餐旅管理系4名大一、大二學生，日前參加香港國際美食大獎比賽，榮獲2面銀牌3面銅牌。大一學生黃偉博挑戰雞肉、鱈魚主菜兩項現場賽，分別獲得銀牌、銅牌，他以罕見的蝸牛雞肉捲及風味獨特的九層塔雞肉慕斯，征服評審味蕾，奪得雞肉主菜銀牌。
餐旅管理系副教授吳胤瑱帶領4名學生前往參賽。他表示，香港國際美食大獎比賽匯聚 100 位國際評審團成員，有超過 500 位來自香港、蒙古、韓國、台灣等亞洲國家或地區參賽，材料、盤子一律由主辦單位提供，佐料不能事先調味，規定非常嚴格，現場競技，氣氛緊張又熱鬧非凡。
比賽結果，大一學生黃偉博奪得雞肉主菜銀牌、鱈魚主菜銅牌，同為大一的周子傑獲得雞肉主菜銅牌；大二學生萬明錡奪得雞肉主菜銀牌，同為大二的施凱揚獲得雞肉主菜銅牌。
Hongkong Judges Applaud Hungkuang Students’ Award-Winning Dishes
Four freshmen and sophomores from the Department of Hospitality Management at Hungkuang University recently participated in the Hong Kong International Gourmet Awards.They won two silver and three bronze medals.
Freshman Huang Weibo stood out by competing in two live categories: chicken and cod main dishes. He won a silver medal for his chicken dish and a bronze for the cod. His rare snail chicken roll and basil chicken mousse impressed the judges with their unique flavors, earning him top recognition.The students were led by Associate Professor Wu Yinzhen from the Department of Hospitality Management. He shared that the competition featured over 500 participants from countries and regions across Asia, including Hong Kong, Mongolia, South Korea, and Taiwan. A panel of 100 international jury members evaluated the entries. All ingredients and plates were provided by the organizers, and advance seasoning of condiments was not allowed. The competition was strict, fast-paced, and full of energy.
