“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]

Publish your content with EB Publishing

It's about who you reach. Get your news, events, jobs and thought leadership seen by those who matter to you.

Featured Events

Publish your event

Featured Jobs

Publish your job
leaf background pattern

Transforming Innovation for Sustainability Join the Ecosystem →