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Meet Simon, who expanded the Group beyond Chinese restaurants with brands such as Gyu-Kaku (牛角), On-Yasai (温野菜) and Mou Mou Club (牛涮鍋).
Graduated from The University of New South Wales, Simon is an entrepreneur with strong engineering background. He is currently the Chairperson and Chief Executive Officer of LH Group (HKEx: 1978) and Kabushikigaisha Limited, operating over 10 famous restaurant brands including international brands Gyu-Kaku, On-Yasai and Yoogane.
Simon has been recognized as Hong Kong Ten Outstanding Young Person 2011. He is currently the Chairman of Hong Kong Japanese Food and Cuisine Association and the President of the Institution of Dining Art. He has been active in making innovative changes to the Food & Beverage industry, as well as promoting environmental-friendly and socially responsible policies.
Simon created the 6-course wedding banquet menu (as opposed to the traditional 8-course menu) to reduce food waste; with WWF HK, he was the first to proactively offer “No Shark Fin” sustainable seafood wedding banquet menu in 2010, a milestone of collaboration between Chinese cuisine and environmental associations. He was also appointed as “Roadshow Eco Star” in 2013. After participating in the RTHK TV program ‘Rich Mate Poor Mate III’ in 2013 and has gained new insights on poverty, he initiated the ‘Suspended Meal’ scheme in Hong Kong, earning society-wide recognition.
Additionally, Simon was elected as an “Honorary KIKISAKE-SHI SAKA-SHO (Sake Sommelier)” by the Sake Service Institute (SSI) in 2017 for his great contribution to the promotion and the development of Sake and Japanese culture. In 2018, he was appointed as an “Outstanding management leader” by the recruitment network Recruit. He was appointed as an Adjunct Professor of the College of Business, CityU Hong Kong, in January 2019.
Simon was appointed Justice of the Peace in 2014. His acting engagement in public service includes being the Chairman of Catering Industry Training Advisory Committee, the Non-Executive Director of Mandatory Provident Fund Schemes Authority and Chairman of its Finance Committee. He is also the Vice-chairman of Employees Retraining Board, a member of Hong Kong Tourism Board, a member of Advisory Council on the Environment and a member of Food Business and Related Services Task Force, under the Business Facilitation Advisory Committee.
To know more about Simon, please visit: https://www.facebook.com/poorsimon
「黃傑龍Simon - 窮富翁 好人好事」facebook專頁： https://www.facebook.com/poorsimon
All volunteer hours must be completed during 1 September 2019 to 30 April 2020.
Cost per person is HK$150 (Full-time students aged 25 or below)/ HK$250 (General Participants) to support the running costs of our charity and our mission to make volunteerism mainstream.
Dinner will be held on 8 May 2020 at 7:15pm to 9:30pm.
Dinner with Simon (8 May)
It will be held at 7:15-9:30pm on 8 May 2020.