Having worked at the FCC for roughly 13 years, Joanne Chung keeps the club’s engines running as the Membership and Administration Manager, as well as the Board Executive Secretary.

How did you land your role at the FCC?
Joanne Chung: I studied hospitality then trained in hotels in several positions, from front-of-house staff to restaurant operations. I’ve always liked to interact with customers – the 9-to-5 office life never interested me.

I came across the FCC while job-searching: the club was hiring a customer representative in their membership department. I applied and got the job. That was back in 2007 – time flies!  

What did you enjoy most about working at the FCC?
JC: A customer representative takes care of all front-of-the-house services as well as member enquiries. I loved that job, particularly because I got to meet a lot of international people for the first time and build relationships with members day in, day out.

I’ve always loved how warm and welcoming the FCC is. From the members to the rest of the staff, everyone is friendly, caring and engaged. It’s a great work environment with so much support from my team. 

How have your responsibilities evolved?
JC: I gradually stepped up to handle more admin work and membership requests, as well as government liaison when it comes to things like licensing reviews or lease renewals.

I’ve also gotten involved with committee meetings; for instance, I sit on the Communications Committee and recently started helping with the website relaunch. We’re continually developing new projects – I am grateful for that, because no two days are the same.

How has the club changed over time?
JC: Of course, we have modernised the kitchens, updated the gym and renovated the bar, but the fantastic atmosphere hasn’t changed. In terms of membership, the club has increased efforts to diversify. We’ve been encouraging younger journalists and women to join and cover prominent committee positions. 

You often deal with ad hoc member requests. How do you navigate that?
JC: We perform different roles, depending on the day. Sometimes I am an administrator, a manager, coordinator, host, first-aider, tourism ambassador, cashier, salesperson, or mediator – I find it very enjoyable to interact with our members. It is like one big family – sometimes I feel like the mum when handling member and staff enquiries. 

And what about complaints?
JC: I try to listen, be empathetic, and understand the varying points of view. I completed a course in mediation at The Hong Kong Polytechnic University a while back, which has been useful for my work at the FCC. The class helped me deal with different situations and review each objectively. 

How do you like to spend your time off?
JC: Well, I have an 18-month-old son, so I love to spend time with him. I also like to do yoga, catch a movie and go hiking. Dragon’s Back is a favourite, but I also love more remote hikes like Thousand Islands Lake near Tuen Mun and Por Lo Shan, aka Pineapple Mountain, in the western New Territories. And Ha Pak Nai in Yuen Long is perfect for sunset! 

This February, we are excited to ring in the Year of the Ox with nearly two weeks of special Chinese dishes for dine-in and takeaway. 

Poon Choi: Stew of Prosperity

Thought to have emerged in the Song Dynasty, poon choi is a traditional one-pot dish that’s synonymous with Chinese celebrations, from weddings to festivals to Lunar New Year. Usually eaten layer by layer, poon choi features 10-15 ingredients – think roast duck, prawns, pork, chicken, abalone, Chinese radish, bean curd, dried shrimp – and is designed to be shared. Come try the FCC’s delicious version for a comforting, celebratory meal this Chinese New Year! Available from 8 to 26 February for dine-in and takeaway. 

Chinese New Year Set Menu

Welcome the Year of the Ox with family, friends or colleagues with our elegant Chinese New Year set menu. The feast includes specialties like suckling pig, braised pork knuckle with eggs, crispy tofu, deep-fried beef brisket with curry sauce, FCC crispy fried chicken, and much more. Available from 12 to 26 February. Dine-in only. Reservations required. 

Loh Hei: Toss Up Good Fortune

Another traditional Lunar New Year food is loh hei, or lo hei, which loosely translates to “tossing up good fortune”. This colourful salad comes packed with auspicious ingredients, such as raw salmon, julienned fruits and vegetables, pickled ginger – each with a special meaning. Toss all the ingredients together to symbolise prosperity and good fortune in the new year. Available from 12 to 26 February. Takeaway only.

Last year proved challenging for any business relying on food and beverage revenue, and the FCC is no exception. Club Treasurer Tim Huxley reviews the balance sheet. 

Member Matthew Marsh checks his temperature upon arrival.

“How do the numbers look?” members often ask me at the bar. That’s hardly surprising, considering the many operating restrictions on bars and restaurants, including the FCC, over the past year. But thanks to the support of members and staff, we have so far weathered the storm.

As of the end of November 2020, we recorded a deficit of HK$472,000 for the first eight months of the 2020/21 financial year. If the current restrictions ease early in the new year, we are hopeful we can get back in the black before the end of the financial year in March 2021.

The loss of banqueting revenue in 2020 hit us hard; however, by maximising revenue in other areas of the club, we managed to navigate troubled waters relatively well. For instance, joining fees are another primary revenue source, and we welcomed a steady flow of new faces last year. Hopefully, the recently announced Member Referral Programme (which awards members HK$1,000 in F&B credits when they refer a successful applicant) will prove popular and further buoy revenues.

Throughout the pandemic, our staff’s job security and our members’ experience have remained top priorities. The government’s Employment Support Scheme, which provided a six-month subsidy to companies committed to staff retention, and other government incentives have enabled us to continue offering the quality of service members expect.

Despite the many obstacles in 2020, we have continuously fulfilled the obligations under our lease, which include meeting our rent obligations of HK$610,000 per month and preserving our listed building through careful refurbishments and ongoing maintenance. So far, we have not dipped into our reserves – this is vital, as we need to show a strong balance sheet for when our lease comes up for renewal in January 2023.

Members enjoy lunch amid dine-in restrictions.

If you would like to support the FCC during this challenging period, we encourage you to enjoy meals and drinks at the club, book events and banquets when possible, and refer friends and colleagues to apply for membership. Looking ahead to 2021, we are in a steady position and remain optimistic about a more prosperous year for the club.

Every February, the FCC’s Wine Tasting Group kick-starts the process for choosing the next Correspondents’ and Publishers’ Choice wines, which will debut in July 2021. We caught up with group leader Joël Leduc to hear how it all works.

FCC Food & Beverage Manager Michael Chan (left) and Joël Leduc (right) toast to a great year of wine tasting.

Whenever we bring guests to the FCC, they are often pleasantly surprised by the wine prices. HK$34 for a glass of the Correspondents’ Choice Baron Philippe de Rothschild Mapu Reserva Cabernet Sauvignon? HK$54 for a Publishers’ Choice DeLoach Heritage Reserve Pinot Noir?

We can thank the FCC’s dedicated Wine Tasting Group for such consistently high-quality, low-priced house wines, which change every July. In February, group leaders Joël Leduc and FCC Food & Beverage Manager Michael Chan begin the lengthy selection process, starting with two Correspondents’ Choice wines: one white and one red.

“The Correspondents’ Choice is an entry-level, great-value wine that should be easy to drink with or without food,” says Leduc. “In France, we say it should ‘drink like milk.’ And once the bottle is finished, you’re ready for another one!”

First, the Wine Tasting Group shares an open bid with wine distributors that can satisfy the club’s high-volume needs and daily delivery schedule. “We are the biggest wine cellar in Hong Kong in terms of sales – we go through about 3,000 bottles a month,” says Leduc. “But we don’t have any space to store wines at the club, so we need to work with a distributor who can match our pace.”

Next, shortlisted distributors share their proposals – roughly 400 wine labels in total – which the group culls to 20 reds and 20 whites. “We cut down the initial list based on pricing, profile and stock – we always try to think about what our members will enjoy most,” explains Leduc. “If it were up to me, I’d just choose Burgundy all the time – all red, no whites! But this is about the members, not about our personal preferences.”

From there, the group hosts a wine social that’s open to all members, though there were some restrictions last year due to Covid-19 precautions. At the event, members rank their favourite – and least favourite – wines, then submit their feedback.

Wine Tasting Group members then meet to discuss the results and choose six wines: three whites and three reds.  “Once we’ve narrowed it down, we test those six wines at the club for a month-long trial to see what sells best,” says Leduc. “And at the end of that month, we see which one is the winner.”

If there is no clear winner, the group will meet once more to make the final decision, with each member casting one vote. And voilà! The Correspondents’ Choice wine is chosen for the rest of the year.

But the Wine Tasting Group’s work is not over yet. The following month, in March, they’ll repeat the process to select the Publishers’ Choice house wines – also one white, one red. “The Publishers’ Choice should also be of great value, but it is more upscale,” says Leduc. “So we tend to choose wines that go well with a variety of dishes and have a little more body, more robustness.”

The group is also responsible for selecting the FCC’s house Champagne and all of the Wine of the Month promotions throughout the year, which you can enjoy at the club or for takeaway.

“We are all volunteers who love wine and love the FCC,” says Leduc. “We have a great team, and we look forward to seeing new faces at our next wine socials.”

Interested in joining the Wine Tasting Group or a wine social? Check online for upcoming dates, pending Covid-19 restrictions.

Tasting Notes: FCC House Wines

FCC Food & Beverage Manager Michael Chan shares his expert impressions: 

Sparkling
Zardetto Prosecco di Treviso Extra Dry DOC
“A celebratory Italian prosecco, Zardetto has a light, straw-coloured tone. Expect a round, lively and persistent palate and a beautiful floral bouquet with complex citron aromas.”

Correspondents’ Choice, White
Sieur d’Arques Aimery Chardonnay 2019
“This French Chardonnay greets you with fragrant, lively fruit on the nose and balanced acidity. Enjoy it with grilled salmon, asparagus and greens with anchovy dressing.”

Correspondents’ Choice, Red
Rothschild Mapu Reserva Cabernet Sauvignon 2017
“In this Chilean cab sauv, expect a fruit-forward aroma mingled with black pepper and coffee. It’s well-balanced with gentle tannins, a long finish, good acidity and a ruby-red hue.”

Publishers’ Choice, White
Prinz von Hessen Trocken Hessenstein Riesling 2018
“Delicate and dazzling, this German Riesling is the definition of elegance and crispness. Tropical fruits caress the palate with hints of green apple and apricot. Riesling at its finest!”

Publishers’ Choice, Red
DeLoach Heritage Reserve Pinot Noir 2019
“On the nose, this medium-bodied red is a bouquet of red fruits – cherry, cranberry and strawberry. A touch of spice complements a fruity flavour for a balanced California pinot noir.”

A first look at the FCC’s new homepage (click photo to enlarge).

The FCC’s new website will be launching in the coming months. Here’s what you can look forward to:

1. New Services

With a new member’s corner, you can log in, manage your account, sign up for events, book tables, and more.

2. Intuitive Design

A clean, modern and responsive new design that’s compatible with mobile.

3. Enhanced Security

We’ve heightened security to keep your personal information safe and sound.

4. Better Performance

Faster loading speeds provide a more enjoyable user experience.