The Foundation in Action


Dhruvees partners with Montfort Foundation for the second in this series of Charity Dinners

Benefit dinners will be held on June 7 and 8, starting at 5:30 p.m.

“The objective to launch this Charity Event Series is to support the growing needs of healthcare and to showcase Indonesian and Sri Lankan Cuisine its rightful place on the International food arena, supported by the cultural diversity in Canada. Wingell Hospitality Group is proud to be associated in this cause by working with two distinguished Chefs who showcase their culinary skills for Dhruvees and Montfort Foundation” said Donald Wingell, President of Wingell Hospitality Group.

Cooking is an art; it demands meticulous attention to detail, patience, and above all, a genuine passion for the culinary art. Although all chefs are skilled in their respective ways, Chef Mega and Chef Emal are passionate about bringing new tastes with their style of “Native” preparation to Ottawa.

Chef Mega works for Dhruvees and on occasions works for the Indonesian Embassy as their guest chef for special events and Embassy Promotions. She hails from Indonesia’s capital region of Jakarta and is an expert in Padang Cuisine. She is delighted to be creating her own style of “Gado Gado”, an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu, tempeh, and lontong. It is served with a peanut sauce dressing, Seafood Balado of Salmon and Tiger Prawns, Nasi Goreng and the exotic sweet called Dadar Gulung, which is a Coconut stuffed pancake.

Chef Emal De Silva is the new Executive Chef for Dhruvees who has worked for the Hilton Colombo and Water’s Edge in Colombo. He is enjoying his culinary journey in Ottawa with engagements with the local farming community, enhancing the use of local produce while developing young talent from the local culinary schools. Chef Emal will also do a LIVE cooking station serving plain and Egg Hoppers at table side, and the signature Roast Paan with condiments such as Coconut Sambal ( Pol Sambal ) and Seeni Sambal ( Red Onion Relish ).

Though the flavors are complex, the recipes are written to be simple and inviting, to encourage seasonal substitutions with creativity.

Chef Mega and Chef Emal bring inspiring and innovative menu selections, in which various blends of spice mixtures and fresh vegetables are the star ingredients.

Make a reservation!

Your participation has a direct impact on the quality of care offered at Hôpital Montfort.