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).
Price:
$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
Location:
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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