Portfolio of Kimberly Johans

A collection of articles created during my stint as a journalist at The Macau Daily Times

Canadian seafood to feature on Macau tables

Posted by Kimberly on July 25, 2007

By Kimberly Johans
Published in The Macau Daily Times
July 25, 2007, page 4 (634 words)

The Institute for Tourism Studies (IFT) co-organised a seafood cooking demonstration yesterday to promote the wider use of Canadian seafood into Hong Kong and Macau Chinese restaurants.
Mr Francois Rivest, Canadian Consul & Senior Trade Commissioner, said he was aware of the great demand in Macau for seafood “because of the fantastic boom” the peninsula was experiencing “and we want to convey the message about the opportunities in Macau to Canadian companies,” he said.
Six Chinese chefs from hotels and casinos in Hong Kong and Macau demonstrated the use of the seafood, which ranged from lobster, clams, sable fish and geoduck, to various kinds of white fish, in a series of ten dishes, to a group of fifty professional chefs and media.
The chefs included four from Macau, the Jockey Club’s Chef Philip Tsun Kam Shing and Chef Au Lai Yee, Crown’s Chef Tam Kwok Fung and Chef Jacky Cheong Chi Va from the Westin Resort.
“Canada has a lot of wide open spaces, clean lakes and clean air,” said Mr Rivest.
“I see very safe food practices. We have a very rigorous, reliable and transparent food safety system and as a result, our food products are very high quality, very tasty,” he added.
Canada has the world’s longest coastline representing 25 percent.
The country is also one of the strongest fish and seafood countries, exporting to more than 130 countries, with its clear waters providing the breeding of more than 160 types of fish and seafood.
“In 2006, Canada exported HK$735 million worth of seafood to Hong Kong, which is Canada’s fifth largest seafood export market so far this year.
Almost all of Canada’s geoduck clams are exported to Hong Kong, Macau and China,” said Mr Rivest.
“Canada attaches great importance on sustainable development and responsible fishing and has one of the world’s most reliable fish inspection and control systems,” he added.
The event was organised by both the Consulate General in Canada and Agriculture and Agri-Food Canada.
Co-organisers also included the Hong Kong Chinese Chefs Association and and the Macau Culinary Association.
While Mr Rivest admitted the presence of Canadian seafood in Macau and Hong Kong was very good, “we’d like to see more,” he said.
As for the seafood products, “we’d like to see it incorporated into menus being prepared by chefs in Macau’s hotels, casinos and restaurants,” he added.
The Westin Resort Macau’s Chef Jacky Cheong Chi Va was appreciative of the seafood and thought the chefs had done a “good job” with the products.
Asked whether he would use it in his own cooking, he said “absolutely yes because the products I used today from Canada have their special unique texture.
“The seafood is fresh and best for those people who care for their health, the taste and quality food,” he said.
As a chef who specialises in seafood, he was “honoured and surprised to be picked out of so many chefs [to be involved in the demonstrations].
“They recognise my skill-set so it makes me happy,” he said.
Mr Mango Tsang, Executive Chef of the Ritz Carlton Hotel and Chairman of the Hong Kong Chinese Chefs Association hoped to be able to promoted Canadian seafood in Hong Kong and Macau, but especially in the Mainland.
“There is a big market there,” he said, adding that this was mostly in wedding banquets, also a big market in Hong Kong.
“I saw a video where lobster meat can be used in the Chinese banquet especially and this is a big market in Hong Kong.
“The seafood from the Canada water is clear which instils confidence in chefs for their customers to eat the seafood,” he said.
The event was sponsored by the Canadian Sable Fish Association, Clearwater Seafoods Ltd, New Brunswick Department of Fisheries and Underwater Harvesters’ Association.

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