prepared by HKUAA
Online Registration
  AA Bar
13 Oct 2018
HKUAA Visit To 晨曦島福音戒毒中心@西貢伙頭墳洲 (13 October 2018 - Saturday)
Click here for details
18 Aug 2018
Click here for details
20 Jul 2018
HKUAA Dinner Talk 本港補習社:回顧及前瞻 by 遵理學校創辦人June Leung (20 July 2018)
Click here for details
29 Jun 2018
Dinner Talk - 手機到不同器材拍攝星空
by Professional Alumni Group
Click here for details
24 Jun 2018
[FULL] Japanese Botanic Art Workshop – by Dr. Serina Ha, Japanese Botanic Artist
Click here for details
23 Jun 2018
HKUAA Talk: Innovation and Entrepreneurship Journey @ HKU
Click here for details
16 Jun 2018
[FULL]HKUAA Visit to WEEE·PARK (Waste Electrical and Electronic Equipment Treatment and Recycling Facility) cum Eco Park Visitors’ Centre by Professional Get-Together Team (16/06/2018 Sat Morning)
Click here for details
2 Jun 2018
Young Alumni Boating Nite
Click here for details
Hong Kong University Alumni Association

WHISKY DINNER: Discovering the 5 Regions of Scotch Single Malt Whisky

WHISKY DINNER: Discovering the 5 Regions of Scotch Single Malt Whisky

SPEAKER:  Mr. Eddie CHUI, Co-Founder and Editorial Director of Cru Magazine, Executive Editor of Whisky Magazine, CSW, CSS, Certified Whisky Ambassador, BSc(Hon) Biotechnology, HKU

Date:        Friday, 16th June, 2017

Venue:      HKUAA (Address: 1/F Yip Fung Building, 2 D’Aguilar Street, Central, HONG KONG)

Fee:          $420 per person

***Eddie will bring a "SURPRISE" for the participants to taste and discover this SPECIAL Whisky.


7:00pm   Registration

Whisky Challenge: Take our quiz to find out how much you know about Whisky in Sight, Smell, Touch and Fun Facts

* Diners who participate in ONE or more games will be offered a glass of complimentary Featured Mock-tail / Cocktail

* Prizes for diners who got most correct answers

7:55pm   Welcome Note by HKUAA

8:00pm   Whisky and Food Pairing:

                鳳尾蝦多士   Fried Prawn on Toast

                杏汁白肺湯   Almond Cream Pig Lung Soup

薑蔥美極焗龍躉頭腩   Braised Garoupa’s head and Meat with Soya Sauce

Royal Brackla 12 yo Highland Scotch Single Malt Whisky

* * * * * *

                當紅脆皮雞   Deep Fried Crispy Chicken

陳皮蒸肉餅   Steamed Minced Pork with seasoned orange peel

Balvenie 12 yo Speyside Scotch Single Malt Whisky

* * * * * *

燒雲腿炒鴿片   Fried Slided Pigeon with Chinese Ham

雲耳金針牛肉煲   Braised beef with Cloud Ears and Lily Buds in Clay Pot

GlenScotia 15 yo Campbeltown Scotch Single Malt Whisky

Laphroaig 10 yo Islay Scotch Single Malt Whisky 

* * * * * *

上湯浸菜遠   Vegetables in Broth

叉燒蔥花炒飯   Fried Rice with Barbecued Pork

生磨合桃露   Ground Walnut Sweet Soup

Auchentoshan Three Wood Lowland Scotch Single Malt Whisky

* * * * * *

9:45pm    Vote of Thanks by Convenor of PR & Communications Sub-Committee

(End of dinner around 10:00pm)


* Participants are welcomed to communicate their areas of interest by email ( in advance.  Enquiries shall be addressed on event day.


Reservation and payment method

1. Please complete the form in below with payment and email to Ms. Natalie Wong at ON or BEFORE 12th June, 2017.  If you enroll together with your friend(s), please copy the form twice and complete it for your friend(s) as well.

***Enrolment Form ***

Full Name:


HKUAA Membership No.:



2. After filling out the form, please pay by DEPOSIT to our HSBC account: Hong Kong University Alumni Association 808-5-000324 as soon as possible.

3. Send us your SCANNED RECEIPT at with your FULL NAME. Kindly note that places will only be reserved for members who have paid and send us the email.

4. A confirmation email will be sent after we have confirmed your payment.

Deadline of reservation: 12th June, 2017 (Monday)


** Fee includes Chinese dinner with matching whisky and a glass of complimentary Featured Mock-tail / Cocktail (subject to participation to the Games to be held at Reception)

** Participants are welcomed to bring their own bottle(s), corkage will be charged as of HKUAA Club policy.  Cash bar for non-whisky beverage.


SPEAKER: Mr. Eddie CHUI, Co-Founder and Editorial Director of Cru Magazine, Executive Editor of Whisky Magazine, CSW, CSS, Certified Whisky Ambassador, BSc(Hon) Biotechnology, HKU

After years as a wine lover, he became a true connoisseur, wine writer and critics. He started up the Cru Magazine with another wine elite in 2010, working as the Editorial Director (Chief Editor), aiming at providing even more coverage in wine, spirit and luxury lifestyle. He has been traveling to different wine regions of the world, including France, California, Australia, Argentina, Chile, South Africa, China, Spain, Germany, Italy, Romania visiting different wineries and different regions. He is also a Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) accredited by the Society of Wine Educators; as well as the Whisky Ambassador and has also judged in various local and international wine and spirits competitions and tastings. He believes every country could produce outstanding wines and likes to explore new wine regions.  

back to previous


Home | About Us | Upcoming Events | Past Events | Facilities | Membership Benefit | Unsubscribe |

ROOM 101, 1/F., Yip Fung Building, 2 D'Aguilar Street, Central, Hong Kong
Tel: (852)2522 7968 Fax: (852)25232660 For inquiry, please contact us
Copyright © 1996 - 2018. All Rights Reserved