On 24 July 2021, we were proud to present with Plant Right Now the Seasonal Calendar of Vegetables and Fruits from Hong Kong. Special thanks to our member Stephanie Fleury for her facilitation of the project. Celebrate the local biodiversity and eat seasonally to benefit the environment and our health, for better taste and at a cheaper price! Download the…Continue Reading

The True Cost of Food with Peggy Chan On 22 May 2021, we were honoured to have Peggy Chan of Grassroots Initiatives to share her insights into the true cost of food, environmental degradation over that past 50 years, and what we need to do to restore and regenerate the Earth’s topsoil. Peggy gave an informative introduction on the food…Continue Reading

Online Sharing: UNISG Experience Article by Angus Forsyth On the afternoon of Saturday, 20 March 2021, Slow Food Hong Kong was inspired by Charmaine Lau, a current masters degree student for “Master of Applied Gastronomy: Culinary Arts” at the University of Gastronomic Sciences, or l’Università degli Studi di Scienze Gastronomiche (UNISG). Charmaine had concluded her studies in the United States and…Continue Reading

Homemade Peanut Butter Workshop Article by Jane Meijnen It was with great anticipation that I awoke to a stunning Saturday, excitedly looking forward to another Slow Food adventure in the outer neighbourhoods of Hong Kong. Though this day was to be much more that “just” a Homemade Peanut Butter Workshop! We were met off the minibus by Poling Chan of…Continue Reading

Free Online Screening + Q&A: More Than Honey Article by Sze Kiu Yeung Honey is consumed in my household on an almost-daily basis: I have a spoonful in my morning porridge, I mix it in drinks and use it in my cooking – I even use it for my DIY skincare projects. As someone who loves honey, I know what…Continue Reading

Online Chocolate Tasting with Katie Chan Article by Jane Meijnen I was curious and keen to join the Chocolate Tasting Workshop – I know a little about the health benefits of proper dark chocolate and have made delightful chocolate morsels in a previous profession, so am attuned to the fun and joy the cocoa bean can bring. I tried to…Continue Reading

Mui Wo Flavours: Sharing and Lunch Article and photos by Jane Meijnen To start with an extract from the Mui Wo Farm To Table literature as the best way to introduce the tasty and informative afternoon we had ahead: “Farm to Table is not just about fulfilling the appetite but also about the respect of nature, land and living ……Continue Reading

All About Bread with Gregoire Michaud Article by Emily Chan; photos by Michele Wisla Many have queued for and photographed the very instagrammable croissants and sourdough egg tarts at the popular Bakehouse in Wanchai, which opened less than a year ago. On 7 September 2019, Slow Food Hong Kong paid a visit to Bread Elements, their headquarter in Chai Wan, which…Continue Reading