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My name is Andrew, and I served as the deputy leader of this event. Alongside Cody, our lead organizer, and our class tutor, I guided our classmates in hosting a meaningful banquet centered around the idea of full food utilization.

Our theme of "Sharing Food Sharing" is mainly to use those ugly fruits and vegetables that are usually considered defects and the side ingredients and local ingredients that we usually throw away casually, and then share them with people in nearby communities for free.

Dishes:

Soup - Marseille Fish Soup

Hot Appetizer - Shiitake Mushroom Stewed Rice

Main course - Red wine stewed beef with potatoes

Dessert - Lemon Grandma Cake

Drink - Honey Lemon Hot Drink

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My name is Andrew, and I served as the deputy leader of this event. Alongside the main organizer, Cody, and our class tutor, I helped guide our classmates in creating an exhibition to present what we have learned over the past year.

Our theme is: Kaiping International Film Festival

Because we want to break out of the original poster framework and present what we have learned in a video way, so that people can understand us more clearly.

Among them, we have two separate classrooms to present:

The first meeting is to show our opening and show the drinking knowledge learned at Xingwu University of Science and Technology.

The second meeting shows our understanding of religious and cultural course knowledge in the form of videos, so we also filmed ourselves:

[Journey to the West]

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Introduction to what I learned in the Western food class

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Introduction to what you have learned about drinking

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[Journey to the West] The video presents religion and culture

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It shows what we have prepared for the worship ceremony.

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Talk about the courses and learning given to us by Doctors Without Borders

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Present our learning of catering knowledge in the form of posters and finished products.

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Present our study of the Janusian summit course in the form of a poster-1

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Presenting our study of the Janusian summit course in the form of a poster-2

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Introduce what you have learned with religious clothing and simple display style-1

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Introduce the study with religious costumes and simple display style-2

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The pre-preparing of Marseille fish soup is to boil the soup with both whole fish and shrimp, and beat the pieces until there are no particles to achieve whole food utilization.

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The pre-preparation of mushroom stewed rice, the broth is stewed with onion peel to retain its flavor, and local shiitake mushrooms are used to achieve full food utilization.

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Beef stewed with red wine is prepared with potatoes, stewed with vegetable skin to leave its flavor. In addition, the potato skin is fried, so as to get a crispy side dish, so as to achieve whole food utilization.

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The pre-preparation of lemon grandma cake and honey lemon tea is to make complete use of lemon pulp, peel and juice to achieve full food utilization.

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Serve the people of Yongjian Evergreen Association-1

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Serve the people of Yongjian Evergreen Association-2

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Serve the people of Yongjian Evergreen Association-3

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Marseille Fish Soup - Explanation of the idea of whole food utilization-1

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Marseille Fish Soup - Explanation of the idea of whole food utilization-2

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Mushroom stewed rice - Explanation of the idea of whole food utilization-3

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Mushroom stewed rice - Explanation of the idea of whole food utilization-4

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Mushroom Stewed Rice - Explanation of the Idea of Whole Food Utilization-5

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Red wine stewed beef with potatoes - Explanation of the idea of using whole food-6

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Red wine stewed beef with potatoes - Explanation of the idea of using whole food-7

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Lemon Grandma Cake & Honey Lemon Tea - Explanation of the idea of whole food utilization-8

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Let the elders of the Yongjian Evergreen Association experience our food-saring banquet, and the end

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My name is Andrew, and I served as the team leader for this event. Together with my co-leader, Judy, we led a group of classmates and younger students to create a dedicated exhibition area for Malaysia as part of International Week.

International Week is a major project organized by the IBP department. This time, we collaborated with our Malaysian sister school, SMJK Sin Min. What began as a simple food exchange eventually evolved into a cross-national exhibition. We were even honored to welcome the Chief Representative of the Malaysian Friendship and Trade Center to visit our exhibit.

The event was divided into three main groups:

Activities Team

Exhibition Team

Cuisine Team

The Activities Team organized the following:

1. A colorful rice art display inspired by the Indian Deepavali totem.

2. A float combining elements from Malaysia’s three major ethnic groups.

3. A traditional dance performance featuring costumes from all three cultures.

The Exhibition Team was further divided into two subgroups, each responsible for a different section of the display:

Exhibit 1: Diversity का (ka) Malaysia — A Glimpse into Malaysia’s Three Major Ethnic Groups
This section introduced Malaysia’s history, geography, and climate, as well as offered in-depth insight into its people, culture, and ethnic diversity.

Exhibit 2: The Ever-Changing Taiwan-Malaysia Lifestyle Showcase & Malaysia’s Michelin-Inspired Cuisine
This section focused on Malaysian traditions, entertainment, transportation, and high-end restaurants that reflect Malaysia’s unique culinary identity.

The Cuisine Team prepared signature dishes representing each of the three main ethnic groups:

1. Nasi Lemak and Milo drinks to represent the Malay community.

2. Satay to represent the Indian community.

3. Nyonya Kuih to represent the Chinese community.

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Activities Team – Opening Dance: Chinese Dance “Blue and White Porcelain”

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Activity Group - Opening Song: Malaysian Nursery Rhymes [Feel Love]

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Activity Group - Opening Dance: Indian Festival Dance

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Activity group: Rice painting blue fruit DIY, so that guests can experience making totems for the Indian Demon Slayer Festival with different colors of rice

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Exhibition Group I: Face-to-face view of the three major ethnic groups, detailed introduction with small books and pictures-1

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Exhibition Group I: Face-to-face view of the three major ethnic groups-2

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Exhibition Group 1: Multi-dimensional Malaysia, let people quickly understand Malaysia-1 with timelines, pie charts and props

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Exhibition Group I: Diversity का Malaysia -2

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Exhibition Group II: Varied Taiwan Horse Life Exhibition, comparing children's play, bamboo baskets and traffic, in order to let people know the difference-1

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Exhibition Group II: Changeable Taima Life Exhibition-2

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Exhibition Group II: Malaysia's Michelin style, with the use of local Malaysian-style high-end restaurants to explain, let people understand the awards of different catering forms in contemporary Malaysia-1

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Exhibition Group II: Malaysian Michelin Style-2

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Food Group: Ethnic Table, to explain Malaysia's mixed food culture and their appearance

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Food Group: Ethnic Group Representative Dish-1

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Food Group: Ethnic Group Representative Dishes-2

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CNA Reports on Malaysia International Week: Malaysian Chief Representative Praises Kai Ping Culinary High School Students for Broadening Horizons through “International Week” Event Planning

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Kai Ping Culinary School’s post about Malaysia International Week.