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X-WR-CALDESC:Events for Slow Food Hong Kong
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20260418T153000
DTEND;TZID=Asia/Hong_Kong:20260419T150000
DTSTAMP:20260516T022800
CREATED:20260327T035035Z
LAST-MODIFIED:20260327T074737Z
UID:3948-1776526200-1776610800@slowfood.com.hk
SUMMARY:A Slow Food Weekend in Macau
DESCRIPTION:On Saturday 18 April to Sunday 19 April\, join us for a very special Macau food tour of exclusive experiences curated by Annabel Jackson\, longtime Slow Food member and writer specialising in Macanese food. \n\n\n\n\nAnnabel was a founding member of Slow Food Hong Kong in 2000\, and has assisted in the recent establishment of Slow Food Macau. She started writing about Macau gastronomy as a journalist more than 30 years ago\, and has just completed her latest book on this subject\, hopefully for publication within this year. \nActivities are spread across Saturday and Sunday\, you can join the full tour\, or pick one day. Note that transport and accommodation are not included\, please organise them yourself. Full tour details are on the event ticketing page. Here’s a taster of what’s to come. \n\n\n\nWe will start on Saturday afternoon with a tea tasting with a Macau local tea company with more than 20 years of experience delivering a tasting of premium teas\, alongside insights into tea cultivation in premium China tea mountains.\n\n\n\n\nDinner will be a very special private kitchen dinner cooked by Teresa\, from Lisbon\, is a classic non-recipe home-chef who was taught how to cook by her grandmother\, because her parents were busy at work. When a dish smells right\, she says\, it is ready. Her Portuguese dinner at Annabel’s home features bacalhau\, chouriço\, arroz de tomate\, salada mista… If you are a wine-drinker\, be sure to bring a bottle\, and please let Annabel know what you plan to share.\n\n\n\n\nOn Sunday\, a Portuguese wine tasting will be taking place in the Lobby Lounge at Sofitel Macau\, where we explore the wines of Alentejo estate Howard’s Folly\, and its commitment to regenerative farming. Tasting delivered by founder Dilip Shahani. \nLunch will be inside APOMAC\, the club for retired Macanese civil servants\, where the kitchen delivers some of the most ‘authentic’ Macanese cooking in Macau\, we enjoy shared platters of Macanese food\, best enjoyed in a large group! Dishes include chamuça\, suckling pig\, minchi\, and pudim. BYO (corkage $60). \nYou can join for a day\, or for a full weekend. Please organise your own travel\, accommodation\, and so on. Full details are on the event ticketing page. Spaces are limited\, get your tickets now!
URL:https://slowfood.com.hk/event/a-slow-food-weekend-in-macau/
LOCATION:Macao\, Macau
CATEGORIES:Dinner Events,Event,Theme Dinner
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20250708T173000
DTEND;TZID=Asia/Hong_Kong:20250708T220000
DTSTAMP:20260516T022800
CREATED:20250617T033430Z
LAST-MODIFIED:20250623T094028Z
UID:3773-1751995800-1752012000@slowfood.com.hk
SUMMARY:Boodle Fight
DESCRIPTION:X\n \nBougie Boodle Fight\nA Good\, Clean\, Fair\nFilipino All-Hands Sharing Feast \nFeaturing: Asin Tibuok traditional Filipino sea salt (a Slow Food Ark of Tasteˆ product) \nWe are excited to share our Slow Food Cook’s Alliance member\, Chef CJ Jalandoni\, passion for good\, clean and fair food Filipino style at Brut! \nBoodle Fight or pagkakamay is a Filipino cultural term for the various occasions or contexts in which eating with the hands is practiced\, as part of communal feasting.Such gatherings traditionally served the food on large leaves such as banana or breadfruit spread on a table\, with the diners eating from their own plates \nOne salt-making area is found in a small town called Albuquerque\, about twelve kilometers from the city of Tagbilaran\, Bohol in Philippines.The product of this intricate process is known as Asin Tibuok sa Albur (whole salt of Albuquerque).For now\, only ONE family continues to produce it.Come to taste and discover this unique product \nˆLiving Catalog of Foods Facing Extinction\nJuly 8\, 2025 (Tuesday)\nBrut! Shop C\, G/F\, Tung Cheung Building\, 1 Second Street\, Sai Ying Pun \n$770/ person \nSeating times available:\n5:30\, 6:00\, 6:30\, 7:00\, 7:30\, 8:30PM \nBOOK HERE:\nwww.brut.com.hk/reservations\nWhatsApp: +852 5971 9938
URL:https://slowfood.com.hk/event/boodle-fight/
LOCATION:Brut!\, 1 Second Street\, Sai Ying Pun\, Hong Kong\, Hong Kong
CATEGORIES:Dinner Events,Theme Dinner
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2025/06/boodle-fight-set-600nw-1361047808-802956848.jpg
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20230509T190000
DTEND;TZID=Asia/Hong_Kong:20230509T213000
DTSTAMP:20260516T022800
CREATED:20230417T164635Z
LAST-MODIFIED:20230508T065046Z
UID:3308-1683658800-1683667800@slowfood.com.hk
SUMMARY:Pirata Group x SFHK: Private Soiree at La Favorita with Chef Emanuele Canuto
DESCRIPTION:For our next event\, Slow Food Hong Kong has teamed up with the one-and-only Pirata Group to host an exclusive Good/Clean/Fair dinner for our members. The setting this time ’round is La Favorita\, a classic Italian establishment styled in the grand and eclectic manner of a 1960s Italian opera house\, complete with hand-painted artisan vases and dramatic drapes. The restaurant\, housed within multi-restaurant complex The Sixteenth at Taikoo Place\, is famed for its theatrical\, oversized sharing dishes and handmade pastas. \n \nAt the helm is chef Emanuele Canuto\, who will be personally making an appearance that evening. Hailing originally from Piedmont\, Northern Italy\, chef Emanuele’s genuine passion for cuisine was sparked from a young age\, influenced by his family and particularly his grandmother. \nHe began his international culinary career from the age of 17 and has spent over 15 years honing his craft across a number of Michelin-starred restaurants in England\, Italy\, Australia and Switzerland before settling in Hangzhou\, China as the Head Instructor of the Chefinary International Culinary School in 2017. With deep experience and a traditional philosophy of using the freshest market-ready ingredients\, chef Emanuele now brings his Italian culinary passion as Executive Chef of La Favorita as well as the group’s eponymous flagship restaurant\, Pirata. \nChef Emanuele will be on hand to explain his special Slow Food menu for the evening\, and also give a story or three on the inspiration behind his choices. For instance\, the Primi will be a homemade borage-and-ricotta ravioli — the Italy-sourced borage (aka starflower) being a popular traditional filling for ravioli. \nFor secondi\, there’s also a choice of slow-cooked pork tenderloin\, seasoned with an extra-special yellow wine sauce that was produced locally in Hong Kong by the chef’s mother-in-law (you’ll have to ask him about the details). \nAntipasti as well as dessert will be included in this multi-course meal. \nSee you there! \n \nDetails \nDate: 09 May 2023 (Tue) \nTime:  7pm \nVenue: La Favorita\, The Sixteenth\, 2/F Oxford House\, Taikoo Place\, 979 King’s Road\, Quarry Bay \nCost: \n\nHKD550 for Slow Food members\nHKD650 per person for non-members\, which includes 1 year membership to Slow Food\nOptional beverage cost = extra\, paid on the day\nVegetarian option available upon request\n\nThis event is first-paid\, first-served. Those who register without making payment risk forfeiting their spots. For those who have paid but wish to withdraw\, refund is not available unless there are special circumstances. \nRegister Here \nRegistration closed \n 
URL:https://slowfood.com.hk/event/pirata-2023/
CATEGORIES:Dinner Events,Event,Theme Dinner
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2023/04/la-fav.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20221210T120000
DTEND;TZID=Asia/Hong_Kong:20221210T150000
DTSTAMP:20260516T022800
CREATED:20221123T151632Z
LAST-MODIFIED:20221207T032558Z
UID:3215-1670673600-1670684400@slowfood.com.hk
SUMMARY:In Celebration of Terra Madre: Family-Style Brunch
DESCRIPTION:In our last Slow Food Hong Kong event of the year\, we will be celebrating Terra Madre Day: a day when all slow food chapters around the world come together to honor Good\, Clean\, Fair food in their own unique ways. \nThis year’s Terra Madre theme is Food Regeneraction: Changing the way we EAT\, LEARNING about sustainable food\, and TAKING ACTION for better food systems. \nIn Hong Kong\, we have partnered up with Cooks’ Alliance member chef Filippo of Filo Cibo e Vino restaurant for a delectably Italian brunch spread — featuring porchetta and other quintessentially Italian specialties\, all served family-style. \nChef Filippo hails from the Italian countryside of Parma\, where he grew up observing his nonna\, a trattoria owner\, cooking large rustic meals for the entire family every Sunday. And he is eager to share this lovely tradition with Slow Food Hong Kong members on December 10. \nThe menu:  \nWelcome drink\n A glass of Prosecco will be served with Crostini and Parmigiano Reggiano \nAPPETIZERS TO SHARE\nBurrata Italian Cherry Tomato and Genovese Pesto\nCold Cuts and cheese Board served with Torta fritta\nFried Friggitelli Green Pepper in Anchovies dressing \nMAINS\nSpaghetti alla Amatriciana\nCannelloni al Forno\nEggplant Parmigiana\nPorchetta with Mashed Potato\nCaciucco alla livornese (Tuscany style seafood soup served with crusted bread) \nDESSERT\nPandoro served with warm Zabajon \nOptional Free-Flow:\n(Rocche di Costamagna Barbera superiore 2017. Abbona Cinerino Viognier Langhe doc 2020\, Merotto Glera Cuvee del Fondatore  millesimato Docg ) \n  \nDate: 10 December 2022 (Sat) \nTime:  12nn to 3pm \nAddress: Filo Cibo e Vino\, UG/F\, Ming Hing House\, 52-56 Staunton Street\, Central \nCost: \n\nHKD550 per person for members\, HKD599 per person for non-members (includes 1 year membership to Slow Food)\nAn extra HKD258 per person for 2-hour free-flow\n\n  \nThe event will be subject to the prevailing legislative requirements on social distancing. Participants must scan the venue QR code using the LeaveHomeSafe mobile app before entering the premises\, and have received 3 doses (or 2 doses if within 6 months of the second dose) of COVID-19 vaccines. The vaccination record will need to be produced for scanning\, and it must be in the form of a “Blue Code”. Also\, participants must before entering the premises each produce a photo showing an RAT-negative testing kit (with the participant’s name\, and the date and time of taking the RAT\, marked on the kit) of a test conducted within 24 hours before. \nThis event is first-paid\, first-served. Those who register without making payment risk forfeiting their spot(s). For those who have paid but wish to withdraw\, refund is not available unless there are special circumstances. \n  \nRegister Here \nEvent cancelled
URL:https://slowfood.com.hk/event/tm-2022/
CATEGORIES:Dinner Events,Theme Dinner
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2022/11/1600x450_banner_SF_day2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20221116T190000
DTEND;TZID=Asia/Hong_Kong:20221116T220000
DTSTAMP:20260516T022800
CREATED:20221019T092437Z
LAST-MODIFIED:20221115T013155Z
UID:3170-1668625200-1668636000@slowfood.com.hk
SUMMARY:A World of Presidia: Food\, Culture & Community
DESCRIPTION:A World of Presidia: Food\, Culture & Community\n \nSlow Food Hong Kong and Dante Alighieri Society in Hong Kong invite you to a unique and extraordinary taste of Italy with Slow Food Presidia products. \nThe dinner tasting will be an elegant\, intimate event featuring a special menu that will let you sample some of the freshest\, finest ingredients Italy has to offer. \nOffering an unique selection of cold cuts\, pastas and salads\, we are redefining Italian seasonal produce with a contemporary twist whilst still keeping all the authentic flavors. From rare coarse salts off the Southern coasts of Italy\, to Sicilian Bronte pistachios\, capers and olives\, this evening will give you a refined approach to sustainable “farm-to-fork” dining. \nAll of this will be served with free flow wines directly imported from famous producers in Sicily and Umbria such as Tasca d’Almerita and Lungarotti. \nSavor each scrumptious bite of organic produce\, which honors the communities dedicated to safeguarding food biodiversity in terms of plant varieties\, animal breeds with a contemporary twist. \n~~~ \nMenu \nTasting of: \nProsciutto del Casentino \nCulatello \nCastelmagno \nFiore Sardo \nPizza Marinara with Capperi di Salina \nPizza al Padellino with Mortadella and Pistacchi di Bronte \nQuiche with White Modenese Cow \nChocolate tart made with Chontalpa cacao \nBiscotti made with Farina di mais Biancoperla \n(everything will be seasoned with sale di Trapani and olio di oliva) \n~~~ \nJoin us on this gastronomic visit of Italy and hear the stories of these products and how they continue to thrive. The dinner tasting is preceded by an optional free seminar that introduces the Slow Food movement and its many activities and campaigns it undertakes to support food systems that are good\, clean and fair. \nParticipants may join either or both of the seminar and dinner tasting. \n  \nDetails \n  \nPart 1 – Free Seminar \nDate: 11 November 2022 (Fri) \nTime:  6:30pm to 7:30pm \nAddress: Room 702\, 7/F Hong Kong Arts Centre\, 2 Harbour Road\, Wan Chai \nCost for Part 1: Free (registration required) \n  \nPart 2 – Dinner Tasting \nDate: 16 November 2022 (Wed) \nTime:  7pm to 10pm \nAddress: Unit 13B\, Kin Teck Industrial Building\, 26 Wong Chuk Hang Road\, Wong Chuk Hang \nCost for Part 2: \n\nHKD 590 per person for non-members\, includes 1 year membership to Slow Food\nHKD 530 per person for Slow Food members\n\n  \nThe event will be subject to the prevailing legislative requirements on social distancing. Participants must scan the venue QR code using the LeaveHomeSafe mobile app before entering the premises\, and have received 3 doses (or 2 doses if within 6 months of the second dose) of COVID-19 vaccines. The vaccination record will need to be produced for scanning\, and it must be in the form of a “Blue Code”. \nFor Part 1 of the event\, participants must each wear a mask at all times. For Part 2 of the event\, participants must before entering the premises each produce a photo showing an RAT-negative testing kit (with the participant’s name\, and the date and time of taking the RAT\, marked on the kit) of a test conducted within 24 hours before. \nThis event is first-paid\, first-served. Those who register without making payment risk forfeiting their spot(s). For those who have paid but wish to withdraw\, refund is not available unless there are special circumstances. \n  \nRegister Here \nRegistration closed \n 
URL:https://slowfood.com.hk/event/presidia-2022/
CATEGORIES:Dinner Events,Fair / Market / Carnival
ATTACH;FMTTYPE=image/png:https://slowfood.com.hk/wp-content/uploads/2022/10/1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20160725T190000
DTEND;TZID=Asia/Hong_Kong:20160725T213000
DTSTAMP:20260516T022800
CREATED:20160705T090243Z
LAST-MODIFIED:20160724T040118Z
UID:914-1469473200-1469482200@slowfood.com.hk
SUMMARY:Eat Local: A Vegetarian Dinner of Hong Kong's Farm Produce
DESCRIPTION:Eat Local: A Vegetarian Dinner of Hong Kong’s Farm Produce (Fully booked!)\nWho says there is no space farming in a city like Hong Kong? Join us this summer for a green meal prepared with locally grown vegetables! \nSlow Food Hong Kong\, in collaboration with Kong Yeah\, is hosting a dinner to celebrate Hong Kong’s very own farm produce that is in season. \nThe exclusive event will include a presentation by Kong Yeah (“港嘢”\, literally meaning “Hong Kong stuff” in colloquial Cantonese)\, a group dedicated to supporting local agricultural produce and manufactured products. In addition to presenting farm-to-table meals\, it organizes farm experiences and visits\, and plant workshops. A representative from Kong Yeah will share their fascinating story. \n  \nDinner menu (may be revised without prior notice) \nAppetizer\nFresh cucumber with pickled cucumber and potato \nSoup\nSoup with hairy gourd\, white hyacinth bean\, rice bean\, sweet corn\, cashew nuts\, candied date and dried tangerine peel \nMain Dish A\nCucumber with fermented bean curd on handmade pumpkin noodles; egg rolls stuffed with hairy gourd and tomato \nor \nMain Dish B\nFried bean cake with onions\, eggs\, rice and Chinese amaranth; sauce cooked eggplants and bean curd; brown rice with blended patchouli sauce \n~~~ \nOptional at extra costs and while stocks last: \nDessert\nPumpkin brown rice cake \nDrink\nMonk fruit and loquat leaf tea \n\nDetails \nDate: 25 July 2016 (Monday) \nTime: 7:00 pm to 9:30 pm \nAddress: 8104 A Box of Life\, Room 4\, 1/F\, Shing Yip Industrial Building\, 19-21 Shing Yip Street\, Kwun Tong \nCost: \n\nHKD 230 per person for non-members\, includes 1 year membership to Slow Food\nHKD 180 per person for Slow Food Members\nOptional desserts and drinks to be paid for at the venue; cash only\nThe venue does not serve alcohol\, but feel free to BYOB; no corkage\n\nFully booked!  \nRegister Here
URL:https://slowfood.com.hk/event/local-veg-dinner/
LOCATION:8104 A Box of Life\, Room 4\, 1/F\, Shing Yip Industrial Building\, 19-21 Shing Yip Street\, Kwun Tong\, Hong Kong\, Hong Kong
CATEGORIES:Dinner Events,Theme Dinner
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20160406T190000
DTEND;TZID=Asia/Hong_Kong:20160406T220000
DTSTAMP:20260516T022800
CREATED:20160323T061008Z
LAST-MODIFIED:20160323T130633Z
UID:854-1459969200-1459980000@slowfood.com.hk
SUMMARY:Orthodox Easter Celebration Meal
DESCRIPTION:This Easter\, celebrate the East European Orthodox way with Slow Food Hong Kong at Dacha on Hollywood Road! The newly opened and unique Dacha was started by two Ukrainian sisters in Hong Kong out of their passionate for their culture\, traditions and foods. \nThey have prepared a special menu for us that reflects the Easter celebrations of Ukraine and parts of Russia. During the forty days of Lent (Orthodox Christians fast)\, meat and fish are avoided and eating is kept to a minimum. When Easter arrives\, the feast rolls out and the celebrations begin! \nAfter breakfast\, people visit friends and neighbours with them baskets of painted eggs and Easter breads known as Paska (or Kulich). Paska is a tall cake decorated with colourful icing\, only made and eaten during Easter to celebrate Christ’s resurrection. After that\, the feast begins in earnest with many meat and fish dishes. \nTraditional dishes on offer are the pork shashlyk grilled for maximum flavour\, and Kamchatka wild salmon\, a real treat. For the vegetarians among us\, we have delicious vegetable pierogi dumplings. \nOlena and Oksana are offering us the chance to bring our own wine and have generously waived corkage charges for the evening. \nPlease come and join us! \nDetails\nDate: Wednesday\, April 6th\, 2016\nTime: 7:00 PM\nAddress: Dacha\, G/F\, 38-40 Hollywood Road\, Central (near the Mid-levels escalators)\nCost: HKD 700 for members (HKD 750 for non-members)\nBring your own wine! \nClick here to register!
URL:https://slowfood.com.hk/event/orthodox-easter-celebration-meal/
LOCATION:Dacha\, Dacha\, G/F\, 38-40 Hollywood Road\, Central\, Hong Kong
CATEGORIES:Dinner Events,Theme Dinner
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20160126T193000
DTEND;TZID=Asia/Hong_Kong:20160126T213000
DTSTAMP:20260516T022800
CREATED:20160112T031722Z
LAST-MODIFIED:20160115T021835Z
UID:837-1453836600-1453843800@slowfood.com.hk
SUMMARY:Snake Soup Banquet
DESCRIPTION:When temperatures start to drop\, Hong Kongers traditionally warm themselves up with snake soup. The Chinese widely believe that snake soup heats up the body (or increases yang which balances the “cooling” yin during cold months)\, and they have regarded the soup as a delicacy for thousands of years. \nOnly a handful of snake restaurants remain in Hong Kong\, and most of them are found around Sham Shui Po. The most famous of them all (and also the most delicious) is She Wong Hip. It is run by local snake catcher celebrity Chau Ka Ling who has been catching snakes since her early teenage years. Her restaurant has been featured in local and international press\, most recently on Bloomberg. \nThe snake soup served in her restaurant is one of the heartiest found in Hong Kong and contains five different varieties of snakes. They also prepare many other snake specialties – grilled spicy snake\, deep-fried snake balls\, snake skin casserole\, and gekko soup. On January 26\, they will put together a special snake banquet with many of the these delicacies. \nThose who are adventurous may even get a chance to get up close and personal with the snakes! \nDetails\nDate: Tuesday\, January 26th\, 2016\nTime: 7:30 PM\nAddress: She Wong Hip\, 170 Apliu Street\, Sham Shui Po (near MTR exit A2)\nCost: HKD 400\nBring your own wine and wine glasses! \nClick Here to Register!\n 
URL:https://slowfood.com.hk/event/snake-soup-banquet/
LOCATION:She Wong Hip\, 170 Apliu Street\, Sham Shui Po\, Hong Kong
CATEGORIES:Dinner Events
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20151210T190000
DTEND;TZID=Asia/Hong_Kong:20151210T220000
DTSTAMP:20260516T022800
CREATED:20150523T063854Z
LAST-MODIFIED:20151201T074931Z
UID:585-1449774000-1449784800@slowfood.com.hk
SUMMARY:Celebrate Terra Madre Day at Fish School!
DESCRIPTION:For the past seven years on December 10th\, food communities and Slow Food convivia around the world have celebrated Terra Madre Day with locally and sustainably produced food. These events are held to promote local food traditions and demonstrate the Slow Food philosophy of good\, clean and fair food for all.\n \nThis year\, Slow Food Hong Kong will celebrate Terra Madre Day with a festive dinner at Fish School\, a recent creation by restaurateur Yenn Wong and Chef David Lai. Fish School specializes in fresh\, local seafood with a modern Hong Kong style. Small plates will be shared in an intimate setting with an array of local products. \nSpace for this dinner is extremely limited\, so please book soon by clicking here! \nThursday\, December 10th at 7:00 PM \nHKD 780 for members (HKD 880 for non-members) \nStarters\nFish Soup / Local Pike Eel Quenelle\nMantis Shrimp Popcorn / Cured Duck Yolk\nMonkfish Liver Foie Gras Pressé / Aged Tangerine Peel / Roselle\nMarinated Raw Crab / Sea Urchin / Rice \nMains\nFish (Catch of the Day)\nAustralian Wagyu Bavette \nDesserts\nLemon Marigold Sorbet / Poached Plum / Roselle\nPumpkin Ice Cream / Persimmon / Melon \nClick here to register!
URL:https://slowfood.com.hk/event/terra-madre-day/
LOCATION:Fish School\, 100 Third Street\, Sai Ying Pun\, Hong Kong
CATEGORIES:Dinner Events,Theme Dinner
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20151125T190000
DTEND;TZID=Asia/Hong_Kong:20151125T220000
DTSTAMP:20260516T022800
CREATED:20150523T075644Z
LAST-MODIFIED:20151118T034036Z
UID:591-1448478000-1448488800@slowfood.com.hk
SUMMARY:Slow Wine in Hong Kong!
DESCRIPTION:For the first time ever\, Slow Wine producers from Italy\, along with I Vini del Piedmonte\, are showcasing their products to Hong Kong. To celebrate their visit Slow Food Hong Kong is hosting a dinner to introduce their wines to local connoisseurs. \nBe the first to taste these limited supply and expertly crafted Italian Slow Wines\, many of which are from the esteemed Piedmonte region – and meet some of these producers in person! \nJoin Slow Food Hong Kong at NOM (1-5 Elgin Street\, Central) for a fantastic four-course feast by Head Chef Fabrizio Napolitano\, with wines paired for each course. \nMenu \nOx tongue / Salsa verde / Quinoa\n“Gragnano” cannelloni / Buffalo ricotta / Shrimp / Squid ink\nBraised pork cheek / Saffron potato fondue / Roasted root vegetables\nHome made corn bread / Plums / Mascarpone \nCome try the excellence of Italian wine!\nWednesday\, November 25\, 7:00 PM\nHKD 690 for Slow Wine members (HKD 790 for non-members)\nSpace is limited! \nClick here to register!
URL:https://slowfood.com.hk/event/slow-wine-in-hong-kong/
LOCATION:NOM – Not Only Meatballs\, 1-5 Elgin Street\, Central\, Hong Kong
CATEGORIES:Dinner Events,Local Food Producer Visit,Theme Dinner
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20150708T190000
DTEND;TZID=Asia/Hong_Kong:20150708T220000
DTSTAMP:20260516T022800
CREATED:20150622T093819Z
LAST-MODIFIED:20150623T064513Z
UID:626-1436382000-1436392800@slowfood.com.hk
SUMMARY:Gormei x Candied Fish Soy Sauce Tasting & Dinner
DESCRIPTION:  \nSoy 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”.\nVeronica Yu of Candied Fish has designed a unique dining experience for Slow Food Hong Kong members and friends: a soy sauce tasting workshop and dinner at the beautiful creative space Plantation in Sheung Wan on July 8. Space is limited to 16 seats so register soon! \nREGISTER HERE: https://www.gormei.com/en/events/soy-sauce-tasting-dinner/ \n\n\n\n\nDate:\n\nWednesday\, July 8\n\n\n\nTime:\n\n7:00 PM Gathering\n\n\n\n\n\n7:30 PM Taste Workshop\n\n\n\nAddress:\n\nPlantation\nShop B\, 1-4 Tai On Terrace\nSheung Wan\, Hong Kong\n\n\n\nInfo:\n\nBYOB\, Family-Style Chinese Dinner \nREGISTER HERE: https://www.gormei.com/en/events/soy-sauce-tasting-dinner/\n\n\n\nCost:\n\n600 HKD\n\n\n\n\n\n  \nSeveral locally brewed\, artisanal soy sauces (and others for comparison) will be sourced and presented for a tasting experience that will engage all of your senses. You’ll learn to detect the subtle nuances and complex flavors of carefully made soy sauces. Learn how soy sauce is traditionally made\, the “slow” way! \nA Chinese soy sauce-themed dinner will be prepared by the private kitchen chefs of Yuan (頤和園)\, a premium soy sauce maker based locally in the New Territories\, to showcase the possibilities of this ancient and amazingly versatile ingredient. \n  \n \n  \nThe Organizers \nGormei is Asia’s first on-demand marketplace for bespoke dining experiences. Whether it is an exclusive menu created by a top chef or an intimate dinner at a private kitchen for you and your friends\, a wine tasting dinner for your clients in your corporate dining room or a cooking class for your next team building activity\, Gormei serves you a range of unique and hand-picked dining experiences. Every experience listed on Gormei is created by an authentic food maker who has a unique story to tell. \n \nhttps://www.gormei.com/ \nVeronica Yu is an eating concept designer. During her university years\, she explored subjects such as genetically modified foods and biopharmed food. After graduating\, she dived into the crazy world of catering\, combining her passion for food and event planning in Vancouver and Beijing. She then worked for Dutch eating designer\, Marjie Vogelzang developing food inspired installation art\, eating experiences concepts\, restaurant concepts and products. Since moving back to Hong Kong in 2010\, Veronica has worked with restaurants\, food companies\, and food start-ups in creating and organising eating experience events and workshops. She is a co-founder of Hong Kong’s first eating design collective\, Candied Fish\, and is now the Creative and Customer Experience Lead for Gormei. \n \nYuan’s Soy Sauce is a premium artisanal soy sauce and Chinese sauce brand in Hong Kong. Their soy sauces are all brewed with the traditional method in clay pots under the Hong Kong sun for a minimum of 6 months. They believe the heart of Chinese food culture is in its sauces and work hard to preserve the art of traditional soy sauce making in Hong Kong. One of their signature soy sauces includes a premium Emperor’s brew using a 300 years old Qing Dynasty recipe. They also have a hidden private kitchen in the Tsuen Wan’s industrial district.
URL:https://slowfood.com.hk/event/gormei-soy-sauce-dinner/
LOCATION:Plantation\, Shop B\, 1-4 Tai On Terrace\, Sheung Wan\, Hong Kong
CATEGORIES:Dinner Events,Theme Dinner
ORGANIZER;CN="Gormei":MAILTO:booking@gormei.com
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20150426T183000
DTEND;TZID=Asia/Hong_Kong:20150426T220000
DTSTAMP:20260516T022800
CREATED:20150326T070733Z
LAST-MODIFIED:20150416T031515Z
UID:569-1430073000-1430085600@slowfood.com.hk
SUMMARY:April Slow Food Dinner: Celebrate Passover at M Cuisine!
DESCRIPTION:Photo by Sarah Biggart\nOver time\, the Jewish diaspora have settled in all corners of the world\, including right here in Hong Kong! \nJoin 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 community of our diverse\, international city. \nWe are excited to offer our members and friends this unique dinner menu at 620 HKD/guest. M Cuisine has also generously waived corkage fees\, so we invite you to bring your own wine! A vegetarian option is also available to our guests. \n\n\n\n\nDate:\n\nSunday\, April 26\, 2015\n\n\n\nTime:\n\n6:30 PM Drinks\n\n\n\n\n\n7:00 PM Dinner\n\n\n\nAddress:\n\nM Cuisine\nFlat B\, 17/F\, Derrick Industrial Building\n49 Wong Chuk Hang Road\nWong Chuk Hang\, Hong Kong\n\n\n\nInfo:\n\nBYOB\, Vegetarian option available\n\n\n\nCost:\n\n620 HKD\n\n\n\n\n\n  \nIn honor of Passover (one of many holidays of the Jewish faith)\, the dinner will feature traditional dishes and modern interpretations of foods typically served at a Passover ceremony\, called a seder. \nA welcome cocktail and canapés are included in this very special multi-course menu of matzo ball soup\, traditional Pesach (Passover in Hebrew) plate\, roasted leg of lamb with honey and thyme\, tzimmes casserole\, pears poached in spiced wine\, truffled macaroons\, and more! \nThe religious ceremony of Passover seder (meaning “order” or “arrangement”) retells the story of Passover\, a remembrance of the Jewish people’s escape from slavery and tyranny in Egypt\, over a meal of symbolic dishes. \nLearn about the significance of a Passover seder and how it is celebrated in different ways by Jewish people all over the world. Come and enjoy the rich traditions and storied cuisine of the Jewish culture. \nOwner & Executive Chef of M Cuisine\, Michael Erlik\, was raised in Israel near the Carmel Mountain\, surrounded by farms\, fields\, and seasonal produce. He was inspired by the rhythms of the seasons\, and of course\, his family’s home cooking. Chef Michael spent his formative years in Lyon\, France training with several renowned chefs\, including Paul Bocuse and Pastry Chef Pascal Molines. Following his work at the two Michelin-starred La Belle Otero in Cannes and at Clio’s award-winning restaurant in Boston\, Chef Michael took the sous-chef position in the luxurious Carmel Forest Spa Resort Hotel in Israel. He then opened his own event company and became a private chef of choice for embassies\, top diplomats\, and Forbes’ list billionaires. Now based in Hong Kong\, Chef Michael brings two decades of fine dining & catering experience to M Cuisine in the up-and-coming neighborhood of Wong Chuk Hang. \nRabbi Stanton Zamek has been the spiritual leader of the United Jewish Congregation of Hong Kong since 2008. Prior to coming to the UJC\, Rabbi Zamek served congregations in Baton Rouge\, Louisiana and San Francisco\, California. Rabbi Zamek was ordained by the Hebrew Union College-Jewish Institute of Religion in 1996\, in the same class as his wife\, Rabbi Martha Bergadine\, the UJC’s director of Education and Programming. Rabbi Zamek and Rabbi Bergadine have two children. Prior to entering the seminary\, Rabbi Zamek practiced law in Chicago\, Illinois. He has a J.D. from Northwestern University School of Law. \nSeats are limited so RESERVE your space at the Passover Feast today! \nTo confirm your reservation\, we require full payment with the registration form below. Please see below for full payment instructions. \nQuestions? E-mail info@slowfood.com.hk \n  \nPay by Bank Transfer \nBank: HSBC\nAccount Name: Slow Food Hong Kong\nAccount #: 808-164727-001 \nConfirm your payment by providing the below in the form.\n– Your Full Name \n– Email a copy of the fund transfer details to info@slowfood.com.hk OR \n– Include the transaction confirmation number in the Comments section of the form below. \n  \n[contact-form-7 id=”573″ title=”2015-04-26 April Passover Dinner”]
URL:https://slowfood.com.hk/event/april-slow-food-dinner-celebrate-passover-at-m-cuisine/
LOCATION:M Cuisine\, Flat B\, 17/F\, DERRICK INDUSTRIAL BUILDING\, 49 WONG CHUK HANG ROAD\, Wong Chuk Hang\, Hong Kong \, Hong Kong
CATEGORIES:Dinner Events,Theme Dinner
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20150325T190000
DTEND;TZID=Asia/Hong_Kong:20150325T220000
DTSTAMP:20260516T022800
CREATED:20150311T103749Z
LAST-MODIFIED:20150319T094001Z
UID:538-1427310000-1427320800@slowfood.com.hk
SUMMARY:March Slow Food Dinner at Isoya Japanese Vegetarian
DESCRIPTION:Let’s continue the spirit of the Lunar New Year and the season of Spring with a clean\, vegetarian meal at Isoya Restaurant! \nThe 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 for our guests. Isoya also has a selection of sake available for purchase that perfectly complements their dishes. \n“Vegetarians will definitely find lots to love about Isoya\, but we’d also recommend it for adventurous or curious Japanese food lovers who fancy a slightly more sustainable night out but don’t want to compromise on quality. There’s nothing fishy about this place.”  – Time Out Hong Kong Review of Isoya \n  \n  \n[contact-form-7 id=”566″ title=”2015-03-25 March Isoya Dinner”]
URL:https://slowfood.com.hk/event/march-slow-food-dinner-at-isoya-japanese-vegetarian/
LOCATION:Isoya Japanese Vegetarian\, 9/F\, 83 Wan Chai Road\, Wan Chai\, Hong Kong
CATEGORIES:Dinner Events,Theme Dinner
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
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