In Person

China Institute Food & Wine Club Dinner at Empress by Boon

July 24, 2023
6:00 PM PDT

Join China Institute Co-Chair Yue-Sai Kan for a specially curated menu by Michelin-star Chef Ho Chee Boon at Empress by Boon. Dinner includes champagne, red wine and dessert.

Monday, July 24, 2023
6:00 PM

Empress by Boon
838 Grant Avenue
San Francisco, CA 94108

$170 (including tax and service fee) for Food & Wine Club Members
$220 (including tax and service fee) for Non-Members
For questions, please contact Lorna Lim, Special Events and Membership Manager at

YSK Photo
Yue-Sai Kan

Yue-Sai Kan is an Emmy-winning television host and producer, successful entrepreneur, fashion icon, bestselling author and humanitarian. People magazine called her "the most famous woman in China” and Time magazine proclaimed her "the Queen of the Middle Kingdom."

Throughout her life, Yue-Sai has been deeply involved in charity work. She served and is still serving on the boards of a number of prominent charitable organizations in China and the United States, including the Shanghai Soong Qing Ling Foundation, Citymeals on Wheels, the Ellis Island Honors Society and Prince Albert of Monaco's Philanthropy Round Table, etc. For years, Yue-Sai was chairing the Miss Universe China Final Pageant which she turned into the most glamorous charity ball in Shanghai. Annually it raised millions to support orphanages, cleft lip and palate correction surgeries and scholarships for students in China's best music, TV and film schools. She is also the Co- Chairwoman of China Institute.

Chef Boon
Chef Ho Chee Boon

Chef Ho is a Michelin-starred chef with over 36 years of experience at several of the world's most renowned Asian restaurants.

Born in Malaysia, Chef Ho is the former international executive chef of Hakkasan and has opened several of its most celebrated restaurants worldwide, including Hakkasan Hanway Place in London, Hakkasan Mumbai, Hakkasan Dubai, Doha, Abu Dhabi, Ling-ling Morocco, Yauatcha Soho London, Turandot in Moscow, and Breeze in Bangkok. He relocated to the U.S. in 2012 to launch Hakkasan New York and other US cities. His international culinary expertise transforms any restaurant and its cuisine into a true epicurean experience. Chef Ho's traditional techniques combine fresh ingredients from local purveyors to produce dishes that are both contemporary and with the essence of traditional Cantonese cuisine.

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