Appetite for fine art
The art of making dim sum is a disappearing craft and The Peninsula Hong Kong hopes to encourage those who are passionate and talented in the field to consider choosing dim sum cooking as their career.
The hotel has a joint collaboration with the South China Morning Post to promote the art of making dim sum through the Dim Sum Talented Chef Competition 2013. Rainy Chan, vice-president – Hong Kong and Bangkok of The Peninsula Hotels, and the general manager of The Peninsula Hong Kong, says the competition, which helps promote the art of making dim sum, is part of the hotel’s corporate social responsibility (CSR) initiatives.
“In recent years, traditional dim sum-making has become less popular with chefs in training. Most young chefs wish to pursue a culinary career creating Western cuisine or patisserie [products]. In order to revive this gastronomic fine art, we decided to create a competition to reposition dim sum-making as a promising career,” she says.
The hotel’s CSR effort dates back to 2008. “We identified the need to source the most sustainable ways to continue providing the highest standard of luxury and quality to our customers, while we build on our longstanding commitment to support the development of our community and embrace our relationship with Hong Kong residents,” Chan says.
In 2008, the hotel raised HK$3 million to support three beneficiaries that provide direct community services in Hong Kong.
The Peninsula wants to focus on local beneficiaries. “We believe charity starts at home. This year marks the 85th anniversary of The Peninsula, and we are committed to giving back to the community in Hong Kong,” Chan says.
Through fundraising efforts in partnership with NGOs, as well as staff volunteering, the hotel is committed to supporting the local community. One of the hotel’s Hong Kong-based beneficiary charities, Make-A-Wish, grants wishes to children with life-threatening illnesses.
“We are working with Make-A-Wish to organise a musical recital for children whose wish is to learn to play a musical instrument. This will provide them with a chance to perform for their families and showcase their devotion to learning to play an instrument,” Chan says.
The hotel’s CSR commitment is based on the belief of its owner, Sir Michael Kadoorie, and his family, in sustainability, which affects every decision the company makes.
“This includes paying attention to the smallest details and evaluating the environmental and social impact our operation has on the community, and to ensure we continue to prosper for decades to come,” Chan says.
LIST OF WINNERS
CHAMPION Felix Leung Hin-wa
Super Star Seafood Restaurant
1st RUNNER-UP Law Siu-long
Chinese Cuisine Training Institute
2nd RUNNER-UP Karen Chan
Our Lady’s College
3rd RUNNER-UP Lau Hiu-kui
Langham Place Hotel Hong Kong
4th RUNNER-UP Tse Hin-wing
Holy Trinity College