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“Iron chef of pudding” pastry chef Fu Guo-Zhen

The “mountain yam pudding” of the Evergreen Laurel Hotel (Keelung) was awarded the highest score by expert judges in the “mountain yam cake category” of Keelung city’s “Four Seasons’ Freshness, Gourmet Keelung” pastry competition.

The “Four Seasons’ Freshness, Gourmet Keelung” pastry competition held by Keelung city government and Keelung Tourism Association awarded the “mountain yam pudding,” “mountain yam cookies,” “mountain yam pancakes,” “spinach mountain yam cookies,” and the “mountain yam cheesecake” of Evergreen Laurel Hotel (Keelung) with the excellence prize.


The “Four Seasons’ Freshness, Gourmet Keelung” event was held on March 8 and 9, and attracted 14 pastry makers with nearly 40 pastry entries, including many centuries-old pastry shops. Entries in the “mountain yam cake category” were required to use “mountain yam” as an ingredient, causing many competent bakers to scratch their heads.

Pastry chef Fu Guo-Zhen (傅國禎) and Chinese dessert sous chef Chen Jian-Hong (陳建宏) of the Evergreen Laurel Hotel (Keelung) worked together to create five mountain yam desserts, “mountain yam pudding,” “mountain yam cookies,” mount yam pancakes,” “spinach and mountain yam cookies,” and “mountain yam cheesecake” which all received 85 points or higher. The “mountain yam pudding” made of both purple and white mountain yams distinguished itself among all the other deserts, winning the highest score in the “mountain yam cake category.”
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