Childhood food memories the key ingredients of charity dinner to mark International Women’s Day
All proceeds from the evening will go to Beyond Foundation, a Hong Kong charity that supports children with special needs
Whether it’s your mum’s pineapple rice, your dad’s barbecue or the tangy raspberry jam made by an auntie, we all have childhood memories shaped by food.
Food memories – both good and bad – are powerful, the taste, smell, even the texture of food triggering flashbacks of not just what you ate but where you ate it.
To add a sentimental twist to the dinner, the chefs will turn to their past for inspiration, with each course reflecting a childhood memory.
And the final menu is as touching as it is tempting.
Food writer Jolli Lo gives egg tarts – her favourite childhood snack – her own twist by adding prawn puff pastry while spaghetti carbonara gets an Asian twist from the Asia-Pacific region’s youngest master of wine, Sarah Heller. Yenn Wong, founder of hospitality group JIA, will serve fermented red bean curd braised pork belly with black fungus, a dish inspired by her great-grandfather’s Malaysian recipe.