"My Journey to the Plant-Based Food Revolution - How to feed Asia's growing and ageing population healthily and sustainably"

Dinner and Talk: 

‘My Journey to the Plant-Based Food Revolution’’

Food & Films Programme:

7.00 - 7.30pm: Guest Arrival, Welcome Drinks & Registration

7.30 - 8.30pm: Topic Presentation on “My Journey to the Plant-Based

Food Revolution - How to feed Asia’s growing and ageing population healthily and sustainably”

by Mr Eugene Wang, Founder & CEO of Sophie’sKitchen.

Dinner & Short Films:

8.30 - 8.45pm: Quorn Vegan Menu Sharing by Mr.Andrew Yip, Head of

NPD & Culinary of Monde Nissin Singapore (Quorn)

8.45 - 9.00pm: “The Roles of Functional Enzymes in Health” by Ms Adalyn Tan, ED of QYZ Functional Enzymes

9.00 - 9.30pm: Discussion +Q&A; and Reflections

Enjoy a sumptuous enzyme-rich Japanese vegan dinner while listening to a very special presentation by our guest speaker, Mr. Eugene Wang, Founder & CEO of Sophie’s Kitchen on the topic My Journey to the Plant-Based Food Revolution – How to feed Asia’s growing & ageing population healthily & sustainably”.

Eugene Wang grew up immersed in his family’s 20+years of vegetarian food manufacturing business and food distribution across Asia and North America. He started his career in1995 at a management consulting firm in New York City, shortly after earning his MBA from Columbia Business School, NY.

His new business,Sophie’s Kitchen,won the grand prize of S$200K at the SLINGSHOT Startup Competition in Singapore. Sophie’s Kitchen, a firm that makes a sustainable plant protein, is also the winner of The Liveability Challenge 2019, a global search for ideas to make Southeast Asia’s cities more liveable and resilient. The S$1million in prize money will go towards setting up a research and development facility in Singapore.

The Enzyme-Rich Japanese Vegan Menu for the evening was crafted directly from the recipes of Quorn and Sophie’s Kitchen’s plant-based seafood ingredients that were specially air-flown from Taiwan.

Welcome drink specially brought to you by QYZ Highest Efficacy & SOD Functional Enzyme-rich brown-rice seed sprouts for relaxation after a long working day;

Tantalising and flavourful caesar salad with vegan prawns & shitake mushroom appetizer;

Delicious soy-based miso soup with silken tahu & vegan fishless fillet; Sumptuous Japanese katsu udon set enriched with vegetables galore mix & the delicious Quorn Mycoprotein vegan chickless cutlet;

Finished off with a refreshingly cold dessert (sweet potato & barley sago konjac).


$29.50/pax for members

$39.50/pax for non-members

(Note: Advance payment is required for the chef’s planning.)

Date & Time:

20th June, Thursday, 7pm


Hotel Grand Central, Sojourn Café,

22 Cavenagh/Orchard Road, Hotel Grand Central (Level 2), Singapore 229617

(Walking distance from Dhoby Ghaut MRT or Somerset MRT station)

Contact number:

9658 1300 or 6733 0079

Email: qyzenzymes@gmail.com

Sponsor/exhibitor contact

Vegetarian Society Singapore & CRF and Hotel Grand Central Ltd
[javascript protected email address]

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