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

An Afternoon with Africa Coffee & Tea Article by Poonam Hardas; photos by Michele Wisla This summer, Slow Food Hong Kong arranged for a special afternoon at Africa Coffee & Tea (ACT) – a beautiful cafe tucked away in Wong Chuk Hang. Charlene Hua, founder and director of ACT, welcomed us with a big smile and was full of energy…Continue Reading

Spring Workshop: Jam Making Article and photos by Michele Wisla Slow Food Hong Kong recently presented a workshop with Jam Story’s Jacqueline Ng, the former secretary at a law firm whose entrepreneurial spirit turned her into a full-time jam maker. Jacqueline was inspired by a tangerine tree her grandmother left her and sold her first jams in local markets. The…Continue Reading

Swiss Cheese Fondue Evening Article by Charlene Ho; photos by Elaine Ng Fondue, once promoted as the national Swiss dish, can be served during the cooler temperatures of the year. It is melted cheese served in a communal pot. We were treated to a special type of fondue that is much loved and enjoyed by the Swiss called Moitié-Moitié “half-half”:…Continue Reading

Of Fish and Birds: Fishpond Visit and Lunch Article and photos by Michele Wisla “A bird may love a fish but where would they build a home together?” – Joseph Stein In Yuen Long, New Territories it turns out. An unexpected collaboration by two local groups of people in Hong Kong has blossomed as people in Hong Kong and around…Continue Reading

Terra Madre Day 2018: Vegan Private Kitchen Article by Meeta Nanda; photos by Michele Wisla “The quest for slowness, which begins as a simple rebellion against the impoverishment of taste in our lives, makes it possible to rediscover taste.” – Carlo Petrini, founder of the International Slow Food Movement   This year, slow food movement annual Terra Madre dinner coincided with…Continue Reading

US Students’ Visit to Hong Kong Earlier this year, some students from the US visited Hong Kong and wanted to learn about slow food-related areas in the city as part of their study trip. Our president, Carol, organized for them some site visits during their stay in Hong Kong. Below are the accounts from two students of the group. We…Continue Reading

Rise Up: The Health and Flavour Secrets of Wild, Natural Yeasts Article by Simone Hui; photos by Michele Wisla You would be hard pressed to walk into a hipster café in any city and not see smashed avocado on sourdough and kombucha on the menu. These foods: sourdough, kombucha – made through wild fermentation – are not (just) the latest…Continue Reading

Crêpe Making Workshop with La Crêperie Article and photos by Michele Wisla Originating in the far western region of Brittany in France with its steep and wild landscape, crêpes became popular there in the 12th century after buckwheat arrived on the region’s rocky shores. Buckwheat was particularly suited to become a mainstay in the region since it easily grew on…Continue Reading