions or Other Regulations without prior notice.4. Any applicant restaurant that contravenes any of the Rules & Regulations, Terms & Conditions or Other Regulations may be disqualifi ed at the discretion of

the organiser. Prize awarded (if any) will be rescinded without compensation.5. Applicant restaurant agrees that all decisions made by the judging panels and the organiser shall be fi nal.

Declaration

1. Declare that all the information and supporting documents provided in this application are true, accurate and complete. Also, we accept that the organiser has no responsibility for any error or omission.

2. Declare that there have been no complaints lodged against us with the Consumer Council/Food and Environmental Hygiene Department/Hong Kong Tourism Board (HKTB) in the past 12 months. Also, we agree that the Best of the Best Culinary Awards Event Manager may release and/or seek information related to this application from the aforementioned government departments and related organisations.

3. Have read and agree to abide by the Rules & Regulations, Terms & Conditions and Other Regulations as set out in this application form.4. Understand that we shall notify the organiser within seven days if there is any change in the information we have provided. 5. Understand the above information will be entered into the database of the organiser who can make use of our information for the purpose of promoting the

Best of the Best Culinary Awards and other food promotion programmes. Also, the organiser can pass our information to any third parties for the purpose of promoting Hong Kong tourism.

6. Agree to indemnify the HKTB and other parties contracted by HKTB from time to time to perform services related to the Best of the Best Culinary Awards against any loss, damage, claim or liability which they or any one or more of them may incur or suffer as a result of: any default by myself/us in meeting the Entry Requirement or in complying with the Rules & Regulations, Terms & Conditions and Other Regulations of

the event; or any dispute between myself/us and my/our customers/owner or manager of the venue where competitions will be held; or any claim or complaint made by my/our customers/owner or manager of the venue where competitions will be held.

7. Agree that HKTB and/ or its promotion partner has the right to use, print, publicise or picture the name, logo, trademark, people, products, shops, buildings or any works of art (or related photos) of the applicant restaurant for the purpose of promoting the Best of the Best Culinary Awards in such media, manner and time as HKTB may deem fi t.

8. Acknowledge that all intellectual property rights associated with the Best of the Best Culinary Awards including the event logo belong to HKTB absolutely and exclusively. We will ask HKTB for prior approval for use.

9. Agree the HKTB shall not be liable to us (whether by way of indemnity or contribution or otherwise) for any claim whatsoever arising from the Best of the Best Culinary Awards whether for property or other damage, personal injury or death or of any other nature whether or not the same is caused by the wilful default or negligence on the part of HKTB and/or its members and/or its servants, agents, contractors and/or sub-contractors.

We (Name of restaurant)

Company Chop & Authorised Signature

Date

Name (Print)

Position

2016 年「美食之最大賞」── 賽事簡介會 2016 Best of the Best Culinary Awards – Recruitment Briefing

出席回條 Reply Slip

本公司將會派員出席下列日期舉行的 2016 年「美食之最大賞」簡介會。

We will be able to attend the recruitment briefing of 2016 ‘Best of the Best Culinary Awards’ held on the date shown as below.

5 月 18 日（星期三） 18 May (Wednesday)

5 月 25 日（星期三） 25 May (Wednesday)

出席人數 Number of attendees : ________________

本公司將不會派員出席簡介會，但希望收到相關資料。 We will not be able to attend the recruitment briefing but would like to receive the briefing materials.

公司名稱 Company Name

:

_______________________________________

聯絡人 Contact Person

姓名 Name : _______________________________________ 職銜 Position : _______________________________________ 聯絡電話 Contact No. : _______________________________________ 傳真 Fax No. : _______________________________________ 電郵 Email : _______________________________________

請填妥以上回條並以電郵（bob2016@mastermindevents.com.hk）或傳真（2114 1969）方式交回活動統籌機構（Mastermind Events Limited）。 Please complete the above reply slip and return it to the Event Manager (Mastermind Events Limited) by email (bob2016@mastermindevents.com.hk) or by fax (2114 1969).