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Flight Destination: Taste Our Cultures | BEWELL 2026

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I. Foreword

II. Our BEWELL Story

III. Together In Diversity

IV. Where Traditions Meet The Table

V. BEWELL Culture Award

VI. Global Flavours Highlight

VIII. Our Gratitude

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Stephen Ashworth

Managing Director, South East Asia & Australia | Group Sustainability Committee, Co-Chairperson

What makes our organisation strong is not only what we do, but the people and cultures that shape us. When we make space for different voices, traditions, and experiences, we build a community that is more connected, more human, and more resilient.

Cultural richness is our competitive advantage. It helps us build trust across teams and ports, deepen understanding, and appreciate the uniqueness each colleague brings. It also strengthens our ability to grow as a diverse business, because inclusion is part of how we succeed.

That is why Taste Our Cultures, as part of Global BEWELL Month, is so meaningful. Through food and personal stories, we share a part of ourselves and learn from others in ways that bring us closer together, across geography and background.

Our 2026 theme “BEWELL Empowered: Stronger Every Day”, says it all. Wellbeing is about how we lead, how we behave, and how we value one another every day.

Thank you to everyone who took part and helped make this initiative a true celebration of our people.

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BEWELL is our global commitment to helping every colleague thrive at work, at home and in our communities. Through Care, Contribute and Collaborate, we cultivate holistic wellbeing, inclusion and connections across our port family.

💪 The 2026 Theme: "BEWELL EMPOWERED: STRONGER EVERY DAY"

This year’s theme focuses on how we think, how we act, and how we value one another. We grow our collective strength by celebrating who we are—our diverse identities and cultural pride!

🍲 Our Flagship Initiative:

"Taste Our Cultures"

Through festive celebrations, we explore the flavours, traditions, and stories that make each of us unique. The memories, heritage, and connections behind every dish bring us closer together as one global community.

"Better Me Campaign"

Running alongside our cultural journey, this campaign encourages employees to share stories of personal growth and well-being habits, proving that individual wellness shapes our collective strength.

With Global BEWELL Month 2026 now concluded, the full list of participants can be found in the global announcement. Join us in celebrating the collective achievements and contributions of colleagues across our network.

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Colleagues from around the world came together to celebrate the richness of our diverse cultures.

With over 330 recipes representing 27 regions and generating more than 5,100 interactions, including 4,500+ votes, Taste Our Cultures created a vibrant platform for cultural exchange, learning, and appreciation. Every single submission is a precious ingredient that made this event unforgettable.

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World Day for Cultural Diversity celebrates the richness of the world's cultures and recognises diversity as a source of understanding, innovation, and inclusion. At Hutchison Ports, our global community is strengthened by the diversity of people, cultures, and experiences that make us unique.

Through Global BEWELL Month, colleagues came together on the BEWELL platform to share not only the traditions, stories, and flavours that define their cultures, but also the experiences, reflections, and everyday practices that support their wellbeing and personal growth. Together, these contributions showcased the many ways we learn from one another, celebrate our differences, and inspire positive change across our global community.

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Poster World Day for Cultural Diversity for CKHH

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🌸 Seasonal & New Year Celebrations

Many featured celebrations mark the changing of seasons and the beginning of a new year. From Spring Festival in the Chinese Mainland and Hong Kong, Seollal in Korea, Tết in Vietnam, Thingyan in Myanmar, Songkran in Thailand, Nyepi in Indonesia, and Holi in various countries, to Midsummer in Sweden, these traditions bring people together to celebrate renewal, reunion, gratitude, and hope - creating lasting memories and reinforcing a strong sense of belonging.

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🌙 Religious Festivals

Across our global community, celebrations from different religions such as Muslim, Christian, Buddhist, and Hindu bring people together through food, faith, and tradition. From Ramadan, Eid al-Fitr, and Eid al-Adha observed across the Middle East, Africa, Indonesia, and other Muslim communities worldwide, to Easter and Christmas celebrated across Europe, Latin America and the Caribbean, and parts of Asia Pacific; Vesak observed in Thailand, Myanmar, Hong Kong, and Buddhist communities, and Diwali celebrated around the world.

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🌍 Cultural Celebrations

From the Mid-Autumn Festival in Chinese Mainland, Hong Kong, Korea (Chuseok), Vietnam (Tết Trung Thu), and across Southeast Asia, to Loy Krathong in Thailand, Día de los Muertos in Mexico, Carnival celebrations across Latin America and the Caribbean, and vibrant fiestas in Spain, these traditions celebrate gratitude, remembrance, cultural pride, and community spirit, while preserving customs passed down through generations and strengthening cultural connections.

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Names are listed in alphabetical order, with no rankings implied

Recognises the entries that best captured the spirit of cultural sharing through their stories, traditions, and personal connections to food.

Selected by our honourary sponsor, Stephen Ashworth：

Managing Director, South East Asia & Australia \ Group Sustainability Committee, Co-Chairperson

1. Myanmar (MITT) - Phone Myint Myat Zaw - Thingyan Hta-min

2. Pakistan (SAPT & KICT) - Muhammad Hassaan Khan - Sheer Khorma

3. United Arab Emirates (HAJT) - Sakariya Thaikootam Parmab - Mutton Birinani Keralastyle

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Recognises the entries that best captured the spirit of cultural sharing through their stories, traditions, and personal connections to food.

Names are listed in alphabetical order, with no rankings implied

Voting by Colleagues Globally:

1. Chinese Mainland (YICT) - Deng Ling - Cantonese Rice Rolls

2. Chinese Mainland (YICT) - Xie Kegan - Stir-fried Rice Noodles with Yellow Eel

3. Mexico (ICAVE) - Namorado Veracruz Zuri Sadai - Chile en Nogada

4. Oman (OICT) - Siham Ahmed Ali AlNofli - Soso Sweet

5. Pakistan (SAPT & KICT) - Rizwan Saleem - Special Kashmiri Soghat Kashmiri Kulcha

6. United Arab Emirates (HAJT) - Buddhi Bahadur Gurung - Traditional Nepali Momo

7. United Arab Emirates (HAJT) - Nithara Gayatri - Tender Coconut Pudding

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For me, Thingyan used to be just about splashing water and hanging out with friends. I came to know the true flavour of Thingyan because of my grandfather's Thingyan rice.​

​

When I was little, the afternoons on the festival day were scorching hot. The moment we stepped inside after playing in the water, the aroma of his festival rice would fill the entire house. My grandfather made a special preparation on that day — cool rice soaked in ice water scented with incense, eaten with fried dried fish and green mango. He would always tell me, 'This cool rice takes away the heat and refreshes you.' One bowl was enough for the fatigue of the day to melt away. Those quiet moments on a low stool, eating my grandfather's food, are some of my most priceless memories.​

​

Now I make it myself every Thingyan. Every time I lift the lid of the incense-scented water jar, I am reminded of those days. For me, Thingyan rice is more than a meal — it is a moment of peace and the essence of summer, passed down from my grandparents.​

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Phone Myint Myat Zaw - Myanmar (MITT) - Information Technology

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Cook the rice until soft, then rinse repeatedly with cold water until the grains feel firm and no longer sticky. Continue until the water runs clear, then drain thoroughly.​

To prepare the fragrant water, pour cooled boiled water into a pot, briefly burn a candle, extinguish it, and direct the smoke into the pot. Cover immediately to lock in the aroma. Rose water may also be used.​

Roast or lightly fry the dried fish, flake the flesh, and grind into a fine paste. Cook sliced onion until golden, then fry the fish paste until crispy.​

To serve, place rice in a bowl and pour the cool fragrant water over the top. Present with the fried fish, mango salad and fried chili peppers on the side.​

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Aged rice varieties that cook light and fluffy​

One specialised incense stick for traditional fragrance​

Cooled boiled water or ice water​

Deboned dried catfish or dried horse mackerel​

Red onion, thinly sliced​

Whole fried dried chili peppers​

Green mango, finely grated (for a refreshing acidity)​

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Morning view of my Eid-ul-Fitr every year.

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The dish that I have chosen is Sheer Khorma. It was always made in our home on Eid-ul-Fitr. Since childhood, my father and we three brothers went for Eid prayer, our mother would serve it to us, and we ate it with great joy. Even today, we still remember the taste of our mother’s sheer khorma, although she is no longer with us.
This recipe comes from my mother’s kitchen. I learned to make it just by watching her. She always said the most important ingredient is not spices, but patience and love. You cannot rush it if you want the right taste.
She also emphasized that food should not be eaten alone. In our home, we always made extra, so that there is always room for our neighbors and relatives.
I am sharing this dish today because it is an important part of my culture and my home. It has been part of every family celebration, and I wanted to share that same warmth and hospitality here.

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Muhammad Hassaan Khan - Pakistan (SAPT&KICT) - Finance

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1. In a deep pan, bring the milk to boil. Once boiled, set it aside. 
2. In another pot (pateeli), heat the ghee on low flame. When slightly warm, add the crushed cardamoms and sauté briefly. 
3. Add the vermicelli to the ghee and roast them on low heat until they turn light golden in color. 
4. Pour the boiled milk into the roasted vermicelli. Let it cook on low flame for about 2 hours, stirring occasionally. 
5. Add sugar and continue cooking on low flame for another 1–2 hours, allowing it to thicken gradually. 
6. Add sliced almonds and pistachios and mix well. 
7. After 2–3 hours, check the consistency. Once it reaches your desired thickness, remove from heat. 
8. Pour into a serving bowl, garnish with additional almonds and pistachios, and serve hot.

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• 5 liters of milk (adjust as per your requirement) 
• 6 tablespoons pure ghee 
• 10 green cardamoms (crushed) 
• ½ packet vermicelli (seviyyan) 
• ¼ cup sugar (or to taste) 
• 1 handful of almonds (washed, peeled, and thinly sliced) 
• 1 handful pistachios (washed, peeled, and thinly sliced) 

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I still remember the first time I truly understood what mutton biriyani meant—not just as food, but as a feeling.

It was during an Eid al-Adha afternoon at my grandmother’s house. The entire place smelled like slow-cooked spices and ghee long before anyone even saw the food. From the kitchen came that deep, rich aroma of meat simmering with masala, the kind that makes you hungry even if you’ve just eaten.

My grandmother had a way of cooking that felt almost instinctive. She didn’t measure much—just a handful of this, a pinch of that—and yet everything turned out perfect. I sat near the kitchen door watching her layer the biriyani: the fragrant Jeerakasala rice, the thick mutton gravy, the golden fried onions, and finally a drizzle of ghee that seemed to seal everything together like magic.

When she covered the pot for dum, she told me, “Good biriyani needs patience. If you rush it, it won’t love you back.”

That line stuck with me.

When it was finally time to eat, the whole family gathered—plates in hand, talking loudly, laughing, interrupting each other. Someone cracked a joke, someone argued about who got the biggest piece of mutton, and in between all that noise, there was silence too—the kind that happens when everyone takes their first bite.

The rice was soft but separate, the mutton tender enough to fall apart, and every spoonful had a different surprise—sometimes a cashew, sometimes a burst of spice, sometimes just that comforting warmth.

Years later, I’ve eaten biriyani in restaurants and tried making it myself. Some turned out good, some… not so much. But none of them tasted quite like that afternoon.

I realized it wasn’t just the recipe.

It was the slow cooking, the crowded kitchen, the laughter, and the way food brought everyone to the same place at the same time.

Even now, whenever I smell mutton biriyani cooking, I’m right back there—sitting by the kitchen door, waiting, learning that some things in life can’t be rushed.

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Sakariya Thaikootam Parmab - United Arab Emirates - Customer Service

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Step 1: Marinate the Mutton
In a bowl, mix:
Mutton
Yogurt
Ginger-garlic paste
Turmeric, chili, coriander powder
Salt + lemon juice
Marinate for at least 1 hour (overnight = better flavor).
🍖 Step 2: Cook the Mutton Masala
Heat ghee + oil in a heavy pot.
Add whole spices (cardamom, cloves, cinnamon, bay leaf, fennel, pepper).
Add sliced onions → fry until golden brown.
Add green chilies, curry leaves, ginger-garlic paste → sauté.
Add tomatoes → cook until soft.
Add marinated mutton → mix well.
Cook covered on low heat (or pressure cook 3–4 whistles) until mutton is tender.
Add:
Mint leaves
Coriander leaves
Garam masala
Cook until gravy thickens (not too watery).
🍚 Step 3: Cook the Rice
Wash and soak Jeerakasala rice for 20–30 minutes.
Boil water with salt + whole spices (optional).
Add rice and cook until 70–80% done.
Drain and keep aside.
🧅 Step 4: Prepare Garnish
Fry sliced onions in oil/ghee until crispy.
Fry cashews and raisins separately.
🍲 Step 5: Layering (Dum Cooking)
In a heavy pot:
First layer: mutton masala
Second layer: rice
Repeat layers if needed.
Top with:
Fried onions
Cashews & raisins
Mint & coriander
Ghee drizzle
Optional saffron milk / rose water
🔥 Step 6: Dum (Final Cooking)
Seal the pot (tight lid or dough).
Cook on very low heat for 15–20 minutes.
You can place a tawa (pan) under the pot to avoid burning.
🍽️ Step 7: Serve
Gently mix before serving (don’t mash).
Serve hot with:
Raita
Pickle
Boiled egg (optional)

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Main Ingredients
• 500 g mutton (bone-in pieces preferred)
• 2 cups Jeerakasala rice (or basmati if unavailable)
• 3–4 tbsp ghee
• 2 tbsp oil
🧅 Aromatics
• 3 large onions (thinly sliced)
• 2 tomatoes (chopped)
• 2 tbsp ginger-garlic paste
• 3–4 green chilies (slit)
• Fresh curry leaves
• Fresh mint leaves
• Fresh coriander leaves
🧂 Whole Spices
• 4–5 cardamom pods
• 4 cloves
• 1–2 inch cinnamon stick
• 1 bay leaf
• 1 tsp fennel seeds
• ½ tsp black peppercorns
🌶️ Powdered Spices
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala
🥣 For Marination
• ½ cup yogurt
• 1 tbsp lemon juice
• Salt (to taste)
🍚 For Rice Cooking
• Water (as needed)
• Salt
• 1 tbsp ghee
✨ Garnishing
• Fried onions
• Cashew nuts
• Raisins
• Extra mint & coriander leaves
🧴 Optional Flavor Boosters
• 2–3 tbsp rose water or kewra water
• A pinch of saffron soaked in warm milk

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Early on a weekend morning, the aroma of steaming rice batter drifts from the kitchen. My daughter loves the rice noodle rolls I make — scattered egg, minced pork, and greens peeking through the paper-thin wrappers.​

Watching her hold her plate and finish two servings in a row, I can't help but smile. This is probably the taste of happiness — in the morning light, between us.​

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Deng Ling - Chinese Mainland(YICT) - Finance

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Whisk the rice noodle flour with 1.5 times its volume of water to form a smooth batter.​

Beat the eggs; mince the pork; wash the lettuce.​

Lightly grease a flat dish with oil. Pour in enough batter to cover the bottom, then top with the beaten egg, minced pork and lettuce.​

Steam over high heat for 2–3 minutes.​

Remove and drizzle with a sauce of soy sauce, salt and your preferred seasonings.​

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300 g rice noodle flour (for rice rolls)​

450 g water​

2 eggs​

200 g minced pork​

1 head lettuce​

A dash of light soy sauce​

A pinch of salt​

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Stir-fried Rice Noodles with Yellow Eel 

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Stir-fried Rice Noodles with Yellow Eel 

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This year's Spring Festival in Chaoshan trended online again and again — the fireworks over Neihai Bay, the spirited Yingge dance, and the region's long-renowned cuisine.​

​

In Chaoshan we have a tradition of eating 'Seven-Ingredient Soup' on the seventh day of the first lunar month, made from seven auspicious vegetables simmered together to symbolise good fortune and a flourishing career. For lunch today, I decided to make stir-fried eel with rice noodles — a break from days of hot pot.​

​

Rice noodles hold a prestigious place in Chaoshan cuisine. Eel and water spinach are a golden combination — the mild noodles become deeply savoury after soaking up the broth. The eel slices look like an ink-wash landscape — crisp yet tender, mingled with the refreshing sweetness of water spinach. One bite is enough to captivate the soul.​

​

I hope to keep learning these home-style dishes, so my children will remember the sound of our hometown dialect and the flavour of this city.​

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Xie Kegan - Chinese Mainland (YICT) - Engineering

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Slice the ginger, garlic, coriander and chilies. Clean and slice the fresh eel.​

Stir-fry the rice noodles in lard over high heat, tossing patiently to develop wok aroma; set aside.​

Cook ginger and garlic in plenty of oil until fragrant, adding salt early. Add the eel and stir-fry vigorously over high heat.​

Once the eel is cooked, remove it. Use the remaining oil to stir-fry the water spinach until 80% cooked.​

Return the noodles and eel to the wok and toss everything together.​

Finish with light soy sauce, coriander and chilies to garnish.​

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250 g rice noodles​

100 g fresh eel​

10 g each: ginger, garlic, coriander, small chili peppers​

2 tbsp light soy sauce​

4 tbsp lard​

50 g water spinach​

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Esta receta es típica de un pueblito de la ciudad de Puebla de donde era la mamá de mi abuelita. Mi mamá siempre me decía que nunca olvidara que los chiles en nogada siempre deben de ir capeados ; ahí se encuentra el verdadero sabor casero y la tradición de mi hogar.

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Namorado Veracruz Zuri Sadai - MEXICO (ICAVE) - Operations

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1. Asar y pelar los chiles
2. Sofreír la cebolla, ajo y carne
3. Agregar jitomate y fruta en cubos, pasas, almendras, canela y sal
4. Rellenar los chiles
5. Capear los chiles y freírlos en aceite
6. Licuar la nogada
7. Bañar los chiles con la nogada  y decorar con granada y perejil
8. Servir tibio.

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• 4 Chiles poblanos
• 300 g de carne molida ( Mitad res y mitad cerdo)
• 4 claras de huevo y 2 yemas
• Harina
• 2 Jitomates
• 1/4 Cebolla
• 1 Diente de Ajo
• Sal
• Canela
• 1 Manzana
• 1 Durazno
• 50 g de pasas
• 40 g de almendras
• Perejil al gusto
• Nogada ( 200 g nuez, 100 ml crema, 50 g queso fresco, azucar)
• Granada al gusto
• Perejil al gusto

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This healthy breakfast dish is served with Omani bread, which is a perfect accompaniment. It's a light and quick dish to prepare.

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Siham Ahmed Ali AlNofli - Oman (OICT) - Finance

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1. Heat the fresh milk until it boils. 
2. Add sugar or honey, a little cardamom, rose water, and saffron. 
3. Once boiling, add the fresh eggs and ghee. 
4. Let it simmer for 15 minutes over low heat until cooked through.

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• Fresh milk
• Fresh eggs
• Rose water
• Cardamom
• Saffron
• Sugar
• Ghee

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One winter morning, I remember waking up to the smell of freshly baked Kashmiri kulcha coming from the kitchen. My mother had just opened the tin box, and the crunchy sound when she picked one up made me run straight to the table. She poured hot chai into small cups, and the steam filled the room.
I dipped the kulcha into the tea, and it softened just a little while still staying crispy on the edges. The sweetness mixed with the warmth of chai felt perfect for the cold weather. My Mother joked that I was eating too many, but I quietly took another one when no one noticed.
We all sat together, talking about the day ahead, while the plate slowly emptied. Even now, whenever I eat Kashmiri kulcha, it reminds me of those calm mornings, family laughter, and the simple joy of sharing tea and crunchy biscuits together

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Rizwan Saleem - Pakistan (SAPT&KICT) - Human Resources

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1. Mix Flour, Sugar, Salt, and Baking Powder. 
2. Add oil/ghee and yogurt. 
3. Gradually add milk and knead into a soft dough. 
4. Cover and let it rest for 20–30 minutes
5. Make medium-sized balls from the dough. 
6. Roll each ball into a thick oval shape. 
7. Sprinkle sesame seeds and dry fruits on top and gently press. 
8. Baked in an desi mud tandoor for authentic smoky flavor.

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• Flour (Maida)
• Powdered sugar
• Salt
• Yogurt
• Baking powder
• Ghee or butter (for crunch)
• Egg (optional but gives bakery texture)
• Milk (as needed)
• Sesame seeds for topping

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“From the heart of the Himalayas to the table, Nepali Momo is not just a dish— it is a tradition of warmth, family gatherings and the rich taste of Nepal in every bite.”

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Buddhi Bahadur Gurung - Traditional Nepali Momo 

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Buddhi Bahadur Gurung - Traditional Nepali Momo 

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Momo is more than just food in Nepal—it is a symbol of togetherness and celebration. Growing up, momo was always prepared during family gatherings and special occasions. Everyone would sit together folding momos, sharing stories and laughter. The aroma of freshly steamed momo reminds me of home and Nepali hospitality. It is a simple dish, yet it represents the warmth, culture, and tradition of Nepal.
Soft dumplings filled with flavorful meat and spices, carefully folded by hand and steamed to perfection, represent the warmth, hospitality and rich culinary heritage of Nepal.

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Buddhi Bahadur Gurung - United Arab Emirates (HAJT) - Security

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1. Prepare a soft dough using flour, salt, and water and let it rest for 15–20 minutes.
2. In a bowl mix minced chicken with onion, garlic, ginger, green chili, coriander, soy sauce, salt, pepper and a little oil.
3. Roll the dough into small thin circles and place a spoon of filling in the center.
4. Carefully fold and seal the edges into the traditional momo shape.
5. Grease the steamer tray lightly and place the momos evenly.6. 
6. Steam for about 10–12 minutes until cooked and juicy.
7. Serve hot with spicy tomato Momo Achar.

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• All-purpose flour
• water
• pinch of salt
• Minced chicken or buffalo
• finely chopped onion
• garlic
• ginger
• green chili
• coriander leaves
• soy sauce
• black pepper
• salt
• a little oil
Optional: finely chopped cabbage or spring onion for extra flavor.
Served with traditional spicy tomato MoMo Achar.

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As a child in Kerala, I’d watch my grandmother crack open tender coconuts with one swift stroke. Her pudding was pure magic silky, sweet, and kissed by monsoon rain. Last week, I finally recreated it using this recipe. One spoonful, and I was back on her verandah, barefoot, happy. Sharing that piece of home with you. 

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Nithara Gayatri - United Arab Emirates (HAJT) - Procurement 

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Coarsely grind the tender coconut pulp and coconut water and keep aside. 
Now add the milk to the milkmaid along with 2tbsp sugar and boil it and keep aside. 
Soak the china grass in ½ glass water for 15 minutes. 
Double boil the china grass in a bowl till it dissolves completely. 
Mix the china grass into the milk-milkmaid mixture. Make sure you mix these when both the milk and china grass solutions are hot. 
Let the mixture cool. 
Now add the tender coconut pulp mixture into the now cool milk mixture and blend well. 
Keep aside for 20 minutes.

Heat a pan and put the grated coconut and 2 tbsp sugar. 
Fry it on a low flame till it starts to turn brown. 
Garnish the pudding with the fried coconuts and cherries. 
Refrigerate it for 3 hours so that the pudding may set well. 
Now you may relish the flavour of God's Own Country as the rich taste of tender coconuts conquers your senses.

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• Tender Coconut Pulp - 2 cups
• Tender Coconut Water- 2 cups
• China grass- 10 gms
• Milkmaid- 1 tin
• Milk- 1 ½ cup
• Water- ½ glass
• Sugar- 4 tbsp
• Coconut (grated)- ½ cup
• Sliced Cherries- ¼ cup

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Contributions that connected us through global flavours.

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🌟 Global Flavours Highlight - 20 Stars (No. 1-10)

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🌟 Global Flavours Highlight - 20 Stars (No. 1-10)

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Names are listed in alphabetical order, with no rankings implied

1. The Bahamas (FCP & FHC) - Michelean Poitier - Bahamian Conch Fritters & Sauce

2. Chinese mainland (YICT) - Kathy Huang - Teochew Peach-shaped Kueh

3. Egypt (AICT & AQCT) - Mona Anwar Mohamed - Traditional Breakfast in Egypt

4. Hong Kong, China (CHT) - Bonnie Lau - Hong Kong Style Red Bean Clay Pot Cake

5. Hong Kong, China (HIT) - Eddie Yuen - Chinese New Year Vegetarian Dish

6. Hong Kong, China (HIT) - Ng Kwok Fung - Red Bean Soup with Glutinous Rice Balls

7. Hong Kong, China (HPCC) - Susan Chan - Golden Prawns

8. Hong Kong, China (PS&L) - Rianna Tsui - Chinese New Year cake

9. Indonesia (KOJA) - Esther Laura - Arsik Gold Fish

10. Myanmar (MITT) - Aye Aye Khine - Shwe Yin Aye Mon

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Names are listed in alphabetical order, with no rankings implied

11. Myanmar (MITT) - Nwe Ni Ko - Mont Lone Yay Baw

12. The Netherlands (ECT) - Annemarie Voogd - Uitsmijter

13. Poland (GCT) - Ela Czartowska - Yeast Poppy Seed Star

14. South Korea (HKT) - Lena Seol - My Mom's Cold Noodles

15. South Korea (KIT) - Ella Park - Korean Beef Tartare Rice Bowl

16. Sweden (HPS) - Ines Micklisch - Königsberger Klopse

17. Thailand (HPT) - Amphol Buatone - Khanom Jeen Nam Ya

18. United Arab Emirates (HAJT) - Libu Vijayalam - Misal Pav

19. United Kingdom (HPUK) - Chloe Ludkin - Creamy Lemon and Biscuit Flan​

20. Vietnam (SITV) - Phung Nguyen Thi Kim - Cơm Tấm Sài Gòn

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Growing up on the Family Islands of the Bahamas, Conch Fritters were a staple comfort food that brought people together. Conch was once plentiful, but today it’s a prized delicacy. This dish reflects the richness of island culture, transforming simple, local ingredients into something flavorful and memorable. Conch fritters remain a beloved favorite, connecting tradition, community, and the authentic taste of Bahamian heritage for locals and visitors alike.

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Michelean Poitier - The Bahamas (FCP & FHC) - Procurement

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FRITTER BATTER
Grind 6 Conch cut ½ onion and ½ sweet pepper, ½ stalk celery
Place in a bowl add 2 cup flour,1 ½ water, pinch of salt and season salt, a tablespoon of baking powder
Stir by hand until it is mix well 
Place oil into a deep fryer
Heat oil for about 3 minutes (no less than 350-degree temperature)
Using a tablespoon, scoop a small portion of fritter batter and drop into a deep fryer
Flip fritter continuously until it is golden brown 
Remove from deep fryer and place on a plate

SAUCE
Add 3 tablespoons of mayo,  ketchup
2 shakes of hot sauce
Mix until smooth

Ready to Eat
Dip fritter in the sauce and bit into the mouth watery Bahamian native dish called conch fritter 

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• Conch 
• Flour
• Salt
• Celery 
• Water
• Onion
• Sweet Pepper
• Baking Powder
• Season Salt
• Mayo
• Ketchup

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Every festival calls for a kueh — and for the Chaoshan people, the peach-shaped kueh carries a nostalgia that cannot be let go. My deepest memory is of grandmother making red-shell kueh during every New Year. Its peach shape wishes longevity to elders, its red colour signals the celebration of life, and the filling of glutinous rice, dried shrimp, peanuts and mushrooms represents a bountiful harvest.​

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Kathy Huang - Chinese Mainland (YICT) - Sea-rail Intermodal Transportation Service

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Stir-fry dried shrimp, peanuts, shiitake and preserved radish. Mix with steamed glutinous rice and season.​

Combine rice flour and cornstarch, scald with boiling water and knead into a dough.​

Add red yeast rice for the signature pink hue.​

Divide dough into portions, flatten, wrap around the filling, then press into a peach-shaped mould.​

Steam over high heat for 15 minutes. Brush lightly with oil while warm to prevent cracking.​

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500 g glutinous rice, soaked overnight and steamed​

Dried shiitake, dried shrimp, peanuts​

Preserved radish (chai poh), finely chopped and rinsed​

800 g rice flour + 400 g cornstarch​

Red yeast rice powder or food colouring​

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Every Friday, our family gathers for a tradition. My brother, his wife, and their children join us at my parents' house for breakfast. After the meal, we usually enjoy black tea with mint, while the kids have theirs with milk. 

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Mona Anwar Mohamed - Egypt (AICT & AQCT) - Human Resources

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• Fava Beans (Ful Medames) is the main dish in breakfast, slow cooked fava beans mixed together with olive oil, tahini, green pepper, tomatoes, cumin and hot pepper for spicy taste.  

• Ta'meya (Falafel) 
Made with crushed fava beans and plenty of herbs ( leek, parsley and coriander) to look green on the inside and extra fluffy and sesame on the top. 

Fry them in oil until it becomes golden brown & it is recommended to place them on paper towels for a few seconds before transferring them to a serving plate to remove excess oil; this keeps the falafel crispy for longer.

• Rolling Boiled eggs 
After the eggs being boiled. 
For browning: Place the eggs in the pan and start 'rolling' them (constant stirring) until they change color on all sides and become golden or light brown. 

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• Fava Beans
• Ta'meya (Falafel) with Sesame 
• Rolling Boiled Eggs 
• Olive Oil 
• Tahini 
• Green pepper 
• Tomato 
• Cumin & hot pepper 

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This traditional Hong Kong street snack is chewy, sweet but never cloying — a fond childhood memory for many. My grandmother often made it for us herself. Being able to eat grandma's clay pot cake was pure happiness, a warm kind of love.​

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Bonnie Lau - Hong Kong, China (CHT) - Human Resources & Administration

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Soak the red beans for several hours, then simmer until soft and cracked. Drain.​

Whisk 300 ml water with wheat starch and rice flour. Boil the remaining 600 ml water with sugar until dissolved.​

Gradually pour the hot syrup into the flour mixture, stirring continuously until smooth. Warm the serving bowls in the steamer. Pour in batter and scatter red beans on top.​

Steam over medium heat for 10–15 minutes. Test with a toothpick; if clean, it's done. Cool before unmoulding.​

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150 g red beans​

300 g rice flour​

15 g wheat starch​

200 g yellow or white sugar​

900 ml water​

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This is a dish my mother cooked every Lunar New Year's Day. She always said the first day of the year should begin with vegetarian food — the whole family eating happily, healthily and joyfully together. After she passed, we didn't eat this dish for two years. This year I cooked it myself, and the family ate together with great enjoyment. I hope this warmth will continue to be passed down.​

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Eddie Yuen - Hong Kong, China (HIT) - Engineering

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Soak shiitake overnight; soak bean curd sticks until soft. Braise mushrooms in water with vegetarian oyster sauce for 30 minutes. Cut tofu puffs; trim sugar snap peas; soak glass noodles and black moss; slice wheat gluten. Blanch wheat gluten, tofu puffs, bean curd sticks, cloud ear and snap peas.​

Add wheat gluten to mushrooms; braise 5 more minutes; set aside. Cook ginger paste in oil; add fermented bean curd mixture and cook until fragrant. Add cabbage; stir-fry 5 minutes; add remaining ingredients; toss 5 minutes. Add glass noodles and seasonings; cover and simmer 10 minutes. Finish with sesame oil and pepper.​

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Dried shiitake, fried bean curd sticks, tofu puffs​

Wheat gluten balls, fresh bamboo shoots, Chinese cabbage​

Cloud ear fungus, glass noodles, black moss, sugar snap peas​

Ginger paste​

Sauce: fermented red and white bean curd, Shaoxing wine, rock sugar, fennel powder, five-spice powder​

Seasoning: vegetarian oyster sauce, light and dark soy, sesame oil, pepper​

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Remark: As the colleague did not take a photo of the cuisine, he has instead provided a photo related to the traditional celebration of this festival.

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The memory of Lantern Festival always comes with the gentle bubbling from the kitchen. When I was small, my mother would bring back plump red beans from the market on the fifteenth day of the first lunar month. She'd bring out the deep pot she had used for years, and I would sit on a stool at the kitchen door, watching her tender hands work the white glutinous rice dough. 'Knead love into it,' she would smile, 'and the tangyuan will be sweet.' Her taste has never left. It has passed from her hands to mine and continues to warm every Lantern Festival night.​

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Ng Kwok Fung - Hong Kong, China (HIT) - Operations

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Soak red beans in cold water for at least 4 hours or overnight.​

Simmer with fresh water and mandarin peel for 1.5–2 hours until soft.​

Add rock sugar and salt. Mash lightly for a smoother soup.​

Add warm water to glutinous rice flour; knead into a smooth dough.​

Boil a small portion of dough until it floats, then knead back for extra chewiness.​

Wrap 5 g of filling into each ball. Boil gently; when they float, cook 1–2 more minutes.​

Serve tangyuan in the warm red bean soup.​

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300 g red beans, 1500–2000 ml water​

120–150 g rock sugar; a piece of dried mandarin peel​

Pinch of salt​

200 g glutinous rice flour, 160–170 ml warm water​

150 g red bean or sesame paste (for filling)​

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Cultural Significance: In Chinese culture, this golden-colored food represents prosperity, happiness, and good fortune, making it a staple at festive occasions like Lunar New Year banquets. 

Irresistible Flavor and Aromatic Delight: It offers a delightful crunch and a warm, savory fragrance with the rich salted egg yolk sauce. 

Crowd-Pleaser: Perfect for gatherings, it’s sure to impress your family and friends while sparkling laughter and sharing well-wishes.

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Susan Chan - Hong Kong, China (HPCC) - Finance

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Step 1: Prep the Prawns
Pat prawns dry with paper towels.
Sprinkle with pepper.
Coat evenly with cornstarch (this is your crispy armor).

Step 2: Cook the Prawns
Fry the prawns in oil until golden brown, then remove from the wok. Let them rest while you prep their golden bath.

Step 3: Steam the Treasure
Separate the yolks from the whites of the salted duck eggs.
Steam the yolks until cooked through.

Step 4: Mash the Gold
Once steamed, mash the yolks until they resemble golden sand—edible, umami-packed, and ready to shine.

Step 5: The Gold Mine Moment
Add a generous amount of butter to your wok.
Toss in the mashed salted duck egg yolks and stir until foamy and fragrant.
Return the shrimp to the wok and toss until each one is completely coated in golden glory.

Step 6: Serve Like a Boss
Plate immediately. Garnish with dill.

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• Frozen Prawns – 1b (around 10), defrosted, peeled, & deveined
• Salty Duck Eggs – 3, yolks only 🥚
• Cornstarch – enough to coat shrimp
• Pepper – a pinch, to taste
• Butter
• Oil – for frying 
• Dill - for garnishing

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Every Lunar New Year, I look forward to the New Year cake my sister-in-law steams for us. Her version suits my taste best — far better than the ones sold in shops. What I love most is visiting her home during the festival, when she slices the cake thinly, coats each piece in a rich egg batter and pan-fries them. Absolutely delicious. They always disappear within minutes.​

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Rianna Tsui - Hong Kong, China (PS&L) - Human Resources & Administration

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Dissolve sugar in water, bring to a boil over low heat and turn off; strain.​

Combine syrup with glutinous rice flour and mix thoroughly; strain again.​

Stir in oil, brush a steaming dish with oil, and pour in the batter.    ​

Tap gently to release air bubbles.​

Steam over high heat for about 2 hours (two smaller trays) or 2.5 hours (one large tray).​

Test with a chopstick — if nothing sticks, it is ready.​

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600 g glutinous rice flour​

225 g yellow slab sugar​

225 g pure black cane sugar​

520 ml water​

2 tbsp oil​

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Arsik Gold fish is a traditional North Sumatra dish that requires special techniques and spices to achieve an authentic flavor. This food is used to be a celebration food. Celebrate everything moment in your life with this special food.

Here are some tips that can help you cook Arsik Gold fish perfectly:
  
Choose fish with clear eyes and firm flesh to ensure a delicious dish that is not fishy.  
Insert the ground spices into the fish's abdominal cavity and spread evenly over the entire body of the fish so that the flavors are fully absorbed.  
Place lemongrass and torch ginger flower at the bottom of the pan before putting the fish on top to give a distinctive aroma and prevent the fish from sticking to the pan.  
Cook over low heat so that the fish cooks evenly and the spices fully penetrate without the fish falling apart.  
By following this Arsik Gold fish recipe, you not only create a delicious dish but also celebrate the rich culinary heritage of North Sumatra. Enjoy cooking and savor the mouthwatering taste of this traditional dish!

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Esther Laura - Indonesia (KOJA) - Finance

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1. Gut the carp, remove the gills, stomach contents, and fins. Leave the fish scales intact. Wash the fish under running water until clean, then coat with lime juice and salt. Then let it sit for 15 minutes to absorb and remove the fishy odor.
2. Insert part of the ground spices into the fish's abdominal cavity and rub the rest over the entire body of the fish. Also insert a piece of lemongrass and a piece of torch ginger flower into the fish's abdominal cavity.
3. Prepare a non-stick concave pan, arrange the lemongrass and torch ginger flowers in a row. Place the fish on top, add tamarind water and Garcinia atroviridis (asam gelugur) to give a fresh and distinctive sour taste.
4. Pour enough water into the pan until the fish is almost completely submerged. Place the pan over medium heat and let it boil. Once boiling, cover the pan and reduce the heat, cook the fish until half-cooked, then turn the fish to ensure both sides are evenly cooked.
5. Add shallots and long beans into the pan, then continue cooking until all the ingredients are fully cooked and the liquid in the pan has dried. After that, remove the fish from the pan and serve the arsik carp dish.

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• 2 pcs Gold Fish 500 gram
• 1 tbs lemon water
• 1 tsp garam
• 10 pcs lemongrass (without leaves), bruise
• 2 pcs (each 100 gram) torch ginger, cut into 4
• 1 tbs thick tamarind juicea
• 2 pcs Garcinia atroviridis (Asam Gelugur - tropical tree native to Malaysia, Sumatra, and parts of Southeast Asia)
• 500 ml water
• 50 gram lokio, rinse
• 12 pcs green long beans, cut each into 5 cm

Ground Spices:
• 10 pcs red chilli
• 10 pcs shallot
• 4 pcs roasted candlenut
• 2 cm ginger
• 2 cm turmeric
• 2 cm galangal
• 1 tsp andaliman (North Sumatra traditional spices, similar to Sichuan pepper)
• 1 ½ tsp salt

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During summer holidays and every Myanmar New Year, my mother would make this clean, homemade sweet with her own hands. She would share it with our neighbours, filling those days with so much joy. Every Thingyan season, Shwe Yin Aye brings her back to me. Creamy, cool and full of texture, it is perfect for anyone who loves coconut milk desserts.​

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Aye Aye Khine - Myanmar (MITT) - Engineering

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Soak sticky rice overnight, then steam for about 30 mins in a warm cloth.​

Cook ​

2 tbsp sago in boiling water for 5 mins; cover for 15 mins off heat.​

When sago pearls turn translucent, rinse under cold water to prevent sticking.​

Prepare coconut agar jelly separately, adding a spoonful of sugar syrup if desired.​

Mix 200 ml coconut milk, 300 ml water, pinch of salt. Layer sticky rice, sago, agar, cendol, bread cubes; add ice, pour over coconut mixture and serve chilled.​

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Shwe Yin Aye is one of Myanmar’s most beloved festive desserts, especially enjoyed during Thingyan (Burmese New Year). This refreshing treat combines soft sago pearls, sticky rice, coconut agar jelly, chewy cendol noodles, and fluffy bread cubes—all topped with rich coconut milk, ice, and sweet syrup.
• Soft sago pearls
• Sticky rice
• Coconut agar jelly
• Chewy cendols noodles
• Fluffy bread cubes
• Rich coconut milk, ice, and sweet syrup

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Mont Lone Yay Baw is a symbol of Myanmar's Thingyan festival. It is made to cool the body and lift the spirits during the hot summer season. Every neighbourhood and household prepares it during Thingyan, offering the dumplings to others as a way of making merit. For me, no Thingyan feels complete without one bite of Mont Lone Yay Baw.​

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Nwe Ni Ko - Myanmar (MITT) - Human Resources

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Mix flours, salt. Slowly add water, knead until dough no longer sticks to your hand.​

Roll into small balls. Press each flat, place a cube of palm sugar in centre, and re-roll.​

For fun, hide a small green chili inside a few dumplings.​

Bring large pot of water to a rolling boil; drop dumplings in one by one.​

When they float, they are cooked. Scoop out, briefly rest in cold water, and serve topped with grated coconut.​

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1 part glutinous rice flour​

¼ part rice flour​

Palm sugar or jaggery (in small cubes)​

Freshly grated coconut​

A pinch of salt​

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Treat yourself to this healthy uitsmijter – a typical Dutch open‑faced egg sandwich – packed with vegetables and served on whole wheat bread.

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Annemarie Voogd - The Netherlands (ECT) -  Human Resources

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1. Peel and finely chop the onion and garlic.
2. Heat the butter or oil in a frying pan and sauté the onion and garlic for a few minutes. 
3. Add the spinach and cook briefly until it wilts. 
4. Slice the tomato thinly and spread the slices over the spinach. 
5. Season the vegetables with salt and pepper. 
6. Crack the eggs over the vegetables and cook until done, or leave the yolks runny if you prefer. 
7. Slice the avocado. Serve the eggs and vegetables on the bread and garnish with the avocado.

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Ingredients (serves 1): 
•	1 onion
•	1 clove of garlic
•	1 tablespoon butter or oil
•	150 g fresh spinach
•	1 tomato
•	2 eggs 
•	½ avocado
•	1–2 slices of whole wheat bread 

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My son had to bring a sweet treat to a class gathering, so together we baked this poppy seed yeast star. He was nervous about whether his classmates would like it, but after the first bite I knew he'd be fine. He came home with an empty plate and a huge smile — his friends had asked for the recipe.​

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Ela Czartowska - Poland (GCT) - Human Resources

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Combine flour with yeast, sugar and warm milk. Rest until it rises.​

Add eggs and melted butter; knead into a smooth, elastic dough. Let rise again.​

Divide into four parts; roll each out and layer with poppy seed filling.​

Shape into a star by cutting into segments and twisting.​

Let rise, brush with beaten egg.​

Bake at 180°C for about 25 minutes until golden.​

Cool and drizzle with icing.​

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500 g wheat flour, 30 g fresh yeast​

50 g sugar, 180 ml milk​

2 eggs (+1 for glaze), 50 g butter​

300 g ready-made poppy seed filling​

Icing: 1 tbsp hot lemon juice + ½ cup icing sugar​

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When summer arrives, one dish always comes to mind — naengmyeon. In my childhood home, it was a special food we ate to survive the heat. My mother would julienne cucumbers, grate pears for the sauce, and prepare an icy broth with slivers of frozen ice floating in it. One bite of that cold broth and springy noodles, and my whole body cooled down instantly. Naengmyeon is not just food to me. It is a memory kept warm.​

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Lena Seol - South Korea (HKT) - Human Resources

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Loosen the noodle bundle so strands don't stick.​

Cut cucumber into thin strips.​

Finely grate the pear and onion.​

Mix with gochujang, sugar, sesame and sesame oil for the sauce.​

Boil 500 ml of water; cook noodles for 2–3 minutes.​

Drain and rinse 4–5 times in cold water to remove all starch.​

Top with sauce and cucumber. Add chilled broth if desired.​

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1 portion cold noodle bundle​

1 cucumber​

Sauce: ½ pear, ½ onion​

2 tbsp gochujang, 2 tbsp sugar​

1 tbsp toasted sesame, 1 tbsp sesame oil​

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Yukhoe-bibimbap is not just a dish, but a food of memories — one that reminds me of family gatherings and special days. I still remember eating it with my mother in a small restaurant. The tenderness of the fresh beef, the crisp sweetness of pear, and warm rice created a sense of home. That single bowl was not just food to fill the stomach — it was a moment of sharing tradition and affection.​

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Season the sliced beef with soy sauce, sesame oil, garlic, sugar and sesame seeds.​

Place warm rice in the centre of a bowl.​

Arrange julienned vegetables and pear around the rice.​

Top with the seasoned beef; add a raw egg yolk if desired.​

Add gochujang and a drizzle of sesame oil; mix well before eating.​

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Thinly sliced fresh beef (tenderloin or sirloin)​

Warm white rice​

Julienned cucumber, carrot, courgette, daikon​

Sliced Korean pear​

1 raw egg yolk (optional)​

Sesame oil, soy sauce, minced garlic, sugar, sesame seeds, gochujang​

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One of my favourite dishes since childhood. I normally add minced pickled capers to the meat. I just love the taste of pickled capers.

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Ines Micklisch - Sweden (HPS) - Human Resources

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1 )Place the minced veal (or alternatively mixed minced meat) in a bowl. Finely dice the onion and add it.
2)Add the egg, parsley, salt, pepper, and mustard, and mix everything into a smooth mass.
3)Now mix in the breadcrumbs.
4)Bring the stock to a boil, add ½ tsp salt, shape a small test meatball, and cook it in the stock.
5)Adjust seasoning if necessary or add a little more breadcrumbs. Shape the meat mixture into meatballs about 5–6 cm in diameter and cook them in gently simmering stock.
6)When the meatballs float to the surface, let them steep for about 5 more minutes, then remove them with a slotted spoon and place them in a sieve to drain.
7)Lightly brown the butter, stir in the flour, and remove from the heat.
8)Gradually whisk in about ¾ liter of the cooking stock, stirring quickly with a whisk. When the sauce reaches a creamy consistency, enough stock has been added.
9)Add the sour cream and quickly stir in the egg yolk mixed with 1 tbsp milk. Add the capers, adjust seasoning once more, and the dish is ready.
Tip – Side dishes
This dish goes well with rice or boiled potatoes, and a fresh salad. The sauce can also be refined with dill, which gives it a fresh note.

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• Minced veal, 500 grams
• Onion, 1 piece
• Egg, 1
• Dried parsley, 1 tbsp
• Salt, 1 tsp
• Pepper, ¼ tsp
• Mustard, 2 tsp
• Breadcrumbs, 1 tbsp
• Vegetable stock, 2 liters
• Butter, 1 tbsp
• Flour, 1 tbsp
• Sour cream (Schmand), ½ cup (or ½ container)
• Egg yolk, 1
• Milk, 1 tbsp
• Pickled capers (small jar), 1 jar

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I never used to enjoy khanom jeen — especially the wild curry with mackerel. Then my wife made me try this dish, and I discovered how delicious it truly is. It has become a memory-dish for our family, prepared whenever we gather. Everyone praises it as my wife's signature — and I love that I play a part too, pounding the curry paste.​

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Boil chilies, shallots, garlic, fingerroot, galangal and lemongrass until softened.​

Pound the boiled paste with the mackerel flesh until fine.​

Bring water to a boil; add the paste and simmer with fish until fully blended.​

Season with fermented fish sauce and fish sauce.​

Return to a boil; add fish balls, chicken feet and fish pieces.​

Garnish with kaffir lime leaves, spring onions, dill; serve with khanom jeen noodles.​

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3–5 steamed mackerel (flesh only)​

Curry paste: dried chilies, shallots, garlic, fingerroot, galangal, lemongrass, kaffir lime leaves​

Chicken feet, fish balls, fish fillets​

Fermented fish sauce, salt, fish sauce​

Khanom jeen noodles and seasonal fresh vegetables​

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Living in the UAE for many years, every trip I make to Pune feels like returning to a special part of myself. Even though I am a Keralite by birth, Pune has always been my domicile and has deeply connected me to Maharashtrian culture—especially its food, which I absolutely love.

One dish that holds a very special place in my heart is Misal Pav. Whenever I visit Pune, I make sure to meet my Marathi friend and enjoy this favorite meal together. For me, Misal Pav is much more than just food—it is a beautiful connection to my school days.

Every bite brings back memories of carefree times when we would sit together, eat, chat endlessly, laugh, and simply enjoy life without any worries. Those moments were filled with friendship, happiness, and a kind of innocence that only childhood can hold.

Even today, whenever I have Misal Pav, it instantly rewinds those beautiful days. The taste, the aroma, and the vibe take me back to those unforgettable memories we created together. It reminds me that sometimes food is not just about flavor—it is about emotions, nostalgia, and the people who made those moments special. 🙂

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Libu Vijayalam - United Arab Emirates (HAJT) - Customer Service

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Step 1: Cook sprouts
Pressure cook sprouted matki with salt and water for 2–3 whistles until soft.
Keep aside.
Step 2: Make usal
Heat oil in a pan.
Add chopped onions and sauté till golden.
Add ginger-garlic paste and green chilies.
Add tomatoes and cook till soft.
Mix turmeric, chili powder, and goda masala.
Add cooked sprouts with water.
Simmer for 10–15 minutes.
Step 3: Make tarri
Heat oil separately.
Add mustard and cumin seeds.
Add sliced onions and fry well.
Add chili powder, turmeric, garam masala, salt.
Add water and boil for 5 minutes.
Pour this spicy gravy over the usal.
Step 4: Assemble
Serve hot misal in a bowl.
Top with farsan, onion, coriander, and lemon juice.
Enjoy with pav.

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For the curry (usal):
• 1 cup sprouted moth beans (matki)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp goda masala or garam masala
• Salt to taste
• 2 tbsp oil
• 3 cups water
For spicy tarri (gravy):
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, sliced
• 1 tbsp chili powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• Salt
• 1 cup water
Toppings:
• Farsan / sev
• Chopped onion
• Fresh coriander
• Lemon wedges
To serve:
• Pav (bread rolls)

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This recipe is a firm family favourite and one my mum is famous for at family gatherings, whatever the season. It’s particularly lovely on a hot summer’s day - a light, creamy (if a little naughty) treat that’s sure to be enjoyed for years to come.

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Chloe Ludkin - United Kingdom (HPUK) - Human Resources

# data[].attributes.custom_properties.e3E_B83c
1. Crush digestive biscuits with a rolling pin.
2. Melt butter in a pan add sugar and blend together with biscuit crumb, and mix well.
3. Turn into a 7inch flan dish and press into base and sides with a spoon. 
4. Bake in a slow oven for 8 mins and allow to cool.
5. Mix together cream, condensed milk and a little finely grated lemon rind until firm. 
6. Slowly beat in lemon juice. 
7. Pour mixture into cool flan base and chill for several hours until firm. 
8. Just before serving decorate with swirls of thick cream and lemon slices. 

THIS DESSERT CAN BE FROZEN BUT DEFROST THOROUGHLY BEFORE EATING.

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Flan base :
• 4oz Digestive biscuits
• 2oz Butter
• Level tablespoon caster sugar

Filling:
• 1/4 pint double cream
• 6oz can condensed milk
• 2 large lemons

Topping:
• Lightly whipped double cream and fresh lemon slices

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Cơm Tấm is a traditional dish of southern Vietnam. Its name comes from the broken grains of rice once used by poor farmers, but for many the name recalls the gentle, hard-working Tấm of Vietnamese folklore. On busy days, I still make time to prepare it myself — as a way of showing love through a warm, delicious plate.​

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Phung Nguyen Thi Kim - Vietnam (SITV) - Commercial

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Cook the rice. Soak rice and cook with slightly less water. Marinate pork chop with all seasonings for 2+ hours, then grill or air-fry at 180°C for 10 minutes per side, brushing with marinade.​

Prepare the sides. Mix soaked glass noodles and wood ears with minced pork, eggs and seasoning; steam 20 minutes, brush with yolk and steam 5 more minutes. Fry a sunny-side-up egg and pickle carrot and daikon.​

Assemble. Make fish sauce by combining fish sauce, sugar and water; cool, then add lime, garlic and chilli. Serve rice with pork chop, chả trứng, egg, pickles and cucumber. Drizzle with spring onion oil and fish sauce.​

# data[].attributes.custom_properties.jRymjzSk
2–3 cups broken rice​

500 g pork chop cutlet​

5–6 eggs (4 for chả, 1–2 sunny-side up)​

200 g minced pork​

Carrot, daikon, cucumber, spring onions, garlic, shallots, chili, lime​

Chả: 50 g glass noodles, 20 g wood ear mushrooms​

Seasoning: condensed milk, honey, oyster sauce, five-spice, vinegar, fish sauce, sugar, pepper​

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We would like to extend our sincere thanks to every colleague who contributed to this journey and shared a piece of their culture with us.

Through these stories and recipes, we see not only the richness of our diverse backgrounds, but also the common experiences that bring us together. From traditions passed through generations to everyday moments around the table, each contribution reflects who we are.

Together, they remind us that celebrating our differences strengthens our connection as one community.

Thank you for making this year’s BEWELL Month a meaningful celebration of flavours, cultures, and shared joy.

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© 2026 Hutchison Port. All Rights Reserved.

All content published with contributors' consent.

Published in July 2026 by the BEWELL Circle Team, Group OMD HR.

Julia Ho · Shana Or · Gary Leung · Linda Lin

with contributions from summer interns, Sina Hu & Alan Lun