The Faculty of Hospitality and Tourism Management (FHTM) of M.U.S.T. organized a Culinary Demonstration Workshop by Chef Kelvin Ng on October 18, 2023. Chef Kelvin Ng was invited to demonstrate fusion cuisine cooking techniques in an event that attracted over 50 undergraduate students and postgraduate students. This workshop was sponsored by the Macao Foundation.
Group Photo
Distinguished guest Chef Alan Lee, Hong Kong Café’s Kitchen, was warmly welcomed by Dean of FHTM Professor Ben K. Goh and Assistant Professor Chen Yujie.
Professor Ben K. Goh Presented a Souvenir to Chef Kelvin Ng
Professor Ben K. Goh gave a warm welcome speech to the guests and said that FHTM continuously engages all the stakeholders to further contribute to Macao’s social and economic development. To promote tourism and hospitality in Macao, FHTM is devoted to talent development and cultivation in the hospitality industry through cooperation with industry partners and academic institutions. The Faculty has kept enriching students’ learning and experiences, enhancing their professional skills through offering or holding courses, master lectures, and culinary workshops. The University expects that through these events students may have the opportunity to learn from top chefs.
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Chef Kelvin Ng Shared his Experiences with Students
Chef Kelvin Ng is highly experienced and knowledgeable in the field of culinary arts. He currently holds the position of Executive Chef at Rosedale Hotel, a property under the Chinachem Group. In the past, he has worked at several renowned hotels in Hong Kong, including Rosewood Hong Kong and The Ritz-Carlton Hong Kong. Additionally, Chef Ng serves as a Western Cuisine Instructor at the Vocational Training Council and a Culinary Course Instructor at the Hong Kong Quality Assurance Agency. He has also served as a career planning instructor in the “Creating Tomorrow Together” program for the hotel industry in Hong Kong.
Signature Dishes
During the sharing session, Chef Kelvin Ng demonstrated his signature dish, Pumpkin Chicken Mousse Roll in Steamed Miso Sole Mousse, Egg Yolk Gel, and Tomato Lemongrass Juice. The Culinary Demonstration Workshop enriched the students’ knowledge and experiences and enhanced their professional skills in fusion cuisine, which would certainly be a great treasure for their future careers.
