Donor Appreciation Booklet 感謝捐贈冊子

IMBIBING KOREAN CULINARY CULTURE 汲取韓國飲食文化 Diploma in Chinese Cuisine students Wong Ka Shing and Rebecca Ling were sponsored by Drs Richard Charles and Esther Yewpick Lee Charitable Foundation on an exchange programme at Seoul Hoseo Technical College in South Korea to learn how to cook Korean imperial cuisine. “Imperial cuisine is underscored by the concepts of yin and yang and the five metaphysical elements, with a focus on healthy eating emphasising the balanced pairing of food in its five natural flavours and colours. The imperial tofu hotpot, which is cooked with various seasonal ingredients depending on different seasons, left me deeply impressed.” Ka Shing hopes to apply the knowledge learnt to let diners eat more healthily. “In Cantonese cuisine, vegetables are usually cooked in top-grade Chinese soup or chicken soup stock. But will it be better if the less greasy ginseng soup is used instead?” Rebecca applies Korean food pairing to Chinese cuisine, infusing new elements into traditional dishes. “Korean imperial cuisine puts a heavy emphasis on the five natural colours of food, including red, yellow, green, black and white, to highlight its aesthetic appeal. Upon returning from the trip, I created a Korean-style beef roll recipe, pairing kimchi, asparagus and fried egg with beef, to make the dish look more attractive. It was eventually available on the menu of Chinese Culinary Institute’s training restaurant.” 修讀中華廚藝文憑課程的黃嘉誠和凌雅詩，在利銘澤黃瑤璧慈善基金的支持下，到韓國 Seoul Hoseo Technical College 交流，學習烹調韓國宮廷料理。 「宮廷料理蘊含陰陽五行理念，著重健康，講究五味五色的均衡配搭。他們的皇室豆腐火鍋 還會按季節用上不同的時令配料，令我印象深刻。」嘉誠希望運用所學，令食客食得更健康。 「在廣東菜中，我們常用上湯或雞湯浸菜，而用人蔘湯可減少油膩，效果會否更好呢？」 雅詩則將韓式配搭應用到中菜，為傳統菜式注入新意。「韓國宮廷料理亦著重以紅黃綠黑白 五色食材配搭帶出美感，我回來後創作了韓風牛肉卷，運用泡菜、蘆筍和煎蛋皮配合牛肉， 令菜式看起來更吸引，這道菜還獲中華廚藝學院訓練餐廳採用呢！」