位於海景嘉福洲際酒店內的意大利餐廳Theo Mistral by Theo Randall宣佈與社會服務機構Smile with Us HK攜手合作，於2018年12月1日至2019年3月30日期間推出慈善特別版甜品拼盤。慈善特別版甜品拼盤當中百分之十的收益將捐贈予啓愛共融基金有限公司以幫助一些缺乏資源及低收入家庭及兒童。
慈善特別版甜品拼盤的「意大利軟芝士紅桑子蛋白脆餅」由Theo Mistral by Theo Randall餐廳主理人英國頂級名廚Theo Randall和Smile with Us HK創辦人何超蓮小姐花了接近三星期的時間共同構思創作。此蛋白脆餅以著名英國傳統甜點Eton Mess 為基礎，融入意式元素，以香脆意式蛋白餅為底部，加上意大利軟芝士及紅桑子，再以焦糖杏仁作裝飾，為一款十分輕盈清新的甜點。
海景嘉福洲際酒店總經理韋瑞民(Alexander O. Wassermann)說：「我們酒店多年來致力履行社會企業責任，回饋社區，與一向熱心公益的何超蓮小姐的理念不謀而合，於是邀請Smile with Us HK攜手合作，希望藉是次慈善活動，讓公司上下都能夠為社會盡一分力。」
名廚Theo Randall道：「我深信甜點可以帶給人快樂，令人身心滿足，因此很高興與是次能與何超蓮小姐合作，一同構思一款充滿意大利風味的甜點，透過甜點分享快樂，為香港市民和弱勢社群帶來正能量。」
Smile with Us HK創辦人何超蓮小姐表示：「我們一直與不同的慈善團體合作及公私營機構，例如今次活動和海景嘉福洲際酒店及啓愛共融基金有限公司合作，推動公益慈善活動並關懷社會上不同社群。今次很榮幸及高興能與英國名廚Theo Randall合作設計慈善特別版甜品拼盤籌款，發放正能量之餘，為社會上有需要的人盡點綿力。同時亦很感謝海景嘉福洲際酒店全力支持這個有意義的慈善活動，希望日後與他們在公益事務上有更多合作機會。」
啓愛共融基金有限公司創辦人傅雅妮小姐說：「我們非常榮幸成為是次Theo Mistral by Theo Randall及Smile with Us HK合作慈善活動的受惠機構，為處於困難的的兒童及家庭提供關懷及支援。希望顧客多點這個慈善特別版甜品拼盤，是次籌得的善款將有效為一些缺乏資源及低收入家庭提供食物援助及教育。」
慈善特別版甜品拼盤共有四款甜點，當中包括意大利軟芝士紅桑子蛋白脆餅、軟朱古力蛋糕、阿瑪菲檸檬撻及意式奶凍，價錢為港幣$188+10%，其中百分之十收益將捐贈給啓愛共融基金有限公司。慈善特別版甜品拼盤的供應期由2018年12月1日至2019年3月30日。
Theo Mistral by Theo Randall at InterContinental Grand Stanford Hong Kong announces the first collaboration with non-profit organization Smile with Us HK to launch a special edition dessert platter ‘Piatto Di Dolci’ for charity between 1 December 2018 and 30 March 2019. 10% of the proceeds will be donated to J Life Foundation Limited to help underprivileged as well as low-income families and children.
UK Celebrity Chef Theo Randall, the mastermind behind Theo Mistral by Theo Randall and Ms. Laurinda Ho, the founder of Smile with Us HK, spent approximately three weeks working together to co-create Meringue with Raspberries and Mascarpone Cream, the highlight of our special edition dessert platter. It is rooted in British classic dessert ‘Eton Mess’ yet infused with Italian flavor, featuring a crispy meringue as the base, topped with Italian mascarpone cream and raspberries then garnished with caramelized almonds.
Alexander O. Wassermann, General Manager of InterContinental Grand Stanford Hong Kong said: “We are committed to being a responsible corporate citizen, and supporting communities through giving has always been a cornerstone of our business. Ms. Laurinda Ho is so dedicated to community service, so we invited Smile with Us HK for a charity collaboration and join forces to extend our care to those in need.”
“Desserts put a smile on our faces.” Chef Theo Randall commented. “I am delighted to team up with Ms. Laurinda Ho and co-create a dessert infused with Italian flavor on this special occasion. I sincerely wish to share happiness and bring positive energy into the community.” He continued.
Ms. Laurinda Ho, Founder of Smile with Us HK added: “We have been working with different charities and commercial organizations, such as InterContinental Grand Stanford Hong Kong and J life Foundation Limited, to raise awareness and support projects that will bring more smiles and help create a more caring and more harmonious community. Our utmost gratitude to British Celebrity Chef Theo Randall and InterContinental Grand Stanford Hong Kong for their devotion on this charity collaboration. We look forward to continuously working closely to serve the community we love and live in.”
Ms. Elli Fu, Founder of J Life Foundation Limited said: “We are honoured to be the beneficiary of this charity collaboration initiated by Theo Mistral by Theo Randall and Smile with Us HK. We hope more orders of the special edition dessert platter could be placed and substantial amount of money could be raised. Funds raised will help provide tangible support (food and goods) and non-tangible support (education) to underprivileged families.”
The special edition dessert platter ‘Piatto Di Dolci’, priced at HK$188+10%, features four divine desserts, namely Meringue with Raspberries and Mascarpone Cream, Soft Chocolate Cake, Amalfi Lemon Tart and Panna Cotta. 10% of the proceeds will be donated to J Life Foundation Limited. This special edition dessert platter is available from 1 December 2018 to 30 March 2019.
