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

World Disco Soup Day 2017 By Adele Wong Did you know that every year, approximately 1.3 billion tons of food get tossed away worldwide? In Hong Kong, where we toss 3,300 tons of garbage into landfills every single day, around 36% of the waste is made up of food. In order to help raise awareness about this massive but preventable…Continue Reading

Slow Food x Kong Yeah: Local Veg Dinner with Film Screening By Gary Suen Up a flight of stairs of a random industrial building in Kwun Tong is a small café/restaurant called “8104 Box of Life”, and every Monday evening, Kong Yeah, a small advocacy group that supports local farming and food products, puts words into actions by hosting dinners at this place…Continue Reading

Slow Food – its Hong Kong peaks and the Swiss cheese By Angus Forsyth   I have been a member of the Hong Kong Chapter of Slow Food for many years.  The movement developed in Italy and has spread worldwide and those of us in Hong Kong who like – sometimes, most of the time or all of the time…Continue Reading

By Ida Chow This year, we held our Terra Madre Day (10 December) lunch at Osteria Felice. 15 members and guests enjoyed an Italian meal of pizza and pasta, harking back to the birthplace of Slow Food. Then we had the pleasure of hearing Adele Wong talk about her new book, Hong Kong Food & Culture from Dim Sum to…Continue Reading

On 29 October 2016, Slow Food Hong Kong in collaboration with LIVIN farms ran a taste-and-learn session on edible insects. Participants learnt about how insects may become the new wave of food solution as an alternative protein source. Check out the video of the event featured on Bloomberg!Continue Reading

By: Elizabeth Zhang When you don’t know where food comes from, it’s just a commodity. -Rick Bayless On Monday July 25th, Kong Yeah in collaboration with Slow Food HK, hosted an exclusive vegetarian farm-to-table dinner for our members and friends. A delicious three course menu of fresh seasonal produce was presented with ingredients nearly all sourced from within Hong Kong. Aside…Continue Reading