Chefs from six different countries are smiling and celebrating tonight. It's because they are the winners of the Asia-Pacific round of Bocuse D'Or, often called "the world's most prestigious culinary competition". In the past, five groups went onto the next level, but China's team was awarded honorable mention along with the chefs from Japan, South Korea, Thailand, Singapore and Australia. CGTN's Mark Fontes recaps an exciting day in Guangzhou, who hosted the event for the first time.

The Guangzhou Baiyun International Convention Center is where Michael Cole and Laura Skvor were hard at work trying to bring a championship home to their native Australia.

TOM MILLIGAN PRESIDENT, AUSTRALIAN BOCUSE D'OR ACADEMY "I really have confidence in Michael and Laura, they're doing a particularly exciting range of dishes."

Unable to take a break and talk to us themselves, the chefs are representing the land down under alongside ten other countries at the Asia-Pacific round of Bocuse D'or. Guangzhou is hosting the event for the first time, and celebrating 30 years of twin city status with Lyon, France, the birthplace of the event.

STEFAN STILLER PRESIDENT, BOCUSE D'OR, ASIA-PACIFIC "Lyon is the food capital of France, and Guangzhou is the food capital of South China, so we have a lot of synergy, similarities, and so there are a lot of reasons why we are here."

While China's "home-court advantage" comes complete with the local crowd pushing behind their chefs, experts say the contest boils down to something else.

STEFAN STILLER PRESIDENT, BOCUSE D'OR, ASIA-PACIFIC "We have 11 countries, we have 11 judges, so every country has their own judge, and it's totally fair."

MARK FONTES GUANGZHOU As you can see the chefs here at Bocuse D'or are very busy. It's nearly six hours of work as each team prepares not only a platter dish, but also one to be served on ten individual plates, for the judges.

TOM MILLIGAN PRESIDENT, AUSTRALIAN BOCUSE D'OR ACADEMY "One using Australian white veal, and one dish using Atlantic salmon. The veal tenderloin, they need to produce three garnishes and a sauce, and then it's presented in a modern contemporary style. The fish dish is on a platter in the traditional Bocuse style."

The judges' acute taste buds detect everything from the food's succulence, to the texture, to dish design and much more. Once they sample everything, five of the 11 teams will move onto the Bocuse D'or Finals in Lyon.

STEFAN STILLER PRESIDENT, BOCUSE D'OR, ASIA-PACIFIC "We have three winners, they'll be on the podium, like gold, silver bronze. And then two additionally will qualify to go to Lyon."

The Finals take place January 29th and 30th next year. 24 teams in total will compete then to be Bocuse D'or world champions. Mark Fontes, CGTN, Guangzhou.