THE VIRGINIAN-PILOT
Copyright (c) 1994, Landmark Communications, Inc.
DATE: Friday, August 19, 1994 TAG: 9408180270
SECTION: VIRGINIA BEACH BEACON PAGE: 16 EDITION: FINAL
SOURCE: BY EILEEN MALEC, CORRESPONDENT
LENGTH: Medium: 73 lines
Helen Yue recognized several years ago that many of the First Chinese Baptist Church's senior citizens felt alienated by language and other cultural barriers, so she started a support group to meet their needs.
Called the Evergreen Fellowship, the group began meeting in Yue's home six years ago with only a handful of people. Each month the group, which now numbers more than 45 active members, sponsors activities such as flower arranging, gardening, Bible studies, birthday celebrations and field trips both locally and out of state.
But two years ago, Yue recognized something else about the group. More than 80 percent of its members either own or have owned a Chinese restaurant or have some tie to the restaurant business. So it was only natural that the Evergreen Fellowship put those skills to a test.
That annual Chinese cooking contest has become somewhat of a tradition for the church, which was founded 90 years ago in Norfolk and now meets in Virginia Beach near Lynnhaven Mall.
``Most senior citizens cannot speak English and church is lonesome for them, so I arrange a lot of activities for them,'' Yue explained. ``This is one of the highlights of the year - Chinese cooking is an ancient art.''
This year's third annual contest, held Aug. 7, featured more than 30 dishes in four categories: vegetable, Sim-Sum (a delicate dessert), poultry and province vegetable.
Each dish was judged according to taste and aroma, color and look, and time and effort.
The Chinese people take great pain in preparing their food, making sure everything is cut up well, colorful, and very fragrant, said the Rev. Rich McDonald, a former missionary to Taiwan who has been pastoring the church for a little more than a year. Judges for this year's contest were all experienced cooks: Sophia Wong, whose parents started the House of Ching restaurant chain; Doris Cheng, a chemist; and Pauline Au, who works with crafts.
Trophies were awarded for first through fourth places and were designed with a gold fish on the top.
The Chinese enjoy fishing immensely and according to ancient tradition, the fish is a symbol of profit or excess. The word ``fish'' pronounced in Chinese means ``to always have something to remain.'' Such a gift is looked upon with great admiration, said Yue.
Ping Wong, owner of the Jade Garden Restaurant, won first place for her vegetable entry, titled ``All Flowers Blooming.'' Ping, who has worked in the restaurant business for more than 20 years, said it took more than three hours to create the dish.
Christine Mak, co-owner of Mak's Restaurant, said it only took her two hours to prepare her winning Swan Sim-Sum dish. Hsiao Ho won first place for her poultry entry, and Yu Yang Fu, owner of The Great Wall Chinese Restaurant, won first place for her province vegetable dish.
Most of the church's 150 members were present to take part in the tasting.
Nancy Mah, former owner of Ying's on Military Highway and a member of the church since 1939, is a firm believer in the contest though she herself has never entered a dish.
``Eating Chinese food makes you look young,'' she said. ``We have a wonderful time in the Evergreen Fellowship Group.'' ILLUSTRATION: Photos by EILEEN MALEC
Christine Mak said it took two hours to prepare her winning Swan
Sim-Sum dish.
Ping Wong with her vegetable dish, ``All Flowers Blooming.''
WINNING RECIPES
For a copy of the recipes, see microfilm
by CNB