Park Hyun-kyung wins Korean LPGA Championship at first pro golf event to take place during coronavirus pandemic

Park Hyun-kyung claimed her first professional victory on Sunday at the Korean LPGA Championship, the first big-purse golf tournament to take place during the coronavirus pandemic.

Featuring three of the world's top 10 women players amid a ban on spectators and stringent safety measures, the tournament grabbed global attention with broadcasting rights sold to countries including the United States, Canada and Australia.

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Normally overlooked outside South Korea, the tournament is the first high-level golf event to be played since the US-based LPGA suspended its season in February.

Park prevailed at Lakewood Country Club in Yangju-si, scoring her first victory since turning pro in 2018 to claim $180,000 (Dh661,000) of the $2.5 million purse.

She shot a final-round five-under-par 67 to finish 17 under for the tournament – a shot ahead of Bae Seon-woo and third-round leader Lim Hee-Jeong. "The moment I had always dreamt of finally has come true," Park told cable channel SBS Golf.

World No 3 and double-major winner Park Sung-hyun missed the cut, sixth-ranked Kim Sei-young finished two under for the tournament for joint 46th, while world No 10 Lee Jeong-eun finished 15th at nine under.

To avoid the risk of coronavirus infection, players were advised to keep two metres apart on the course and minimise physical contact, while touching the pin without gloves was prohibited.

Players also had to wear masks before and after their rounds, but could choose whether or not to do so during play, with most deciding against.

The 20-year-old champion was congratulated by her mask-wearing peers with elbow-bumps, and held up the trophy at the prize-giving ceremony while also wearing a mask.

South Korea endured one of the worst early outbreaks of the disease outside mainland China but brought it under control with a widespread "trace, test and treat" programme.

Professional football and baseball both resumed this month, albeit behind closed doors.

Only four LPGA Tour events have been completed this year - the last in Adelaide in February - but the tour has outlined plans to resume in mid-July in Michigan.

The men's US PGA Tour, which came to a juddering halt when the Players Championship was abandoned after the first round in March, has pencilled in a restart behind closed doors at the Charles Schwab Challenge beginning June 11 at Fort Worth, Texas.

Company profile

Name: Back to Games and Boardgame Space

Started: Back to Games (2015); Boardgame Space (Mark Azzam became co-founder in 2017)

Founder: Back to Games (Mr Azzam); Boardgame Space (Mr Azzam and Feras Al Bastaki)

Based: Dubai and Abu Dhabi

Industry: Back to Games (retail); Boardgame Space (wholesale and distribution)

Funding: Back to Games: self-funded by Mr Azzam with Dh1.3 million; Mr Azzam invested Dh250,000 in Boardgame Space

Growth: Back to Games: from 300 products in 2015 to 7,000 in 2019; Boardgame Space: from 34 games in 2017 to 3,500 in 2019

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BOSH!'s pantry essentials

Nutritional yeast

This is Firth's pick and an ingredient he says, "gives you an instant cheesy flavour". He advises making your own cream cheese with it or simply using it to whip up a mac and cheese or wholesome lasagne. It's available in organic and specialist grocery stores across the UAE.

Seeds

"We've got a big jar of mixed seeds in our kitchen," Theasby explains. "That's what you use to make a bolognese or pie or salad: just grab a handful of seeds and sprinkle them over the top. It's a really good way to make sure you're getting your omegas."

Umami flavours

"I could say soya sauce, but I'll say all umami-makers and have them in the same batch," says Firth. He suggests having items such as Marmite, balsamic vinegar and other general, dark, umami-tasting products in your cupboard "to make your bolognese a little bit more 'umptious'".

Onions and garlic

"If you've got them, you can cook basically anything from that base," says Theasby. "These ingredients are so prevalent in every world cuisine and if you've got them in your cupboard, then you know you've got the foundation of a really nice meal."

Your grain of choice

Whether rice, quinoa, pasta or buckwheat, Firth advises always having a stock of your favourite grains in the cupboard. "That you, you have an instant meal and all you have to do is just chuck a bit of veg in."