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MEDIA COVERAGE
May 29, 2025

美心與港燈合辦創意料理大賽 得獎作品或製成產品推出市場

Ming Pao

PHOTO GALLERY

Awards are presented to chefs and R&D staff who participated in Maxim's "All You Can Cook!" internal challenge.
Miss Diane Wong Shuk-han, JP, Under Secretary for Environment and Ecology, giving her speech at the ceremony
Ir. Francis Cheng, Managing Director of HK Electric, encourage citizens to support carbon neutrality in their daily lives.
Mr. Keith Siu, Chief Operating Officer (Hong Kong & Macau) of Maxim’s Group, sharing the Group's long-championed culture of food conservation.
Over 50 chefs and R&D staff from Maxim's Group participated in the “All You Can Cook!” challenge.
Launch ceremony of the "All You Can Cook!" x "Happy Green Campaign" Culinary Competition.
Judges of the "All You Can Cook!" Culinary Competition kicked off the competition.
Celebrity chef and competition judge Hilda Leung sharing her judging criteria.
Maxim’s chefs proudly present their innovative dishes, demonstrating the delicious possibilities of zero-waste cooking.
The owner of Hung Yat Farm introduced WeGen farming, which collects pre-consumed food waste from Maxim’s Group’s daily operations.
Participants picked seasonal cucumbers by themselves during their visit to Hung Yat Farm.
Hung Yat Farm's Ming Gor showed participants bitter melon grown under WeGen farming.
WeGen farming transforms pre-consumed food waste into enzymes, which become nutrients for the soil, fostering a circular economy.
A group of "All You Can Cook!" contestants visited Hung Yat Farm to learn about WeGen farming, a regenerative agriculture practice.
Food Angel held a workshop for participants to share the concept of food saving.
Participants visited the Food Angel's "Foodstep Journey" experience centre and learned about ways to recycle food waste.
Maxim's and HK Electric arranged farm visit and workshop for the "All You Can Cook!" finalists to learn about food conservation.
Through watching VR films, participants experience first-hand the unfortunate process of edible food waste.
Judges at final contest included (from left) Mr. John Liauw, Mr. James Yap, Ms. Cary Wan, Ms. Gigi Tung, Mr. Simson Kwan and Ms. Hilda Leung.
Ms. Cary Wan, Acting Assistant Director (Municipal Solid Waste Charging) of the Environmental Protection Department, pressed the countdown clock to kick off the Final Contest.
Finalists are required to complete their dish(es) within an 1-hour limit.
The secondary school category competed first, and the 6 finalist teams were busy preparing their dishes.
Mr. Simson Kwan, Consultant and former Senior Executive Chef of Maxim’s Group, shared his culinary experience at the judging panel.
Chan Wai Hei from Ying Wa College won the champion of the secondary school category.
Judge Mr. John Liauw, General Manager (Public Affairs) of HK Electric, entered the kitchen to observe the cooking process.
The finalists in the tertiary and vocational school category are all from the Chinese Culinary Institute and the International Culinary Institute, giving them the advantage of being at home.
Mr James Yap, Principal of Chinese Culinary Institute, who also serves as a judge, talked to students from his school who entered the Final Contest.
After completing the dish, contestants are required to introduce his/her works to the judges, who will then taste and score it.
Champion of the tertiary and vocational school category, Tsai Chi Yuen, introduced his winning dish to the judges.
Father and son from the family category work together to prepare zero-waste dishes.
One of the judges, Food Angel founder Ms. Gigi Tung, visited the kitchen and interacted with the family teams.
Champion of the family category, Zita and Alexis, turned leftover salmon from a homemade soup into a cheesy pizza kids adore.
Contestants in the public category come from all walks of life, including many professional chefs.
The public category champion Chan Chun Lok made full use of surplus ingredients, frying fish bones into crispy delicacies, and turning pickled radish peels into rose-like garnishes.
Judge and celebrity chef Hilda Leung gave suggestions to the contestants after tasting their dishes.
The 6 judges viewed the 24 creative finalist dishes at the display area.
Mr. Keith Siu, Chief Operating Officer (Hong Kong & Macau) of Maxim's Group, delivered a speech at the award ceremony.
Mr. Raymond Choi, Operations Director of HK Electric, encourage the public to integrate sustainable practices into everyday life.
Winners of the secondary school category took a group photo with the award presenters.
The 6 family category winning teams took a group photo after receiving their awards.
Winners of the tertiary and vocational school category received fabulous prizes, including Maxim's and Fortress gift coupons worth up to HK$5,000.
Winners of the public category won amazing prizes, and the champion will receive round-trip air tickets for two to Japan, South Korea, or Taiwan.