MCAC Competition Schedule



INVITATION to HELP- see the 9 course menu below !!!!!

Give a hand to the unspoken talents: INVITATION to HELP- see the 9 course menu below !!!!!
For Pastry & Bakery kitchens as Young Women prison – Nat Mauk Rd & Deaf Chefs Cooking School at Marry Chapman School.
All is sponsored, all chefs work volunteer = every $ US goes to the charity project – No admin cost..

Charity 2016 MCA 31.5.16 banner

Flyer to sell - & Ticket, Charity 31.5.2016

MCA annual Hospitality Charity Dinner 2016
Tuesday 31.5.2016
Novotel Yangon Max
19:00 pm
Pyay Ball Room
Rate 75 $ US inclusive Drinks – 10 seat = 1FOC
Entertainment & Presents
Ticket Reservation: 01 501123 / 532278 Mrs Kay Khaing
Thanks for your full support and come your self book now best at 01 501123 / 532278 Mrs Kay Khaing
or by this e mail send phone and address contact we deliver the Tickets
Menu of Master Chef Tony Khoo` s, Brice Carol & Friends
Breads & Butters
– Chef Hermann Feigl Bali & Oliver Soe Thet Laguna Ngapali
—- Smoked Seafood Cocktail Snacks
– Chef Ricardo Lujan Mexico & Dominic Mang  – Belmond
Veal Osso Buco in Black Mole, Pickled chayote with sesame,
Fresh cheese tamal, salsa roja
– Chef Jamnong – Thailand & Young Chefs Myanmar
Avocado Salsa & Shrimp
– Chef Adolf, Shan Li Ong, Darren – Penang
—- Small Micro Salad with Nuts and Raspberry Dressing
– Chef Tony Khoo – Marina Mandarin Singapore
Soup – Emulsion of Parsnip, Milk Poached Smoked Salmon, Tobiko Roe
Chef Brice Caro, France- Novotel & Chef Markus Dybwad   – Norway
Pan roasted Atlantic cod fish, Provençal bayaldi and homemade seafood cannelloni
Chef Richmond Lim – KLCC & Chef KK Yau Dorsette Regency KL
Mulwarra — Australia Herb Roasted Rack of Lamb
– Chef Wayne Third, Hilton NPT – New Zealand & Zin Maw Win Myanmar
Stilton Cheese with Ginger poached Pear, Carrot Jelly, Crumble and sea Salt
– Chef Roshan Fernando Sri Lanka , Shangri La & Thein Htu Aung Myanmar 
Mango Sein Ta LoneYoghurt Cake, Watalappan Jaggery and Coconut Pudding,
Chocolate Cremeux, Strawberry Coulis, Hazelnuts Cookie Crumble
Blind School Chef Aghee , Eric Wong Singapore
Cookies for organic tea and coffee
Aid Support: Myanmar Deaf with a Pastry Training Equipment
Join with your friends and help the unfortunate being parts of us & society

Rational Training

Thank you Chef Myat Ko Ko

for the Rational Combi Oven training in regard to the upcoming 3rd Myanmar Culinary Arts Competition 2016 from 1. to 3.6.2016 at Myanmar event part with already over 450 chefs & pastry chefs entries.. Rational and DKSH arrange in their top training kitchen three training sessions for Myanmar chefs to get familiar with the top technology and latest high tech way of cooking. — The Future in Myanmar s culinary scene starts now….

Well known and many years international culinary experienced Chef Myat Ko Ko of Rational / DKSH demonstrated the high tech cooking , the future is on in Myanmar making the live of a chef more easy so he can take at same time more tasks and be more creative and productive .

The 1. batch started at 19.5.2016 arranged by WCWB ambassador Chef Thu Rein Htun ,– while MCA Pastry alliance with Aghee and Bernhard use the time before the training to train and discuss the MCAC rule book to the present chefs .. — Great partnership shown between MCA – Rational and DKSH,- further 2 training sessions will be on 20.5.2016 at the Rational – DKSH kitchen for more MCA chefs registered – the training is free of charge and also for non MCA members , are very much welcome …

More Training 20.5. from 9:30 to 11:30 and 13:30 pm to 15:30 pm, Thitsar Rd – near Kaba Aye , DKSH Big Building – 6th floor

Oliver E Soe Thet, MCA President, MCAC 2016 Organizing Chairman , Yangon 19.5.2016

Requiem in Pace >< Rest in Peace


MCA , a Culinary Thank YOU Diary Australia

MCA & Training with Star Chef Tim Hollands – most quick done Cheese Cake Dessert …………….to Australian Trade Council with Mr Ross and Daw Thandar for the time wise well chosen training for Diary based Desserts and Pastry at the Premium Food Service – Show kitchen on 19.5.2016 for Myanmar Chefs and MCA members. Star Chef Tim Hollands showcased how with best quality products from Australian Milk great refreshing desserts and pastry product can be done in the kitchen , a la carte or banquet alike. New trends he showed all desserts runner in his own Restaurant Southbank Australia.

As the most quick done Cheese Cake Dessert I have ever seen done, with fresh Strawberries, Honey & Nuts from Myanmar.

34 Myanmar Chefs followed the invitation to brush up their dessert knowledge just ahead of Food Hotel Myanmar 1. to 3.6.2016 and MCAC train for Gold ….

Thanks to Mrs Li Jun for sharing again the Premium professional Kitchen, thanks to Pastry Chefs Aghee and Bernard for further translation and recipe follow up to the chefs.

MCA and Peter Myers of Diary Australia agreed to intensify the trainings with Australian quality Diary products for the coming months – not only in Yangon but also in all other Tourism destinations of Myanmar such as Ngapali Beach Rakhine, Bagan, Inle , Nay Pyi Taw and Mandalay with Pyin Oo Lwin.

So it was special to us that Pastry Chefs from Pyin Oo Lwin took all the way down to Yangon to attend this important training,– of course also very important all networking between Chefs of Myanmar, support each other and promote Myanmar Cuisine through Chef s from Myanmar.  Thanks Chef Davy for all best arrangements  at the Premium Kitchen .

Oliver E Soe Thet, MCA President , MCAC organizing Chairman – Yangon 19.5.2016


Urgent additional Chefs Training for WEB site, Blog, FB and mailing lists
Last minute sponsor by Australian Trade Council
Thanks Oliver E Soe Thet 

19.5. - Chefs Training P1120437Chef Training P1120438

Info Chefs News
19.5. Thursday / 9:30 am to 11:30 am Chefs Competition Training
At Premium Food Show Kitchen
Aung San S
iary Dessert & Pastry Training
9:30 am to 11:30 am
Reservation : 01 501123
For all C
hefs & Pastry Chefs

NEW FHMM 2016 Welcome Message from MCA

FHMM 2016 Welcome Message Myanmar Chefs Association (MCA), Yangon 15.5.2016

Mr. Oliver E Soe Thet

President, Myanmar Chefs Association (MCA)

Organizing Chairman, Myanmar Culinary Arts Competition (MCAC) 2016

National Training & Certification Committee member

Global Board member, World Chefs Without Borders

On behalf of Myanmar Chefs Association, I am delighted to congratulate Bangkok Exhibition Services (BES) Ltd & Allworld Exhibitions, on their achievement in organising Food and Hotel Myanmar 2016, and for co-organizing with MCA the 3rd Myanmar Culinary Arts Competition (MCAC) 2016 in Yangon. The professional trade event for the Hotel, Restaurant and Catering industries in Myanmar.

With competing young Chefs from Taiwan, South Korea, Cambodia and Thailand registered to join the culinary battle. The MCAC 2016 became in only 3 years already the largest and leading, only international culinary event in Myanmar.

For the first time this year Myanmar Chefs from all Tourism Destinations as Mandalay, Pyin Oo Lwin, Nay Pyi Taw, Bagan, Inle , Taungyi, Ngapali – Rakhine, Yangon and Nwe Saung participate means that the whole Myanmar Tourism Industry is behind the Food Hotel Myanmar and MCAC 2016.

A great Happy Birthday present for the 20th Year of MCA – Myanmar Chefs Association 1996 to 2016 a good reason to celebrate together with founding members as U Than Lwin, Chef Andreas Tin Shwe, Renato Buhlmann, Oliver Soe Thet , Chef Taing Kyaw, Chef Rolf Ruschenschmidt all still active and supportive for the good of Myanmar Culinary Arts & standards. Over 400 class entries,- over 350 chefs registered is another highlight, show chefs are behind MCA & FHMM.

Full integrity we show as Chefs next to the winning Blind Chefs this year also the Deaf Chefs participate in FHMM, all trained over two years by Chef Kyaw Kyaw and Zin Myo Nwe – Chefs are UNITED in Myanmar.

The competition is already now Myanmar’s most prestigious event for chefs and pastry chefs to demonstrate their culinary flair and share the latest in skills development with fellow professionals. Attracting an international panel of 14 WACS certified judges and leading chefs from around the world, MCAC 2016 strives to create a high standard of awareness for our industry and highlight the importance of Myanmar’s culinary skills and culinary vocational training standards, and to upgrade these even much more, for a fast growing tourism industry of Myanmar and on world stage.

I wish to thank all related organizations with whom we collaborate in providing support to this event and to the educational parts of Myanmar’s hospitality industry, in particular the committee of MCAC 2016, co-chaired by Chef Moe Moe Khaing, Kyaw Kyaw, Zin Myo Nwe, Zin Maw Win, Chef Thurein Tun, Pastry Chef Aghee, Than Naing Tun, Hermann Feigl, Aung Naing Thu & Kyaw Moe Khaing from Mandalay MCA. Thanks to the Union Ministry of Hotels & Tourism.

I look forward to continue our best support to Food & Hotel Myanmar and our young tourism industry in order to achieve even greater success for the future and coming generations of Myanmar’s hospitality professionals.

Meditation gives us strength

Dolcello Cup 2016 is on @ MCAC Yangon – 10 days more for you

Who will challenge the pastry team of Park Royal Hotel and get back the Dolcello CUP 2016, which chef will challenge Pastry Chef Aung Myo Lwin the Dolcello Dup winner 2015.

Register until 25.5.2016 for Dolcello Cup 2016

Register now at 01 501123 Ma Kay Khaing at MCA Office,- the Dolcello team will bring you each one pack Dolcello, Panacotta , Crème Brule , Chocolate Mousse for free as sponsor. rest ingredients you add. At least one Dolcello product need to be used and or mixed with others.

Free Style creation what so ever you do with the product, you can totally change the concept, – what counts is your presentation, creativity, modern serving & cooking, taste and texture,- you get that right you are with the winner. 2 different desserts , one in a glass one on a plate,– two set of each, one for display and one for Judging. Set up within 10 minutes as an A La Carte order. All must be edible .

Register NOW for you and your Chefs, challenge this year chefs from Taiwan, Thailand, Cambodia, South Korea, Hong Kong…….Challenge together, Win Together, Celebrate Together ,

Oliver E Soe Thet

MCAC organizing chairman, Yangon 7.5.2016

Tony Khoo’s Cookbook on Sales !!!!!

Charity Dinner Sales is running hot secure your Tickets at 01 501123 Ma Kya Khaing &

                                    MCA Hospitality Charity Dinner 2016

Chef Brice Caro Welcomed to Myanmar  by Tony Khoo & his Asian Master Chefs,  31.5.2016 Yangon – Novotel with Auction of Master Chef Tony Khoo` s – signed Heritage Cook Book

Venue : Novotel Yangon,- Pyay Ball Room

On : 31.5.2016 – Tuesday

From : 19:00 pm ( Tony Khoo s Heritage Cook Book Auction, Entertainment, Masters Chefs )

With : 9 course, Chef Brice Caro & Asian Master Chefs Charity Dinner (incl. Wine, Beer, Soft D.)

Prize : 75 $ US ( pay a table for 10 & get 1 FOC seat ) – Booking 01 501123 Ma Kay Khaing

100 % funds go to charity & education projects direct into the people s hands

Join with your friends and help the unfortunate being parts of us & society


Your aid will contribute to change their life & better integrate them into society

Venue : Novotel Yangon,- Pyay Ball Room

On : 31.5.2016 – Tuesday

From : 19:00 pm ( Tony Khoo s Heritage Cook Book Auction, Entertainment, Masters Chefs )

With : 9 course, Chef Brice & Asian Master Chefs Charity Dinner (incl. Wine, Beer, Soft D.)

Prize : 75 $ US ( pay a table for 10 & get 1 FOC seat ) – Booking 01 501123 Ma Kay Khaing

100 % funds go to charity projects

Also support: Pastry Trainer for Blind Chefs & Street Girls Training Center, & at Young Women Prison Support Myanmar Culinary Olympic Team – Young Myanmar Chefs Volunteer Deaf Chefs Trainer Kyaw Kyaw & 22 new Students at Marry Chapman s

INVITATION to HELP  MCA annual Hospitality Charity Dinner 31.5.2016

NOVOTEL Pyay Ball Room Aid Support: Myanmar Deaf with a Pastry Training Equipment

More Info soon with flyer and more info on menu and charity projects, yours , Oliver E Soe Thet Chairman Myanmar Chefs Association, Yangon – Ngapali 14.5.2016,

Auction of Master Chef Tony Khoo` s – signed Heritage Cook Book


Paying Homage to Singapore’s Food Legacy and Looking to the Future

Through 12 Most Beloved and Popular Dishes

Third time in Myanmar to raise money for Charity & Training for

Author, Master Chef Tony KhooHe might be entering his 50s, but Master Chef Tony Khoo’s youth is evident in his cooking. With over 40 years of experience in various establishments, he is currently the Executive Chef at Marina Mandarin Singapore and a key member of the Singapore Chefs’ Association, as well as a contributor to the World Chefs Without Borders movement. Master Chef Khoo is also an accomplished philanthropist – he has facilitated countless charity dinners in various countries and his last cookbook, To Be a Chef, raised an impressive S$300,000 for charity. Shortly after, it was named as the World’s Second Best Professional Cookbook in the prestigious Gourmand World Cookbook Awards 2012.

4 MAY 2015 (SINGAPORE)–In May2015,Singapore sees the launch of a new cookbookThe Singapore Heritage Cookbook: Past, Present, Future, celebrating the country’s famous cuisine that continues to enthral food enthusiasts both locally and on an international level. Conceptualised by Food2Print Asia, a division and the publishing arm of the multifaceted F&B Solutions company Peter Knipp Holdings Pte. Ltd.; authored byExecutive Chef Tony Khoo of Marina Mandarin Singapore; and co-authored by renowned Singapore food writer Dr Leslie Tay; the 240-page cookbook is a tribute to 12 of Singapore’s most beloved dishes, of which their history, original cooking methods, current tastes in the hawker centres and avant-garde re-interpretation by 12 prominent local chefs are presented.

The Singapore Heritage Cookbook: Past, Present, Future celebrates a very distinct aspect of the Singaporean identity: hawker food, which is a tapestry of influences from all the races, cultures and peoples that make up the country.Also an analogy of how the nation pitched in together through hardship and tribulations to bring Singapore to where it is today, the cookbook unites both history and new and exciting re-interpretations to invigorate the local culinary scene through the introduction of local infusions and spins.

For each of the 12 dishes featured, readers are provided with a history of how they were invented through unique circumstances and groups, invoking memories of an earlier Singapore. Three recipes of that same dish then follows, with the first recipe drawing on the cooking methods and ingredients used in the past; the second recipe framing the current tastes that are found in the hawker centres nationwide; and the third recipe featuring a modern re-interpretation of these dishes by prominent Singaporean chefs, with the aim of inspiring other chefs to innovate and yet respect the roots of the dish.

The Singapore Heritage Cookbook was released in May 2015, and the 2,400 copies in the first print run are being devoted to educational, charitable and fund-raising purposes. For more information, please contact The Publisher at 6377 6045 or write to Food2Print Asia, #04-01, 7 Jalan Kilang, Singapore 159407.


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