Posted in: Press Releases
December 15, 2017
The Hong Kong Economic and Trade Office (Toronto) (HKETO) collaborates with the Richard Charles Lee Canada-Hong Kong Library of University of Toronto to host a seminar on “Hong Kong Food Culture” on December 14 to introduce the vibrant culinary culture of Hong Kong to the local Canadian public.
The seminar comprised presentations by three professors on different aspects of Hong Kong cuisine and discussed what defines Hong Kong cuisine and how Hong Kong migrants have helped shape the culinary culture in Canada. Professor Chef Leo Chan, who is a food expert for years, presented on the topic "A Taste of Hong Kong in Toronto" and made some typical Hong Kong dim sum for tasting. Professor Jessica Li spoke about Hong Kong cuisine from a trans-cultural perspective. Professor Ho Hon Leung concluded the seminar with a talk about Hong Kong-style Tea Cafe.
The HKETO has been supporting various Hong Kong-themed seminars organised by Richard Charles Lee Canada-Hong Kong Library to facilitate cultural exchanges between Hong Kong and Canada. Seminars held for the past few months in 2017 covered a wide range of topics, from Hong Kong literature and poetry, traditional Cantonese Opera accompaniment, economic development of Hong Kong to Eurasians in Hong Kong. These seminars gave the Canadian public better ideas about the different aspects of Hong Kong, and foster the understanding and relations between Hong Kong and Canada.
Director of the Hong Kong Economic and Trade Office in Toronto, Miss Kathy Chan, speaks at the seminar on “Hong Kong Food Culture” on December 14.
Miss Kathy Chan (third right) and Director of the Richard Charles Lee Canada-Hong Kong Library, Dr Jack Leong (middle) photo with the speakers including Professor Chef Leo Chan (second right), Professor Ho Hon Leung (third left) and guests at the seminar on “Hong Kong Food Culture” on December 14.
Chinese version on next page.
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