Mama Fu’s Asian House has announced this year’s winner and grand champion of the brand’s second-annual Culinary Challenge.
Chef James Clark from The Triangle location in Austin, Texas, was recognized for his award-winning dish, Ginger Chili Glazed Salmon.
In its second year, the Annual Culinary Challenge is meant to showcase some of the best chefs at Mama Fu’s.
For the challenge, each restaurant chef—alone or with their restaurant team—created an appetizer, entrée, or dessert that reflects Mama Fu’s culture, culinary DNA, and fresh point of view.
The award-winning menu item, Ginger Chili Glazed Salmon, will be featured on the next Mama Fu’s Black Market Menu to be launched in late January.
The Black Market Menu is a collection of innovative recipes and seasonal dishes that are only available upon special request for those who are “in the know.”
“The Annual Culinary Challenge is something we started to embolden camaraderie within our team, while allowing our expert chefs to really get creative and show off what they can do,” says Randy Murphy, president and CEO of Mama Fu’s. “Mama Fu’s wouldn’t have a reputation for food without our chefs and a lot of excellent dishes are created during the culinary challenge.”
Eight chefs were given 20 minutes to prep and 20 minutes to produce their submissions for the challenge, which were judged on taste, preparation, and planning by a number of Mama Fu’s executives, including the brand’s newest franchise partners, Rose Colarossi and Tao “Echo” Liu of MFDC Partners LLC.
Mama Fu’s offers consumers convenience, value, and unique flavors with its high-quality, made-to-order Asian-inspired food.
With a contemporary and user-friendly menu that allows customers to navigate their options more easily, guests can choose between a rice dish or noodle bowl, as well as their protein of choice, from a selection of Chinese, Thai, Japanese, Vietnamese, and Korean menu options.
More health-conscious customers can order a Steam Bowl or salad, or try an extensive gluten-free menu or just have any traditional menu item prepared wok-seared, a cooking method that reduces oils and starch.
Mama Fu’s was awarded with a Menu Trendsetter award earlier this year, being recognized for its Banh Mi Vietnamese Sandwich and trademarked Flex-Casual service model, at the 15thAnnual MenuMasters Awards Celebration in Chicago.