#FOOD: FIVE SAILS’ TENGIS BATTUR WINS S. PELLEGRINO YOUNG CHEF ACADEMY COMPETITION

Five Sails chef Tengis Battur was named the winner of the S.Pellegrino Young Chef Academy Competition 2026–27 Canada Regional Final in Toronto on Oct. 28, 2026 where 10 chefs competed.

His dish, “Steppe” in the Spring, is based on his Mongolian background and the tradition of hospitality in the ger. Khushuur is served as a crispy lamb tenderloin dumpling with spring onion purée, chips and scapes. Suutei tsai pairs roasted bone broth milk tea with chive oil and borts, or wind-dried lamb. Shorlog features charcoal-grilled lamb heart and tongue with ramp and nettle
chimichurri and allium flowers.

Bantan is a charred onion stuffed with braised meat, caramelized onions and soft noodles, finished with garlic chips and sorrel. The dish also includes roasted lamb saddle with bone marrow soubise, wild cherry and lamb bone reduction, and slow-cooked lamb loin wrapped in burnt onion and wild-spice farce.

Battur spent two months developing the dish for his submission, followed by another four and a half months of practice after being selected as a finalist.

“For a long time, I didn’t know what I was passionate about. Then I found the kitchen. Until a few days ago, I had never won anything in my life. Now I’m heading to Milan, where I’ll train like I’ve never won and compete like I’ve never lost,” says Battur.

For the past two and a half years, Battur has worked with Chef Alex Kim at Five Sails. Kim, the 2025 Canadian Culinary Champion, served as his official mentor throughout the competition.

“Tengis went out of his way for every detail. He worked with butchers to get the lamb hearts and tongues, and asked his family in Mongolia for the tea, dried meat and cherries. His dad went out to pick wild cherries and a friend made custom plates for the competition,” says Kim.

At Five Sails, Kim starts with the Korean food he grew up eating, then works with B.C. ingredients and techniques learned throughout his career. Battur comes from a different heritage, but his competition dish begins with the food of Mongolia and uses what he has learned cooking in Canada.

The Canada Regional Final was judged by Daniel Hadida of Restaurant Pearl Morissette, Briana Kim of Antheia and Quinton Bennett of O’Rourke Family Estate. In Milan, Battur will compete alongside the winners from 14 other regions for the S.Pellegrino Young Chef Academy Award.

ABOUT FIVE SAILS BY ALEX KIM
Five Sails by Alex Kim is a progressive Korean restaurant in Vancouver led by Chef and Co-owner Alex Kim. Its tasting menu starts with the Korean food Kim grew up eating, using jangs, fermentation and other Korean preparations alongside ingredients from British Columbia and techniques learned throughout his career. Five Sails by Alex Kim is located at the Pan Pacific Vancouver at 999 Canada Place.