Media

HKU weekly notice (from May 9 to 16, 2015)

08 May 2015

 

HKU x Go.Asia x Food Revolution HK–The SciChef Cooking Challenge (Final)
Can overnight rice make fried rice taste more delicious? Can searing a steak help sealing the juices? What is the secret formula of preparing the perfect soft-boiled egg? Are the old wives’ tales truth or myth? Can they withstand scientific tests? Wanna develop a science-based recipe for the perfect dish? Let our Junior SciChefs demystify the old wives’ tales and reveal the truth for you!

The Faculty of Science of the University of Hong Kong (the Faculty) is dedicated to promote science literacy among the community and nurture our younger generation’s interest in science. The captioned project, the first of its kind in Hong Kong, is co-organized by the Faculty, the Education Bureau, and Go.Asia. It aims to foster food science, chemistry and nutrition knowledge to junior secondary school students, and arouse their interest towards science and healthy eating habits. The Semi-final has come to an end in January 2015, and the 12 teams of finalists will transform their reported findings in the Semi-final to their masterpiece in the Final Cooking Challenge (May 9) for winning the first-ever SciChef Champion!

The SciChef Cooking Challenge

Date: May 9, 2015 (Tomorrow)
Time: 10:30 am to 4:00 pm
Venue: Home Management Centre, 10/F, Electric Centre, 28 City Garden Road, North Point, H.K.

Participants: Form 1 to Form 3 and Year 7 to Year 9 students

Twelve teams of finalists will try every means to put their research findings into practice, and demystify various old wives’ tales for the audience. The following topics will be covered:

• The Mystery of Molecular Gastronomy
• The Secret to Evergreen Veggie
• How to Make Chicken Breast Juicy and Tender?
• The Cookie Formula for Vegetarians
• The Success-Guaranteed Tips of Making Ginger Milk Curd

Event Highlights

• Live Demonstration of Molecular Cooking by Master SciChef Perry LAU
Chef Perry Lau launched Shui Yue in 2013, where he integrates food, science, and art into many gourmet dishes using different molecular cooking techniques. He enjoys exploring different interpretations of food and constantly surprises diners with his innovation. Perry has participated in many international culinary competitions.  He received a bronze award in the Pastry-Practical (Professional) – Fantasy Table category in the Hong Kong International Culinary Classic at the HOFEX 2013. He was awarded a bronze medal in the Meat category at the Singapore FHA Culinary Challenge 2014.  He also received a silver and a bronze medal for his main course in Seafood and Beef category at the 16th FHC China International Culinary Arts Competition (Shanghai) in 2014. 

• 3D Latte Art Demonstration and Interactive Workshop by Barista Leo CHAU
Mr. Leo Chau, the 3D latte art pioneer in Hong Kong, has always insisted on his own philosophy of coffee art. He has become the Chief Barista at Allegretto Viva Espresso in 2012, and created the first-ever 3D kitten latte art. The 3D foamy sculptures grounded on the surface add another dimension and life to the coffee. In recent years, Leo has been actively promoting coffee culture locally and overseas. He was the Guest Performer in the 12th Hong Kong Food Festival Winter, and was invited to Germany to perform 3D latte art demonstration. He was interviewed by various TV and press media, including TVB8, Pearl, Now TV, Sing Tao Daily, Apple Daily etc. He founded Karena Café in 2014 which was famous for its colorful 3D latte art. Karena café has been recommended by the Hong Kong Tourism Board and the New Holiday magazine as the must-visit café.

Honorable Guests & Star Panel of Judges
Dr. KO Wing-man BBS, JP, the Secretary for Food and Health of Hong Kong, will be our Guest of Honour crowning the SciChef Champion. Our star panel of judges include:

"Love-to-cook Beauty" – Miss Alvina CHAN
Passionate about her culinary dreams, Alvina attended Le Cordon Bleu Paris and obtained 1st in French Cuisine with “Mention Bien” (Distinction). Given her positive influence in food culture through various media, she is now the first disciple of Willie Mark, an internationally recognized food critic. Alvina is the author of 2 books: “Banquets for the Soul” & “Alone in Paris – Transforming Perspectives in the World’s Most Famous Culinary School.” Her current works include: Culinary TV host for TVB and Creation TV.

"Rich Mate Poor Mate" – Mr. Simon WONG, JP
Simon has been recognized as Hong Kong Ten Outstanding Young Person 2011 and is currently the Executive Director of LHGroup and Kabushikigaisha Limited as well as the President of the Institution of Dining Art. He started his public service career 17 years ago, and is now a member of the Minimum Wage Commission, Competition Commission, Business Facilitation Advisory Committee, Liquor Licensing Board and the Chairman of Wong Tai Sin District Fight Crime Committee. Simon was appointed as the Justice of the Peace in 2014. Participated in the RTHK TV program ‘Rich Mate Poor Mate III’ in 2013, Simon gained the new insights of poverty and started to promote the ‘suspended meal’ scheme in Hong Kong.

CEO of DotAsia – Mr. Edmon CHUNG
Edmon is serving as the CEO for DotAsia Organization, heads the secretariat for the Asia Pacific Regional Internet Governance Forum (APrIGF), and is the secretariat for the Asian Film Awards Academy. Edmon serves also on the Executive Committee of Internet Society Hong Kong, and participates extensively on Internet governance issues. He is also a food blogger and a food columnist.

Star Culinary Instructor – Ms. Anita LAM
Anita has been serving as a Culinary Instructor at the HK Electric Home Management Centre for over fifteen years. She specializes in Chinese cuisine and enjoys electric cooking. She believes that cooking is a bridge between intra- and interpersonal communication, and that everyone can find their own chicken soup for the soul via cooking.

World-renowned Expert in Food Science – Prof. Nagendra P. SHAH
Prof. Shah is currently a Professor of Food Science and Technology at the University of Hong Kong. He has a long and intensive research history in probiotics, prebiotics and functional foods that has led to a distinguished international reputation in this area. He has published 229 research papers in peer-reviewed journals. Prof. Shah’s work has been internationally recognized and has received several prestigious international awards for his contributions to research.

For further details, please visit the event homepage: http://scichef.asia.

If you are interested to know more about this event or wish to come for interview, please feel free to contact Dr. Benny NG, the Project Director (Tel: 54103822; e-mail: ngbenny@hku.hk).

HKU Centre for the Humanities and Medicine Presents an Exhibition on the History of Malaria in Hong Kong
The HKU Centre for the Humanities and Medicine is co-presenting an insightful exhibition into the presence and significant impact of malaria on Hong Kong’s history. "Fever: The History of Malaria in Hong Kong" will run until July 26, 2015 at the Hong Kong Museum of Medical Sciences.

The exhibition encourages multi-sensory engagement with local historical information and artefacts and promotes understanding of the importance of the disease in the development of the territory. Visitors will learn how malaria was eradicated from Hong Kong, as well as the seriousness of the contemporary malaria situation in other regions of the world.

The launch of the exhibition was timed to coincide with World Malaria Day 2015 which aims to raise awareness of malaria as a disease that is preventable and treatable and mobilize action to end the ravages of malaria.

Exhibition - Fever: The History of Malaria in Hong Kong

Period: 25 April – 26 July 2015
Time: 10:00am - 5:00pm (Tuesday - Saturday); 1:00pm - 5:00pm (Sunday & Public Holidays); Closed on Mondays
Venue: Hong Kong Museum of Medical Sciences, No. 2 Caine Lane, Mid-Levels

The exhibition is co-presented by the Centre for the Humanities and Medicine and the Hong Kong Museum of Medical Sciences and is supported by the HKU Knowledge Exchange Fund. Further information can be found at http://www.chm.hku.hk/history_of_malaria.html.

For media enquiries or individual interview requests, please contact Mr Cyrus Chan, Events Coordinator, Faculty of Arts (tel: 3917 4984 email: cyrusc@hku.hk).

Two exhibitions held at HKU UMAG: “Vernacular: Liu Qinghe in Hong Kong” and “Being-there: Works by Chen Shuxia”
The University Museum and Art Gallery (UMAG) collaborates with The Central Academy of Fine Arts (CAFA) to present two exhibitions by renowned Chinese artists Liu Qing-he and Chen Shu-xia: “Vernacular: Liu Qinghe in Hong Kong” and “Being-there: Works by Chen Shuxia” from April 17 to May 24, 2015.

“Vernacular—Liu Qinghe in Hong Kong” is an exhibition that features more than sixty contemporary ink works by Liu Qing-he (b.1961), an artist and professor at the academy who is best known for his unique style of contemporary ink paintings. His works often portray social realities and their impact on Chinese families, individuals and the artist himself.

Furthermore, “Being-there: Works by Chen Shuxia”, displays a selection of paintings by Chen Shu-xia. An exhibiting artist for the past 30 years, Chen’s artwork builds on the traditional genre of oil painting and its long-practised and western-influenced techniques through the presentation of portraits and still-lifes, subjects and styles informed by her daily observations.

Details of the Exhibitions
Period: April 17, 2015 (Friday) to May 24, 2015 (Sunday)
Opening Hours:
09:30 – 18:00 (Mon to Sat)
13:00 – 18:00 (Sun)
Closed on University and Public Holidays
Venue:
Vernacular: Liu Qing-he in Hong Kong - 1/F T.T. Tsui Building, UMAG, the University of Hong Kong, 90 Bonham Road, Pokfulam
Being There: Works by Chen Shu-xia - 1/F Fung Ping Shan Building, UMAG, the University of Hong Kong, 90 Bonham Road, Pokfulam

General Enquiry: Tel: (852) 2241 5500 / Email:  museum@hku.hk
Fees: Free Admission
Website: www.umag.hku.hk/en/

Media enquiries:
UMAG Communication Officer Miss Elena Cheung, Tel: (852) 2241 5512, Email: elenac@hku.hk