Get­ting Into the Spirit

Hong Kong Tatler - - Contents -

Ex­clu­sive din­ners, el­e­gant cock­tail gath­er­ings and par­ties galore

Michelle Ong-che­ung’s an­nual First Ini­tia­tive Foun­da­tion (FIF) gala din­ner was held at the Hong Kong Her­itage Mu­seum to co­in­cide with the open­ing of Le French May’s Claude Monet: The Spirit of Place ex­hi­bi­tion, which has brought 17 Monet paint­ings from France’s Réu­nion des Musées Na­tionaux to Hong Kong for the first time. The foun­da­tion pub­lished two chil­dren’s books, My Monet and Colour Me Monet, to com­ple­ment the ex­hi­bi­tion, aim­ing to ben­e­fit young vis­i­tors, schools, li­braries and the com­mu­nity at large. Fancl was the prin­ci­pal spon­sor and char­i­ta­ble part­ner of the gala din­ner, whose theme was cel­e­brat­ing the im­por­tance of art in daily life. The evening be­gan with a cock­tail re­cep­tion fol­lowed by a VIP pre­view of the ex­hi­bi­tion. Guests then made their way down­stairs to the foyer, which had been trans­formed to re­sem­ble Monet’s gar­den, a flower-filled set­ting with pe­onies and roses hang­ing from the ceil­ing. Kenny Bee, a mem­ber of the Can­tonese pop band the Wyn­ners, per­formed a med­ley of his best-known songs, in­clud­ing Sha La La La, which had guests singing along. Many peo­ple raved about the menu cre­ated by French fine din­ing res­tau­rant Épure, with ex­ec­u­tive chef Ni­co­las Boutin and head pas­try chef Matthieu Go­dard over­see­ing the kitchen on the night. The feast in­cluded lob­ster salad, cod fil­let and seared black an­gus prime striploin. The pièce de ré­sis­tance was a dessert re­sem­bling a painter’s pal­ette made from a com­bi­na­tion of white, milk and dark choco­late, a sweet trib­ute to Monet.

An­nie Lau Vin­cent Che­ung and Roy Chung Sabrina Ho David Che­ung

Miriam Ye­ung, Ca­rina Lau, Michelle Ong-che­ung and Ea­son Chan

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.