Dining tables that bring hearts together

19 April 2024

The dining table is where both the body and soul are fed and nourished. Chef Alan, with over 20 years of experience of cooking, has borne witness to a broad spectrum of emotions that unfolds around the table, saying, “Young people tend to order expensive dishes like lobsters, abalone for their parents, thinking that the feast would bring them joy. Yet, the elders may have trouble swallowing such food, and what they truly care about is the company, their loved ones. Unfortunately, they often keep these thoughts to themselves, leading to potential conflicts.”

Having served the grey-haired at care homes, the chef has first-hand knowledge of the challenges faced by them. Diseases and ageing, for instance, can significantly affect their ability to swallow. “Being picky eaters isn’t a choice. As they age,

Photo: Chef Alan

Commissioned by Golden Age Foundation, the chef and his team are dedicated  to creating Golden Gourmet with reference to Level 5 (Minced and Moist food) of the International Dysphagia Diet Standardisation Initiative, a highly cited framework which categorises food textures into eight levels ranging from Level  0 – Thin (i.e., water) to Level 7 – Regular. Made with original food ingredients, Golden Gourmet is elderly-friendly meals that are not only visually appealing, but also aromatic and tasty. Unlike conventional soft meals, it is free from stabilisers, firming agents, and enzyme gellants, and therefore demands complex skills.

Photo: Chef Andy and Chef Kelvin

On an afternoon in January, Chef Alan took the time to teach dozens of Chinachem Group’s CCG Hearts volunteers how  to make egg tarts, longevity buns, and braised abalone,  who would then cook for the golden agers at two elderly centres. Joining the gentleman in the Golden Gourmet initiative are professionals from various fields, including Western chefs Kelvin and Andy from Nina Hotel Kowloon East, speech therapist Kent, and dietician Hana.

Reflecting on the success of the initiative, Kent remarks, “In general, not many elders in the community have severe swallowing problems, so they need not resort to soft meals. Golden Gourmet, being solid food prepared following special recipes, is the perfect solution for them.” Hana agrees and adds, “Many seniors find the food available in the market bland and unappetising. Our aim is to encourage them to eat more and relish the process, thereby improving their quality of life.”

Left to Right: Dr. Lam Ching-choi, Chef Andy and Chef Kelvin

“My mum was hospitalised last year after a fall, and since then she had been struggling with swallowing difficulties. At that time, I searched in vain for recipes suitable for her. My friends have limited knowledge about this issue, and there were no similar activities available. As we age, it’s important for us to enhance our understanding in this area.”

Photo: Ruby (Volunteer)

“Through this activity, I have gained valuable skills that can benefit the elderly around me. I look forward to cooking for them.”

Photo: Ruby (Volunteer)

Hong Kong’s population is ageing rapidly, and government projections indicate that approximately one-third of the population will be aged 65 or above by 2046. Dr Lam Ching-choi, who has served on the Elderly Commission for nearly 20 years, acknowledges the importance of Golden Gourmet, stating, “Regardless of your swallowing ability, there are always culinary delights available for you to enjoy. Being able to eat what you desire not only contributes to your sense of well-being, but also exemplifies Hong Kong as a caring, inclusive and elderly-friendly place.”

To promote Golden Gourmet, Chef Kelvin and Andy have carefully curated special menus that are now available at three restaurants under Nina Hospitality, inviting families to come together for a heart- warming reunion meal.

Dining tables that bring hearts together

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PEOPLE

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SUSTAINABILITY

NEWS

SUPPORT