Date, time & venue 
2014-01-10;7:30 p.m. – 10:30 p.m.;Shop B, 19F, Kyoto Plaza 491-499 Lockhart Road, Causeway

Programme Highlights

If you want to find out how milk maids have been making cheese in mountain plateaus for centuries, and have the opportunity to stimulate your taste buds with delicate cheeses and hams. You are highly encouraged to join this workshop. The Civil Division will organize a social event – Ham and Cheese Workshop on 10 January 2014. The purpose of this event is to provide a platform for the members to know each other in a relaxing atmosphere. Participants can experience 3 different types of Ham – aged for 19, 24, and 36 months, and 6 different types of Cheese, and also making 2 different Spanish Tapas. How can you miss this chance? Visit our web site for registration and enjoy fantastic food!

Fee:

The registration fee is HK$330/HKIE member or HK$390/non-HKIE member registration. 

We welcome both HKIE members and non-members. You are most welcome to bring your family or friends along with you!

Registration & Enquiries

The capacity for this event is 10 people. 

Space will be allotted on first come first served basis. HKIE members (not including their family or friends) will have higher priority to join the event. 

Please complete online registration by clicking the button "Enrollment Form" at bottom right of this page. 

The registration deadline is 25 December, 2013. 

Only successful applicants will be informed on or before 26 December 2013. 

For enquiries, please contact Mr. Ivan Guo at Tel: 5488 7448 or Email: hkiecvdsocialevent@gmail.com .

Report

Report

Prepared by Mr. Allen Man (Social Event Committee)

The ‘Ham and Cheese Workshop’, which was jointly organized by HKIE-CVD and The Institution of Civil Engineers (ICE), was held on 10^th January, 2014 at Kyoto Plaza, Causeway Bay. A total of 15 members from the two institutions took part in the event to exchange experiences.

The workshop was divided into two sections: ham testing and cheese tasting. An experienced tutor introduced the manufacture and production processes of ham and cheese, followed by the way to appreciate these delicates. During food tasting, participants tried hams with different aging periods, including 12 months, 24 months, and 36 months, and a variety of cheeses. Native Spanish food, ‘TAPAS’, was served as the main dish during the dinner workshop. The tutor also recommended various types of wines to best complement the selected ham and cheese. All participants enjoyed the moments in the relaxing atmosphere.

The workshop was meaningful in various aspects, that participants were given a chance to learn and appreciate ham and cheese, while providing an enjoyable and relaxing evening for members of HKIE and HKIHT.  Members also expanded their social circles within their professional discipline.

The wonderful night ended with an Agonistic Game. Six winners were rewarded hams and wines as prizes. All participants had a joyful night, and some stayed on to continue the fun. We were certain that through the workshop, professionals broadened and strengthen their industry networking.

Photos of the Event

Please visit photo album "20140110 Ham and Cheese Workshop"