Food Program at Richmond Hospital

Patient Comfort and Healing Through Food

Watch video to hear from Chefs Will Lew and Sharon Chan

From cod and ginger congee to classic ma po tofu, Richmond Hospital’s new additions to the in-patient menu offer more than nutrition, they provide the comforting flavours of home for many.

Acknowledging the cultural backgrounds of many of its patients, Richmond Hospital has collaborated with locally renowned Chefs Will Lew and Sharon Chan to incorporate dishes that are both culturally authentic and environmentally conscious, supporting healing through an initiative made possible by generous donor support.

Chef Lew brings extensive experience from Fairmont and Ocean Wise, while Chef Chan lends her rich cultural expertise and passion, together elevating the patient care experience with culturally sensitive and nourishing cuisine that promotes healing and comfort.

“We want to offer patients food that brings them comfort and thoughtful care,” explains Chef Chan. “I think about my own family and how I want them to feel. Food, to me, is an expression of love, and love is essential for healing.”

This special menu project honours both patients’ cultural tastes and supports healthier eating patterns that are good for both people and planet.

Sustainability, along with cultural sensitivity and dietary requirements, is a core component of the project. The menu features more plant-based proteins that reduce food‑related greenhouse gas emissions, while still providing recipes that work for a range of dietary needs, including diabetes and texture‑modified diets such as minced or pureed options.

Since the project began in late summer 2025, over 100 recipe ideas have been vetted and 23 recipes thoroughly tested. This included working closely with dietitians, patient groups, and the Richmond food services team to ensure nutritional quality and operational practicality, while maintaining cultural authenticity.

“This was a complex, collaborative effort across different expert teams with the ultimate goal of helping nourish and heal more patients through food,” says Chef Lew. “Both Sharon and I are so honoured and proud to merge our passions in a way that delivers such meaningful benefits to patients and their families.”

The first dish was introduced this February to all patients at Richmond Hospital. Beyond in-patient care, these culinary offerings will also be available in Richmond Hospital’s cafeteria, extending access to a menu that has been prepared with care.