Gordon Ramsay loses Hawker Heroes Challenge

Chef Gordon Ramsay Gives His Verdict on his Hawker Heroes Challenge'
Multi-Michelin Star chef Gordon Ramsay reacts to the results of his 'Hawker Heroes Challenge' at Newton Food Centre this evening, after an intense night spent cooking and serving three quintessentially Singaporean hawker dishes - Chicken Rice, Laksa and Chilli Crab - and also pays his respects to his opponents, and Singaporean hawker food culture.
He loses by 6 per cent of the overall vote
Published: 11:05 PM, July 7, 2013
Updated: 7:50 PM, July 8, 2013
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SINGAPORE — Tensions were high at Newton Circus Food Centre today (July 7) as Michelin-star chef Gordon Ramsay battled three Singapore hawkers in the much anticipated Singapore versus Ramsay cook-off.

The crowd that greeted Ramsay at Maxwell Food Centre after his arrival in Singapore on Friday was put to shame as hundreds of fans queued outside Newton as early as 11am to get a slice of the action – and a taste of the dishes up for the vote.

At about 9pm, the results of SingTel’s Hawker Heroes Challenge were announced, and the winners were the local hawkers. Ramsay lost by 6 per cent of the total vote.

Ryan Koh from 328 Katong Laksa beat Ramsay by the biggest margin — 19 per cent of the votes — while Foo Kui Lian from Tian Tian Chicken Rice won by 6 per cent. Ramsay’s chilli crab beat Jumbo Seafood Restaurant’s Ang Kiam Meng’s dish by 5 per cent.

There were 1,000 voters, and each cast their vote for all three dishes.

Ramsay accepted defeat graciously, hugging Foo of Tian Tian Chicken Rice stall.

Speaking to the media after the results were announced, Ramsay likened his overall score to his old school report card: “Not bad, but can do better”.

Ramsay said it was “tough to get up to speed in 48 hours to how good these dishes are”, and said that the most difficult dish to prepare was the laksa because there are “so many variations”.

Ramsay also said he was in absolute awe of the hawkers, and with chefs often reluctant to share their recipes with one another, he was also impressed by the culture of passing on their unique culinary tradition from generation to generation.

He added that he was humbled by how the hawkers welcomed him into their kitchens and taught him to cook

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