Slow Food Hong Kong

Gormei x Candied Fish Soy Sauce Tasting & Dinner
2015-07-08 19:00 - 22:00 (Asia/Hong_Kong) | Plantation, Shop B, 1-4 Tai On Terrace, Sheung Wan, Hong Kong
Soy 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”.
Veronica 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!
REGISTER HERE: https://www.gormei.com/en/events/soy-sauce-tasting-dinner/

Date:

Wednesday, July 8

Time:

7:00 PM Gathering

7:30 PM Taste Workshop

Address:

Plantation
Shop B, 1-4 Tai On Terrace
Sheung Wan, Hong Kong

Info:

BYOB, Family-Style Chinese Dinner
REGISTER HERE: https://www.gormei.com/en/events/soy-sauce-tasting-dinner/

Cost:

600 HKD

Several 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!
A 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.

The Organizers
Gormei 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.

https://www.gormei.com/
Veronica 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.

Yuan’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.

Slow Food HK at the Green Monday Summer Carnival!
2015-07-05 11:00 - 19:00, 2015-07-04 11:00 - 21:00 | PMQ, 35 Aberdeen Street, Central, Hong Kong
Visit Slow Food Hong Kong at the Green Monday Summer Carnival on July 4 & 5 at the PMQ!
We’re excited to be a part of Green Monday’s great efforts to raise awareness about how to live GREEN in Hong Kong.
We invite you to bring your friends, family members, and kids to this fun-filled weekend! We’ll have cool activities to put you back in touch with your senses when eating. Discover the incredible roles taste and flavor play in what and how we eat. Test your knowledge on Slow Meat and enter contest to win a special prize! Stop by the Slow Food Hong Kong table to find out more.
Summer is here! Green Monday is bringing you the greenest, the most enjoyable and trendy summer carnival! Wanna stay COOL in the summer with eco-life? Check out the Green Monday Summer Carnival!
Green Monday is a social startup group that aims to tackle climate change and global food insecurity by making low-carbon and sustainable living simple, viral and actionable. Our platform enables corporations, restaurants, schools and the general public to join efforts in performing our social and environmental responsibilities while our Green Common is Asia’s first plant-based grocer with the mission to empower the community with sustainable, innovative, wholesome and responsible food choices. Green Monday is named by FAST COMPANY as one of China’s Top 50 Most Innovative Companies in 2014.
http://greenmonday.org/upcoming-events/

Rescheduled | CHEF TALKS: Richard Ekkebus, Amber
2015-05-20 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Richard Ekkebus, Amber
As The Landmark Mandarin Oriental‘s culinary director, Ekkebus has turned Amber into an international dining destination. It is number four on the Asia’s 50 Best Restaurants list and has received two Michelin stars for eight straight years.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**
Thank you for attending Chef Talks!

CHEF TALKS: Olivier Elzer, Seasons by Olivier Elzer
2015-05-18 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Olivier Elzer, Seasons by Olivier Elzer
From illustrious pedigree, Elzer’s grandfather cooked for the last Tsar of Russia. Before earning his own Michelin star at Seasons by Olivier Elzer, the Frenchman ran the kitchens of Pierre and L’ Atelier de Joël Robuchon.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**

Thank you for attending Chef Talks!

CHEF TALKS: Alvin Leung, Bo Innovation
2015-05-11 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Alvin Leung, Bo Innovation
The self-styled ‘Demon Chef’ Alvin Leung is only the second self-taught chef to win three Michelin stars. His X-treme Chinese cuisine has made him a popular TV personality as well as a judge on MasterChef Canada.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.

Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to have drinks immediately following the talk at Colette’s!

Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**
Thank you for attending Chef Talks!

April Slow Food Dinner: Celebrate Passover at M Cuisine!
2015-04-26 18:30 - 22:00 | M Cuisine, Flat B, 17/F, DERRICK INDUSTRIAL BUILDING, 49 WONG CHUK HANG ROAD, Wong Chuk Hang, Hong Kong , Hong Kong
Photo by Sarah Biggart
Over time, the Jewish diaspora have settled in all corners of the world, including right here in Hong Kong!
Join 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.
We 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.

Date:

Sunday, April 26, 2015

Time:

6:30 PM Drinks

7:00 PM Dinner

Address:

M Cuisine
Flat B, 17/F, Derrick Industrial Building
49 Wong Chuk Hang Road
Wong Chuk Hang, Hong Kong

Info:

BYOB, Vegetarian option available

Cost:

620 HKD

In 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.
A 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!
The 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.
Learn 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.
Owner & 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.
Rabbi 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.
Seats are limited so RESERVE your space at the Passover Feast today!
To confirm your reservation, we require full payment with the registration form below. Please see below for full payment instructions.
Questions? E-mail info@slowfood.com.hk

Pay by Bank Transfer
Bank: HSBC
Account Name: Slow Food Hong Kong
Account #: 808-164727-001
Confirm your payment by providing the below in the form.
– Your Full Name
– Email a copy of the fund transfer details to info@slowfood.com.hk OR
– Include the transaction confirmation number in the Comments section of the form below.

CHEF TALKS: Uwe Opocensky, Mandarin Oriental, Hong Kong
2015-04-14 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Uwe Opocensky, Mandarin Oriental, Hong Kong
Wowing guests with his imaginative food designs and flavors, Uwe Opocensky is the Executive Chef of the Mandarin Oriental Hong Kong, including the Michelin-starred Mandarin Grill + Bar.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.

Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!

Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**
Thank you for attending Chef Talks!

CHEF TALKS: Vicky Lau, Tate Dining Room and Bar
2015-03-30 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Vicky Lau, Tate Dining Room and Bar
Recently voted Asia’s Best Female Chef, Vicky Lau is one of the rising stars of Hong Kong’s food scene. Originally a graphic designer, she switched careers and began cooking at Michelin-starred Cépage before launching her own one Michelin-starred Tate Dining Room and Bar.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**
Thank you for attending Chef Talks!

March Slow Food Dinner at Isoya Japanese Vegetarian
2015-03-25 19:00 - 22:00 | Isoya Japanese Vegetarian, 9/F, 83 Wan Chai Road, Wan Chai, Hong Kong
Let’s continue the spirit of the Lunar New Year and the season of Spring with a clean, vegetarian meal at Isoya Restaurant!
The 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.
“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

Volunteer Information Session
2015-03-24 19:00 - 20:00 | 39/F, IFC One, 39/F, IFC One, Central, Hong Kong
Volunteer with Slow Food Hong Kong!
Are you interested in Slow Food? Do you want to become more involved in activities, events, and initiatives? Join us to find out what Slow Food HK is all about, our plans for the future, and how you can help us and our community by volunteering. Coffee, tea, and light snacks will be provided.

CHEF TALKS: David Lai, Neighborhood & Nurdin Topham, NUR
2015-03-16 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
David Lai, Neighborhood
David Lai was Time Out Hong Kong’s Chef of the Year in 2012. He has worked with some of the world’s best chefs including Alain Ducasse at Spoon.
Michelin-starred NUR’s chef Nurdin Topham worked for ten years with Raymond Blanc at Le Manoir aux Quat’Saisons and interned at NOMA’s Nordic Food Lab.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Nurdin Topham, NUR
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!

**UPDATE**
Thank you for attending CHEF TALKS!

CHEF TALKS: Umberto Bombana, 8 1/2 Otto e Mezzo BOMBANA
2015-03-03 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Umberto Bombana, 8 1/2 Otto e Mezzo BOMBANA

Hailed as the ‘King of White Truffles’, Umberto Bombana is the only Italian chef outside of Italy to hold three Michelin stars. His 8 1/2 Otto e Mezzo BOMBANA also ranks in the top ten of Asia’s 50 Best Restaurants.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!

**UPDATE**
Thank you for attending CHEF TALKS!

Terra Madre Day Lunch at Giando's
2014-12-10 12:30 - 14:30 | Giando Italian Restaurant, 1/F The Fleet Arcade, 1 Lung King Street, Fenwick Pier, Wan Chai, Wan Chai, Hong Kong, Hong Kong
Join Slow Food Hong Kong on Terra Madre Day, an annual, global celebration of local food. This year, Slow Food Hong Kong will be celebrating the local foods of Italy at Giando Italian Restaurant & Bar.
Gianni Caprioli, the chef-owner of Giando, is passionate about fresh, high-quality products which serve as the heart of his classic Italian dishes. He insists upon the best that Italy has to offer and directly imports many ingredients that create his unique and authentic Italian dining experience right in the centre of Hong Kong.

Sustainable Seafood Dinner
2014-11-19 19:00 - 23:00 | Fishful Seasons, Shop B, G/F, 23 Shepherd Street, Tai Hang, Hong Kong, Hong Kong
