Event Information

Fermentation is an important process in wine making. It finally comes a good wine after precipitation, filtration and time for storage – like educating a whole person.

HKBU Century Club gathered on 12 April 2014 at My Wine in Ngau Tou Kok to learn advanced wine appreciation and wine making process followed by a private kitchen dinner. Alumni and guests had an excellent opportunity to get together in a cosy atmosphere to share the joy of fellowship and delicious gourmet dishes.

The event marks the support to the first HKBU entrepreneurship incubatee named “Local Ginger” which was established by HKBU graduates with the aim of organising edutainment activities and retreat for local corporations.

Members and guests were arranged for a wine tasting workshop and visited the wine cellar. Participants had a fabulous time interacting with one another.

The joy went on at the private kitchen dinner whereby the famous Chef invited by “Local Ginger” made delicious dishes, demonstrated healthy low-heat cooking and introduced some Chinese medicinal ingredients including fresh Lingzhi mushroom and stem of noble dendrobium.  The event ended in the enjoyment of self-made coffee as the finale drink.

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