sustainable dining for recovery & resilience in hong kong’s f&b sector

Tuesday, August 25th 2020 @ 7:30 pm - 10:00 pm

Sustainable Dining For Recovery & Resilience in Hong Kong's F&B Sector

     
Date:August 25th, 2020 (Tuesday)
 
Time:7:30 pm - 10:00 pm
  
Venue:Test Kitchen, 
Shop 3, Kwan Yick Building Phase 3, 
158A Connaught Rd W, Sai Ying Pun, Hong Kong
  
Event Fee*:
Member:HKD 1,100
Guest of Members:HKD 1,400
 

*This event is open to members and their guests. RSVPs required as seats are limited on a first come first serve basis. ***MAX: Private Event for 22. Registration confirmed only upon payment. Please click "Register Now" below to reserve your seat(s)!

***As we are uncertain of government restrictions in August, please email Cindy at events@harvardhk.org to express interest and reserve a seat and a payment link will be sent closer to date!***

 

Event Description:

Come join us for an intimate night with a sustainability-themed dinner and biodynamic wine pairing at the permanent pop-up Test Kitchen! This will be a private venue experience for all Harvard Club of Hong Kong members. We will be discussing with Rebecca Walker Chan, Pat Dwyer, and Heidi Yu Spurrell their views on what sustainability means for the recovery of the local F&B sector, food's impact on health and the environment, along with what are the largest trends in sustainability from the standpoint of businesses in Hong Kong. Our private Chef Ching Tso (trained at Le Cordon Bleu London, and formerly with Pied a Terre London under Chef Shane Osborn) will explain his choices of ingredients and showcase the role of chefs as sustainable change-makers. Our biodynamic wine will be explained by Ian @ Cork Culture. This unique and private event is a chance to support the Hong Kong sustainable food and health scene and contribute to its resilience and recovery!

Speakers: 

Rebecca Walker Chan, Harvard Extension School, Founding Consultant, Southpaw (sustainability consulting) (FULL BIO)

Pat Dwyer, Harvard Kennedy School, Founder, The Purpose Business (FULL BIO)

Heidi Yu Spurrell, CEO, Food Made Good HK (FULL BIO)

 

Sustainable Menu with Wine Pairing:

(*vegetarian option also available upon prior request)

Homemade Sourdough 

Soup
Beetroot, Coconut, Lime, Empire leaf

Fish
Pink Snapper, Mussels, Charred leek, Pumpkin risotto

Meat
Braised Wagyu shortrib*, Celeriac, Korean Shiso, Bracken compot *Mayura Station beef (vertically integrated full-blood wagyu)


Dessert
Financier, Coconut, Passionfruit, Roasted banana

  

About the Chef:

Chef Ching Tso began his culinary journey at 2005 with Boxwood cafe @ Restaurant Gordon Ramsey after mastering his formal training in Le Cordon Bleu London.  In 2007, he started working for the Pied a Terre London under the famous Chef – Shane Osborn, where he spent over 4 years in refining his skills in Modern European cuisine at a 2 Michelin starred fine dining establishment. As Sous Chef in 2014, he took the initiative to open Arcane with Shane Osborn, the restaurant was such a great success, winning numerous awards along the way. Since April 2020, Chef Ching has been searching for new opportunities around the world to be able to create his own style of food and perfecting his skills.

 

Disclaimer: 
1. By attending the event, you are confirming that you and/or your guests are in good health, have not traveled outside of Hong Kong in the past 14 days, and have not been in contact with anyone who has been to the hospital. Should the event organizer find the contrary, event organizer will ask you to leave the event without any refunds.
2. By attending the event, you acknowledge that there is inherent risk of exposure to COVID-19. 
3. By attending the event, you and/or your guests voluntarily assume all risks related to exposure to COVID-19 and agree NOT to hold the event organizers or any of their members or affiliates liable for any illness or injury.

Fee

HK$1100 (Lifetime/Patron)

HK$1100 (Annual/Biennial/Complimentary Student Member)

HK$1400 (Prospect/Guest)

Sign Up Date

(Lifetime/Patron) : Wednesday, July 8th 2020

(Annual/Biennial/Complimentary Student Member) : Thursday, July 9th 2020

(Prospect/Guest) : Friday, July 10th 2020

Sign Up Deadline

Friday, July 31st 2020

Time & Location

7:30 pm - 10:00 pm

Test Kitchen ( Shop 3, G/F, 158A Connaught Road West, Sai Ying Pun, Western District)

Contact Info