Angliss’ 70th anniversary Charity Gala Dinner

Taking place the day after Angliss Discovery 2017, Angliss’ 70th anniversary Charity Gala Dinner was a memorable affair for lots of great reasons

To mark its 70th Anniversary, Angliss held its 70th anniversary Charity Gala Dinner on June 2, 2017 at InterContinental Hong Kong Ballroom. With around 300 key guests including suppliers, clients from the industry, long service staff and management from the Asia region, it was a truly remarkable and glittering occasion.

The evening featured an amazing six-course menu using Angliss’ ingredients created by a group of renowned chefs from Thailand and Hong Kong. Following cocktails, welcome remarks, Champagne toasts and presentations, each chef introduced their culinary creation to guests.

The chefs included Mark Hagenbach, Executive Chef of Sofitel Bangkok Sukhumvit, Michael Hogan, Executive Chef at Bangkok Marriott Queen’s Park Hotel, Thitisorn Amatasin, Executive Chef with The Sukhothai Bangkok, Thibault Chiumenti, Executive Chef at Sheraton Hong Kong Hotel & Towers, Rudolf Muller, Culinary Director of Hong Kong Disneyland Resort, Pedro Samper, ‎Executive Chef at The Langham, Hong Kong, Matthieu Godard, Executive Pastry Chef also with The Langham, Hong Kong, Angus Cheng, Executive Chef, Hong Kong Convention and Exhibition Centre and Eddy Leung, owner & Executive Chef at Chez Ed, G7 Private Dining and Hainan BOBO by Eddy.

The starter from Chef Pedro Samper was entitled ‘Taste of the Mediterranean Sea’, and comprised Spanish red carabineros, clams, organic tomatoes, beluga caviar and caviar oil. Chef Mark Hagenbach and Chef Thitisorn Amatasin collaborated to create seared Hokkaido scallops, sake-pickled daikon ‘Yam Mak Kua Yao’ and Thai eggplant, while Chef Angus Cheng took on Australian wagyu beef cheek and cheese roulade on summer truffle with flank steak barbecue.

Chef Michael Hogan and Chef Thibault Chiumenti worked together on a sublime New Zealand lamb loin (with coriander-mint crust in pork net massaman curry sauce, baby carrots and durian snowflakes, and Chefs Eddy Leung and Rudolf Muller offered slow-cook Canadian pork loin stuffed with braised pork cheek in pistachio crust and balsamic jus, with smoked beef striploin and horseradish foam.

Finally for dessert, Chef Matthieu Godard produced a wonderful Naranja de Valencia consisting of Belgian white chocolate, fresh orange and citrus mousse.

The evening saw a generous donation to Hong Kong Chefs Association in support of the Hong Kong Culinary National Team of HKCA and the next generation chef development.

‘Valued Strategic Partner Awards’ and ‘20th and 30th Long Service Staff Awards’ were also presented.

As a focus of the event, the evening also served to recognise the great work carried out by SAHK, one of the few NGOs to provide rehabilitation services in Hong Kong for physically and mentally challenged people.

As part of its corporate social responsibility philosophy, Angliss seeks to make an active contribution to the community and is a longtime supporter of SAHK, making a substantial donation to the association on the night. Last year, Angliss worked with eight non-profit-making organisations to develop new recipes.

Entertainment came in the form of a wonderful live band, who entertained guests throughout the evening.

To much applause, all guest chefs came onto stage at the end of the meal when they were presented with souvenirs to mark their contribution to what had been a simply stunning evening.