Our first ever dedicated event on food innovation will be held on Saturday, November 21st at the Hong Kong Polytechnic University School of Hotel & Tourism Management in Hung Hom. We will spend a thought provoking day with leading experts, top culinary maestros, industry leaders, entrepreneurs and professionals on food production, philosophy, preparation and enabling technologies and trends. Attendees will also have an opportunity to engage and interact with our speakers in a hands on exploration of an industry and essential life cornerstone that is in the midst of reinvention. If you are a TEDxHongKong foodie, this is your must attend event!

Date: Saturday 21 November 2015

Time: 2:00 pm – 6:00 pm (Registration starts at 1:00pm)

Venue: HK PolyU School of Hotel and Tourism Management 17 Science Museum Road, Tsim Sha Tsui East, Kowloon, Hong Kong

Official event hashtags are #TEDxHK, #TEDxHKSalon and #TEDx

1:15pm – 2:00pm


2:00pm – 2:15pm


Session 1: State of the Art (2:15pm – 3:10pm)

Vicky Lau | Veuve Clicquot Asia’s Best Female Chef 2015, Founder & Executive Chef | Tate Dining Room

A true creative spirit, Vicky Lau, she graduated in Graphic Communications from New York University, but what started out as a recreational excursion at the prestigious Le Cordon Bleu would later set her on a path to pursuing her lifelong fascination with food. She had discovered food as a platform for both artistic expression and creative intuition.

She followed her Grand Diplôme with a stint at Michelin-starred Cépage where she gained a strong reputation as one of Hong Kong’s rising chefs.

Emboldened by her passion and encouraged by her peers, she opened the Tate Dining Room and Bar. There, she blends her appreciation for the culinary arts, her design sensibilities, an infusion of her personality and her inspirations to create Edible Stories that boldly explores culinary expressionism.


Moises Mehl | Raw Food Chef | Nood

Raw Food Chef Moises, aka Moy, has been practising raw veganism for years. For Moy, food and nature are synonymous, his diet reflecting the idea of “living Gaea.” Living Gaea describes the Earth as a metaphorical living organism that exists in harmony with other living beings.

A yoga teacher and certified Raw Vegan Chef from the prestigious Mathew Kenny Academy and Elaine Love Pure Joy Academy. Moy’s particular areas of focus include conscious eating, devising a personalised diet regime, and preparing a juice fast detox programme.

Inspired by his travels and studies all over the world, Moy sees nood food as a way to:

1. Offer detox programmes and foods that are both delicious and nourishing to help busy people counterbalance their periodic overindulgences

2. Contribute to sustainability by maintaining the lowest environmental impact through organic and local products.

He is currently pursuing a Master’s Degree in Raw Vegan Spiritual Nutrition at the University of Integrated Science California and The Culture of Life Institute. His menu showcases raw snacks, main dishes and desserts that are chock full of superfoods. He is delighted to create foods for those who practise conscious eating and seek a more accessible way of maintaining health and balance.


Richard Ekkebus | Culinary director | The Landmark Mandarin Oriental, Hong Kong

Richard Ekkebus is the Culinary Director at The Landmark Mandarin Oriental, Hong Kong, overseeing all cuisine at one of the city’s most luxurious and distinctive five-star hotels. Under Richard’s supervision and guidance, Amber, the hotel’s modern French restaurant was, for the seventh consecutive year, awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau 2015.

In August 2015, Richard Ekkebus was awarded the “Chevalier de l’Ordre national du Merite” by the President of the French Republic Francoise Hollande. Created in 1963 by President Charles de Gaulle, The Order of Merit recognises distinguished service to France, in the public and private sectors.

This high distinction has been conferred upon Richard Ekkebus in recognition of his deep appreciation of France, his constant efforts to establish friendly links between France and Hong Kong, and his commitment to further developing them.

Richard began his illustrious career via an apprenticeship in his native Holland under Michelin-starred chefs Hans Snijders and Robert Kranenborg. In Holland, he won the prestigious Golden Chef’s Hat for “Young Chef of the Year”, an honour that encouraged him to further perfect his art under the tutelage of some of the greatest three-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.

With a strong desire to explore world cuisines, Richard embarked on a journey that saw him hold executive chef positions first at the Royal Palm in Mauritius and then at The Sandy Lane in Barbados. He accepted the same role for The Landmark Mandarin Oriental in 2005.

Trained in the conventions of classic French cuisine, Richard is much admired for his fresh ideas and innovative spirit. Thus Amber’s cuisine, while built on a solid foundation of traditional French cooking, nevertheless evinces a contemporary and light feel. Here the focus is on superior produce and ingredients in time-honoured dishes with a modern twist.

Richard takes particular pride in the superb quality of his ingredients. “There is no compromise regarding quality,” he assures. “At Amber, we are committed to using the finest and freshest ingredients sourced from all parts of the world. Great emphasis is also placed on beautiful, creative presentations employing varying food textures and colours.”

At Amber, diners can sample truly innovative dishes created by Richard and his team, including “Sea Urchin in a Lobster Jelly with Cauliflower, Caviar and Crispy Seaweed Waffle”, “Pyrenees Lamb Rack and Saddle Roasted then Rubbed with Gremolata”, “Brittany Abalone with Black Pepper and Vinegar Seasoned Tomato Compote”, and “Abinao 85% Chocolate Soufflé with Cacao Sorbet”.

Chef Richard’s culinary creations combine perfectly with Amber’s original interior conceived by iconic designer Adam Tihany. In a city renowned throughout the world for its quality and variety of cuisine, Amber offers the best of modern French cuisine in an elegant and stylish setting.


3:10pm – 3:40pm

Salon Engagement & Break

Salon Session 2 – “Edibly Innovative” (3:40pm – 4:40pm)

Catiah Li | Founder & Product Developer | Cafechi Coffee Lab

Catiah Li is the founder of an unroasted coffee beverage called Cafechi and manages a permaculture coffee farm in Pu’Er Yunnan with focus on transparent farming and distribution.  She also heads the Food Safety Forum in Shanghai, China, promoting permaculture design concept and clean food ethics for the urban food and beverage industry.


Andy Brown | Executive Director | Kadoorie Farms.

Andy Brown has been the Executive Director of Kadoorie Farm and Botanic Garden, Hong Kong since 2004. KFBG has programmes in Nature Conservation, Sustainable Living and Education for Connection to Nature. He has been an experiential educator; a management consultant to large corporations in China; an executive for a large oil company; and an adventurer and writer.

KFBG run a range of programmes in the areas of urban organic farming demonstration and training, permaculture design training, policy advocacy, cookery workshops and Farmers Markets. They have recently opened the Green Hub in Tai Po, at the Old Tai Po Police Station, with a slow food vegetarian canteen.


Didier Bensadoun | Global market specialist and President | delivery.com APAC Region

A 20+ year veteran of Cantor Fitzgerald’s global executive team, Didier served as the Executive Managing Director of Cantor Fitzgerald Hong Kong for 2 years. Didier set up and was responsible for the global equity derivatives businesses, as well as overseeing all Asian equity brokerage businesses, along with business development projects in Singapore, Thailand, Europe and the Middle East.

In 2013, Didier made a move to Cantor Ventures switching from capital markets to entrepreneurship. Charged with bringing delivery.com to Asia, Didier launched and oversees the e-commerce platform, which serves both B2B and B2C needs. Exposed to a wide variety of tastes throughout his life, having lived in Paris, London, New York, and Hong Kong, Didier has become accustomed to Hong Kong’s fast-changing food & beverage industry.


Peggy Chan | Founder and Executive Chef | Grassroots Pantry

Peggy is the Founder, Executive Chef and Managing Director of Grassroots Pantry and Prune Organic Deli & Workshop, a restaurant, cafe and workshop space through which she is able to share her passion for organic, plant-based food with the community; support local sustainable agriculture, food-related NGOs, and help to educate the public about the issues that face our food systems today.

Grassroots Pantry was founded in 2012, and since its opening, the restaurant has enjoyed great success and community support. GP along with its sister deli, Prune, have been featured on numerous local and worldwide publications such as CNN Travel, Cathay Pacific Discovery Magazine, Travel & Leisure SE Asia, Monocle and National Geographic India; and have won the ‘Best Vegetarian’ restaurant award presented by Foodie Magazine HK for three consecutive years since its incubation.


4:40pm – 5:10pm

Salon Engagement & Break

5:10pm – 6:00pm

Edible Ideas Interactive

After-Party Mixer (6:00pm – 7:30pm)

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