How a Michelin-starred Hong Kong chef gave his daughter a gift that keeps on giving

Chef Vicky Cheng and his wife decide to do something different for their child’s first birthday: they are raising money for Hong Kong’s undernourished children by giving donors Japanese white strawberry jam

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Intagra image of Vicky Cheng of VEA and his daughter. Cheng is fundraising for malnourished children in Hong Kong in collaboration with Chicken Soup Foundation. [18APRIL2017 DINER'S DIARY] CREDIT: instagram #@chefvickycheng

Published: 1:29pm, 18 Apr 2017Updated: 1:29pm, 18 Apr 2017

The chef of the Michelin-starred VEA is celebrating his daughter’s first birthday with social consciousness in mind.

Vicky Cheng and his wife Polly thought instead of showering their daughter Elizabeth with gifts, they felt she should give to those less fortunate.

They are raising money for the Elizabeth Nutrition Fund in collaboration with the Chicken Soup Foundation, a local charity started in 2013 that helps more than 1,100 underprivileged children in the city. For every donation of a minimum of HK$600, Cheng will give donors a jar of Japanese white strawberry jam with premium bird’s nest in it.

Cheng is fundraising for malnourished children in Hong Kong in collaboration with Chicken Soup Foundation.

The HK$600 is enough for three months worth of fruit for a malnourished child, HK$1,200 for six months, HK$2,400 for a year.

“My dad, who is no longer with us, would always give to others whether he had the resources or not,” explains Cheng. “I got that personality trait from him, and my wife is also very generous. I felt that with the skill set that I have to generate money would make sense.”