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X-WR-CALDESC:Events for Slow Food Hong Kong
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DTSTART;TZID=Asia/Hong_Kong:20230509T190000
DTEND;TZID=Asia/Hong_Kong:20230509T213000
DTSTAMP:20260513T030710
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
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DTSTART;TZID=Asia/Hong_Kong:20250708T173000
DTEND;TZID=Asia/Hong_Kong:20250708T220000
DTSTAMP:20260513T030710
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
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DTSTART;TZID=Asia/Hong_Kong:20260418T153000
DTEND;TZID=Asia/Hong_Kong:20260419T150000
DTSTAMP:20260513T030710
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
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