Soy sauce, an essential ingredient in Chinese cuisine, was developed by Buddhists more than 2,500 years ago to complement their vegetarian diets. Later, Dutch merchants introduced the salty elixir to the kitchens of the Sun King, Louis XIV, of France in the late 17th century and named it “black gold”. Veronica Yu of Candied Fish has
Photo by Sarah Biggart Over time, the Jewish diaspora have settled in all corners of the world, including right here in Hong Kong! Join us for a 7-course Passover feast specially created by Chef Michael Erlik of private dining space M Cuisine with special guest speaker Rabbi Stanton Zamek of the United Jewish Congregation of Hong Kong to recognize and celebrate the local Jewish
Let's continue the spirit of the Lunar New Year and the season of Spring with a clean, vegetarian meal at Isoya Restaurant! The omakase menu will include about 10 courses. The restaurant has graciously waived the corkage fee, so Slow Food Hong Kong will be providing a few bottles of a biodynamic Sancerre Blanc
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