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My Journey to the Plant-Based Food Revolution Banner Image

My Journey to the Plant-Based Food Revolution

An evening about the plant-based revolution with VSS, Sophie's Kitchen and Hotel Grand Central.

Thursday, Jun 20, 2019, 07:00 pm - 09:30 pm

Hotel Grand Central, Sojourn Café, 22 Cavenagh/Orchard Road, Hotel Grand Central (Level 2), 22 Cavenagh/Orchard Road, Hotel Grand Central (Level 2), , , Singapore
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Dinner and Talk: 
‘My Journey to the Plant-Based Food Revolution’ 
by Mr. Eugene Wang

 

7.00 - 7.30pm: 

Guest Arrival, Welcome Drinks & Registration

7.30 - 8.30pm:


 

Dinner & Presentation on "My Journey to the Plant-Based Food Revolution - How to feed Asia's growing and ageing population healthily and sustainably" by Mr. Eugene Wang, Founder & CEO of Sophie's Kitchen

8.30 - 8.45pm: 
 

Quorn Vegan Menu Sharing by Mr. Andrew Yip, Head of NPD & Culinary of Monde Nissin Singapore (Quorn)

8.45 - 9.00pm:
 

"The Roles of Enzymes in Health" by Adalyn Tan, QYZ Enzymes

9.00 - 9.30pm:

Discussion + Q&A and Reflections  

Enjoy a sumptuous enzyme-rich Japanese vegan dinner while listening to a very special presentation by our guest speaker, Mr. Eugene Wang, Founder & CEO of Sophie's Kitchen on the topic "My Journey to the Plant-Based Food Revolution – How to feed Asia’s growing & ageing population healthily & sustainably".

Eugene Wang grew up immersed in his family’s 20+ years of vegetarian food manufacturing business and food distribution across Asia and North America. He started his career in 1995 at a management consulting firm in New York City, shortly after earning his MBA from Columbia Business School, NY.

His new business, Sophie’s Kitchen, won the grand prize of S$200K at the SLINGSHOT Startup Competition in Singapore and the S$1million prize at this month's ‘Liveability Challenge 2019’, sponsored by Temasek Foundation. 

The Enzyme-Rich Japanese Vegan Menu for the evening was crafted directly from the recipes of Quorn and Sophie’s Kitchen. The Sophie's Kitchen plant-based seafood ingredients were specially air-flown from Taiwan.
  • Welcome drink specially brought to you by QYZ Highest Efficacy & SOD Functional Enzyme-rich brown-rice seed sprouts for relaxation after a long working day;
  • Tantalizing and flavourful caesar salad with vegan prawns & shitake mushroom appetizer;
  • Delicious soy-based miso soup with silken tahu & vegan fishless fillet;
  • Sumptuous Japanese katsu udon set enriched with vegetables galore mix & the delicious Quorn Mycoprotein vegan chickless cutlet;
  • Finished off with a refreshingly cold dessert (sweet potato & barley sago konjac).

Price:
$29.50/pax for Centre for a Responsible Future members
$39.50/pax for Non-members of Centre for a Responsible Future
(Note: Advance payment is required for the chef’s planning.)

To become a member of Centre for a Responsible Future, the parent charity of Vegetarian Society (Singapore) VSS, please register here https://crf.org.sg/membership/
 
Date & Time:   
20th June, Thursday, 7pm
 
Location:
Hotel Grand Central, Sojourn Café,
22 Cavenagh/Orchard Road, Hotel Grand Central (Level 2),
Singapore 229617
(Walking distance from Dhoby Ghaut MRT or Somerset MRT station)
 
Contact Number:
9658 1300 or 6733 0079
Email: qyzenzymes@gmail.com