• 7 chefs cook for a good cause towards AFDA Association and raise over HK$500,000

    On the evening of Monday 27th February, Executive Chef Franckelie Laloum of one Michelin-starred LOUISE hosted  an exclusive charity dinner to help ongoing rescue efforts in Türkiye and Syria. Following the devastating earthquakes that struck southern and central Türkiye and northwestern Syria earlier this month, the death toll continues to rise and affected communities are in urgent need of aid.

    On 27th February, Chef Franckelie  and six other chefs collaborated for one night only, presenting a 7-course dinner priced at HK$4,888 per guest with optional wine pairing. 100% of proceeds from the evening will go towards AFAD association, a Disaster and Emergency Management Authority that coordinates with Türkiye’s response to a number of devastating earthquakes and floods, and helps survivors get their lives back on track. At the international level, AFAD completed successful missions to provide humanitarian assistance to over 50 countries in five continents including Somalia, Palestine, Ecuador, Philippines, Nepal, Yemen, Mozambique, and Chad. A silent auction will also be hosted on the night with fantastic prizes on offer to raise further funds for this urgent cause.

     

    CHEFS FOR TURKIYE CHARITY DINNER
    HK$4,888 per guest

     

    Ventresca – Spanish Tuna Belly, Kristal Caviar and Garum

    By Chef Antonio Oviedo – Agora

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    Kinki, charcoal grilled, smoked fruit tomatoes and amou strawberries

    By Chef Maxime Gilbert – Ecriture

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    Soba Noodle in Chicken Supreme Sauce topped with Black Truffle

    By Chef Vicky Lau – TATE Dining Room / MORA

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    Langoustine dumpling and honey peas, chardonnay beurre blanc, preserved lemon, Kristal caviar

    By Chef Franckelie Laloum / Louise

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    Line Caught SeaBass, Trumpet Zucchini, Basil, Amalfi Lemon

    By Chef Antimo Merone / ESTRO

     

    Jardaloo Salli Boti (a Classic Parsi Meat and Apricot Curry)

    By Chef Manav Tuli – CHAAT

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    Conspiracy Dak Lak 90% Bitter Chocolate ˚ Cacao Nibs  Cacao

    Fermented Cacao Mucilage ˚ Silken Tofu ˚ Yuba ˚ Almond ˚

    By Chef Richard Ekkebus – Amber