The Subtleties of Sichuan Spices: Dinner with Chef Deng Fully booked! The general misconception about Sichuan cuisine is that everything is hot, hot, HOT! But that’s not always the case, especially when prepared by acclaimed Chef Deng Huadong, in his exquisite style of Sichuan dishes using the freshest ingredients. In an

Kimchi Workshop with Yong Soo Do Kimchi is the most Korean of food items and no meal is complete without a portion of the red-coloured fermented cabbages. With the guidance of Bib N Hops’ head chef Yong Soo Do, making your own kimchi will be a fun and enjoyable experience.

Encore: Fish Ageing Lunch Presentation with Max Levy Why Fresh Sushi Is Actually Bad Sushi Due to overwhelming interest, Max Levy, owner and chef of the acclaimed restaurant Okra Hong Kong will do an encore special lunch presentation for Slow Food Hong Kong on ageing fish for consumption. (Read about the

Terra Madre Day: traditional Italian lunch Terra Madre Day is Slow Food’s annual day to promote the diversity of food traditions and production. Since 2009, each year on Slow Food’s anniversary, 10 December, food communities and Slow Food convivia all around the world celebrate local eating, agricultural biodiversity and sustainable food

Encore: Sichuan Spices Dinner with Chef Deng Sichuan cuisine has a reputation for only being hot and spicy, but the reality is not the case. Sichuan native and acclaimed Chef Deng Huadong has spent his career debunking the myth and and demonstrating the wide use of fresh ingredients and variety

Of Rice and Men: Workshop with Max Levy and Lau Chun As the world’s third most cultivated crop and the main staple food for nearly two billion people, the humble rice is often overlooked. Few people understand this glorious grain’s cultivation and cooking methods. In a unique setting at the

Fromages Français: Cheese Tasting with ON Dining ON Dining Kitchen & Lounge’s cheese specialist Peter Kong has prepared a specially curated French cheese tasting menu for Slow Food Hong Kong this March. Participants will get to enjoy different types of aged cheeses, including ON Dining’s signature 4-year-old comté and a

Moveable Feasts with Craig Au-Yeung of Taste Library From "The Feast of Nanjing Small Eats" for the opening of SiFang Art Museum, to "The Blue Banquet" at Moca Yinchuan for the China-U.S. Tourism Leadership Summit - Craig Au-Yeung Ying Chai (歐陽應霽), curator of PMQ Taste Library, has travelled to numerous parts

Cultivating Micro Algae: Site Visit and Lunch Micro algae are one of the fastest growing plant cells in nature. They need only sunlight and nutrients to grow, but are a good source of protein - giving them great potential as an alternative food to meat. Geb Impact Technology is a Hong

Korean Temple Food Workshop with Mina Park Having been around since the 14th century, Korean Buddhist temple cooking has captured the imagination of contemporary chefs in recent years. Korean temple cuisine embodies principles that are ever more relevant today, such as vegetarianism, approaching food as medicine and relying on local,