The World Of Tzu Chi December 2019 (Vol.117)

13 L im Haw Sek is the owner of casual eatery Fujidang, which specializes in vegetarian cuisine with Taiwanese and Japanese influences. Nestled amidst a row of shops in the Bandar Menjalara township, Fujidang prides itself on wholesome, homemade-style fare prepared using fresh ingredients, such as tofu specially produced in-house by the chef. Haw Sek faces stiff competition as one of the many vegetarian restaurants mushrooming in the vicinity, but he remains optimistic about the prospects of the vegetarian dining scene, acknowledging the growing demand for vegetarian options among consumers. He also derives satisfaction from promoting a vegetarian diet to the masses. Before shifting to a vegetarian lifestyle, Haw Sek had an appetite for rare and exotic delicacies, which he also served to acquaintances as a status marker. His gastronomical ventures have ranged from tiger meat and bear paws to owl meat, elephant trunks and pangolins, among other endangered wildlife species. However, his penchant for wild game was quelled after meeting a Tzu Chi volunteer who inspired him to volunteer with the organization during his frequent travels to East Malaysia to satisfy his exotic cravings. Tzu Chi’s values and philosophy struck a chord with him, stirring an urge in him to rally others to the cause. He organized an all- expenses-paid trip to Taiwan in the hopes of generating greater interest in Tzu Chi’s missions, but with a caveat: he made it mandatory for the participants to attend the entrepreneurial camp at the Jing Si Abode in Hualien. The trip connected him with fellow foodie Wong Kian Teck; the like-minded companions were both born and bred in Kepong and bonded over their shared love for food. After embracing vegetarianism, the duo are often on the lookout for delectable vegetarian delicacies. The 90s were a heady time for the then- young Haw Sek, who earned his first taste of fortune from his flourishing leisure and entertainment business. He would host social gatherings and splurge on lavish feasts for his guests without batting an eyelid. “I spent my hard-earned money on rare delicacies, such as From decadent delicacies to meatless meals Businessman Lim Haw Sek used to be an adventurous gourmand with a carnivorous appetite for exotic delicacies. Now, he is the owner of vegetarian restaurant Fujidang. His radical transformation has been years in the making, but he has not lost his discerning taste for exquisite eats. Green Meals for a Greener Earth