Cultivating Micro Algae: Site Visit and Lunch Article and photos by Michele Wisla “Let food be thy medicine and medicine shall be thy food.” – Hippocrates Hippocrates is known as the first person to say that diseases were caused naturally from food and lifestyle rather than from superstition or punishment from the gods, so he would have been excited to…Continue Reading

Moveable Feasts with Craig Au-Yeung of Taste Library By Janice Leung Hayes Over Easter weekend, we were fortunate to have Craig Ying-chai Au-Yeung introduce the Slow Food scene in Mainland China to us. Craig is a Slow Food China ambassador, and curator of Taste Library, Asia’s largest library dedicated to food publications, and the location of our event. However, Hongkongers…Continue Reading

Fromages Français: Cheese Tasting with ON Dining Article and photos by Michele Wisla “Tell me what you eat, and I will tell you what you are.” – French gastronome Jean Anthelme Brillat-Savarin Brillat-Savarin, a brie cheese made from cow’s milk that’s enriched with cream seems the kind of decadent cheese that would be named for the famous French gourmand. It…Continue Reading

Encore: Sichuan Spices Dinner with Chef Deng Article and photos by Michele Wisla China is the place for Food. But Sichuan is the place for Flavour. Slow Food Hong Kong was again immersed in Sichuan, the land of flavour for an encore dinner with Chef Deng on February 6, 2018. The diverse and multiple flavours the province is known for, sometimes…Continue Reading

Terra Madre Day 2017: Traditional Italian Lunch By Angus Forsyth On Terra Madre Day at the Trattoria Monteverdi Restaurant at 6A, High Street, Sai Ying Poon, Hong Kong at 12:45 pm on Sunday, the 9th December 2017, I attended for the careful and well imagined Slow Food repast and dictated my notes for this report to Slow Food Hong Kong….Continue Reading

Encore: Fish Ageing Lunch Presentation with Max Levy By Mina Park For all of us who assume that raw fish has to be fresh to be good, Chef Max Levy has something to teach us. On 2 December 2017, Slow Food Hong Kong arranged for Chef Levy to teach us a thing or two on dry ageing fish. Slow Food…Continue Reading

Kimchi Workshop with Yong Soo Do By Virginia Yee On an overcast Saturday morning on 18 November 2017, a group of around 25 Slow Food members and guests ventured to Wanchai’s Bib N Hops restaurant where chef Yong Soo Do explained the essence of making Korean kimchi. “You don’t like kimchi?”, a member overheard what I said about kimchi, obviously…Continue Reading

The Subtleties of Sichuan Spices: Dinner with Chef Deng By Andrew Sun / David Lai Slow Food Hong Kong presented a very successful event at Deng G Bistro & Baiju Bar on 13 September 2017. ‘The Subtleties of Sichuan Spices’ dinner in the company of Chef Deng Huadong was fully booked after only a week. The 30 lucky guests enjoyed…Continue Reading

On 20 May 2017, Max Levy – owner and chef of the restaurant Okra Hong Kong – gave Slow Food Hong Kong a special presentation on his fish ageing techniques and philosophy. Participants learnt about how sashimi fish would benefit from a certain amount of ageing – for enzymes and protein to break down and flavours to develop. Check out…Continue Reading

Summer Workshop 2017: Handmade Noodle By Anselm Cheung On 8 July 2017, we had a fun and rewarding afternoon making fresh vegetable noodles by hand with seasonal local farm produce including pumpkin and sweet potato. While learning about the local species of pumpkin and sweet potato, we took part in dough kneading to mix the flour and ingredients together, and…Continue Reading