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Friday, July 30, 2021

Five of HCMC’s finest chefs team up to help children affected by Covid-19

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HCMC – In the first ever virtual charity dinner in Vietnam this September, five of HCMC’s top chefs will team up to offer a unique culinary experience as part of the 12th edition of the Saigon Summer Ball, an annual charity event organized by the Saigon Children’s Charity (saigonchildren), to raise funds for disadvantaged children affected by Covid-19.

The five chefs include Heath Gordon from Park Hyatt Saigon, Peter Cuong Franklin from Anan, Julien Perraudin from Quince Eatery, Sakal Phoeung from P’Ti Saigon and Frederic Thevenet from Le Jardin des Sens, who will create their own menus exclusively for the event and deliver the food to the guests’ homes on September 12.

Guests of the Saigon Summer Ball will be able to pick one of the five menus designed by the five chefs, along with a special cocktail created by a successful former saigonchildren beneficiary, bartender Quach Tieu Nhat. All the food and drinks will be carefully packaged and delivered to each guest’s home to recreate a fine dining experience right in the comfort and safety of his/her home.

In the evening, guests and people from around the world will be able to join a live stream event, bid in a live auction, buy online raffle tickets and watch impressive performances.

All the profits from the Saigon Summer Ball will be used to support saigonchildren’s work in providing disadvantaged children in Vietnam with access to quality education. This year, the funds are more vital than ever, as Covid-19 has rendered over a million Vietnamese people jobless, putting thousands of children at risk of dropping out of school.

“While the global crisis is affecting everyone, I believe we must try our best to prevent disadvantaged children from being affected by the current situation, and with this unusual charity event, the Saigon Summer Ball has found a creative and wonderful way of getting around this obstacle and showing resilience by proposing a gastronomic journey at home,” noted Chef Thevenet.

“It is a small gesture from each of us who participate, but will have a real impact. The world has always needed it, but nowadays, even more so than before.”

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