In celebration of the University’s 21st anniversary, the Faculty of Hospitality and Tourism Management (FHTM) Macau University of Science and Technology held a Culinary Demonstration Workshop with Chef Hong Lianqin on April 16, 2021 at the culinary lab at O203. Chef Hong Lianqin was invited by FHTM to share his cooking techniques and experience in the culinary field. The event was attended by nearly 40 students from the Food & Beverage Management (BFBM) program.
Group Photo
Guests including Ms. Huang Dongli, representative of Shunde Food Culture Experience Center, were warmly welcomed by Prof. Ben K. Goh, Dean of FHTM, Ms. Amy Chu, Vice Dean of FHTM, Prof. Yang Chieh Yun, Program Director of FHTM and Lecturer Mr. Daniel Kwok. This workshop was sponsored by the Macao Foundation.
Prof. Ben K. Goh, Dean of F.H.T.M. Presented a Gift to Chef Hong Lianqin
Prof. Ben K. Goh, gave a warm welcome speech to the guests and said M.U.S.T. has kept enriching the students’ learning and experiences, and enhancing their professional skills through offering or holding all kinds of courses, master lectures and culinary workshops. The University expects that through these events students may have the opportunities to learn and appreciate the talent of top chefs as well as to broaden their horizon of the food culture of Shunde, the city of gastronomy.
Chef Hong Lianqin Demonstrated Signature Shunde Dishes
Cantonese Cuisine Chef Hong Lianqin is the executive vice president of the Shunde Branch of the World Master Chefs Association for Chinese Cuisine (WMACC), Chinese Cooking Master, Chinese Senior Cooking Technician, Chinese Culinary Nutritionist, Shunde Leliu Celebrity Chef, and Vice Chairman of Shunde Chefs Association. In the fourth Chinese Culinary Competition, he won the first place of the team, and also served as a senior instructor at the Shunde Fengchu Vocational Skills Training School. At the sharing session, Chef Hong Lianqin demonstrated two signature dishes: Fengcheng Hand-shredded Fish Soup and Fengcheng Deep-fried Pork Rolls. The students expressed that they gained a deeper understanding of professional knowledge in culinary and now have a clearer career planning from the cooking demo.
Cooking Demo Dishes: Fengcheng Hand-shredded Fish Soup
Cooking Demo Dishes: Fengcheng Deep-fried Pork Rolls
