GEORGE TOWN: It is not all doom and gloom as far as the nation’s food paradise is concerned.

       Hundreds of chefs and culinary masters from the world over will be back here in August to pit their skills against each other after the two-year “truce” brought about by the pandemic.

       Dazzling, mouth-watering gastronomic wonders will come forth from their grills, woks, pots and pans again in Battle Of The Chefs (BOTC) 2022 come Aug 5 to 7 at Gurney Paragon Mall and the public will be able to watch the chefs wield their magic.

       Expect to see some of the most imaginative culinary masterpieces as the chefs vie for top honours in over 50 different classes across the Master Chefs and Greenhorn Chefs categories.

       Organising chairman chef Billy Lee Chan Hoong said they received some 400 registrations from over 40 organisations to date, including those from Indonesia and Singapore.

       Chefs from countries such as the Philippines, the United States and South Korea may also attend depending on their respective Covid-19 situations and travel restrictions.

       “This year’s competition was delayed from 2020. Much of it was already planned and confirmed before the pandemic hit.

       “We are glad that the event can resume,” Lee said at a press conference on Tuesday.

       He said BOTC 2022 would feature several new classes such as Breakfast Hot Cooking, French Omelette and Eggs Benedict for the Greenhorn Chefs category.

       In the Master Chefs category, there are new classes like the Seafood Panggang, Roasted Duck Asian Style, Roasted Chicken Free Style, Buffet Challenge and Plant-Based Main Course.

       “We also have a new Japanese Master Chef Challenge with seven classes. So chefs, it’s time to sharpen your knives and prepare for battle,” Lee quipped.

       State tourism and creative economy committee chairman Yeoh Soon Hin said events such as BOTC was testament to Penang’s reputation as a food haven and would help develop gastronomic tourism.

       “By elevating our culinary scene and improving the skills of local chefs, we will attract more tourists to come and try more creative types of cooking in addition to our time-honoured dishes,” he said.

       Chef Audee Cheah, president of event organiser Penang Chefs Association, said this would be the 18th edition of the biennial BOTC, which started in 1988 with only 60 participants.

       Previously known as the Penang International Salon Gastronomique, it has grown into one of the region’s premier culinary competitions, having attracted 1,800 participants in its last edition in 2018.

       Also present at the press conference were Malaysian Association of Hotels (MAH) Penang Chapter chairman Tony Goh, Hunza Group executive director Khor Tze Ming and Penang Koo Soo Kwong Choon Tong Restaurant and Tea Shop Association chairman Vinah Yee.

       Chefs, cooks and culinary students who want to participate can sign up online at www.asiaculinarychallenge.com before July 8. For more details, visit www.battleof thechefs.com.my.