🌱 Day 2 at Savour by LIV Golf: Fueling the Body with Michelin-Starred Chef Shane Osborn at our Chef Demo – Eat the Rainbow! 🌱

 

Super fun day with Shane Osborn Food Demo at LIV Golf

 

Welcome back to an unforgettable Day 2 at the Savour by LIV Golf stage here in Hong Kong! If you missed the action today, you missed a truly enlightening culinary masterclass.

Set against the lively backdrop of the golf tournament, we had the absolute honor of hosting a chef demonstration with none other than Michelin-starred Chef Shane Osborn. Known globally as a finalist on Netflix’s The Final Table and locally for his acclaimed restaurant Arcane, which has held a Michelin star for eight years, Chef Shane brought incredible insight to the stage.

Alongside his talented team member, Zoe, Chef Shane shared his profound passion for sustainability, health, and the undeniable power of plant-forward eating in an engaging live cooking session.

Food is not just Fuel: Rethinking Why We Eat

 

 

Chef Shane challenged the audience to rethink their daily meals. After over 40 years in the culinary industry, his philosophy has shifted heavily towards longevity and wellness.

“Why do we eat? The primary focus of food should not be just about the taste. It should be about the nutrition too,” Shane explained.

He offered a brilliant analogy that struck a chord with the crowd: “You wouldn’t put poor quality fuel into your lovely car. You’d always put good petrol in… You have to do the same thing for your body”.

 

 

Instead of spending fortunes on face creams and external products to look young, Shane advocated for healing from the inside out. He recommended eating around 30 different plant species a week to build a healthy gut biome, which boosts the immune system and mental clarity.

Sustainability at the forefront beyond personal health, Shane highlighted the urgent environmental reasons to embrace a plant-based diet. He shared a sobering reality about how the changing climate is impacting global supply chains.

“We were getting a fantastic salmon product from New Zealand for the last 10 years… we haven’t been able to get that in Hong Kong for about 18 months now because the seas around New Zealand have risen 2°,” he revealed.

It was a powerful reminder that our daily food choices directly affect the planet.

Tasting the Rainbow to prove that healthy food is anything but boring, Shane prepared a spectacular “Tart fine”—a vibrant, plant-based dish packed with a staggering 15 different plant species, covering half of your weekly requirement in just one serving!

As seen in his beautiful plating, the dish was a masterclass in texture and local sourcing. It featured a rich pesto made from local ‘dau mu’ (Chinese green leafy veg), topped with a creamy, dairy-free “cheese” crafted from macadamia nuts. He artfully layered local greens, crunchy baby corn, lightly pickled Chinese lily bulbs, and peppery fresh watercress. Finishing it off with a delicate nori rice cracker and grated roasted macadamia that perfectly mimicked parmesan, the result was a visually striking, nutrient-dense masterpiece.

Feeling intimidated by the idea of changing your habits? Chef Shane offered some incredibly accessible advice:

Start Small: “If you’re going to change your diet, it doesn’t have to be a radical change. It can be something that you just start one day a week”.
Keep it Real: “If you can’t pronounce the ingredients on the packet, don’t buy it”.

Don’t Miss Day 3! The energy at LIV Golf Hong Kong is electric, and the culinary inspiration doesn’t stop here! Tomorrow is Day 3 and the final day of this spectacular weekend. Make sure you come down to the Savour stage to catch Gavin Chin from House of Culture at 12:30 PM and 2:30 PM.

Want to join the action? Use the promo code FGREEN20 for a special discount on your ticket! Come enjoy the golf, taste incredible food, and be part of the movement toward a healthier, more sustainable future. See you tomorrow!