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

15 TZU CHI 117 the Napoleon fish, an endangered species prized for the flesh of its thick lips. We had a ruthless appetite back then,” he recalled. Making the switch Haw Sek had never imagined himself surrendering his gluttonous desires to adopt a vegetarian lifestyle. He indulged his ravenous appetite at the expense of his health, resulting in not only a protruding belly, but also a chronic skin condition. Yet, he gradually discovered the health benefits of a vegetarian diet through his involvement in Tzu Chi. After practising a vegetarian diet for three years, his skin condition started to heal naturally. Furthermore, his commitment to vegetarianism has extended beyond health reasons to include a growing sense of compassion for other living beings. He is now a strong advocate of vegetarianism and has been following a vegetarian diet for the past decade. On the other hand, Kian Teck relished pork-based dishes and took more effort to embrace vegetarianism even after joining Tzu Chi. Nevertheless, he pledged his commitment to vegetarianism before Master Cheng Yen as a gift to his wife, who has been a vegetarian for several decades. Haw Sek and Kian Teck stand by their respective preferences for vegetarian food, but a certain Sichuan-style “chicken” dish from a vegetarian restaurant in Taipei, Taiwan held special appeal for both the former meat lovers. “I love the dish. The owner of the restaurant reassured me that it’s made from barley, so I’d savour it to my heart’s content,” quipped Haw Sek, before enthusing that the dish tastes even better than if it were made with genuine chicken meat. Kian Teck echoed his sentiments, praising, “Its taste is similar to genuine chicken. Even its consistency is similar.” Despite claims from certain quarters that consuming imitation meat deviates from the true meaning of vegetarianism and seems no different from consuming real meat products, Haw Sek remains unperturbed and considers imitation meat as part of a vegetarian diet. Haw Sek and Kian Teck recounted their visit to the Jing Si Abode in Hualien, where they had the opportunity to dine at the same table as Master Cheng Yen during a meal. They noticed that the Master ate fairly little, leaving the table after taking small portions of every dish served. Instead, she would gently encourage her disciples in attendance to help themselves to the food. Observing the Master’s restraint taught Haw Sek and Kian Teck the virtues of eating in moderation, as Haw Sek reflected, “We tend to see no harm in giving in to our food cravings for as long as we’re healthy when in fact, we should be thinking otherwise. Eating in moderation is key to a carefree, wholesome life.” Lim Haw Sek (right) and Wong Kian Teck (left) have left behind the hedonistic exploits from their youth for a modest life of vegetarianism. Green Meals for a Greener Earth