Renowned Taiwanese chef to host six-course fundraising banquet

Saturday 30 March 2024

Islanders are invited to a six-course Chinese fundraising banquet hosted by a renowned food writer and chef.

The dinner will be held at the Royal Yacht Hotel on 16 May to raise money for financial inclusion charity Community Savings.

It will be presented by Ching-He Huang MBE, who is in Jersey for the first time.

The banquet will feature six courses made with local ingredients, a champagne reception, traditional Chinese entertainment, a raffle, and auction.

Ching-He will personally introduce each course to share insights into her culinary selections, which are inspired by local ingredients and this year's Chinese symbol: the dragon.

 

 

 

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A post shared by Ching He Huang MBE (@chinghehuang)

The event will be full of symbolism to wish everyone good health, wealth and luck for the coming year, according to the chef.

Ahead of the event, Ching-He will collaborate with chef Inaka Weerasinghe and his team at the Royal Yacht Hotel.

Ching-He said: "It is my honour to support Jersey Community Savings in their incredible cause to help people who have fallen on hard financial times.

"The menu I have chosen is inspired by the Spring Festival and the Dragon, which symbolises power and it serves as a reminder to unleash the power of giving back.

"It will be a wonderful event and I'm excited to be in Jersey for the first time."

Ching-He's culinary journey spans from her roots in Taiwan, to her upbringing in South Africa and the UK.

She has hosted television programmes like 'Ching's Kitchen' and 'Ching Food Made Easy' which have reached millions of viewers.

Ching-He has also been nominated for an Emmy award and has authored ten bestselling cookbooks, including 'Chinese Food Made Easy' and 'Wok On.'

Tickets for the dinner cost £175 per head.

For ticket inquiries, contact steven.hunt@communitysavings.org.je.

THE MENU...

Main Menu: 

• First Course: Prosperity Toss Noodle Salad
• Second Course: Duck and Local Crab Spinach Dumplings in Sichuan Duck Broth
• Third Course: Steamed Local Hand Dived Black Bean Scallops with Samphire Noodles
• Fourth Course: Crispy Aromatic Duck and Pancakes with Hoisin Sauce

Fifth Main Course to share: 

• Local Lobster in Ginger Yellow Bean Spring Onion Noodles
• Spicy Sweet Oyster Sauce Prawns with Pine Nuts
• Steamed Local Seabass in Chilli Bean Sauce
• Aromatic Beef in Hainan Spring Onion Salsa Verde
• Char Siu Roast Pork with Honey

Sides

• Ginger Pak Choy
• Fried Vegetable Spring Rolls with Sweet Chilli Sauce
• Crispy Shallot Jasmine Rice

Dessert

• Vegan Mango Passionfruit Coconut Lime ‘Cheese' Cake
• Assorted Exotic Fresh Fruit Platter
• Fortune Cookies
• Petite Fours
• Jasmine Tea
• Teas/Coffees

Vegan Menu:

• First Course: Smoked Tofu Prosperity Toss Noodle Salad
• Second Course: Smoked Tofu Spinach Dumplings in Mushroom Broth
• Third Course: Seared King Trumpet Mushroom on Samphire Noodles in Black Bean Sauce
• Fourth Course: Five Spice Roasted Assorted Oyster and Shimeji Mushroom Pancakes with Hoisin Sauce

Fifth Main Course to share: 

• Sweet Chilli Tofu with Water Chestnuts
• Cantonese Black Bean Tofu
• Buddha’s Chow Mein
• Sichuan Smacked Garlic Cucumber Salad
• Crispy Enoki with Hoisin
• Ginger Pak Choy
• Vegetables Spring Rolls with Sweet Chilli Sauce
• Crispy Shallot Jasmine rice
• Sixth Course Dessert

Dessert: 

• Vegan Mango Passionfruit Coconut Lime ‘Cheese' Cake
• Assorted Exotic Fresh Fruit Platter
• Fortune Cookies
• Vegan Petite Fours
• Jasmine Tea
• Teas/Coffees