What’s Cooking for Urology in APAC?

The APAC regional managers for Urology don’t see each other very often. So, we decided to take time during the regional managers meeting this past March to tighten our relationships. We thought that going out for a group dinner was too routine, even though the meeting was held in Hong Kong, a city know for its cuisine. Instead, we decided that for once we would be “cook” without the “medical,” and we would prepare our own dinner.

We rented a kitchen and planned a menu. This was a fun challenge that required a lot of teamwork and planning. The cooks would be working in an unfamiliar kitchen so it was important to understand what resources would be available to decide what dishes to prepare and thus what ingredients were needed. In some instances, our chefs brought ingredients with them from their hometowns. It was also important to know the timing of the meal in order to serve the dishes in a reasonable order. It had to be just right.

And it was.

But enough with the details leading up to the dinner, here’s the mouthwatering part—what we ate!

Okonomiyaki (Japanese pizza)

To make this dish perfect, Takashi brought ingredients from Japan, including a sauce specifically for Okonomiyaki. It tasted very authentic. Some said it was even better than in some restaurants in Japan and begged Takashi for the recipe.

Stir-fried fresh river shrimp in Longjing tea

Chinese shrimp

Next, a taste of Chinese cuisine. By appearance, this looked like a simple dish. But in actuality it is quite complicated and requires delicate preparation of the shrimp, and multiple steps of cooking.

Red curry duck

Thai curry is alluring with its layers of flavor—spices, herbs, the sweetness of fruit, and coconut milk. Kaffir lime leave and red curry paste were unique ingredients that are not easily found. Chanya managed to bring them to Hong Kong. With this dish, Chanya brought us to Thailand!

Indian curry chicken

Sujeet shared this secret recipe that uses spices from India with us. As the curry was cooking, a pleasant fragrance filled the room. When we tasted the food, we could taste the culture and history that accompanies such a dish.

Braised lamb shank with mash potatoes

We were so looking forward to this dish during the dinner. It took three hours to make it perfect. Seeing the meat pulling apart after it was removed from the oven added to the excitement and brought the dinner to the climax.

Baked sago pudding

This pudding was a perfect finale. Getting the sago to be just right and balancing the coconut flavor and sweetness required patience and skill. A touch of maple syrup made it a gourmet dessert.

The dinner was a tremendous success—and a testament to trying something different instead of the routine. The team amazed us all with their talents, and we greatly enjoyed our time together with much talking and laughter. We’re used to working together as a team, and this provided us with a different way to share and communicate. With delicious results!

Want the recipes? Leave us a message. Bon appétit!