Public Lecture
| Date 日期: | 24 Feb 2016 | |
| Time 時間: | 6:45pm - 8:45pm | |
| Venue 地點: | KK101, 1/F, K. K. Leung Building | |
| Speaker(s) 講師: | Chef Umberto Bombana Prof. Andrew Lam 林德力教授 Mr. Mak Chi Ming 麥志明先生 Dr. Jarrad Wan |
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| Summary 內容: | 3-Michelin-Star Chef Umberto Bombana, aka ‘King of White Truffle’, will share with us how the chef himself, food culture, food ingredients, and the cultural setting of his place and space contribute to his culinary creations, in particularly, the gastronomic specialty truffle and Italian aperitivo. Chef Bombana reveals his philosophy as ‘What a chef should do is to serve nature, to respect nature and love nature.’ and ‘You have to truly understand the ingredients.’ He asserts that what is on the plate is the ultimate expression of the ingredients. In his session, food tasting will be included: Black truffles, Italian aperitivo snacks and more… Indeed, eating is an agricultural act and establishes the most primordial of all human bonds with the environment. Prof. Andrew Lam brings the flavour of indigenous biodiversity from his farm in Jiangxi to Chef Bombana’s plate. We will virtually tour the agro-ecology of his eco-farm, with focus on enhancing sustainability while maintaining productivity in ways that protect the natural resource base and ecological provisioning of agricultural systems. Eating is also a bridge that connects nature with culture. Having revealed the passion towards eating of the Italians and Chinese, the traditional tortellini and ravioli are comparable with wontons from Guangdong. Mr. Mak Chi-ming inherited his grandfather’s traditional production methods and has retained the original size and flavour of the specialised wonton noodles. The other secret of Mr. Mak’s noodles is the traditional method for making the broth. Mr. Mak will narrate his family’s time-honoured wonton noodle production method. Upcoming session: Session 3 細說廣東雲吞麵 Stories of Guangdong Wonton Noodles 24/2 (Wed) | Mr. Mak Chi Ming (麥志明先生) | Language: Cantonese (simultaneous interpretation in English will be provided) Mr. Mak is the founder of Mak Ming Noodles (麥明記). Being the third generation, Mr. Mak preserves his father’s and his grandfather’s artisanal Guangdong wonton noodles. He also makes Mak’s Noodle (麥奀雲吞麵世家) successfully won popularity among overseas tourists - even New York celebrity chef Anthony Bourdain is an aficionado. Moderator: Dr. Jarrad Wan Project Development Officer, Faculty of Education, HKU; Master alumna, Università degli Studi di Scienze Gastronomiche Registration (starts on 28/1): HKU students and staff: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?ueid=41311 Public: https://hkuems1.hku.hk/hkuems/ec_regform.aspx?guest=Y&ueid=41312 Past sessions: (Photo album: https://www.facebook.com/media/set/?set=a.10156454886890648.1073741999.470131110647&type=3 ) Session 1 | 16/2 (Tue) | Chef Umberto Bombana In 2010, Chef Bombana’s personal project, 8½ Otto e Mezzo BOMBANA was launched. To date, it is the only Italian restaurant outside of Italy with 3 Michelin stars. Chef Bombana, a native of Bergamo in northern Italy, received his formal training in his home country and, after working in Italy and Los Angeles, he served as executive chef at Toscana of the Ritz-Carlton Hong Kong for 15 years. Along his professional gastronomic path, he has received various international recognition and awards: Best Italian Chef in Asia (2002), Ambassador of the Alba White Truffle (2006), Chef of Chefs in Asia Award of Miele Guide (2011), Ambassador of Taste and Mediterranean Diet (2015). Session 2 | 18/2 (Thu) | Prof. Andrew Lam (林德力教授) Prof. Lam, a former surgeon from California specialised in oncology, gave up a successful career in the biomedical and pharmaceutical industries to become an organic farmer. He has focused on how to harness and leverage natural herbal ingredients as a healthy and clean diet for immunity benefits to the human body. His extensive experience, coupled with his medical knowledge not only give him insight and a unique approach into all-natural farming methods but also make him a highly sought-after natural farming consultant by governments, universities, NGOs, and trading houses needing information about organic food education. |
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