"BLACK BOX"

“ Black box”
By Aly Abaquin

If we heard of the black box. What comes to mind is the Black box of an airplane, the one CSI people looks for once an airplane crashes or simple a black box , a carton or made of different materials or the box of the other kind wherein the now famous line of Forrest Gump telling us that “Life is a box of chocolates we never know what you gonna get..”

The truth is Mr. Gump is right in his saying. But in this case the Black box that I am referring here is not of the chocolate gift box but of the culinary challenge/ competition among the best of world chefs wherein Meat & livestock Australia’s (MLA) does annually which is supported and endorsed by (WACS) World Association of Chefs Societies.

Teams are given a Black box filled with mystery ingredients including Prime Australian beef, sheep meat or goat meat, seafood, spice, fruit and vegetables as well as dairy products and stocks. The team are given one hour to devise a 4-course menu using all of the ingredients. The meal is prepared the following evening and is judged by a panel of international chefs at a gala dinner. Points are awarded for taste, skill, creativity and artistic merit.. Thinking of the IRON CHEF a Food network favorite but this time
The food are in a black box.. hence “you will never know what you gonna get…..”

Vietnam was represented by Chef Vincent Tan and his team from Equatorial Hotel HCMC and landed a spot in the top ten in the world… Ranked no. 9 in fact among teams of young chefs from 19 countries that coveted the global championship in Dubai.

Last August 23, 2009 Equatorial team defended the national title with these featured dishes that yours truly was invited to partake in a lovely dinner in Orientica Restaurant

It started with sous Vide of lamb shoulder, Char grilled of lamb spareribs and dumplings Frisee & fennel salad. Arrange horizontally in white porcelain dish, the aussie lamb ribs was softened for 24 hours at 72 centigrade oven to have that smooth and soft to bite texture as you would feel in every bite you take. A delicious starter that will keep you anticipating for the Main dish.

Followed by clear beef broth with mushroom tortelli and zucchini soup. Very evident of the chef’s eye for detail as they delicately scooped in pea size the zucchini and carrots beside two tortelli mushroom are easy on the eyes and taste great.

The main course was the braised beef chuck roll in red wine, potato puree with garden greens….artistically plated as if the thinly sliced radish, bite size broccoli, green, yellow jalapeño peppers made a flowery trail in this dish adding a splash of color to the beef chuck and delightfully fulfilling.
Finally to end the dinner with Chef Vincent Tan’s piece de resistance a dessert entrée of a warm Milk chocolate Cake with strawberry liquid, cream cheese ice cream and mango-grand marnier sabayon.

Again the dessert entrée was beautifully executed that gives you an array of delicate mangoes in threes with scooped cream ice cream juxtaposed with the choco cake oozing with strawberry liquid upon slicing it open… are just perfect combination to end a fabulous dinner.

Kudos to Chef Vincent Tan and his team of four women chefs….Their execution of the Black box culinary challenge is artistically & astonishingly colorful. No wonder they are Vietnam’s best representative.. Making Vietnam the new Taste Sensation…..