DOCSLIB.ORG

A Journey of Continual Growth

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A Journey of Continual Growth A Journey of Continual Growth We made strides in growing our hospitality business while refining F&B operational efficiency, thus taking us a step further in our journey of continual growth. Contents Corporate Corporate Hospitality Profile Milestones Business F&B Casual Dining Chairman and Business Brands CEO’s Statement Group Structure & Financial Board Financial Highlight Review of Directors Key Corporate Financial Management Information Contents This annual report has been prepared by Katrina Group Ltd. (the “Company” and together with its subsidiaries, the “Group”) and its contents have been reviewed by the Company’s Sponsor, Hong Leong Finance Limited. It has not been examined or approved by the Singapore Exchange Securities Trading Limited (the “SGX-ST”) and the SGX-ST assumes no responsibility for the contents of this annual report, including the correctness of any of the statements or opinions made or reports contained in this annual report. The contact person for the Sponsor is Mr Tang Yeng Yuen, Vice President, Head of Corporate Finance, Hong Leong Finance Limited, at 16 Raffles Quay, #01-05 Hong Leong Building, Singapore 048581, telephone (+65) 6415 9886. CORPORATE PROFILE With an established history since 1995, Katrina Group Ltd. (“Katrina” or the “Group”) is a Food & Beverage (F&B) group that specialises in multi-cuisine concepts and restaurant operations. The Group owns and operates 42 restaurants in Singapore and 2 restaurants in Indonesia under 9 different F&B brands, namely, Bali Thai, Honguo, So Pho, Streats, Bayang, Hutong, Muchos, RENNthai, and Tomo Izakaya. These brands serve authentic cuisines of 8 different ethnicities, namely Hong Kong, Indonesian, Japanese, Mexican, northern Chinese, Thai, Vietnamese and Yunnan. Katrina prides itself on the identification of consumer trends and creating concepts that meet the demand of a wide spectrum of patrons from different market segments. Of the Group’s ten brands, 4 are casual dining brands and 5 are mid-ranged dining brands, all strategically located in convenient and high foot traffic locations. In addition, 3 of the Katrina Group’s brands – Bali Thai, So Pho and Streats – are Halal-certified. Katrina’s hospitality business has scaled up since its acquisition in December 2018. The Group currently leases and manages 241 private residences, 2 apartment buildings comprising 68 apartment units as well as 4 co-living hotels comprising about 242 rooms across Singapore and 18 serviced apartments in Hong Kong. CORPORATE MILESTONES Started Rebranding operating Ventured into Launched Opened first overseas Introduced new exercise “Katrina Nasi upmarket first chain of restaurant in Raffles Indonesian brand and Listed on Cessation of Padang” dining fare Chinese restaurants City, Beijing first Vietnamese brand SGX-Catalist Indobox brand 1995 1998 2001 2006 2007 2008 2009 2010 2013 2015 2016 2018 2019 Launched first Launched 2 new Introduced additional Developed first Launched Acquisition of a new restaurant in brands upmarket brand non-Asian brand online food hospitality business West Mall ordering and delivery services for Bali Thai, So Pho and Streats Acquired Japanese brand KATRINA GROUP LTD. ANNUAL REPORT 2019 1 HOSPITALITY BUSINESS The Group offers fully furnished serviced residences under the brand of ST Residences and affordable luxurious co- living hotel under ST Signature. Collectively, it seeks to be a trusted hospitality management company, that provides both corporate expatriates and leisure travelers a comfortable, enjoyable stay with top-notch customer service in prime locations locally and globally. ST RESIDENCES ST SIGNATURE 2 KATRINA GROUP LTD. ANNUAL REPORT 2019 F&B BUSINESS Mid-Ranged Dining Brands Indonesian cuisine Singapore outlet: • Clarke Quay Our Bayang restaurant Thai Cuisine serves authentic Balinese favourites within a Singapore outlet: warm-Balinese décor that • Clarke Quay features inlays inspired by traditional Balinese shadow puppets. RENNthai serves traditional Thai cuisine. The restaurant’s intimate indoor seating is furnished with exotic embellishments, while the alfresco area offers a refreshing waterfront view. Northern Chinese Mexican cuisine Cuisine Singapore outlet: Singapore outlet: • Clarke Quay • Clarke Quay Hutong offers traditional Northern Chinese cuisine with Muchos Mexican Bar a contemporary twist to cater to Chinese expatriates and Restaurant serves and tourists in Singapore. Its décor is designed to exude classic Mexican dishes. the charm of old China with antique dark-wooded screens and tables, billowing Chinese silk drapes and red lanterns, to create a sentimental vibe of reminiscence of the beauty of ancient Beijing. Japanese cuisine Singapore outlets: • Clarke Quay • Esplanade Tomo Izakaya restaurant captures the essence of the traditional izakaya with its chic, minimalist Zen-like décor while injecting youthful fun in its overall vibe. In Japanese, ‘tomo’ means ‘friend’ and izakaya means ‘to stay in a sake shop’. Hence, the focus of Tomo Izakaya is for friends and families to have a relaxing meal of fine Japanese food and drinks while entertained by jazz music. KATRINA GROUP LTD. ANNUAL REPORT 2019 3 CASUAL DINING BRANDS Indonesian & Thai cuisine Bali Thai is the first Singapore outlets: restaurant brand that we • Causeway Point conceived. The concept • IMM Building was designed to house • NEX perennial favourites of both Indonesian and Thai • Ngee Ann City cuisines under one roof. • Suntec City Bali Thai restaurants are • Waterway Point furnished in a casual, modern feel to offer a cosy ambience to our patrons. Hong Kong cuisine Singapore outlets: Our Streats cafes serve • Bedok Mall contemporary Hong Kong • Bukit Panjang Plaza cuisine. The layouts of our • City Square Mall Streats cafes resemble • E!Hub @ Downtown East that of a “Cha Chan Teng”, which is casual and • IMM Building uncomplicated, creating • Resort World Sentosa an air of vibrancy for • Suntec City customers of all ages. • Tampines 1 • West Mall 4 KATRINA GROUP LTD. ANNUAL REPORT 2019 Honguo means red pot in Yunnan Chinese Chinese and the restaurant cuisine serves specialties from Yunnan. All our Honguo restaurants are decorated Singapore outlets: with paintings and posters • Bugis Junction of interesting features in • NEX Yunnan to complement the • ION Orchard authentic Yunnan cuisine, together forming the full Yunnan experience. Singapore outlets: • Causeway Point • JEM • Paragon • VivoCity • The Clementi Mall • Jewel • Parkway Parade • Waterway • Great World City • Marina One • Suntec City Point Vietnamese • IMM • Northpoint City • The Star Vista • White Sands cuisine • ION Orchard • Novena Square • Tampines Mall So Pho offers China outlets operated by joint venture: authentic Vietnamese • TeeMall, Guangzhou street food in a casual • New Raffles City, Shanghai and contemporary • Huanmao IAPM Mall, Shanghai setting at reasonable prices. Our So Pho cafes are decorated in simplicity, expressed Indonesia outlets: with furnishings in neutral colours. • Plaza Senayan • Central Park Mall (2020) KATRINA GROUP LTD. ANNUAL REPORT 2019 5 CHAIRMAN AND CEO’S STATEMENT “Understandably, the newer F&B outlets and our hospitality segment will take time to improve our profitability, especially in light of a weaker domestic and global economy. Nonetheless, Katrina perceives these investments to be the foundations to deliver sustainable long-term returns.” MR ALAN GOH KENG CHIAN Founder, Executive Chairman and CEO 6 KATRINA GROUP LTD. ANNUAL REPORT 2019 CHAIRMAN AND CEO’S STATEMENT DEAR SHAREHOLDERS, Our latest acquisition, Tomo Izakaya, improved its operating performance after renovations and changes to the menu. The brand currently 2019 was a challenging year. Progress was has one outlet at Clarke Quay and another in achieved against a backdrop of slowing Esplanade Mall. economic growth, rising operating costs, and labour shortages. Beyond Singapore, we opened our second So Pho outlet in Central Park Mall, West Jakarta For the financial year ended 31 December 2019 in February 2020. This follows the launch of (“FY2019”), the Group generated substantial our maiden outlet in Plaza Senayan, Central revenue from our hospitality segment which Jakarta in 2019. made up 18.3% of Group’s revenue, as compared to 0.7% contribution in the financial Complementing our brick-and-mortar offerings year ended 31 December 2018 (“FY2018”). is our online food delivery service which was Meanwhile, the F&B segment contributed 81.7% expanded to the full range of 9 brands from to Group’s revenue on the back of existing and the 3 brands available in FY2018. newly-opened and acquired F&B outlets. OUR HOSPITALITY BUSINESS Both segments contributed to a 30.2% increase in Group’s revenue to S$84.4 million. However, Katrina’s hospitality business has scaled up we recorded a net loss of S$6.3 million due in 2019. We have expanded our hospitality to a combination of higher operating costs in segment to offer three categories of services. line with the increased activity and start-up The first is ST Residences which offers fully costs, and the adoption of SFRS(I) 16 Leases furnished corporate service apartments resulted in higher interest expense on leases, tailored for business travellers that require and depreciation of right-of-use assets as accommodation for 3 months or longer. Three compared to actual rental expenses paid. new blocks were launched at Outram Road, Novena and Orange Grove Road which boosted The newer F&B outlets and our hospitality our total number of service apartments to 376
Load more

Recommended publications
  • Here You Can Taste Wuhan Featured Food
    Contents Basic Mandarin Chinese Words and Phrases............................................... 2 Useful Sayings....................................................................................... 2 In Restaurants....................................................................................... 3 Numbers................................................................................................3 Dinning and cafes..........................................................................................5 Eating Out in Wuhan.............................................................................5 List of Restaurants and Food Streets (sort by distance).......................6 4 Places Where You Can Taste Wuhan Featured Food.........................7 Restaurants and cafes in Walking Distance........................................11 1 Basic Mandarin Chinese Words and Phrases Useful Sayings nǐ hǎo Hello 你 好 knee how zài jiàn Goodbye 再 见 zi gee’en xiè xiè Thank You 谢 谢！ sheh sheh bú yòng le, xiè xiè No, thanks. 不 用 了，谢 谢 boo yong la, sheh sheh bú yòng xiè You are welcome. 不 用 谢 boo yong sheh wǒ jiào… My name is… 我 叫… wore jeow… shì Yes 是 shr bú shì No 不 是 boo shr hǎo Good 好 how bù hǎo Bad 不 好 boo how duì bù qǐ Excuse Me 对 不 起 dway boo chee wǒ tīng bù dǒng I do not understand 我 听 不 懂 wore ting boo dong duō shǎo qián How much? 多 少 钱? dor sheow chen Where is the xǐ shǒu jiān zài nǎ lǐ See-sow-jian zai na-lee washroom? 洗 手 间 在 哪 里 2 In Restaurants In China, many people call a male waiter as handsome guy and a female waitress as beautiful girl. It is also common to call “fú wù yuan” for waiters of both genders. cài dān Menu 菜 单 tsai dan shuài gē Waiter(Handsome) 帅 哥 shuai ge měi nǚ Waitress(Beautiful) 美 女 may nyu fú wù yuán Waiter/Waitress 服 务 员 fu woo yuan wǒ xiǎng yào zhè ge 我 I would like this.
    [Show full text]
  • Climate & Weather the Climate of China Is Extremely Diverse. Tropical
    CHINA - COUNTRY FACT SHEET GENERAL INFORMATION Climate & Weather The climate of China is Time Zone China Standard Time extremely diverse. Tropical (UTC+8). in the south to subarctic in the north. Language The official language of Currency Renminbi (RMB) (yuan) (¥) China is Mandarin. However, (CNY). there are over 400 local dialects. Religion Confucianism, Taoism and International + 86 Buddhism are the three Dialing Code major religions in China. Population 1,376,049,000 people Internet Domain cn, .中國[ .中国 Political System Unitary Parliamentary Emergency Police (Calling): 110 Republic. Numbers Police (Text message): 12110 First-aid Ambulance: 120 Fire: 119 Traffic Accidents: 122 SOS in Water: 12395 Electricity The China power grid Capital City Beijing (Chinese: 北京; operates at 220 volts and 50 pinyin: Beijing; postal: Hz (cycles per second). Peking). What documents Documents Required: Please confirm The Company finance team required to open 1. Passport how salaries are that you are working for a local Bank 2. Evidence of residence in paid? (eg monthly will transfer the money to Account? China directly into a the bank account online or Can this be done 3. First deposit varying Bank Account) by other method after you prior to arrival? from $ 100 to $ 500 provide your bank account 4. Residence permit and information to the company. (or) your visa with an official translation in Chinese might also be requested. 1 GENERAL INFORMATION Prior to arrival: No, you cannot set up a local bank account prior to arrival. The bank needs to check the information on the Passport and take a photo for record in the bank system.
    [Show full text]
  • FIELDWORK Briefing
    Fieldwork Exercise Briefing Basic needs 衣 Clothing → Shopping / retail 食 Food 住 Housing Hong Kong 行 Transportation → Communication A vibrant city for our smart future EdUHK New Territories Kowloon Lantau Is. Hong Kong Is. Population – 7.4M HKI: 17.5% KLN: 30.3% NT: 52.2% Density – 6690 / km2 Hong Kong’s Residential Area Density Source: LSE Cities Per capita living space in selected Asian cities (LegCo Research Office 2016) 400 363 350 339 323 300 250 216 / cap 2 195 ft 200 161 150 100 50 0 Taipei (2014) Tokyo (2013) Singapore (2014) Macau (2015) Shanghai (2015) Hong Kong (2015) Land Utilization in Hong Kong 2018 [km2] (Planning Dept. 2019) 6, 1% 31, 3% 5, 0% Recidential 78, 7% 27, 2% Commercial 53, 5% Industrial 67, 6% Institutional/Open Space Transportation 45, 4% Other Urban 66, 6% Agriculture Non-built-up Woodland/Shrubland/Grassland/ Sub-total: 770 km2 733, 66% Wetland Barren Land 75.2% Water Bodies Country Parks (AFCD 2017) Total Area 434 km2 39.1% Water Gathering Grounds Plover Cove Reservoir Tai Lam Chung Reservoir Great Outdoors Beaches Global Geopark Hikes E.g. Tai Long Sai Wan Beach E.g. Dragon’s Back & Kowloon Peak Cycling Mai Po Nature Reserve Hong Kong Wetland Park E.g. Nam Sang Wai, Shatin to Tai Mei Tuk or Wu Kai Sha Rail System Time headway 1 = 푓푟푒푞푢푒푛푐푦 Transit-oriented development Development Model (Source: Sylvie Nguyen/HKU) District road 6-min Public walking Public open distance open Space 500 meters District center Space Rail spine Rail station Low- High density private housing Low- density density land High density
    [Show full text]
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [Show full text]
  • Chin, Kar Yern 2018 History Thesis Title
    Chin, Kar Yern 2018 History Thesis Title: We Are What We Makan: Conceptions of Malaysian Food Practices, 1950s - 1970s Advisor: Professor Eiko Maruko Siniawer Advisor is Co-author: None of the above Second Advisor: Released: release now Contains Copyrighted Material: No We Are What We Makan: Conceptions of Malaysian Food Practices, 1950s - 1970s by KAR YERN CHIN Professor Eiko Maruko Siniawer, Advisor A thesis submitted in partial fulfillment of the requirements for the Degree of Bachelor of Arts with Honors in History WILLIAMS COLLEGE Williamstown, Massachusetts APRIL 16, 2018 Table of Contents Acknowledgements i Introduction 1 Chapter 1 16 - Uncovering Roots of Malay Dishes 18 - Community Beyond Malays 25 - Framing through Food 33 Chapter 2 42 - Roots of Modernity in the 1900s 44 - As Told by Ratnamala 47 - Economical Cooking Competitions 50 - A National Fruit Campaign 58 Chapter 3 73 - Malaysia as a Cosmopolitan Paradise 76 - Backgrounds of Domestic Culinary Experts and Her World 81 - Examining Food Categories 86 - Socioeconomic Disparities 96 Conclusion 104 Bibliography 110 Acknowledgements I am tremendously grateful to Professor Eiko Maruko Siniawer for her diligent assistance as my thesis advisor throughout the duration of the historical project. Had she not convinced me of the feasibility of the project, this thesis would not even have existed in the first place, and I would not be writing this acknowledgement right now. Having the opportunity to make sense of my often ambitious and wacky ideas by talking to her, and being able to share my concerns, doubts, and excitement with her has made the year much more meaningful and enjoyable.
    [Show full text]
  • Curriculum Vitae (2014)
    Curriculum vitae (2014) Sidney Chin-hung CHEUNG 張展鴻 ADDRESS: Room 409, Humanities Building, New Asia College, Department of Anthropology, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong SAR. Tel: (852)-3943-7662; Fax: (852)-2603-5218 E-mail: [email protected]; website: http://www.cuhk.edu.hk/ant/sidney/ website: http://cuhk.academia.edu/SidneyCheung/ EDUCATION: 1994 Ph.D., Cultural Anthropology, Osaka University, Japan 1991 M.A., Cultural Anthropology, Osaka University, Japan 1989 B.A., Sociology, Chiba University, Japan 1985 Japanese Language Certificate, Tokyo University of Foreign Studies, Japan RESEARCH INTERESTS: Visual anthropology, anthropology of tourism, cultural anthropology, indigenous rights, Ainu-Japanese relations, cultural heritage, ethnicity and identity, cultural nationalism, food and globalization, antiquarianism, wetland studies, agricultural development, incense trade, land use and environmental politics; Japan, Hong Kong, Louisiana, Southeast Asia and mainland China. LANGUAGES: Cantonese, Putonghua (Mandarin), English, Japanese. AWARDS: 2009 財團法人中華飲食文化基金會學術著作出版補助《公路上的廚師》， HK$25,000。 1991-94 Japanese Government/Monbusho Scholarship (Doctoral Programme) 1989-91 Japanese Government/Monbusho Scholarship (Master Programme) 1984-89 Japanese Government/Monbusho Scholarship (For both Japanese Language Diploma Programme and Undergraduate Programme) EDITORIAL BOARD MEMBERSHIPS: -Resource Editor, Annals of Tourism Research (2003~) -Co-Editor, Asian Anthropology (2009~2013) -International Journal
    [Show full text]
  • Hong Kong Indonesia Vietnam USA Taiwan Korea
    1 Tiger Consulting Asia HongKong Singapore Thailand New Zealand Hong Kong Indonesia Vietnam USA Taiwan Korea Cambodia India Australia Philippines China Malaysia UAE Where are we? Tiger Consulting Limited 19/F Two International Finance Centre, 8 Finance Street, Central, Hong Kong Tel: +852 2251 8977,Fax: +852 2251 1618 Email: [email protected] Website:www.tiger-consulting.net Key Country Facts Official Language According to Basic Law of Hong Kong, both English and Cantonese are official languages in Hong Kong. During the British colonial era, English was the sole official language of Hong Kong until 1974. After the handover, the government of Hong Kong adopted the "biliterate and trilingual” policy. Under this policy, both Chinese and English are acknowledged as official languages; with Cantonese being acknowledged as the de facto official spoken variety of Chinese in Hong Kong, while also accepting Mandarin. Currency: Hong Kong Dollar (HKD) Time Zone: UTC +8 Key Country Facts Laws and Customs: Laws in Hong Kong consist of the Basic Law, locally enacted ordinances, subsidiary legislation, the common law, rules of equity, and customary law. A few national laws of the PRC listed in Annex III to the Basic Law are also applicable (covering subjects such as national flag and anthem, nationality law and diplomatic privileges and immunities). The teachings of Confucius describe the position of the individual in Hong Kong Chinese society. Confucianism is a system of behaviours and ethics that stress the obligations of people towards one another based upon their relationship. Confucianism stresses duty, loyalty, honour, filial piety, respect for age and seniority, and sincerity.
    [Show full text]
  • Download Settling in Hong Kong
    Settling-in Hong Kong 14 What’s Inside? The Basics Let’s Talk About Culture Settling in Tips Let’s Have Fun Need Help? The Basics About Hong Kong Hong Kong (Chinese: 香港), officially the Hong Kong Special Administrative Region of the People's Republic of China, is a special administrative region. With over 7.4 million people of various nationalities in a 1,104 km2 territory, Hong Kong is the world's fourth-most-densely-populated region. Hong Kong became a colony of the British Empire after Qing China ceded Hong Kong Island at the end of the First Opium War in 1842. The colony expanded to the Kowloon Peninsula in 1860 after the Second Opium War and was further extended when Britain obtained a 99-year lease of the New Territories in 1898. The territory was returned to China when the lease expired in 1997. As a special administrative region, Hong Kong's system of government is separated from that of mainland China. Formerly a sparsely populated area of farming and fishing villages, Hong Kong has become one of the world's most significant financial centers and commercial ports. It is the world's seventh-largest trading entity, and its legal tender (the Hong Kong dollar) is the world's 13th-most-traded currency. Although the city has one of the highest per capita incomes in the world, it has severe income inequality. The territory has the largest number of skyscrapers in the world, most surrounding Victo- ria Harbour. Hong Kong ranks seventh on the UN Human Development Index and has the seventh-longest life expectancy in the world.
    [Show full text]
  • Hong Kong's Food Culture 1. Introduction
    Hong Kong’s Food Culture 1. Introduction Hong Kong’s cuisine is not only an exotic fusion of Eastern and Western flavours, but is also a great variety of creative culinary delights with local characteristics, making the place a world renowned Gourmet Paradise. Changing from simple stomach-filing food and drinks to gourmet enjoyment, from humble eateries to superb restaurants and from local Chinese tastes to exotic delicacies, Hong Kong’s food culture has actually reflected the economic, social and livelihood changes that Hong Kong has undergone over the past hundred and more years. The success or otherwise of restaurants, the popularity of cuisines and the change of taste have not only marked the different expectations of food and drinks at different times, but have also become a collective memory of Hong Kong people. The essay aims at illustrating the change of Hong Kong’s food culture over the past one hundred years. 2. From Self-sufficiency to Import Dependence Records show that Hong Kong produced rice as early as in the 17th century. Until the mid-20th century, rice remained the primary agricultural product in Hong Kong. However, with the growth in population and a heavier demand on food, the government actively promoted vegetable farming. Livestock farming also developed quickly owing to increased demand. Fishery has a long history in Hong Kong. Fishermen mostly worked in the neighbouring waters and along the southeastern shorelines of China. They also raised marine fish using floating net-pens, commonly known as “fish rafts”. In Deep Bay in the northwestern part of the New Territories, oyster farming areas were found there as early as in the 19th century.
    [Show full text]
  • HONG KONG Information Sheet
    HONG KONG Information Sheet © International Affiliate of the Academy of Nutrition and Dietetics 2020 Credentialing Verification Authorities: N/A Official Language(s): Cantonese (Traditional Chinese), Mandarin, English Ongoing Nutrition Activities in Hong Kong 1. National Dietetic Association Hong Kong Academy of Accredited Dietitian https://www.hkaad.hk/ Related organizations Hong Kong Dietitians Association Ltd www.hkda.com.hk Hong Kong Nutrition Association http://www.hkna.org.hk Hong Kong Practising Dietitians Union http://www.hkpdu.org/ 2. National Nutrition Programmes/Projects Projects Related Website Eat Smart Campaign for primary and https://www.edb.gov.hk/mobile/en/curriculum- secondary school development/major-level-of-edu/life-wide- learning/eatsmart/index.html Start Smart Campaign for kindergartens https://www.startsmart.gov.hk/en/index.asp and childcare centers 3. Organizations working on Health & Nutrition a. National Organizations (Government) Organizations Related Website HKSAR Government, Food Safety & https://www.gov.hk/en/residents/he Nutrition alth/foodsafe/ HKSAR Government, Health and https://www.dh.gov.hk/ Medical Services Department for Health: Centre for https://www.chp.gov.hk/tc/index.ht Health Protection ml Hospital Authority https://www.ha.org.hk/welcome.html Center for Food Safety https://www.cfs.gov.hk/tc_chi/index.html b. International Organizations Organizations Related Website The Hong Kong Society of Parenteral https://www.hkspen.org/ and Enteral Nutrition c. Educational Institutes (Nutrition Education
    [Show full text]
  • An Exploration of Variances in Chinese Cuisine
    White 1 Abstract Food in China is often misconstrued as homogeneous, lacking in diversity. However, a closer look can expose an entire realm of unique cuisines. These foods represent the different peoples and cultures that reside in the vast expanse of land known as Greater China. This paper will look at five distinct cuisines: Shandong, Jiangsu, Szechuan, Cantonese, and Taiwanese cuisine. Through exploring the similarities and differences of cuisine in these areas, culture emerges along with a variety in food that the Western world would not expect. White 2 Introduction Food has been a driving force around the globe for longer than history has been recorded and continues to be extremely culturally relevant in the present. What food people eat, and how they go about eating it, intertwines with how people socialize, their socioeconomic class, their geographic location, and many other aspects of daily life. I argue studying cuisine is the best way to understand a culture and studying the differences in cuisine across cultures can return diverse results. When thinking of food diversity, Asia likely would not be most Westerners’ first thought since Asian food tends to get lumped together into a single category of “Chinese”. However, Asian food is highly diverse: Thai food varies greatly from Japanese food, which varies from Korean food or Indian food. Beyond all the distinct cultures “Asian cuisine” entails, Greater China itself is such an enormous region that there is an amazing amount of food diversity without the necessity of branching out to any other Asian countries. This research will focus on Shandong, Jiangsu, Szechuan, Cantonese, and Taiwanese cuisine in order to define and study how Chinese food varies due to geographical locations, social norms, and historical events.
    [Show full text]
  • Secrets of Hong Kong Cuisine Revealed
    Secrets of Hong Kong cuisine revealed HONG KONG -- Somewhere between the braised bamboo piths stuffed with “If you’re doing the archeology of dim sum, this is the first layer. It’s not fancied bird’s nest and the pigeon in Shaoxing wine sauce served with its head at- up,” Daisann says. tached, I realize that all the Chinatown meals in the world haven’t prepared me for my customized culinary tour of Hong Kong. “You think you know Chinese food, but you really don’t,” says my knowledge- able host, Daisann McLane, founder of the Little Adventures in Hong Kong tour company and an American travel writer who has lived here part-time for eight years. My private three-day adventure — a tantalizing mix of high dining and lowly street food, with a tasty serving of culture and history on the side — steeps me in the world of authentic Cantonese cuisine. From eye-popping markets to humble diners to five-star meals, it dishes up a local’s insight into this moneyed food-obsessed city of seven million people — and 10,000 eateries. Such gastronomic tourism is exploding worldwide, from multi-day backcountry tours to sophisticated urban dining experiences. “More and more people are interested in food travel as a manifestation of the local culture,” says Erik Wolf, executive director of the World Food Travel Association. “Authenticity ranks high.” Dried persimmons, shrimp and other seafood in neat plastic sacks beckon shoppers from a stall on Des Voeux Road in Sheung Wan, Hong Kong. (Photo: Veronica Gould Stoddart, USA TODAY) Just steps away along Des Voeux Road, we hit the city’s largest wholesale dried-foods market.
    [Show full text]