Cover The YYY competition in Hong Kong
The YYY competition in Hong Kong
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Meet the young talents who will represent their regions at the YYY World Finals in Singapore this November
The 2024 Young Chef Young Waiter Young Mixologist (YYY) competition has crowned its national champions in Hong Kong, Singapore and Thailand, revealing the next wave of talent ready to shape the future of hospitality.
Each location hosted a competitive event where the most talented young chefs, waiters and mixologists showcased their skills across a series of rigorous challenges, displaying technical prowess and creative flair that push the boundaries of their craft.
As these young professionals head to the World Finals in Singapore this November, they carry with them fresh ideas and a bold new vision, heralding an exciting future for the global food and beverage industry.
In case you missed it: Young talent in hospitality: What the judges at the Young Chef Young Waiter Young Mixologist competition are looking for
Hong Kong
Above Angus Wong plating up his duck dish
Above Tony To making sure his service is spotless
Angus Wong plating up his duck dish
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The two-day competition in Hong Kong was held at the International Culinary Institute, where Angus Wong of Amber was crowned Young Chef of the Year. Wong impressed the judging panel—including chefs Richard Ekkebus and ArChan Chan—with his three-course menu inspired by autumn in Hong Kong. His dishes, including a standout Mulard duck with beetroot and Sichuan pepper, showcased his finesse and deep understanding of seasonal flavours.
Tony To, from Godenya, earned the title of Young Waiter of the Year for his exceptional service and seamless collaboration with his chef partner during the lunch service.
Evan Mak, from Argo, was named Young Mixologist of the Year, wowing the judges with his creative cocktails, particularly his Monkey 47 Gin, pickle juice and apple concoction.
This trio will represent Hong Kong at the World Finals.
Singapore
Above The chef judges in action
Above Jiwoo Lee’s sea bream dish
The chef judges in action
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In Singapore, the competition at Pullman Singapore Hill Street saw a wealth of talent across all categories. Jiwoo Lee, from Restaurant Born, was named Young Chef of the Year for her innovative use of local ingredients combined with Korean culinary techniques. Lee’s menu, which included a charred oyster seaweed pancake and sea bream with Sichuan chilli pepper sauce, stood out for its creativity and technical precision, impressing the chef judges.
Rachel Ezekiel, from Restaurant Zén, was awarded Young Waiter of the Year for her exceptional service, which demonstrated a deep understanding of her chef partner’s dishes and a seamless dining experience.
Young Mixologist of the Year was awarded to Danial Rosman, from Mondrian Duxton Hill, whose inventive cocktails, like his tomato-based cocktail made with Neft vodka creation, captivated the judges for both their flavour and presentation.
Thailand
Above One of the finalists prepares a cocktail for the competition
Above Natcha Chuwong’s tableside service
One of the finalists prepares a cocktail for the competition
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In Thailand, the first-ever YYY competition took place at Pullman Bangkok Hotel G Suriyan Pleejan, from Eat Me Restaurant, was named Young Chef of the Year for his Thai-inspired menu that demonstrated both modern and traditional techniques. His tom kha langoustine and beef tenderloin green curry were particularly praised for their balance of flavours and technical execution.
Natcha Chuwong, from Blue by Alain Ducasse, won Young Waiter of the Year for her impeccable service skills and tableside flair, which earned high praise from the judging panel.
In the mixology category, Supakorn Tapaneeyachok, from View Bangkok Rooftop Bar & Restaurant, took home Young Mixologist of the Year for his vibrant and creative cocktails, including an espresso martini with shaved parmesan, which wowed the judges for its unique blend of ingredients and engaging presentation.
These national champions will now head to Singapore from November 22-24 to compete in the YYY World Finals, where they will face off against top young talents from around the globe for the grand prize of US$15,000 and the chance to bring international acclaim to their respective countries.
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
