Group photo
In order to enhance the connections between the three cities of gastronomy and further promote the cultural exchanges between the three cities, on the morning of September 23, 2019, “the World’s Cities of Gastronomy (China) Gathering in Macao—Cooking Demonstrations by Chefs from Chengdu, Shunde and Macao” was held at in Room O203, the Culinary Lab of Faculty of Hospitality and Tourism Management (FHTM) of M.U.S.T. This event, featuring chefs visiting higher education institutions in Macao, was co-organized by Shun De Federation & Commercial Union Association of Macao in the name of “the World’s Cities of Gastronomy (China) Gathering in Macao Series Event”.
The guests who attended the event include MGTO Head of Training and Quality Management Department, Ms. Doris Leong, MGTO Representatives of Training and Quality Management Department, Ms. Dai Wanfang, Ms. Lao Wanyan, and Ms. Lv Rongyin, the chefs from Sichuan including Li Guowei, Tan Tao, and Zhou Bin, the chefs from Shunde including Luo Funan and He Dingwen, the chefs from Macao including Pedro Sou, Tam In Tong, Wai Tim, Luk Hang Cheong, Jacky Lam, Wong Wing Kui and Leung Sau Hong. These guests were warmly welcomed by FHTM Dean Prof. Ben K Goh, Vice Dean Ms. Amy Chu, and Program Director Dr. Wong Weng Chou.
Chefs on-site teaching demonstration
The chefs demonstrated their local cuisines to the students. First, the renowned chef from Sichuan, Chef Li Guowei, prepared the classic Sichuan dish—Kung Po Shrimp and then the famous chef of Shunde, Chef Luo Funan, demonstrated how to cook the traditional dish of Shunde—Daliang-style Stir-fried Fresh Milk with Egg White. Finally, local celebrity chef Wai Tim, brought to the audience the exquisite Dim Sum—Crystal Shrimp Dumplings.
This event provides students an opportunity to learn the superb cooking techniques from the top chefs through close observation, further broadening their horizon and enriching their culinary knowledge.
