A SPREAD fit for foreign dignitaries won over the taste buds of the judges to clinch the top prize in the 7th World Championship of Chinese Cuisine yesterday.

Shanghai Dong Hu Group Corporation emerged victorious in the best team category among 53 teams for its excellence in taste, quality and presentation of its six dishes.

A total of 212 chefs from 12 countries like Belgium, China and the United States took part in the competition, held once every four years.

"Our piece is inspired by the dishes we usually serve to diplomats such as US President Barrack Obama in our hotels," said Mr Qiu Wei Jie, a chef from the

Shanghai Dong Hu Group. "People usually have the impression of traditional Chinese cuisine as lacking innovation so we used new methods and new

creations such as sugar art in our dishes." The Singapore team from Jin Shan shared the first runner-up prize with a team from Peking University.

"For a month, we stayed back after work to practise until 2am to 3am," said 40-year-old chef Lai Zhi Xin, who is most proud of the intricate carvings

of two lobsters and a watermelon to simulate two horses pulling a carriage. Three hundred and eighteen awards were given out for the best team,

best display table and individual categories. The three-day competition at Singapore Expo Hall 5A was organised by the World Association of

Chinese Cuisine and Restaurant Association of Singapore.