ASSOCIATION OF CHINESE COOKING TEACHERS

On October 16, 2011, Aroma Restaurant wined and dined 37 guests.  It was “memory taste” evening with Chef Raymond Tang.  Starting with the $5 “Orchid “ bar drink, Chef Raymond Tang explained to us how to make honey walnuts, how to make a better fried egg, and how to debone a chicken. 
 
The “Old Canton Village Cooking” menu was designed by a committee of 4 members: Frank Jang, Dorothy Lum, Raymond Tang, and Doris Lum.  Each delved into their childhood and derived a “memory taste” that lingers today.  These are the Cantonese dishes they remembered best.  

Here is the menu of a great homecooked meal, served family style:
Appetizer Plate of fried tofu, ringlets of pork intestine, duck legs, wedges of salted egg, sliced tongue,
Green Onion-Shrimp Egg Thin Noodles (haa gee gernk chung low min),
Sliced Taro Root with Slices of Marble-layered Pork (oo tow kow yuk),
Thrown Pork Patty with Top Salted Fish (hom yee gee yuk bang),
Boneless Stuffed Carp Fish with Mushroom Pork Rice filling (gin siew lee nee),
Marinated Roasted Whole Squab and Egg Rice (mui gee op),
Stuffed Tofu Balls with Shrimp Paste and Mushroom (pee paa dow fu),
Baked 3-egg Custard Cup with Yolks (salted, thousand year, chicken) (saam don wong),
Dried Black Olive laam see,  Pork with Chinese Long Beans (lop gok),
Boneless Stuffed Chicken with Chinese Sausage Rice (no my gui),
Classic Chilled Dessert: Dragon Eye, Red Date, Chicken Egg in Light Syrup (tim tong),
          
Surveying the audience, the consensus of “memory taste” was Pork Patty with Salted Fish (gee yuk bang).  However, Raymond’s was canned sardine tomato sauce over rice.  Doris’ was oyster sauce with butter over rice.  Frank was plum fermented bean chicken.  Once these traditional chefs retire, the true recipes, cook methods, lingering taste will be forgotten and will be just a memory.

Thank you to Aroma Restaurant staff for serving the foo hot and promptly.  A big thank you to Chef Raymond Tang for a wonderful evening of “memory tastes”.

NOTE: This is also a farewell dinner to Aroma Restaurant and all their staff.  Thank you Raymond Tang for all the great ACCT events and memories at Aroma.

On September 25, 2011, a overcast San Francisco day, twenty-one attendees learned to make classic Cantonese Chinese mooncakes, mooncookies and sampled freshly prepared raw fish salad.  Of the twenty-one we were honored with three daughters who brought their mothers to learn to make mooncakes or demonstrate mooncake-making techniques.
 
Presenter Doris Lum distributed a seven-page instruction booklet, and a mooncake kit consisting of prepared dough, paper plate, aluminum foil, utensil set, napkins.  Also provided were salted eggs and five types of fillings of coconut-melon, black bean, red bean, peanut butter, and jam.  Deep mooncake molds and shallower mooncookie molds were available for use and purchase.

Doris explained the history of the Mid-Autumn Moon Festival of Chang-E; the prevalence of western fillings like chocolate ice cream or custard jelly creamy fillings rather than the old standards of five-nut double-yolk or coconut melon seed lotus fillings; and the methods for making each type of mooncake.

The rising popularity of mooncakes has led the Beijing Local Taxation Bureau to slap an ‘income’ consumption tax -- Mooncake Gift Tax, on each delicacy given out by companies.  A typical corporate gift of mooncakes valued at 300 yuan (U.S. $47) is likely to generate a tax bill of 60 yuan (U.S. $9.40).  

Each participant made 8 to 20 mooncakes, which were oven baked onsite.  Finally, everyone sampled the Raw Fish Salad with Dry Coleman Mustard Dressing prepared with fried bean vermicelli (fun see), pickled onion, ginger, cucumber, daikon, cilantro, carrots, bell peppers.  Lunch consisted of 2 types of sandwiches, 2 types of chip and dip, 2 rum cakes, watermelon and hot tea.  Thanks for Cathay Post Cmdr Ron Lee, Sandy Su, Frank Jang and Mark Levitt for helping setup, maintain and tear down clean up the room!

On July 30, 2011, ACCT hosted another wonderful Summer Picnic Potluck on the waterfront patio of Aroma Restaurant for ninety attendees.

ACCT started off the day at 8:30 am with the first event: Mah-Jong.  Some players were experienced, others mere beginners. 

The morning guest speaker was Cynthia Tom of the American Women Artists Association (AAWAA), who was introduced by Rice Sack Artists Flo Oy Wong.  Together, they booksigned their book, “Cheers to Muses.”  Artist Swee Oh also displayed his photo collection.

The afternoon speaker was Ranger Leslie Graham from the National Park Service San Francisco Maritime Museum, who spoke about “Chinese Junk and Food in our National Parks.”  Soothing South Seas music and dance were performed by Helen & Clan.   James Key Lim from “Haamonii Shochu” gave free shot-samples.  Two local “home chefs’ demonstrated their recipes: Alameda native Mabel Chin Fong demonstrated her “Shrimp Fun See” noodle dish and Doris Lum presented her “Ginger Macadamia Nut Chicken” from cookbook, One Big Table. 

The POTLUCK was classy and fabulous home-made dishes were shared.  The voting was fast and furious - ultimately the Best Potluck Dish was “curry beef” prepared Edwina Jang.

Thank you to Raymond Tang of Aroma Restaurant, Russell Fong for the use of his sound system, and all the volunteers who worked hard to run the day—Lorrie Wong,  Don Kiang, Dorothy Lum, Karen Mezzetta, and Frank Jang.

Asian American Women Artists Association thanks ACCT for the opportunity to share the work of Asian American women in the arts. Like ACCT, AAWAA works to keep Asian American cultural knowledge alive, documented and thought provoking.  The speakers were introduced by rice-sack artist, Flo Oy Wong and  Cynthia Tom and their fellow artists. We look forward to providing lectures, education and or art images in the future. AAWAA is a nonprofit arts organization dedicated to ensuring the visibility and documentation of Asian American women in the arts. Through exhibitions, publications, and educational programs, we offer thought-provoking perspectives that challenge societal assumptions and promote dialogue. You are invited to own the unique Asian American Arts anthology, Cheers To Muses and become a supporter of Asian American Art. We are an insistent voice in the mainstream Arts World and look forward to you joining our family. www.aawaa.net located at  1890 Bryant Street, Suite 302, San Francisco 94110. 415-252-7996,  AAWAA is a nonprofit arts organization dedicated to ensuring the visibility and documentation of Asian American women in the arts.  Catalyst for change and empowerment

On June 12, 2011, 32 ACCT members and guests attended the Joong-Making Workshop at the War Memorial Opera House in San Francisco.  Donuts, cookies, orange juice and hot tea greeted each member upon check-in.  The workshop started promptly at 10 AM, with Doris Lum presenting the history of Dragon Boat Races and joong- making, followed by a review of all the ingredients, types of joong molds, and taste samples of commercial and homemade joong, and sweet joong and meat joong, were presented.

A demonstration of how assemble by the hand-method and by the mold method was presented by Dorothy Lum, Raymond Tang and Doris Lum.  Each guest was then given 25 leaves, 2-Cups of sticky rice, 6 pieces of Chinese sausage and 6 pieces of 8 feet length of string plus am array of dried shrimp, salted pork, salted egg yolks, beans, and chestnuts.
Each guest made anywhere from 5 to 12 joong each.

Lunch was prepared by Chef Raymond Tang of Aroma Restaurant.  The menu included tofu vegetable soup, 2 types of green salad, tender turkey slices, pork rice noodle, fried rice, and chocolate mousse cake for dessert.  Everyone left with an armful of joong.

Thank you to Dorothy and Raymond for an excellent demonstration.  Thank you Raymond Tang from Aroma Restaurant for the lunch.  A big thank you extended to Commander Ron Lee of Cathay Post American Legion Post 384 for the use of their facility!

ACCT hosted its Founders' Day Luncheon at Little Sheep Mongolian Hot Pot in San Mateo on April 9, 2011.  There to celebrate ACCT's 28th year, were 78 ACCT members and guests, including 7 members from the original group from the early days of ACCT:  Tane Chan (our only Life Member), Lena Fong, Doris Lum, Jo Kadis, Roz and Don Lyang, Donna Sheppel, and Hank Quock.  Little Sheep San Mateo store manager Pierre Wong and District Manager Daniel K. Huang treated ACCT to endless plates  of ingredients and abundant hot pot soup. 

The  menu included 4 appetizers: Mongolian Vinegar Peanut, Hot & Spicy Beef Tendon, Jellyfish, Mongolian Beef Meat Pie.  The House Special Soups were either original, spicy or combo.  The main entrées were Supreme Lamb Slice, Supreme Beef Slice, Pork Slice, Fish Fillet. Tong Ho vegetables, Baby Bok Choy, Tempura, Fish Ball, Cuttlefish Ball, Tofu, Wide Potato Noodle, Enoki Mushrooms, Shittake Mushrooms.  Beverages available were: Full Service Bar.  Hot Tea.  Cold Water. 

Many attendees commented they wanted to try Little Sheep’s other locations:
Cupertino—19062 Stevens Creek Blvd, (408-996-9919); Union City—34396 Alvarado Niles Rd (510-675-9919).

Service was excellent.  Thank you to Little Sheep San Mateo store manager Pierre Wong and District Manager Daniel K. Huang for treating ACCT like royalty!

On March 12, 2011, seventy ACCT members and friends enjoyed eleven Shanghai-style dishes at Shanghai Bistro in Millbrae.  The guest speaker, Edwina Jang is the wife of ACCT's Vice President and Historian Frank Jang.  Edwina described each dish in great detail, noting that because of the cold winters in Shanghai, its food is heavier, richer, sweeter, and oilier - and is more often stewed, braised, and fried than Cantonese or Peking-style food. The sauces are very unique, using sugar and thick soy sauce as base ingredients, and food is often seasoned with sugar, soy sauce and Shaoxing wine. Also unique to Shanghai cuisine is the slow "red cooking" technique; the taste created is not so much sweet than savory.

The dinner began with a generous Combination Platter serving 6 different items.  Everyone sampled the famous steamed tender and juicy Shanghai Dumpling (siu lung bao, Little Dragon Bun).  This was followed by stir fried Salted Pork with Bamboo Shoots; Sauteed Shrimp with Tender Greens; Crispy Whole Duck with Buns; a beautiful Braised Sweet and Sour Rock Cod (sek ban) with a wonderful sweet and sour sauce; Braised Pork Leg (dong po pork) with another tasty sauce; Stewed Sea Cucumbers with Brown Sauce; Unique Bean Curd Noodles with Chicken, Ham, Shrimp; Stewed Shitake Mushroom on a bed of Shanghai Bok Choy; and Rice with bits of Spinach and Salted Pork.  For dessert, Shanghai Bistro served a fried Sweet Red Bean Pancake.

Many thanks to Chef Peter for his hosptality and a delicious meal!

On February 5, 2011,  ACCT hosted 223 diners at the Four Seas Restaurant on Grant Avenue in San Francisco to celebrate Chinese New Year, Year of the Rabbit 4709.  Many came specifically for the“memory taste” of traditional Cantonese slow-cooking dishes that simmer for 2 to 4 hours, and taste just  like their parents and grandparents prepared them.  Dishes such as the Stuffed Duck, Smoked Meat with Chestnuts and Pork Shank dishes were specially prepared for ACCT.  The menu included:

• Whole Winter Melon Soup (dun doong gwa tong)
• Dried Oyster Lettuce Cup (how see soong)
• Sliced Chicken and Virginia Ham (fo tuy gai)
• Braised Whole 8-Jeweled Stuffed Duck (go gee chin op)
• Stir Fried Choy Sum with Mushrooms (ching chow yau choy)
• Chinese New Year Buddhist Vegetarian (lo hon jai)
• Smoked Meat with Arrowroot Chestnuts (lop may chee goo)
• Braised Whole Pork Shank (dun see siu gee bee)
• Steamed Whole Fresh Bass with Ginger and Scallions (jing sek ban)
• Dessert was Traditional Rice Cake (nin go) and Sesame Balls (gin dui)

Our first guest speaker was David Jung, the son of Joe Jung - one of San Francisco’s best restauranteur, famous for his Garlic Fried Chicken, his bamboo restaurant wares, and his generosity of time and money to the community.  At the peak of Joe’s career, he owned four restaurants in San Francisco -- one in Chinatown, two on Market Street and one in North Point.  He was best known for introducing dual menus -- Western and Cantonese -- outside Chinatown.

Our second guest speaker was Sammie Louie, founder of the Chinatown American Cooks School, which features a 6-month bilingual program that teaches low-income immigrants the food service skills to work in hotels.  Courses include food demos, sanitation, cleanup, food operations, American culture, history and spoken and phonetic transliterations of foods and dishes. After teaching over 3,000 students over 26 years, Sammie retired in 1998.

Other guest speakers were the Honorable Commissioner Mae C. Woo, president of Charity Cultural Services Center SF Chinatown about their new kitchen facility; and Arnold Lee from Lee Family Grand President of Western Region Charity Cultural Service Center President about CCSC community contributions. Tane Chan, ACCT’s only life member, of The Wok Shop, Grant Avenue, San Francisco donated door prizes to everyone.  American Legion Cathay Post #384’s Commander Ron Lee greeted everyone heartily.

Thanks you to Sara Lim of Four Seas Restaurant for a fabulous Traditional Cantonese New Year dinner.  Thank you to all the 50 door prize donors for adding excitement to the evening.  Appreciation is given to all the helpers behind the scene making the event run smoothly—Karen Mezzetta, Erny and Malcolm Dunn, Jo Kadis, and Frank Jang.

On December 4, 2010, ACCT celebrated its 2010 Holiday Dinner at South Seas Seafood in Millbrae.  One hundred thirty-five holiday revelers enjoyed an evening full of holiday fun, laughter and great food!

The ACCT program lineup included guest speaker Julia Ling of Chinese Hospital who discussed the Capital Campaign Funding of $160 million for expansion of the only Chinese hospital in America.  We had a surprise speaker, Noriko Sonefuji from Washington D.C.’s Smithsonian Museum of American History to discuss the Smithsonian's Sweet and Sour Initiative seeking Chinese restaurant materials to enhance their collection for display.  Doris Lum related her tale of how her recipe, Ginger Macadamia Chicken, was included in the recently released cookbook, One Big Table by Molly O’Neill of the New York Times and Simon & Schuster Publishers.

Next, Peter Chan of South Seas Seafood demonstrated how to perfectly carve Peking duck skin.  Diners feasted on 10-courses, which included an Appetizer Platter consisting of BBQ Pork, Jellyfish, Seaweed, Salted Egg-Crusted Tofu & Pumpkin; Elegant Sweet & Sour Prawns; Bountiful Seafood Soup; Perfect Crispy Peking Sliced Duck Skin With Bun; Delicious Beef & String Beans in X.O. Sauce; Traditional Boneless Chicken Stuffed with Sticky Rice ("no my gai"); Scrumptious Crispy Whole Flounder with Dipping Sauce; Peking Minced Duck Meat Lettuce Wrap Cup; Holiday Braised Long Life E-Min Noodles; and a House Special Dessert of Fresh Mango & Grapefruit Tapioca Dessert with Fresh-Baked Almond Cookies.

Finally, our host Peter Chan added a bonus 11th dish, Shrimp Paste on Chinese Donuts with Wild Mushroom.  In the holiday spirit, there were 35 door prizes given!  The night concluded with a round of Christmas carols and a toast to everyone's good health in 2011.

Forty-four ACCT members and guests enjoyed a wonderful Malaysian meal at Langkawi Malaysian Restaurant in San Mateo on Sunday, Nov. 7, 2010.  Attendees were treateed to 12 different dishes, from appetizers to various entrees and a coconut pudding dessert, including: Beef Satay, Chicken Satay, Roti Prata,  Eggplant & Okra Sambal,  Beef Rendang, Char Kway Teow, Langkawi Bean Curd,  Sambal Prawns,  Rice (choice of either white or chicken flavored),  Tom Yum Soup,  Seafood Taro Nest,  with a Coconut Jelly served in the coconut itself.  Thai Ice Tea and a bottle at each table were shared.  A few of our Malaysian experts thought the some of the flavors were a little too mild, but everyone enjoyed a delicious meal and good company.

Thanks you to our Program Chair Lambert Yim for hosting the event, and much appreciation to Doris Sick of MPBA for arranging this event!!

On September 10, 2010 under a clear blue sky, thirty-two theater-goers had an ACCT-catered dinner buffet which included appetizers, two salads, two types of Church’s Chicken, vegetarian fare, desserts galore and beverages both hot and cold.  Everyone was treated to a great outdoor show “Paint Your Wagon” about  the wild west.  Full of dance routines, wonderful singing and acting, and great set design.  Music and lyrics by Alan Jay Lerner and Frederick Loewe.

ACCT hosted three Mah Jong Workshops over the summer.  Of the twenty players who attended, a few had learned to play as children when family and friends got together, and many admitted they had never played before. Before diving into the games, the attendees first enjoyed an Aroma Restaurant buffet luncheon.

To start the afternoon, Doris Lum presented a 30-minute class, which included a quick Chinese history lesson (I Ching, Feng Shui, Art of War), and a brief overview of the types of card tiles, how to build your defensive wall, how to determine the banker and seat position facing who and whom, and, lastly strategy of how to win  through – pung, chee/chow, gong, gee-moe.  The twenty players divided into 5 gaming tables - and everyone was hooked!

On a hot August 22, 2010, 39 ACCT members, family, and friends gathered at the busy Palace BBQ Korean Buffet in the heart of Koreatown area on El Camino Real to enjoy a fabulous Korean meal. 

In the center of each table was a built-in iron-grill to barbecue our thinly sliced marinated meats, seafood, chicken, and marbled bacon to the degree of wellness you preferred. Additionally at the buffet tables we were treated to

• five types of soups: pumpkin, asuki bean, clam chowder, seaweed and a wonderful buckwheat noodle with ginger soup
• three types of rice: plain, mixed rice with bean and fried rice. 
• an array of cooked foods: beef Korean short ribs, meatball,  beef egg rolls, deep fried  fish,  chicken mix, spicy tofu, 2 types of noodles: stir fried and cellophane mix
• five varieties of pickled vegetables including taro root, seaweed, and kim chee, and more. Dessert: orange jello, tropical fruits of watermelon, orange and a slightly sweet ginger-rice drink. (No western pastries, ice cream or cookies served here!)

In addition, diners enjoyed a great traditional buffet and a chance to relax with friends.  Adjacent to the restaurant is the Hankook Supermarket, stocked full of wonderful Korean and Asian goods.

A big thank you to our Program Chairs Lambert Yim and Malcolm Dunn for arranging the event.

On July 17, 2010, ACCT enjoyed perfect weather for the ACCT Summer Picnic on the waterfront patio of Aroma Restaurant in Alameda.  Leis and flowers were distributed to over 120 attendees, including 10 children dressed in “South Seas Adventure” attire.  Many brought excellent potluck dishes to share and everyone came with the ‘Aloha Spirit”.  The fabulous ‘potluck feast’ buffet featured over 60 items including food from Aroma Restaurant.  The group also enjoyed 10-gallons of mint chip and coconut-pineapple ice cream!

Food Demonstrations:

• Chef Gordon Xiao of The Ark Restaurant in Alameda, demonstrated Chinese handmade pulled noodles (lai min).  He also did vegetable and fruit carving.  Deborah Pan provided the English translation.
• Chef Raymond Tang of Aroma Restaurant demonstrated and served Hot and Sour Soup.

Contest Winners: Everyone voted for the “best of the best.”  Our “Best ‘South Seas’ Dressed” winner trophy went to adorable 6-year old Kalea Ting (granddaughter of Program Chair, Malcolm Dunn).  Our “Best Luau Food Dish” trophy winner went to our own ACCT photographer Frank Jang, and his wife Edwina Jang, for their huge pot of tasty Curry Chicken And Rice.  

Entertainment: MC Hank Quock introduced the lovely Lily Kapuaolilinoe Wong, who performed two solo dances.  Next, the 11-member “Kula Manu” from the Diablo Valley Hui O Aloha Hawaiian Club, gave an elegant performance with ukelele, guitar, lots of graceful hula dancing with singing of Hawaiian songs and ended with an afternoon jam session.  Their lead hula dancer is the lovely 85 year old Helen Huang. Helen danced her famed, "Drunken Lady"  hula which drew great applause.  Hula lessons had 10 charming participants.  

Guest Speaker: Author Dr. John Jung, Professor of Psychology Emeritus at California State University, Long Beach where he taught for 40 years.  Dr. Jung grew up in Macon, Georgia, and received his doctorate from Northwestern.  John presented his newest book, “Sweet and Sour: Life in Chinese Family Restaurants.”  His other books include: Southern Fried Rice: Life in A Chinese Laundry in the Deep South: Memoir About My Family's Life in Georgia. Also, Chinese Laundries: Tickets to Survival on Gold Mountain, and Chopsticks in the Land of Cotton: Lives of Mississippi Delta Chinese Grocers.

Thank you to Aroma Restaurant for their hospitality; Chef Gordon and Chef Raymond for 2 great food demos; our guest speaker John Jung;  Lily Kapuaolilinoe Wong and Kula Manu for the great hula shows and lesson; and to the event helpers who did the behind-the-scene work to make the event run smoothly—Cal Chun, Flo Oy Wong, Hank Quock, Deborah Pan, Dorothy Lum, Jo Kadis, Donna Sheppel, and Roz Lyang.

NHA TOI VIETNAMESE was opened 4 years ago by Susie Bui.  She named the restaurant “nha toi,” which means “my home” or “my darling.” Using home recipes from the  northern Hanoi region, Susie creates dishes which are less sweet, less spicy than elsewhere in Vietnam.  On June 6, 2010, forty attendees were treated to a 8-course, home-style Vietnamese lunch arranged by LAMBERT YIM and ALICE RINGER.  After a food presentation by Alice, attendees helped themselves to northern style crispy spring rolls; Vietnamese chicken salad with fresh herbs; crispy roast pork; braised mackerel fish in caramelized fish sauce; mixed sautéed vegetables with pork rinds; baby Thai eggplant pickled with shrimp paste; Malabar spinach soup with squash and ground crab; steamed white rice; and, for dessert, black sticky rice pudding.  It was a very nice gathering—small enough to mingle and converse with tablemates.  Thank you Program Committee, Lambert Yim and Malcolm Dunn for another great program!

ACCT celebrated its Founder’s Day Luncheon on May 16, 2010 at Chef Chu’s in Los Altos.  The 100 attendees were treated to a fabulous eight-course meal “fit for a king" prepared by charming the Chef Larry Chu.  Chef Chu presented and signed his new 40th Anniversary cookbook, “Chef Chu’s Celebrating Your Place At Our Table.” 

All the dishes served are featured in Chef Chu's cookbook and specially chosen for the  ACCT luncheon: Grilled Glazed Quail on Watercress Salad; Whole Clams with Ginger in Clear Broth; Minced Prawns Lettuce Cup with Pinenuts; Pork Ribs with Spicy Rice Crust in Kabacha Butternut Squash; Silk Road Lamb with Baked Sesame Buns; and an Orange Fruit Cup. 

The Program Committee presented a “Remembrance To Our Founders and Family.” This year we lost Rose Chang, John Shimizu and Nellie Hee; each of these members contributed to the aura of commitment and friendship that made this club such a fantastic institution today.  Charter member May Mullen and Tane Chan, our only Life Member talked about the formation of our club on a tour plane trip from China.  Gayle Chan, ACCT's first President, recalled her presidency and shared photos from the era of her presidency.  She also spoke about her mother Nellie Hee and Nellie's behind-the-scene contributions.

Active charter member Rose Chang passed away in February.  Her daughter Elena Vaughn, accompanied by her family - Rose’s husband Wilbur, son Burton and second daughter Melanie - spoke about her mother Rose Chang’s dedication to ACCT. 

Charter member Terry Shimizu spoke briefly about the passing of John Shimzu last month, who did all behind-the-scene heavy lifting, carrying, and driving for ACCT in its early days.  In honor of these esteemed members, everyone had a piece of Sogo cake donated by Gayle Chan. 

ACCT was fortunate, even in this down economy, to receive 12 free door prizes from retailers, Chef Chu’s hats and red aprons from Hank Quock.  Everyone received a red Chef Chu’s 40th Year carry-bag.

Thank you to the Program Committee members Lambert Yim, Malcolm Dunn and Frank Jang for a great event!

On Tuesday, April 13, 2010, 40 attendees met at the EDS Wrap and Roll Factory in Hayward and were introduced to owners Brian Ho and his wife Ide.  Brian led small groups around the facility to see how the potstickers were assembled - each potsticker is made individually by hand, and after the wrapping stage, the final product is moved to the plastic packaging area and then into a large freezer where it is stored before shipment.

After the tours were completed, attendees had the opportunity to sample some of the potstickers , sui mai, ha gow and the mini cha sui bows.  These were delicious!  After tasting the various foods attendees were allowed to buy freshly made sampler packs to take home.

The dim sum adventurers then traveled to the Ark Restaurant in Alameda where the specialty is hand-pulled noodles.  Owner/chef Chef Gordon surprised diners with his special talent of vegetable and fruit carving - turning a round seedless watermelon into a  perfectly carved pink color peony flower. It was amazing!

Afterward, a delicious multi-course dinner was served.  The cold meat platter, featuring a carved melon well with two carved cucumber buckets, was very impressive.  The walnut prawns dish, served with some of the carved red bell peppers, looked too good to eat.  While diners were finishing the meal, Chef Gordon prepared the dough for his famous hand-pulled noodles in a special demonstration area of his restaurant.  He made three different types of noodles- round, flat and triangular.  The various shapes of noodles are usually served with different broths and ingredients.  For dessert, exquisite fruit platters of carved oranges, apples and watermelon rounded out the meal.

Everyone had a great time and a wonderful culinary experience. Thank you Program Committee Lambert Yim and Malcolm Dunn for a great program!!

On Feb 6, 2010, 235 ACCT members and guests enjoyed a thirteen course meal presented by Chef/Owner Frank Chang and his excellent staff at China Stix Restaurant in Santa Clara. The service was outstanding, the food was paced perfectly, and each dish was served hot at the tables.

The banquet menu included:

• Chef Choice Cold Platter
• Two Color Shangdong Dumpling
• Dongbei Style Rack of Lamb
• Yin Yang Style Chicken
• Shanghai Style Braised Pork Shank
• Prawns Cooked Two Ways
• Tofu Purse
• Double boiled, Chinese Herb Clear Chicken Soup
• Monk’s Delight (Jai)
• Salted Fish and Chicken Fried Rice
• Soochou Squirrel Whole Fish
• Pineapple Baked Eight Treasures Sweet Rice
• Coconut Pudding

During the course of the evening, Chef Frank performed a cooking demo on how to prepared a SooChou squirrel fish.  After deboning, cutting, frying and finally the preparing the sweet and sour sauce, he demonstrated three different presentations of the fish:  where the fish was made to look like the tail of a squirrel, a bunch of grapes and an ear of corn.  With a little practice this is something we can make at home!  Antoine Duong, Ambassador of Martell Cognac hosted a Cognac tasting of VSOP, Cordon Bleu and XO, giving ACCT members and guests tasting tips along with a history of Cognac.  Finally Diana Fong Chan gave a talk on Easy 'n  Healthy Chinese, Fusion & Western Cooking, which was followed by a book signing.

Thanks go to Chef Frank Chang, Antoine Duong, Diana Fong Chang, and the ACCT Programming Committee Lambert Yim, Malcolm Dunn and Frank Jang, for hosting such a wonderful event! Happy Lunar New Year!

On January 9, 2010,  ACCT hosted an authentic Cantonese “Congee and Noodles” Breakfast at Aroma Restaurant in Alameda.  Fifty attendees sampled the Classic Village Buffet featuring ten dishes from Chef Raymond Tang’s and Dorothy Lum’s childhood.  It exciting and unusual to have so many authentic village dishes all in one place!

The selection included two styles of ‘jook”: 1) lean pork & 1,000-yr old egg jook and 2) lettuce fish ball jook.  Freshly made Chinese fried bread sticks accompanied the jook. Buffet dishes included warm Singapore style tofu, Chinese broccoli with oyster sauce, two noodle dishes: Ginger/scallion one ton low-min and preserved vegetables shredded beef Lai-min, gizzard and egg broth, braised layered pork, cold tofu with 2-egg Delights, preserved vegetables with fermented bean curd and a delicious dessert of Ginko nuts with dried tofu soup and fruits.

Attendees were also treated to two food demonstrations: Doris Sick of Malaysian Professional Business Association demonstrated “Green Sweet Chicken Curry” (Gaeng Keow Wan Gai) and Chef Raymond Tang demonstrated “Cold Tofu With Double Egg Delight.”  Click HERE for these two delicious recipes!

Thank you Chef Raymond Tang and Doris Sick helping make this a memorable event!

The Association of Chinese Cooking Teachers was one of this year’s 2009 Award Recipients from the Annual Asian Heritage Street Celebration. Twenty-three organizations and twenty-two San Francisco public schools were honored at the event at the Cova Hotel, San Francisco on November 18, 2009. The ASIAN WEEK FOUNDATION presented the Award of Honor to ACCT President Doris Lum, who proudly accepted the awards and acknowledgments on behalf of ACCT.

ACCT was given several awards for outstanding contributions to the Asian American community:

• AsianWeek Foundation Certificate
• A $250 grant from Philanthropic Ventures Foundation presented by Angela Pang and Ted Fang
• A Certificate of Honor from the Board of Supervisors, City and County of San Francisco - "In appreciative public recognition of distinction and merit for outstanding service to a significant portion of the people of the City and County of San Francisco ... and [i]n recognition and gratitude for your outstanding service and commitment to the Asian American community, and for your support of the Asian Heritage Street Celebrations, the Board of Supervisors of the City and County of San Francisco." - Supervisor Carmen Chu, Member San Francisco Board of Supervisor.
• State Board of Equalization Resolution - “In honor and recognition of your outstanding leadership, dedication, service and support of the Asian Pacific American community; and in deep appreciation of your commitment to advancing the understanding of the rich history and culture of the diverse Asian Pacific American Community. Congratulations on being honored by the AsianWeek Foundation on this occasion of its Asian Heritage Street Celebration Awards Reception, and very best wishes for continued success.” - Betty T. Yee, Chairman First District.
• California Legislature Assembly Certificate of Recognition - "Honoring exemplary leadership and outstanding community service and commitment to the Asian American community, and your support of the Asian Heritage Street Celebration, thereby benefiting all the people of the City and County of San Francisco and the State of California." - Assemblywoman Fiona Ma, Majority Whip.

Food served at the event included rice lettuce rolls, Thai chili fried chicken wings, garlic noodles, tiger prawns, beer and wine.

On December 6, 2009, ACCT held its annual Christmas party at the festively decorated Merlion Restaurant in Cupertino. Ninety-three ACCT members, family and friends enjoyed an evening of great food, holiday cheer and singing carols. The Merlion bar served “Welcome Drinks,” including their famous Singapore Sling, Lychee Mojito and Cosmopolitans, as well as appetizers of delicious Pappadum Chips with Sweet & Sour and Curry Sauces.

Our guest speaker for the night was the multi-talented author, illustrator and cartoonist Oliver Chin. Oliver, a Harvard graduate, was a cartoonist for the Harvard Crimson. He has authored numerous books including: ”The Tao Of Yao,” “9 To One: A Window To The World,”  the “Tales From The Chinese Zodiac” series, “Julie Black Belt: The Kung fu Chronicles”, “Octonuts” and many more.

During the course of the night, ACCT presented four “hands-on” food demonstrations:

1. Raw Fish Salad: By speaking the words "Lo Hei" while tossing the salad, you ensure "business success, abundance and growth" in the new year
   
2. Roti Prata: Fluffy flat bread made with a rolling pin, folded and quickly deep fried to give it the "puffy" shape.
3. Char Kway Teo Noodles: Tossed and served hot.
4. Banana Fritter Dessert: Battered, fried, and served with exotic Pineapple Coconut Ice Cream

The buffet was presented on Merlion Restaurant's semi-circular serving countertop, with the freshly prepared dishes promptly served buffet-style to lines of delighted diners. The menu included Singapore Pork Satay, Ayam Curry Chicken, Beef Rendang, Sambai Sauce Vegetables, Char Kway Teo, most fragrant Coconut Rice, and Banana Fritters with Pineapple-Coconut Ice Cream.

Each attendee received a Holiday Cheer Beanie Baby as a party favor and ACCT President Doris Lum presided over the distribution of thirty-five door prizes via an excited night-long raffle. She also announced the 2010 Election Results and introduced this year's ACCT officers and board members.

Thank you to Hank Quock, Don Chan, Jo Kadis and So-Chang for behind-the-scene assistance, and to Edwina Jang for helping lead the singing of Christmas carols at the end of the night! Thank you also to Merlion owner William Chang, Janet Lau, Sue Manager, Isabelle Lee and most importantly, Chef Sam Yu and his four cooks!

On Friday, October 23, 2009, the San Francisco’s Chinese Newcomer Service (CNSC) held its annual Holiday Food Giveaway in San Francisco Chinatown’s “Willie Wong” Playground on Sacramento Street near Stockton near the entrance to Hang An Dim Sum.  CNSC was also present in other locations, including the Hans Schiller Plaza is Visitation Valley, Temple United Methodist in the Sunset District, and Bethel Grace Lutheran in Portola Valley. CNSC primarily aids the elderly, the disadvantaged and those with low income, and provides multilingual services that help Chinese immigrants adapt to life in the United States.

Thank you to ACCT volunteers Frank Jang, Doris Lum, Deborah Pan, Flo Oy Wong, Matt McKinley and Gene Lee of the San Francisco Fire Department Neighborhood Emergency Response Team (NERT). CNSC gave away more than 5,500 bags of food goods this year!

On October 16, 2009, under perfect weather conditions, Bob Engels of GOURMET MUSHROOM, Inc. in Sebastopol, CA charmed thirty-three ACCT members and friends, with an exclusive tour of his mushroom cultivation plant. While many cooks and chefs remember the days when mushrooms were available only in limited quantity and variety, today Bob's facility produces over 17,000 lbs per week of seven varieties of certified organic specialty mushrooms including Trumpet Royale, Brown Clamshell, Alba Clamshell, Forest Nameko, Velvet Pioppino, Nebrodini Bianco, Maitake Frondosa, as well as limited amounts of Shitake, Chefs’ Mix, wild seasonal fresh and premium dried varieties packaged in 3-lb and 6-lb bags.

Chef Raymond Tang of Aroma Restaurant catered a Fresh Mushroom Lunch using all seven types of mushrooms in a two-mushroom salad, gourmet three-mushroom soup, mushroom risotto, Tempura with seven types of mushrooms and pork tenderloin with mixed mushroom sauce.

Post lunch, ACCT members attended a premium wine tasting at Merry Edwards Winery, just across the road from the mushroom cultivation center. Merry Edwards Winery is known for its four exclusive Russian River Valley Pinot Noirs.

Find gourmet mushroom recipes (courtesy of Gourmet Mushroom Inc) and more on our Recipes page!

On Sunday, September 13, 2009, four enterprising ACCT members woke at 5am to arrive by 730am at the KQED FM Radio Studios on Mariposa Street in San Francisco. Alex Locke, Margaret Mar, Karen Mezzetta and Doris Lum were greeted by three KQED staffers, given a ten minute orientation, a full breakfast and, later, a lunch. Breakfast consisted of a variety of breads, bagels, juices, coffee, tea, fruits, and yogurt. Lunch included sandwiches and salads. All food were donated by Noah’s Bagel, Starbuck’s, Martinelli’s, Luna Café, Emery Cookies.

During each KQED FM Radio station break, the volunteers took phone pledges. The money is used to defray operating costs and purchase worthy public radio programming. In exchange for their pledge, callers received Thank You Gifts ranging from KQED stickers to cookbooks, radios, donation of meals to San Francisco Food Bank, and certificates for matching high end donors. ACCT volunteers helped raise $42,326 for KQED out of 284 pledges during their five hour shift. ACCT plans to do a KQED TV Pledge in the future, to support KQED's public TV programming, which includes cooking shows hosted by Martin Yan, Jacques Pepin, and Julia Child.

Thirty-eight ACCT members along with family and friends, as well as members of DVCCA (Diablo Valley Chinese Cultural Association) and North Oakland Artiste attended the September 11, 2009 showing of Brigadoon, a live outdoor musical production about two American hunters who stumble upon an enchanted village in the highlands of Scotland that appears only one day every hundred years.

ACCT served a buffet dinner, including appetizers,  fried chicken, three salads, fruit skewers, and a pleathora of desserts! Thank you to Gloria Gee and Doris Lum for arranging this event!  Also, we are grateful to the City of Oakland Park and Recreation Department for continuing this tradition since 1941 at Joaquin Miller Park, Woodminster Cathedral of the Wood Amphitheater and to the Actor Equity Association guild for the wonderful performance.

On August 15, 2009, sixty-three attendees descended on Mr. Fong Wu Tai Seafood Restaurant, sampling fifteen types of dim sum items and other specialty dishes, including exotic Lobster dumplings with crab legs, unique fried milk, clear glass noodles, and seafood beef delight.

THANK YOU LAMBERT YIM for arranging and hosting this event! Chefs Ngai and Wong gave four wonderful cooking demos that included the exotic Lobster Dumpling with crab legs, unique Fried Milk, Clear Glass Noodles, and Seafood Beef Delight.

Our special guest was Anthony Ng from Chinese Newcomers Service Center (CNSC). ACCT presented Mr. Ng with $500 to be applied towards CNSC's Underprivileged Seniors Food Giveaway Program, which is scheduled for distribution on October 23.

On July 26th, 2009, one hundred ACCT members and guests attended ACCT's wildly successful summer “Cowboy Round-Up” Picnic in Alameda. The day started with three hands-on dim sum demonstrations and samplings: 1) Egg rolls and shrimp dumpling from Mindy Tran’s NEW KING EGG ROLL; 2) green and red potstickers from Brian Ho’s EDS WRAP & ROLL FOODS, LLC; and 3) Yam Tong-Yuin Dessert Dumplings from Raymond Tang’s AROMA RESTAURANT.

Along with Aroma Restaurant's generous BBQ food and beverages, attendees provided their own specialty entrees and desserts to share potluck-syle. People were encouraged to dress in cowboy wear. Semara St Denny of MPBA won the “Best-Dressed Cowboy Wear Horse-Trophy." In addition, more than twenty enthusiastic ACCT members and guests learned how to line dance with Linda Lee and her seven California Line Dancing Association of America dancers. Thank you Linda Lee and CLDAA for your exciting line dancing performance! To spice up the afternoon, free sample drinks of LeBlon “Natural Cane Cachca Brasil Rum” caipirinha drinks were served.

Finally, famous “Rice-Sack-Artist” Flo Oy Wong presented an insightful glimpse of her artistry and history of being Chinese American in America. The net proceeds of the sale of Flo Oy Wong's book, "Seventy Years of Living, Thirty Years of Art," will be donated to the Chinese Newcomer Service Center in San Francisco. Many thanks to Raymond Tang of Aroma Restaurant for his generosity and help in making our Picnic a smashing success!!

On April 17, 2009, fifteen curious ACCT members enjoyed a rare tour of the Wo Chong Tofu and Bean Sprout on 16th Street in San Francisco's Chinatown. Winding among the factory's stainless steel vats and tables, the ACCT tour group learned the history of Wo Chong and observed the step-by-step process of making fresh tofu. Wo Chong was founded in 1928 in San Francisco, and is known today for its fresh soy and tofu products. Wo Chong initially produced fermented fuyu tofu cheese. Present production is limited to fresh tofu, fried tofu, as well as fresh soy bean sprouts and bean sprouts.

Lunch after the tour was at the Mariposa Cafeteria on Tennessee Street. Thank you ACCT Vice President Frank Jang, who lived above the old Wo Chong factory on Jackson Street, for arranging the tour. A big thank you also goes to John Louie, the owner of Wo Chong, for allowing us a peek into how to make this Chinese staple food is made!

On April 3rd, 2009, forty-three ACCT members and guests adventured into the Little Sheep Mongolian Hot Pot in San Mateo to indulge in a Mongolian Hot Pot feast. The Inner Mongolia Little Sheep Corporation (Little Sheep) is a hot pot chain in China, which compares itself to U.S. chains McDonald’s and Kentucky Fried Chicken. Established in 1991 in Baotou, Inner Mongolia, Little Sheep has grown to over 700 restaurants worldwide. Many attendees had never indulged in hot pot eating, and were excited to experience the healthy and delicious cuisine.

Each hot pot serves four. A hot pot includes a large pot of hot House Broth and Spicy Broth, which is served with plates of fresh meats including New Zealand lamb, beef, chicken, and pork, as well as vegetables, 2 varieties of tofu, fish balls and fresh fish fillet. Little Sheep's broth incorporates their secret soup seasoning.

Diners enjoyed dipping the ingredients into the boiling broth, while enjoying the social experience of cooking their own meals at the table. Thank you Pierre Wong of Little Sheep for the generous portions and excellent service!

Welcome to the Year of the Ox 4707! On February 28, 2009, a stunning 120 ACCT members and guests descended on the Four Seas Restaurant on Grant Avenue in San Francisco. Diners, including SF Commissioners Mae C. Woo and Jin Lee, enjoyed a classic Chinese New Year dinner featuring nine generous traditional Cantonese courses.

The first dish, Lotus Seed Stuffed Duck (lin gee ap /go gee chin ap), is a classic Cantonese dish which is not often prepared due to the long cooking process. What a special treat! Diners were also impressed with the Minced Oyster with Lettuce Wrap (how see sang choy bow), which included an generous amount of dried minced oyster. In addition, the Chicken Herb Soup (jok choy bu guy tong) provided a clear broth for cleansing the palate, while the nine-ingredient Vegetarian Buddha's Delight(low hon jai) featured traditional Chinese New Years vegetables for cleansing the body.

The Stewed Pig’s Feet, Seafood in Bird’s Nest, Cantonese Chicken, Whole Fish with Head and Tail, and Long Life Noodles rounded out our fabulous dinner at Four Seas. During the meal, ACCT presented an educational cooking demonstration on how to make Sesame Seed Puffs (gin dui), and attendees were allowed to participate in creating these tasty treats. Lucky Sesame Seed Puffs (di fat gin dui) were served for dessert. The recipe for Sesame Seed Puffs is featured HERE on this website.

The evening concluded with entertainment by Emily Soo and Hank Quock, and a give-away of 25 exciting door prizes. Each attendee received party favors, including beanie babies, traditional chinese bowls, Chinese New Year candy, and red envelopes (lee-see) with money.

Thanks go to MC’s Margaret Mar and Doris Lum, as well as Tane Chan of the Wok Shop for her generous gift donations. Thank you to Four Seas Restaurant and manager Sara Lim for her attention to detail!

On January, 24, 2009, eighty hungry ACCT members and guests crowded into Aroma Restaurant in Alameda for ACCT's Annual All-You-Can-Eat Crab Feed.

Guest speaker Herby Lam, of the American Chinese Numismatic Society, US Mint & US Postal Service unveiled the US Postal Service's 2009 Year of the Ox Stamp. Herby is the artistic designer of "Chinese New Year Zodiac Series I and II" and any bilingual stamps issued. Thank you Herby Lam for an interesting talk!

Next, long-time ACCT member Bud Larsh had the pleasure of swearing in the new 2009 ACCT Cabinet Members: Co-Presidents Maragaret Mar and Doris Lum, Vice President/Historian Frank Jang, Secretary Jo Kadis, Treasurer Karen Mezzetta, Membership Chair Don Lee, Program Chairs Hank Quock and Cal Chun, Newsletter Raymond Tang and Doris Lum. Congratulations Board - we are looking foward to a brand new year of diverse, exciting and tasty events in 2009!

An extensive crab buffet, prepared by ACCT member Raymond Tang of Aroma Restaurant, followed the swearing-in. The crab was prepared in 3-styles: Hot Butter Garlic, Thai Curry and Garlic Scallion. In addition, diners feasted on boneless beef short ribs with tri-pepper sauce, shrimp, spinach & butternut squash penne pasta, salads, garlic bread, and a divine sole almondine with orange brulee. Assorted desserts rounded out the belly-busting buffet. Thank you chef and owner Raymond Tang for a fabulous evening!

The evening's MC duties were split between the co-presidents Doris Lum and Margaret Mar and the night concluded with an exciting door prize give-away! Thank you ACCT members for making this a great event!

ACCT knows how to throw a good party! On December 7, 2008, 113 ACCT members and guests attended the ACCT holiday party at Chef Chu's in Los Altos. All were treated to a book presentation by Chinese Historial Cultural Project members/ACCT members Lillian Gong-Guy and Gerrye Wong about San Jose's Chinatown Heinleinville.

The book presentation was followed by a lavish food carving and hands-on demo by Chef Larry Chu and his chefs. The luncheon menu was a spectacular 6-course display of Chef Chu's culinary ingenuity and experience, including Grilled Boneless Quail with Watercress Lime Fish Sauce Dressing, Basil Fish with Roasted Whole Garlic, and Fat Choy Purse with Fresh Pea Sprouts to name a few. A surprise dessert of Pineapple Lychee Ravioli with Ice Cream rounded out the lunch.

In attendance was our newest member, Honorable Commissioner Mae C. Woo. Welcome! ACCT also welcomed Julia Ling of Chinese Hospital; Annie Soo of CHSA; Margaret Ann Marr, president of DVCCA; Winnie Lee of Winnie Lee Tours; and restaurateurs Frank Chang of ChinaStix and Raymond Tang of Aroma.

To get everyone in the holiday spirit, door prizes were given to the lucky ticket holders, and Christmas sing-a-long brought out everyone's holiday cheer. In addition, the new 2009 ACCT Board of Officers were announced. They will be sworn in at the Annual Crab Feed in January, so don't miss it!

On November 14, 2008 ACCT members contributed time and money to help the less fortunate at the Chinese Newcomers Service Center's Thanksgiving Food Give-Away.

Thank you to ACCT members Frank Jang, Don Lee, Gene Lee, Mike Lee, Karen Leung, Doris Lum, Sid Rosenberg, and Sue Rosenberg for helping bag and gave away over 60,000 food items to 4,500 low-income families, seniors and people with disabilities. ACCT members were able to help out not only in San Francisco Chinatown, but also in Visitacion Valley, and the Richmond and Sunset Districts.

More than 130 volunteers donated their time to help and 20 community-based organizations donated money, including ACCT. CNSC founded in 1969 provides multilingual service to help newly-arrived Chinese immigrants adapt to life in America.

On October 26, 2008, CHINA STIX RESTAURANT was jam-packed with 164 attendees having the a wonderful time. For openers, our longtime ACCT member and world-famous cookbook author Shirley Fong Torres presented her latest book, "The Woman Who Ate Chinatown: A San Francisco Odyssey." She autographed copies and generously donated $100 to the club. Thank you for your contributions Shirley!

Next, world traveler/owner/chef Frank Chang treated ACCT like royalty. Frank and his chef demonstrated how to make two-toned dumplings and 1,000-layer pancakes. Attendees then had an opportunity to make their own dumplings and pancakes! We were each treated to appetizer samples of both. Yum!

China Stix presented 9 elegantly presented courses. Everyone marveled at the tasty Double Mushroom and Quail Soup, Stuffed Crispy Deboned Duck, tender Stewed Short Ribs, the Boneless Sweet and Sour Cod and the dessert of a Pineapple Bowl filled with sticky rice and fruit. The food and wine were well paired. Thank you China Stix and Frank Chang for a marvelous perfect evening!

Toward the end of the evening, ACCT members and event attendees were treated to a surprise performance from our longtime member Hank Quock. His skit of half-man/half-woman literally "brought down the house" at China Stix with his performance of "Endless Love". While "Endless Love" sung by Diana Ross and Lionel Ritchie begins to play, the lights dim. Hank enters the spotlight to perform his "half-man, half-woman" show. The excitement of the show brought out the loud laughs, the cat-calls, and uprorious applause. When the lights came up, many had laughed so hard there were tears flowing and jaws dropping. Thank you Hank for the treat performance!!

On Saturday, August 16, 2008 at Aroma Restaurant in Alameda, CA, twenty-nine attendees learned to make homemade Chinese mooncakes and sampled a delicious freshly-prepared raw fish salad. Instructor Doris Lum presented a detailed history of Mid-Autumn Moon Festival traditions and Dorothy Lum recounted Lum family gatherings which included honoring one’s ancestors and participating in mah-jong tournaments. Chef Raymond Tang, of Aroma Restaurant, assisted Doris in demonstrating how to make the mooncake dough from scratch (3 cups of flour makes 24 mooncakes). Each participant received an educational booklet describing various techniques and recipes, and all participants had the opportunity to make their very own mooncakes using the beautiful mooncake molds provided by ACCT member Tane Chan of The Wok Shop on Grant Avenue, San Francisco! The mooncakes varied in size and fillings - some included salted egg yolks, red bean paste and black bean paste. The participants created about 120 mooncakes, which were baked in Aroma Restaurant’s ovens for sampling.

The second demonstration of the day was the unique Raw Fish Salad demonstration. The salad recipe, a traditional Lum family mid-Autumn dish which has been handed-down from generation to generation, was assembled by Doris and sampled by all attendees. The secret to this dish is the secret ingredient - DRY Coleman Mustard - which is added to the sauce.

Many thanks to Chef Raymond Tang for presenting an exquisite 5-course luncheon buffet. A big thank you also goes to Tane Chan of The Wok Shop, for allowing ACCT to use the mooncake molds and allowing the attendees to purchase the various traditional mooncake molds.