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X-WR-CALDESC:Events for Slow Food Hong Kong
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20251206T143000
DTEND;TZID=Asia/Hong_Kong:20251206T170000
DTSTAMP:20260506T172950
CREATED:20251111T031025Z
LAST-MODIFIED:20251111T031025Z
UID:3869-1765031400-1765040400@slowfood.com.hk
SUMMARY:Slow Food Farms Tour in Kam Tin\, Hong Kong
DESCRIPTION:Experience two regenerative Slow Food Farms in Kam Tin\, Hong Kong\, with a guided tour and hands-on activities – it’s a family-friendly event! \n \nEarlier this year\, Slow Food Hong Kong welcomed its first Slow Food Farms. Here’s your chance to visit two of them! \nOn this tour\, we’ll be visiting Organic Farmula and R-Farm in Kam Tin. You’ll learn first hand from farmers about what it takes to farm regeneratively in Hong Kong\, what is farmed\, when\, and how. \n \nAt Organic Farmula\, one of Hong Kong’s larger regenerative farms (1.65 acres)\, you might be able to try your hand at composting\, mulching and applying bioactive plant nutrients (depending on the farm’s needs on the day). After that\, we’ll head to neighbouring R-Farm\, another local regenerative farm that runs a CSA subscription programme. \n \nWhat is Slow Food Farms? \nAligned with Slow Food’s philosophy that everyone deserves access to nourishing food that supports communities\, honors the Earth and strengthens local economies\, these farms embody the future of sustainable agriculture. \nDetails: \nDate: Saturday 6 December\, 2:30-5pm \nLocation: Tsat Sing Kong Village\, Kam Tin\, New Territories\, Hong Kong (for exact meeting point\, see here) \nPrice: $100 per person (free for ages 5 and under) \nGet your ticket on Eventbrite!
URL:https://slowfood.com.hk/event/slow-food-farms-tour-in-kam-tin-hong-kong/
CATEGORIES:Event,Local Food Producer Visit
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2025/11/29-JAN-25-4a-2-3-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20250927T150000
DTEND;TZID=Asia/Hong_Kong:20250927T173000
DTSTAMP:20260506T172950
CREATED:20250904T081515Z
LAST-MODIFIED:20250905T114232Z
UID:3830-1758985200-1758994200@slowfood.com.hk
SUMMARY:The Art of White Tea – A Tasting & Teacup Painting Workshop
DESCRIPTION:Join Slow Food Hong Kong for a truly immersive afternoon where the ancient art of Chinese tea meets mindful creativity. We are thrilled to partner with a passionate local expert for a unique workshop that goes beyond simple tasting—it’s a slow dive into the history\, nuance\, and craft of one of China’s most delicate teas: White Tea. \nIn this special 2.5-hour experience\, you will engage both your palate and your hands\, learning to appreciate the subtleties of aged white tea and then decorating your very own teacup to take home\, a perfect vessel for your future tea moments. \n \nWorkshop Highlights:\nA Guided White Tea Tasting: Journey through the evolution of white tea as we taste two exceptional and distinct varieties from Fujian\, China\, side-by-side. Under the expert guidance of our tea master\, you will learn to discern the unique characteristics of each: \n2019 Loose White Tea Leaves: Experience the fresh\, delicate\, and sweet floral notes of a younger white tea. \n \n2013 Aged White Tea Cake: Discover the profound transformation that time imparts. Savor the deeper\, richer\, and smoother honeyed notes with woody undertones that define a well-aged tea cake. \n \nThe Art of the Teacup: Following our tasting\, we will transition from appreciation to creation. You will be guided in decorating a blank teacup with Chinese-style patterns. This is a relaxing\, meditative process—no prior artistic experience needed. This hands-on session is not just an art class; it’s about creating a personal connection to the ritual of tea drinking. You will leave with a beautiful\, functional piece of art\, infused with your own personal touch\, ready for your next cup of tea. \n \nThis event is perfect for:\nFood and drink enthusiasts curious about the depth of Chinese tea.\nAnyone interested in mindful\, slow living and traditional crafts.\nThose looking for a unique\, creative\, and sensory experience in Hong Kong. \nAbout Our Instructor: \nWe are honored to be hosted by Cathy Lau from At Ease Art Centre\, a certified Chinese national tea taster and tea artist. With a profound expertise in tea cultivation\, processing\, and sensory evaluation\, Cathy’s primary passion is sharing the rich culture and complex flavors of Chinese tea. She established her art center with the core mission of promoting tea culture through immersive experiences. An accomplished artist with over 30 years of painting experience\, Cathy beautifully bridges the worlds of fine tea and art\, making her the perfect guide for this workshop. \nDetails:\nDate: Saturday September 27\, 3pm to 5.30pm \nLocation: At Ease Art Centre 自在藝坊\, Unit 3A\, 39 Lockhart Road\, Wan Chai \nPrice: $250 per person \nBuy your ticket here: Eventbrite
URL:https://slowfood.com.hk/event/the-art-of-white-tea-a-tasting-teacup-painting-workshop/
CATEGORIES:Event
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2025/09/sfhk-tea.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20250708T173000
DTEND;TZID=Asia/Hong_Kong:20250708T220000
DTSTAMP:20260506T172950
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
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ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20250403T194500
DTEND;TZID=Asia/Hong_Kong:20250403T220000
DTSTAMP:20260506T172950
CREATED:20250313T075659Z
LAST-MODIFIED:20250313T075659Z
UID:3748-1743709500-1743717600@slowfood.com.hk
SUMMARY:SFHK x Sparked on a Sampan Dinner
DESCRIPTION:Gather your friends and join us for a unique dining experience on a sampan floating restaurant! Organized by Slow Food Hong Kong Cooks’ Alliance member and Spark sauces brand founder Simran Savlani\, the Slow Food Hong Kong x Sparked on a Sampan dinner will be an evening to remember. \nCome aboard and experience a specially curated 8-course locally sourced Cantonese Vegetarian or Seafood meal\, accompanied by some great wines and Hong Kong-inspired Spark sauces. \n \n \nTyphoon Shelters were built to protect the Tonka boat-dwelling community in Hong Kong who opened their ‘boat’ homes for several guests\, operating floating restaurants and entertainment hubs during the 60s and 70s. But soon the villagers started moving inland for better living conditions\, and this is the last remaining floating restaurant in Hong Kong. \nThe food is delicious\, authentic\, and cooked by the boat chefs. You will not be disappointed! Tickets are extremely limited\, so act fast! \nDetails on where to meet will be sent the night before the event. \n \nBook Directly on Eventbrite 
URL:https://slowfood.com.hk/event/sfhk-x-sparked-on-a-sampan-dinner/
CATEGORIES:Event
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2025/03/1.jpg
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20250222T093000
DTEND;TZID=Asia/Hong_Kong:20250222T113000
DTSTAMP:20260506T172950
CREATED:20250204T032851Z
LAST-MODIFIED:20250204T032951Z
UID:3719-1740216600-1740223800@slowfood.com.hk
SUMMARY:SFHK x tgif Coffee Morning 咖啡早餐
DESCRIPTION:Join us for a delightful coffee-tasting experience led by TGIF’s coffee consultant\, where we’ll explore the connection between coffee quality\, price\, and sustainability. Together\, we’ll learn how to find coffee that is good\, clean\, and fair\, while embracing the Slow Food philosophy in a relaxed and engaging atmosphere. \nLearn how coffee beans can be sourced sustainably\, how bean quality affects price\, the different types of coffee certifications\, and all in all\, how to find and enjoy a Good/Clean/Fair cuppa joe. \nTo complement the experience\, Atma Bakery will provide specially crafted pastries designed exclusively for this event. \n與我們參加這場由 TGIF 咖啡顧問帶領的愉悅咖啡品嚐體驗，一同探索咖啡品質、價格與永續性的關聯。我們將學習如何挑選優質、公平、乾淨的咖啡，並在輕鬆有趣的氛圍中體驗 Slow Food 的精神。 \n了解如何永續地採購咖啡豆，咖啡豆的品質如何影響價格，不同類型的咖啡認證，以及如何找到和享用一杯好/乾淨/一般的咖啡。 \n此外，Atma Bakery 也特別為此次活動精心準備了專屬糕點，為品嚐之旅增添更多風味。 \nPrice: $150 for members; $200 for non-members (includes 1 year membership to Slow Food Hong Kong). \n  \nBook directly from Eventbrite
URL:https://slowfood.com.hk/event/sfhk-x-tgif-coffee-morning/
CATEGORIES:Event
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2025/02/WhatsApp-Image-2025-02-03-at-09.57.38.jpeg
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20241209T183000
DTEND;TZID=Asia/Hong_Kong:20241209T213000
DTSTAMP:20260506T172950
CREATED:20241109T032541Z
LAST-MODIFIED:20241122T024305Z
UID:3691-1733769000-1733779800@slowfood.com.hk
SUMMARY:Terra Madre Dinner 2024
DESCRIPTION:Terra Madre Dinner 2024\n  \nJoin us to celebrate Terra Madre Day this December 9\, 2024*\, with a special Slow Food dinner provided by Slow Food Cooks’ Alliance member chef Paolo Monti at his beautiful Italian establishment\, AMA Ristorante. The theme this year is “We Are Nature”. \nDuring the dinner\, we will be celebrating our year in Good/Clean/Fair food initiatives and also spotlighting Zero Foodprint Asia\, a nonprofit that is making waves in the regenerative farm space. You will get to learn all about the organization and the on-the-ground support it is providing to farmers in Hong Kong and Asia. Slow Food Hong Kong will be donating 1% of proceeds from the evening to Zero Foodprint Asia in a gesture of solidarity with its 1% restaurant donation model. \nWhile enjoying your meal\, you’ll get to listen to ZFPA’s presentation\, “Collective Regeneration: Together\, We Can Change How We Grow Food”\,  covering the relationship between climate and food systems\, regenerative agriculture as a solution\, and how consumers can get involved. \nChef Paolo has prepared a unique menu for the night\, featuring a  Slow Food Ark of Taste product (small-scale heritage food item)\, the pointed-tip cherry tomato named the Pomodorino del Piennolo del Vesuvio: \n“Among the most characteristic products from the Vesuvius area are the cherry tomatoes (pomodorini in Italian) with a pointed tip (“col pizzo”)\, also known as spongilli or piennoli (“pendulums”) because the tomatoes are commonly hung up in bunches tied with hemp string. Their flavor and fragrance become more intense and concentrated as time passes and the tomatoes dry out. Small and cherry-shaped\, they can be distinguished from Pachino cherry tomatoes by the two grooves running down the sides and the pointed tip. The skin is thick and tough and the flesh firm and compact\, not very juicy but intensely flavorful.” \nBesides this special item\, chef Paolo will also serve local seafood appetizers and a spotted seabass from a Zhuhai farm on the menu\, among other delectable dishes. \n*Terra Madre Day is officially on December 10\, and we will be celebrating one day earlier this year.  \n  \n\n\n\nFull menu \nAppetizers to share \nPinza pizza with organic egg and black winter truffle\, burrata cheese warm with pork cheeks and tomato\, puntarella salad with UMAMI anchovy dressing\, fried local seafood bites \nRisotto with MOTHER EARTH mushrooms and maccheroni AMAtriciana with guanciale and the Pomodorino del Piennolo del Vesuvio (Ark of Taste item) \nMain course \nSea salt crusted Zhuhai farm spotted seabass with chives and mint lemon zest olive oil \nGrilled scottona beef tagliata with fresh earthy horseradish \nDessert \nItalian gelato street food style \n\n\n  \nDetails \nDate: 9 December 2024 (Mon) \nTime: 6:30pm \nVenue: AMA Ristorante\, 25F\, 208 Johnston Road\, Wan Chai \nCost: \n\nHKD648 for Slow Food members\nHKD698 per person for non-members\, includes 1 year membership to Slow Food\nPrice includes free-flow non-alcoholic drinks. (Alcohol can be ordered separately; HKD300 for BYOB)\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. \n  \nRegister Here
URL:https://slowfood.com.hk/event/tm-2024/
LOCATION:AMA Ristorante\, 208 Johnston Road\, 25/F\, Hong Kong\, Wan Chai\, Hong Kong
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2024/11/IMG-20241108-WA0013.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20241122T153000
DTEND;TZID=Asia/Hong_Kong:20241122T173000
DTSTAMP:20260506T172950
CREATED:20240919T054851Z
LAST-MODIFIED:20241105T031858Z
UID:3657-1732289400-1732296600@slowfood.com.hk
SUMMARY:Umami Workshop Session 3 - Secrets of the Umami Bomb
DESCRIPTION:Umami Workshop Session 3 – Secrets of the Umami Bomb\n \n  \nOur two initial umami workshops in May and June were popular – in Session 1 on the spectrum of umami\, we discovered the secrets of the 5th dimension of taste and explored our personal ideas of deliciousness; in Session 2\, we ventured out and went on an exquisite journey to discover umami ingredients in some food stores that promised to be true marvels – to find some products that would enrich our food/taste pantry at our homes. \nIn Session 3\, we will show how-to create\, and build your own Umami Bomb with Samantha Tam and Walter Kern\, members of Slow Food Cooks’ Alliance in Hong Kong \nYou will learn to: \n– understand how cooking techniques and preparation methods\, to boost flavour; \n– build different layers of Umami to achieve YOUR taste of deliciousness; and \n– learn how to use/apply such Umami pastes (bomb) in your everyday cooking and as a super tasting condiment – to add some “zest” to your dishes. \nLet the Slow Food Cooks’ Alliance members guide you in making an intense\, flavour-packed umami paste. \n  \n \n  \nDetails  \nSession 3 – Discover secrets of the Umami Bomb \nDate: 22 November 2024 (Friday) \nTime: 3.30pm-5:30pm \nVenue: THB207 Vinoteca Lab SHTM\, Hong Kong Polytechnic University(map) \nCost: \n\nHKD200 for Slow Food members\nHKD300 per person for non-members\, includes 1 year membership to Slow Food\nFree for members of the Slow Food Cook’s Alliance in Hong Kong\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
URL:https://slowfood.com.hk/event/umami3-2024/
LOCATION:Private: PolyU Vinoteca
CATEGORIES:Edu Workshop,Event
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2024/06/WhatsApp-Image-2024-05-18-at-17.46.57-e1730774725830.jpeg
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20240914T150000
DTEND;TZID=Asia/Hong_Kong:20240914T213000
DTSTAMP:20260506T172950
CREATED:20240827T115719Z
LAST-MODIFIED:20240828T062535Z
UID:3635-1726326000-1726349400@slowfood.com.hk
SUMMARY:Slow Food Autumn Harvest Wellness Retreat
DESCRIPTION:Slow Food Autumn Harvest Wellness Retreat\n  \n \n  \nWith cooler weather on its way\, join Slow Food Hong Kong on an Autumn Harvest wellness retreat in tranquil Mui Wo\, complete with a forest bathing nature meditation; gentle yoga on the beach (all levels welcome); a relaxing gong bath under the open skies and paired with the sound of ocean waves; and a beautiful\, Slow\, five-course vegan meal. \nLed by fellow Slow Food member and yoga teacher Alla Semiletova\, wellness expert Lawrence T. and vegan chef Tina Barrat\, Slow Food Hong Kong members will be in for a treat for their hearts\, souls and bellies. Following the theme of Slow\, the event will start from around 3pm\, go through to sunset\, and finish deep into the evening at around 9:30pm. \nSpots are limited so be sure to sign up quickly! \n \n  \n \nDetails \nDate: 14 September 2024 (Sat) \nTime: 3pm to 9:30pm (approx.) \nMeeting point: Central Ferry Pier no. 4 (meet at 2:30pm to catch the 2:45pm ferry); or meet at Mui Wo Ferry Pier at 3:15pm \nCost: \n\nHKD949 for Slow Food members\nHKD999 per person for non-members\, includes 1 year membership to Slow Food\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. \n  \nRegister Here
URL:https://slowfood.com.hk/event/retreat-2024/
CATEGORIES:Event
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2024/08/IMG-20240826-WA0009.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20240626
DTEND;VALUE=DATE:20240702
DTSTAMP:20260506T172950
CREATED:20240429T065008Z
LAST-MODIFIED:20240601T014148Z
UID:3514-1719360000-1719878399@slowfood.com.hk
SUMMARY:Food Over Fire: A Heritage Trip to Kuching (26 June-1 July)
DESCRIPTION:Food Over Fire: A Heritage Trip to Kuching (26 June-1 July)\n \nRegrettably\, Slow Food Hong Kong’s trip to Sarawak/Brunei has to be postponed due to unfortunate circumstances in Malaysia. This year’s Food Over Fire festival in Kuching is now postponed due to the sudden passing of Malaysian Senate president Datuk Mutang Tagal. As the Federal NGO arm under the late Senator President is closely connected in supporting some events in Sarawak\, FOF being one of them\, they thought it respectful to postpone the events until a later date. \nThere are not many places around Southeast Asia still under-explored by travel\, but the East Malaysian state of Sarawak and the sultanate of Brunei remain surprising unfamiliar to most as tourist destinations. A special trip aims to offer culture vultures a chance to absorb its fascinating cultures\, with a rich heritage and its own brand of Native food. \nThis summer\, Slow Food Hong Kong with EAGAA (Edible Artists Global Academy Association) are organizing a one-off tour for its members to discover the wonders of Sarawak’s culinary gems and its mix of Malay\, Chinese and indigenous heritage on 26 June-1 July 2024 (timed for the holiday long weekend). \n\nFlying on Royal Brunei Airlines\, the 6-night trip will visit the Brunei capital of Bandar Seri Begawan with its gleaming Nurul Iman Palace\, Jami Asri Mosque\, Omar Ali Saifuddien and attractions like the Gadong Night Market\, staying at the new J Hotel resort. \nIt then continues to Kuching\, the capital of Sarawak\, Malaysia – also known “the cat city” – staying 4 nights at the centrally located Riverside Majestic Hotel Puteri Wing\, overlooking the scenic Sarawak River. The tour encompasses a rich and detailed exploration of the culture and history of a city declared a UNESCO Creative City of Gastronomy. \n \n \nIn addition to enjoying incredible and authentic local foods in historic markets and districts\, the itinerary includes visiting the Semanggoh Wildlife Centre (a sanctuary for orangutans)\, a private tour and lunch at the stunning planation Kampung Taee\, producing native plants\, herbs and vegetables including wild durian trees and peppers. \nA highlight is attending Kuching’s fast-rising Food Over Fire Festival. The grassroots 2024 version of the event promises 34 cooks representing 34 indigenous groups of Sarawak\, preparing their own distinctive cuisine cooked over hearth fire. Theatre performers\, musicians and storytellers will weave their creativity around the kampung grounds too. \n \nThis special one-off excursion is designed for food adventurists. Don’t miss it! \n  \nItinerary (subject to changes without prior notice) \n \nNote: The trip is a private group visit for Slow Food Hong Kong members only. Slow Food Hong Kong is not acting as a travel agent for this event. Participants will need to obtain any visa (if required) and travel insurance by themselves and at their own costs. \n  \nDetails \nDates: 26 June-1 July 2024 (Wed-Mon) \nDestinations: Bandar Seri Begawan; Kuching \nCost: \n\nHKD12\,500 per person for Slow Food members (two persons sharing one room)\nHKD1\,800 supplement per person for single room\nPrice includes airfare\, accommodation and most meals. Participants will need to obtain any visa (if required) and travel insurance by themselves and at their own costs.\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. \n  \nRegister Here \nRegistration closed \n 
URL:https://slowfood.com.hk/event/kuching-2024/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20240611T183000
DTEND;TZID=Asia/Hong_Kong:20240611T203000
DTSTAMP:20260506T172950
CREATED:20240529T102026Z
LAST-MODIFIED:20240603T010811Z
UID:3577-1718130600-1718137800@slowfood.com.hk
SUMMARY:Tour the Delights of Umami
DESCRIPTION:Taste Workshop Session 2: Everyday Umami\nMarket Tour\n \nJoin us at Slow Food Hong Kong’s Taste Workshop — where every bite tells a story! \nLet us guide you through a delicious journey into the sweet and savory world of umami. Our second workshop features exclusive insight with food professionals and like-minded gourmands. This tasting tour promises to deepen your understanding of the complex and delicious fifth taste\, the foundation in both Asian and Western cuisines. \n \nItinerary: \n\nAsian Specialty Dried Food Store\nGain a deeper understanding of umami of the world and venture into the core of Asian culinary taste with a visit to Goodies Food store (貨品目錄 131A Queens Road East\, Wan Chai). Discover a variety of specialty ingredients known for their umami properties. We will taste how they can be incorporated into daily cooking to elevate the flavor profile.\nItalian Gourmet Market Place\nContinue the culinary adventure at Mercato Gourmet (3-11 Wing Fung St\, Wan Chai)\, where “origin matters”. Owner/Chef Gianni Caprioli is known for personally sourcing many Slow Food Presidia products and ingredients directly from Italy. Tastings of these high-quality\, ethically sourced ingredients will help you to understand the complex flavours that will help you transform simple dishes into extraordinary culinary creations.\nLocal Hong Kong Cafe/Tea Room\nWe conclude the journey at Kee Wah Tea Room (1/F 188 Queens Road East)\, a cornerstone of traditional Hong Kong gastronomy\, with their lead food developer Mr. Ringo Tsao\, who will share his insights into the use of umami in their much loved popular specialties.\n\nWe will taste a variety of Asian and Western umami products with a complementary drink of tea\, coffee or wine. \n  \nDetails \nSession 2 – Everyday Umami \nDate: 11 June 2024 (Tuesday) \nTime: 6:30-8:30pm \nMeeting point: 131 Queens Road East\, Wan Chai \nCost: \n\nHKD 200 per person for Slow Food members\nHKD 300 per person for non-members\, includes 1 year membership to Slow Food\nFree for members of the Slow Food Cook’s Alliance in Hong Kong\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
URL:https://slowfood.com.hk/event/umami2-2024/
LOCATION:131 Queens Road East\, 131 Queens Road East\, Hong Kong\, Hong Kong
CATEGORIES:Edu Workshop,Event
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2024/05/9.Customer_Selecting_Product.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20240518T150000
DTEND;TZID=Asia/Hong_Kong:20240518T170000
DTSTAMP:20260506T172950
CREATED:20240506T123259Z
LAST-MODIFIED:20240530T021933Z
UID:3538-1716044400-1716051600@slowfood.com.hk
SUMMARY:Explore the Fifth Dimension of Taste: UMAMI
DESCRIPTION:Explore the Fifth Dimension of Taste: UMAMI\n \nJoin us for a social Saturday afternoon\, with our chefs and food professionals\, to talk about what makes great food so delicious. \nIn this first session\, you will taste one of Chef Paolo‘s\, of AMA Ristorante\, umami creations\, and our very own Walter Kern has made a delicious umami “bomb”to taste and discuss. \nJoin us as we journey through ‘deliciousness’. These sessions will show how-to build layers of flavour to create a complexity of taste. Market visits\, insider chef’s tips\, food scouting\, will aid to reinforce the basic foundational knowledge of umami. Open dialogue with professionals will facilitate understanding from the exchange of contacts and lists of ingredients to help create new taste profiles. \nThe sessions will have accessible ingredients and include creative sensory activities. Practical tasting sessions will always be a part of every meeting. These sessions are a guide to building sensory vocabulary to describe your personal impressions of umami. \nExplore the spectrum of umami and find ways\, and ingredients to make food more delicious. Learn how to build a more delicious and flavourful taste pantry in your home\, and learn the secrets of what is your personal idea of deliciousness. \nWorkshops \nSession 1 – Introduction to Umami \nExplore the taste spectrum of umami.with our chefs and food professionals. A guide to the building blocks of taste. You will give an insight on how to unlock and understand your ownpersonal idea of deliciousness. \nGlass of wine\, delicious nibbles\, interesting conversation\, lots of fun\, all included in the price. \nSession 2 – Everyday Umami (date to be announced) \nJourney through the complexity of umami around the world. A hands-on approach to the everyday ingredients of umami\, and how to build flavours for your idea of delicious foods. \nSession 3 – Umami Bomb (date to be announced) \nThe ultimate goal in understanding the power of umami. This is a creative session in understanding how to boost flavour with simple techniques using everyday ingredients learned from the previous sessions. \n  \nDetails  \nSession 1 – Introduction to Umami \nDate: 18 May 2024 (Saturday) \nTime: 3-5pm \nVenue: AMA Ristorante\, 25/F\, 208 Johnston Road\,Wan Chai \nCost: \n\nHKD150 for Slow Food members\nHKD250 per person for non-members\, includes 1 year membership to Slow Food\nFree for members of the Slow Food Cook’s Alliance in Hong Kong\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
URL:https://slowfood.com.hk/event/umami-2024/
LOCATION:AMA Ristorante\, 208 Johnston Road\, 25/F\, Hong Kong\, Wan Chai\, Hong Kong
CATEGORIES:Edu Workshop
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20240122T180000
DTEND;TZID=Asia/Hong_Kong:20240122T193000
DTSTAMP:20260506T172950
CREATED:20240106T134124Z
LAST-MODIFIED:20240110T231525Z
UID:3494-1705946400-1705951800@slowfood.com.hk
SUMMARY:New Year Tour: Fish Ball Noodles (and much more) at Kai Kee
DESCRIPTION:New Year Tour: Fish Ball Noodles (and much more) at Kai Kee\n  \nFish ball noodles are a signature item in Cantonese culture — and Slow Food Hong Kong will be exploring this delicious dish and a whole bunch of other Hong Kong specialties at our next event. \nKai Kee Noodle opened in 2000 originally on Cameron Road\, but has been situated at its current address on Carnarvon Road\, in Tsim Sha Tsui\, for the past 15 years. One of its specialties is its fish paste\, which it makes in-house. We will be watching a video on the making of this item during the tour. \n \nThen\, as recommended by the family\, we will be trying various different dishes such as curry beef brisket\, beef tendon\, shrimp wonton noodles\, deep-fried fish slices\, and cuttle fish balls.  There will also be side dishes like deep-fried fish skin\, meat roll in Chiu Chow Style\, and more. \n \nLimited seats available.  Bring your friends and family and register now! \n  \nDetails \nDate: 22 January 2024 (Mon) \nTime:  6pm-7:30pm \nVenue: Kai Kee Noodle\, G/F\, 15C Carnarvon Road\, Tsim Sha Tsui \nCost: \n\nHKD250 for Slow Food members\nHKD300 per person for non-members\, includes 1 year membership to Slow Food\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. \n  \nRegister Here \nFully booked! Email info@slowfood.com.hk to be on the waitlist
URL:https://slowfood.com.hk/event/kk-2024/
LOCATION:Kai Kee Noodle\, G/F\, 15C Carnarvon Road\, Tsim Sha Tsui\, Hong Kong\, Hong Kong
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2024/01/kk3.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20231208T203000
DTEND;TZID=Asia/Hong_Kong:20231208T230000
DTSTAMP:20260506T172950
CREATED:20231118T141242Z
LAST-MODIFIED:20231125T154918Z
UID:3451-1702067400-1702076400@slowfood.com.hk
SUMMARY:Terra Madre Feast at Tung Po Restaurant
DESCRIPTION:We are celebrating local Cantonese roots this Terra Madre with a convivial feast at the legendary Tung Po Restaurant. Relocated from the Java Road Cooked Food Centre in North Point to a new building on Jaffe Road in Wan Chai\, Tung Po’s vibe is as jovial as ever\, and its dai pai dong-style dishes\, as delectable as always. \nDinner will start deep in the evening\, as recommended by owner Robby Cheung — since the atmosphere builds up and up the later the night wears on. He’s also going to pop by to say hi to our group of Slow Fooders during our meal. \nWe will be ordering a diverse spread of Hong Kong / Tung Po specialties on the evening\, all to share. From poultry and seafood and veggies to hearty noodles and rice dishes\, there will be something for everyone\, and then some. \nLimited seats available\, so be sure to book soon. Catch you at the last event of the year! \nDate: 8 December 2023 (Fri) \nTime:  8:45pm \nVenue: Tung Po Restaurant\, 2/F\, KONNECT\, 303 Jaffe Road\, Wan Chai \nCost: \n\nHKD499 for Slow Food members\nHKD569 per person for non-members  — includes 1 year membership to Slow Food \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 \n  \nPhoto: Michael Cheng
URL:https://slowfood.com.hk/event/tm-2023/
ATTACH;FMTTYPE=image/png:https://slowfood.com.hk/wp-content/uploads/2023/11/Screenshot-2023-11-18-at-10.27.41-PM.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20230923T100000
DTEND;TZID=Asia/Hong_Kong:20230923T220000
DTSTAMP:20260506T172950
CREATED:20230908T040347Z
LAST-MODIFIED:20230920T013704Z
UID:3407-1695463200-1695506400@slowfood.com.hk
SUMMARY:Slow Food Visit: Macau
DESCRIPTION:Slow Food Visit: Macau\n \nOur Slow Food members who partially reside in Macau\, Ida Chow and Annabel Jackson\, have organised a day’s outing in Macau including traditional Macanese lunch and a Portuguese dinner as well as a heritage walk and wine tasting. Participants may opt for one or more of the events for the day. \nSo prepare for your visit to our friendly neighbour SAR! \nDetails \nDate: 23 September 2023 (Sat) \n(a) 10am Breakfast at Pastéis de Chaves Macau – traditional Portuguese cafe \nCoffee and Portuguese egg tart to start the day. We will look at the differences between traditional Pastel de Nata\, Macau egg tart and Cantonese egg tart. \nVenue: Pastéis de Chaves Macau\, 7 Travessa de Sao Domingos\, Macau (a branch of the cafe) \nCost: Pay your own \n10:45-11:15am  Walking around Heritage Area \nFor late-comers – please give us a call when you arrive.  We will walk from Senado Square to Sofitel Hotel\, Ponte 16. This is a old heritage area with interesting architecture\, including Leal Senado Building\, Hong Kung Temple and old Western Chinese pharmacy. \n(b) 11:15am-12:30pm Portuguese Wine Tasting: Vinho Verde Re-examined \nSommelier Maggie Mak\, whose experience includes a stint in London working for a Michelin-starred restaurant (and she is a certified Advanced Ambassador of Wines of Portugal)\, will tutor a tasting of 6 wines from the Vinho Verde region – a region which has seen tremendous rise in quality in the last decade\, as well as increased interest in organic and biodynamic practices. She will talk about its geographic location and climate\, the importance of understanding its subregions\, and introduce grape varieties and wine styles. She will also confront some common misunderstandings including: \n* vinho verde means the wines are green in colour? \n* is the fizziness a wine fault? \n* should they be drunk as young as possible? \nVenue: Lobby Lounge\, 1st Floor Sofitel Hotel Ponte 16\, Rua do Visconde Paco de Arcos\, Macau \nCost: \n\nHKD250 per person for members\nHKD350 per person for non-members\, includes 1 year membership to Slow Food\n\n(c) 1:30-3:00pm Macanese Lunch \nCafé Riquexo (opened in 1975) was the first Macanese restaurant to open in Macau – the first time that Macanese cuisine had moved from the domestic kitchen to the public domain. It was closed in 2021 following the death of the founder\, Aida Jesus\, who ran the space with her daughter\, Sonia Palmer. But the family has now opened Cozinha Aida\, to keep her culinary skills (and memories) alive. \nAt this lunch\, Annabel Jackson will present a short talk related to her most recent tranche of research into Macanese cuisine (based on her PhD thesis)\, followed by a series of dishes selected by the family. \nVenue: Cozinha Aida\, 67 Avenida Sidonio Pais\, Macau \nCost: \n\nHKD350 per person for members\nHKD450 per person for non-members\, includes 1 year membership to Slow Food\nWine extra\n\n(d) 7:30pm Portuguese Dinner \nNestled in the heart of the historical neighborhood of St. Lazarus District\, Albergue 1601 presents guests with Portuguese traditional dishes such as Guilho prawns\, octopus Lagareiro style\, duck rice\, seafood rice and much more\, offering a curated list of Portuguese wines as well.  Albergue 1601 has traditional Portuguese decor and an overall cozy feel. Our dinner menu will include bacalhau\, sardines\, suckling pig and lobster rice. \nVenue: Albergue 1601\, 8 Calcada da Igreja de S. Lazaro\, Macau \nCost: \n\nHKD500 per person for members\nHKD600 per person for non-members\, includes 1 year membership to Slow Food\nWine extra\n\n  \nParticipants make their own transport arrangements to turn up at the venue of each event that they are joining. This 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
URL:https://slowfood.com.hk/event/macau-2023/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20230708T140000
DTEND;TZID=Asia/Hong_Kong:20230708T160000
DTSTAMP:20260506T172950
CREATED:20230620T071545Z
LAST-MODIFIED:20230707T013157Z
UID:3389-1688824800-1688832000@slowfood.com.hk
SUMMARY:Quiche Workshop with Little Life Project
DESCRIPTION:Quiche Workshop with Little Life Project\n \nJoin Slow Food Hong Kong in this special quiche workshop using fresh\, locally grown amaranth and oyster mushroom! We will learn about the different species of amaranth grown in Hong Kong\, which is in season in summer. We will also use as an ingredient the oyster mushrooms from Urban Mushroom\, where our members visited in May 2022. It will be a vegan recipe using tofu and nuts for the filling. Participants will learn to make the quiche crust. \n \nWe are excited to collaborate with Little Life Project (小手練習)\, a platform aiming to share good values through food education – with the core beliefs that sharing about food and food culture connects us with ourselves\, our society and our nature\, and that our choices and practices in daily life make a better world. \n \nThe workshop will take place at Organic Greeenfield (田嘢)\, a local shop advocating “community-supported agriculture”. It launched the co-purchase program in 2017\, and has been committed to establishing long-term cooperative relationships with local farmers and producers. As a bridge with the community\, it not only helps local organic farmers sell their products but also encourages consumers to support local produce. \n  \nDetails \nDate: 8 July 2023 (Sat) \nTime:  2pm-4pm \nVenue: Organic Greenfield (田嘢)\, Room 1605\, Technology Plaza\, Tsuen Wan (entrance on Pak Tin Par Street opposite to The Mills\, within walking distance from Tsuen Wan MTR station) \nCost: \n\nHKD330 for Slow Food members\nHKD380 per person for non-members\, includes 1 year membership to Slow Food\nA child may join for free if sharing the same set of ingredients and utensils with an adult.\n\n(Please bring a container to take away the quiche.) \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
URL:https://slowfood.com.hk/event/quiche-2023/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20230520T140000
DTEND;TZID=Asia/Hong_Kong:20230520T160000
DTSTAMP:20260506T172950
CREATED:20230426T094740Z
LAST-MODIFIED:20230502T035216Z
UID:3350-1684591200-1684598400@slowfood.com.hk
SUMMARY:Laksamania with Malaysian Cook Agnes Chin
DESCRIPTION:Laksamania with Malaysian Cook Agnes Chin\n \nEnjoy an afternoon of South Asian spicy flavour\, in various forms. Learn about the popular Laksa soup in one of its different varieties. Agnes Chin – a native of Sarawak\, a Malaysian state on Borneo – will lead a step-by-step preparation of Sarawak Laksa\, known for its complex blend of spices and herbs\, and the use of sambal belachan (a chili condiment of shrimp paste\, garlic\, chili and lime juice). \n \nChin will discuss the different varieties of this Southeast Asian iconic spicy soup\, beloved across Malaysia and Singapore\, but made slightly different in each region. Chin will also demonstrate the versatility of laksa as a marinate and paste\, inviting everyone’s participation in wrapping dumplings. \n \nAfterward\, everyone will get a chance taste Sarawak Laksa in 3-ways for a delicious late lunch/afternoon snack.\n1) Laksa with Dumpling\n2) Laksa Otak Otak (grilled fish meat wrapped in banana leaf) with fish crackers\n3) Laksa Cookies \nTo encourage everyone to enjoy Laksa at home\, all participants will receive a pack of the prepared Laksa paste and some Laksa cookies to take home. \n \nChin grew up in Sarawak in Malaysian Borneo and Hawaii. She is the co-founder of Cookie Smiles\, a Hong Kong social enterprise that supports charities for the disadvantaged. She is also the director of Complete Deelite\, a cake decoration and baking supply shop. She also launched the Edible Artists Global Academy Association\, a platform supporting a community of culinary artisans\, cake artists\, home bakers and cooks. \n \nDetails \nDate: 20 May 2023 (Sat) \nTime:  2pm-4pm \nVenue: Cookie Smiles\, 3/F\, On Lan Centre\, 11-15 On Lan Street\, Central\, Hong Kong \nCost: \n\nHKD400 for Slow Food members\nHKD450 per person for non-members\, includes 1 year membership to Slow Food\n\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 \n 
URL:https://slowfood.com.hk/event/laksa-2023/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20230509T190000
DTEND;TZID=Asia/Hong_Kong:20230509T213000
DTSTAMP:20260506T172950
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:20230413T190000
DTEND;TZID=Asia/Hong_Kong:20230413T210000
DTSTAMP:20260506T172950
CREATED:20230316T040542Z
LAST-MODIFIED:20230412T093110Z
UID:3278-1681412400-1681419600@slowfood.com.hk
SUMMARY:Ukrainian Easter Dinner at Dacha
DESCRIPTION:Ukrainian Easter Dinner at Dacha\n \n  \nSlow Food Hong Kong invites you to celebrate Ukrainian Easter! \nOrthodox Christians in Ukraine trace their faith back to the 988 AD conversion of Volodymyr I\, the Grand Prince of Kyiv. Easter is the brightest\, most majestic holiday in Ukraine\, and it is celebrated with a variety of traditions. Some of them were inherited from the ancestors\, keeping peculiar rituals and activities. Others have been modified over the years and have diversified among various family customs. \nThe preparation for Easter begins two months in advance. People fast with strict devotion\, as the country is passionate about adhering to the faith. Everyone awaits Easter day\, as a festive mood blooms throughout the country and families come together to celebrate with food. \nJoin us for a special dinner at Dacha Restaurant to discover the beautiful traditions and special treats of this cheerful holiday\, such as Easter Cake and Painted Eggs\, refreshing cold soup with beetroot\, grilled pork kebab Shashlik and more. \n \n  \nSpecial Easter Menu \n \n  \nDetails \nDate: 13 April 2023 (Thurs) \nTime:  7pm \nVenue: Dacha Restaurant\, G/F\, 38-40 Hollywood Road\, Central \nCost: \n\nHKD550 for Slow Food members\nHKD650 per person for non-members\, includes 1 year membership to Slow Food\nCorkage HKD100 (to be collected at the venue from those who BYOB)\n\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
URL:https://slowfood.com.hk/event/dacha-2023/
LOCATION:Dacha Restaurant\, G/F\, 38-40 Hollywood Road\, Central\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20230407T133000
DTEND;TZID=Asia/Hong_Kong:20230407T173000
DTSTAMP:20260506T172950
CREATED:20230315T095129Z
LAST-MODIFIED:20230407T015332Z
UID:3264-1680874200-1680888600@slowfood.com.hk
SUMMARY:Spring Tour: Long Valley Rice Paddies
DESCRIPTION:Spring Tour: Long Valley Rice Paddies\n \nSlow Food Hong Kong is excited to bring to you this spring\, in collaboration with The Conservancy Association\, an eco-tour to the rice paddies in Long Valley! The exclusive English tour will be a rare chance to learn about the production of Long Valley Eco-Rice and traditional rice farming being practised in Hong Kong. We will see how agriculture and local ecology conservation are closely connected. \nThe Conservancy Association runs the Ecopaddy Co-operative Society\, an initiative that cooperates with farmers in Long Valley to manage the paddy fields. The traditional wetland rice farming practices are followed\, yielding two harvests of rice a year (early season: Apr-Jul\, late season: Aug-Nov). The rice production involves various aspects from rice planting\, fertilizing\, harvesting\, granule drying\, rice milling to ecological monitoring. \nThe huge wetland habitat in Long Valley (塱原) and Ho Sheung Heung (河上鄉) attracts numerous wild birds and amphibians. It is one of the most important local ecological hotspots and a rural conservation landmark. The yellow-breasted bunting (禾花雀) is a key protected species of the wetland. The bird is over-exploited as game meat. With favourable habitats dramatically decreasing\, its population is dropping fast in the past decades . In 2017\, the bird was listed as Critically Endangered (CR) in the IUCN Red List. Rice farming brings the conservation that is urgently needed for the survival of the species. \n \nDetails \nDate: 7 April 2023 (Fri\, public holiday) \nTime:  1:30pm to 5:30pm (approx) \nMeeting point: Sheung Shui MTR station \nCost: \n\nHKD200 for Slow Food members\nHKD250 per person for non-members\, includes 1 year membership to Slow Food\nThe cost does not cover transportation. We will take the minibus or taxi to the site from Sheung Shui MTR station.\nKids aged 6 or above may attend if accompanied by adults. The full cost applies to each kid.\n\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 \nFully booked! \n 
URL:https://slowfood.com.hk/event/lvpaddies-2023/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20221210T120000
DTEND;TZID=Asia/Hong_Kong:20221210T150000
DTSTAMP:20260506T172950
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:20260506T172950
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:20221107T180000
DTEND;TZID=Asia/Hong_Kong:20221107T200000
DTSTAMP:20260506T172950
CREATED:20221024T061753Z
LAST-MODIFIED:20221024T151420Z
UID:3187-1667844000-1667851200@slowfood.com.hk
SUMMARY:SFHK Happy Hour Series — Nov 7
DESCRIPTION:Come join us in the first of a series of Happy Hour get togethers on Monday\, November 7\, at the lovely Kee Wah Tearoom in a heritage-steeped historic building in Wan Chai. \nPhoto: YEUNAMCHGOA 20533\nWe want to get to know our members\, and we want our members to all get to know each other! Enjoy pastries and light bites from beloved local brand Kee Wah\, while sipping on a selection of red and white wines curated by our executive committee/Slow Food Cooks’ Alliance member Walter Kern. \n  \nDetails \nDate: 7 November 2022 (Mon) \nTime:  6pm to 8pm \nAddress: Kee Wah Tearoom\, Upstairs\, 188 Queen’s Road East\, Wan Chai \nCost: \n\nHKD 200 per person for Slow Food members\nHKD 250 per person for non-members\, includes 1 year membership to Slow Food\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”. \nParticipants 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. \nRegister Here
URL:https://slowfood.com.hk/event/hhnov-2022/
ATTACH;FMTTYPE=image/png:https://slowfood.com.hk/wp-content/uploads/2022/10/kee-wah-tea-house.png
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20221022T163000
DTEND;TZID=Asia/Hong_Kong:20221022T203000
DTSTAMP:20260506T172950
CREATED:20220916T100237Z
LAST-MODIFIED:20221016T054921Z
UID:3136-1666456200-1666470600@slowfood.com.hk
SUMMARY:Twilight Tour: Mui Wo Eco-Adventure
DESCRIPTION:Twilight Tour: Mui Wo Eco-Adventure\n \n  \nSlow Food Hong Kong\, in collaboration with the Malaysian Chamber of Commerce (Hong Kong & Macau)\, proudly announce the upcoming eco-tour in Mui Wo for this autumn. Presented by the Land Education Foundation\, the exclusive English tour will venture into the ecological hub of south Lantau to explore the abandoned farmlands. From before to after twilight\, our tour guide will open our eyes to creatures such as buffaloes\, birds\, butterflies and spiders inhabiting Mui Wo. We will also visit Grassland Farm\, where farmer Chau will introduce his organic farming practice. \nEcologist and guide Ray So received his bachelor degree in ecology at HKU. He specialises in surveying and studying different wildlife taxa both locally and abroad. He has more than 10 years’ experience in organising eco expeditions in HK\, the Americas\, Australia and Southeast Asia. His book\, entitled Amphibians and Reptiles in Hong Kong\, was published in 2015. He also promotes nature conservation in TV\, radio\, magazine and newspaper interviews. \n  \nDetails \nDate: 22 October 2022 (Sat) \nTime:  4:30pm to 8:30pm (approx) \nMeeting and dismissal point: Mui Wo pier \nCost: \n\nHKD200 for Slow Food members\nHKD250 per person for non-members\, includes 1 year membership to Slow Food\nThe cost includes a drink made with local produce.\nThe cost does not cover transportation. Participants make their own arrangements to arrive at and leave Mui Wo pier.\nKids aged 6 or above may attend if accompanied by adults. The full cost applies to each kid.\n\nNote: \nCheck here for the timetable of ferries between Central and Mui Wo. (We will wait for those who take the 3:50pm ferry from Central\, which should arrive at Mui Wo at around 4:30pm. Those who wish to take the 8:30pm ferry from Mui Wo to Central may leave the tour early.) \nThe event will be subject to the prevailing legislative requirements on social distancing. Participants must each wear a mask during the event\, and have received 3 doses (or 2 doses if within 6 months of the second dose) of COVID-19 vaccines. \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. \n  \nRegister Here \nFully booked! Please email info@slowfood.com.hk to be put on the waitlist.
URL:https://slowfood.com.hk/event/muiwo-2022/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20220917T143000
DTEND;TZID=Asia/Hong_Kong:20220917T170000
DTSTAMP:20260506T172950
CREATED:20220116T143004Z
LAST-MODIFIED:20221109T004706Z
UID:2545-1663425000-1663434000@slowfood.com.hk
SUMMARY:Chinese Pastry Workshop with Samantha Tam
DESCRIPTION:Chinese Pastry Workshop with Samantha Tam\n \nSlow Food Hong Kong and Heimao Foods proudly present a special workshop to learn to make modern Chinese pastries! We will be baking under the direction of Chef Samantha Tam\, a founding member of Slow Food Cooks’ Alliance Hong Kong. \nBefore becoming the founder and chief tutor of Heimao Foods\, Samantha studied pâtisserie at Le Cordon Bleu and had travelled extensively around the world to learn the food cultures and authentic ways to prepare different cuisines. She has been giving cooking lessons around Hong Kong since 2010\, has appeared on TV for cooking demonstrations and has hosted cooking events. \nIn this workshop\, Samantha will share with us the differences between Chinese and western pastries. We will be making salted egg yolk and red bean puff pastry (豆沙蛋黃酥) and pecan cookie (碧根果酥) (the latter a variation of the Chinese walnut cookie (核桃酥)). \nDon’t miss the chance to learn to bake something special for yourself and your loved ones! Very limited seats – register now to avoid disappointment. \n \nSamantha is currently producing made-to-order mooncakes – see here for more details. Interested parties may place orders with her on whatsapp at 5286 8508 by 20 August 2022. \n  \nDetails \nDate: 17 September 2022 (Sat) \nTime:  2:30pm to 5pm \nAddress: Unit 206\, 2/F Fu Hang Industrial Building\, 1 Hok Yuen Street East\, Hung Hom\, Kowloon\, Hong Kong \nCost: \n\nHKD 650 per person for non-members\, includes 1 year membership to Slow Food\nHKD 600 per person for Slow Food members\nEach participant will make 6 pieces of salted egg yolk and red bean puff pastries and 12 pieces of pecan cookies\n\nThe event will be subject to the prevailing legislative requirements on social distancing. Participants must each wear a mask at all times during the event\, 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. \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. \nRegister Here \nRegistration closed \n 
URL:https://slowfood.com.hk/event/pastry-2022/
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2022/09/IMG-20220917-WA0004.jpg
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20220726T190000
DTEND;TZID=Asia/Hong_Kong:20220726T210000
DTSTAMP:20260506T172950
CREATED:20220708T092811Z
LAST-MODIFIED:20220722T090512Z
UID:3096-1658862000-1658869200@slowfood.com.hk
SUMMARY:Seasonal Celebration of Local Ingredients: Dinner at TABLE
DESCRIPTION:Next up\, Slow Food Cooks’ Alliance member Sandy Keung will showcase an exclusively crafted menu for Slow Food general members this summer at her fine dining restaurant\, TABLE. \nDeeply influenced by the Chinese holistic concept of ‘harmony between man and nature’\, TABLE revives the practice of eating according to seasonality. Seasonal local vegetables and other ingredients are incorporated into the menu according to Traditional Chinese Medicine principles and the 24 Solar Terms. The five internal organs are nourished by maintaining the harmony of the five elements within the body to optimise wellbeing. Dishes at TABLE also aim to showcase beloved local flavours using Western cooking techniques while using ingredients from Hong Kong and around the world to create a ‘Conscious\, Ingredient Based Cuisine’ that is uniquely Hong Kong and uniquely ‘Sandy’. \n \nThe weather in Hong Kong is hot and humid during the summer months. According to TCM principles\, it is important to nourish one’s heart and blood\, and quench thirst created by the heat during this time. The best seasonal foods to eat in the summer are bitter melon\, wax gourd\, cucumber\, water melon and sponge gourd. \nSlow Food Hong Kong x TABLE Exclusive Summer Menu: \nDetails \nDate: 26 July\, 2022 (Tues) \nTime:  7:00pm \nVenue: TABLE by Sandy Keung\, 8/F\, The Pemberton\, 22-26 Bonham Strand\, Sheung Wan \nCost: \n\nHKD1200 per person for Slow Food members (not including wine pairing)\nHKD1300 per person for non-members (not including wine pairing)\, includes 1 year membership to Slow Food\n\n\nHKD1800 per person for Slow Food members (5 different wines)\nHKD1999 per person for non-members (5 different wines)\, includes 1 year membership to Slow Food\n\nThe dinner will be subject to the prevailing legislative requirements on social distancing. \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
URL:https://slowfood.com.hk/event/table-2022/
LOCATION:TABLE\, 22-26 Bonham Strand\, Hong Kong\, Hong Kong
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2022/07/sandy-keung-e1657272524211.jpeg
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20220531T193000
DTEND;TZID=Asia/Hong_Kong:20220531T220000
DTSTAMP:20260506T172950
CREATED:20220508T032651Z
LAST-MODIFIED:20220601T082145Z
UID:2765-1654025400-1654034400@slowfood.com.hk
SUMMARY:Alba\, Bra and the wines of Marchesi di Barolo with the Knights of Alba
DESCRIPTION:Alba\, Bra and the wines of Marchesi di Barolo with the Knights of Alba\n \nIn this special joint event by the Knights of Alba Hong Kong and Slow Food Hong Kong\, virtual and in-person wine tastings of the wines of Marchesi di Barolo are combined! \nThe history of the Marchesi di Barolo estate goes along with the history of Barolo. They are one of the first pioneers of making a dry styled Barolo in early 19th century. The wine soon became known as “the Wine from Barolo” and was served at important diplomatic and royal functions\, thus becoming the “Wine of Kings”. \nValentina Abbona\, sixth generation of the winery\, will guide us through the tasting of her wines. The highlight of the evening will be the side-by-side blind tasting of Barolo and Barbaresco\, follow by the comparison of three single vineyard Barolo: Coste di Rose\, Cannubi and Sarmassa. \nFor those attending the in-person wine dinner\, true to the pleasure of Slow Food\, Chef Angelo Vecchio has created an authentic Piemontese menu for us which features many of our beloved ingredients including Bra Sausages and Fassona Beef! \nJoin us\, whether virtual or in person\, for a celebration of friendship and traditions! \n \nOption 1 – in-person dinner \nDinner Menu @ Aria \nFlan di Bettelmatt\nBattelmatt Cheese Flan\, Blueberry Sauce \nInsalatina di Lentichhie della Val di Grana\nLentils & Celery Salad\, Piemontese Bra Sausages \nRavioli del Plin\nCastelmagno Cheese Stuffed Plin Ravioli\, Butter Sauce \nControfiletto di Fassona\nFassona Beef\, Roasted Mushrooms\, Mushrooms Dust\, Polenta \nGianduiotto\nHazelnut Crumble & Ice Cream \nDinner Wine Menu @ Aria \nAperitivo\n2019 Marchesi di Barolo Langhe Bianco DOC Bric Amiel \nBlind Tasting:\n2016 Marchesi di Barolo Barbaresco Tradizione\n2015 Marchesi di Barolo Barolo Tradizione \nThe Three Single Vineyards Barolo:\n2014 Marchesi di Barolo Barolo Coste di Rose\n2014 Marchesi di Barolo Barolo Cannubi\n2014 Marchesi di Barolo Barolo Sarmassa \nDigestivo:\nMarchesi di Barolo Barolo Chinato\nMarchesi di Barolo Grappa di Barolo \n \nOption 2 – zoom tasting at home (registration deadline 23 May 2022 – limited spots!) \nZoom Package (delivered to door) \nFlight 1: Blind Tasting\n2016 Marchesi di Barolo Barbaresco Tradizione (in 65 ml vial)\n2015 Marchesi di Barolo Barolo Tradizione (in 65 ml vial) \nFlight 2: The Three Single Vineyards Barolo\n2014 Marchesi di Barolo Barolo Coste di Rose (in 65 ml vial)\n2014 Marchesi di Barolo Barolo Cannubi (in 65 ml vial)\n2014 Marchesi di Barolo Barolo Sarmassa (in 65 ml vial) \nDigestivo:\nMarchesi di Barolo Chinato (in 65 ml vial) \nCheese:\n~60 g Castelmagno DOP di Alpeggio (approved by Slow Food Presidia\, click here for more details about this special cheese\, which is rarely imported to Hong Kong) \nChocolate:\n2 x pieces (10 g each) of Classic Gianduiotto (click here for more details about the story of Langhe Hazelnut and the chocolate gianduiotto) \n  \nDetails \nDate: 31 May 2022 (Tues) \nOption 1 – in-person dinner \nTime:  7:00pm \nVenue: Aria\, 24/F\, California Tower\, 30-36 D’Aguilar St\, Central \nCost: \n\nHKD1680 for Slow Food members or Knights of Alba members\nHKD1730 per person for non-members\, includes 1 year membership to Slow Food\n\nOption 2 – zoom tasting at home (registration deadline 23 May 2022 – limited spots!) \nTime:  7:30pm \nOnline: a link will be sent to registered participants \nCost: \n\nHKD400 for Slow Food members or Knights of Alba members\nHKD450 per person for non-members\, includes 1 year membership to Slow Food\n\nThe in-person option will be subject to the prevailing legislative requirements on social distancing. \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. \n  \nRegister Here \nRegistration closed
URL:https://slowfood.com.hk/event/koa-2022/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20220528T140000
DTEND;TZID=Asia/Hong_Kong:20220528T160000
DTSTAMP:20260506T172950
CREATED:20220425T073912Z
LAST-MODIFIED:20220517T152135Z
UID:2746-1653746400-1653753600@slowfood.com.hk
SUMMARY:From Waste to Food: Tour and Workshop with Urban Mushroom
DESCRIPTION:From Waste to Food: Tour and Workshop with Urban Mushroom\n \nFounded in 2018\, Urban Mushroom is a venture that grows mushrooms with wastes such as coffee grounds\, rice bran\, straw\, corn and wood. The team aims to raise public awareness about sustainability and the possible uses of city wastes by growing local produce with them. Their mushroom products include various types of fresh and dried oyster mushrooms\, available both online and at different collaborating stores. \nIn this special event with Slow Food Hong Kong\, founder Russell Kong of Urban Mushroom will take us on a guided tour through the mushroom cultivation process. There will be a walk in the cultivation area of the mushroom farm\, followed by a short classroom session. To complete the experience\, participants will in the mushroom workshop prepare their own cultivation bag and perform inoculation\, taking the bag home to observe the mushroom growth. \n \nDetails \nDate: 28 May 2022 (Sat) \nTime:  2pm to 4pm (approx) \nVenue: Urban Mushroom Cultivation Farm (No.270\, Tuen Tsz Wai\, Lam Tai\, Tuen Mun); meeting point: Light Rail Lam Tei station \nCost: \n\nHKD300 for Slow Food members\nHKD350 per person for non-members\, includes 1 year membership to Slow Food\n\nThe event will be subject to the prevailing legislative requirements on social distancing. Participants must each wear a mask at all times during the event\, scan the venue QR code using the LeaveHomeSafe mobile app before entering the farm premises\, and have received 2 doses of COVID-19 vaccines. The vaccination record will need to be produced for scanning. \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 \nFully booked! Email info@slowfood.com.hk if you wish to be put on the waiting list.
URL:https://slowfood.com.hk/event/mushroom-2022/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20220408T200000
DTEND;TZID=Asia/Hong_Kong:20220408T210000
DTSTAMP:20260506T172950
CREATED:20220331T075003Z
LAST-MODIFIED:20220331T084444Z
UID:2682-1649448000-1649451600@slowfood.com.hk
SUMMARY:Slow Zoom: "Stories of Food" BYO drinks & discuss
DESCRIPTION:Join and connect with other Slow Food Hong Kong members on a contemplative evening and enjoy a 15-minute documentary broadcast live on Zoom\, called the “Stories of Food“\, produced by Slow Food Minnesota. \nBring your own favorite slow drinks and snacks to the (online) table and make yourself comfortable. After the documentary showing\, we’ll engage in a casual discussion of the film and see where the evening takes us. \n  \nDetails \nDate: 08 April 2022 (Fri) \nTime:  8pm-9pm; a link will be emailed to registered participants \nCost: \n\nFree for Slow Food members\nHKD 50 per person for non-members\, includes 1 year membership to Slow Food\n\nRegister Here
URL:https://slowfood.com.hk/event/byo-2022/
LOCATION:Zoom
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20220313T163000
DTEND;TZID=Asia/Hong_Kong:20220313T173000
DTSTAMP:20260506T172950
CREATED:20220228T151808Z
LAST-MODIFIED:20220302T071532Z
UID:2576-1647189000-1647192600@slowfood.com.hk
SUMMARY:Cow Story: Online Sharing with Adelaide Lala Tam
DESCRIPTION:Cow Story: Online Sharing with Adelaide Lala Tam\n \nMeet Adelaide Lala Tam\, a food designer from Hong Kong currently based in Rotterdam. Her specialty is in dismantling industrial food production systems to gain a critical understanding of our modern relationship with food. She reconnects her audience to food ecosystems through designing food experiences\, objects and stories. \nHer journey started with a visit to a slaughterhouse in 2014\, which completely changed her understanding about food production. Since then\, she has set off on a path of exploration through different design projects\, discovering answers to her own questions about our relationships with food. \nSlow Food Hong Kong is excited to have Adelaide share with us some of her projects\, including How to Consume Romie 18\, where she collaborated with a biodynamic farm in Eindhoven to investigate the life of a cow. One of her goals is to enable the audience to go behind the closed doors of industrial food processing infrastructure and understand agriculture more. \nGraduated from Design Academy Eindhoven in 2018\, she has received various awards for her projects\, and is featured on the 50 Next 2021 list of young people shaping the future of gastronomy. She was also named in BBC 100 Women in 2021. She has conducted talks and workshops in various cities around the world. \n  \nDetails \nDate: 13 March 2022 (Sun) \nTime:  4:30pm to 5:30pm; a link will be emailed to registered participants \nCost: \n\nFree for Slow Food members\nHKD 50 per person for non-members\, includes 1 year membership to Slow Food\n\n  \nRegister Here \n  \n 
URL:https://slowfood.com.hk/event/cow-2022/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20211220T183000
DTEND;TZID=Asia/Hong_Kong:20211220T213000
DTSTAMP:20260506T172950
CREATED:20211201T084244Z
LAST-MODIFIED:20211219T163209Z
UID:2481-1640025000-1640035800@slowfood.com.hk
SUMMARY:Back to the Roots: Food & Community - A Special Terra Madre Dinner at Frank's
DESCRIPTION:Every year\, we like to pay homage to the local producers and boutique artisans who work so hard to bring delicious ingredients and food products to our tables via Terra Madre\, a Slow Food initiative. This year\, we will be hosting a very special Terra Madre dinner at Frank’s Italian American Social Club with illustrious chef Vinny Lauria. Chef Vinny and his restaurant group have always supported local farmers in Hong Kong\, and on December 20*\, he will be serving a tailor-made Slow Food menu derived from locally grown ingredients\, as well as specialties from nearby Yunnan. Hong Kong’s very own farmers — the ones chef Vinny works closely with — have also been invited to dine at the center table. The evening will be dedicated to them. \nFor the dinner\, the vegetables will be from Zen Organic Farm in Hong Kong. The pork will be from local brand Wah Kee Farm. Pumpkin\, Truffle\, Garlic\, and Walnuts will be Yunnan-based produce from J’s Garden. Cheese and Salumi will be made in-house by Frank’s kitchen team. All seafood will be sourced locally. \nSeats are limited and the event will also be offered to private members of Frank’s Italian American Social Club. \n*Terra Madre Day is traditionally designated on December 10 of each year\, but this year our Terra Madre dinner will be held on December 20\, 2021.  \nBelow is the one-day-only menu (vegetarians can be accommodated — pls mark down this diet preference during registration): \nSFHK Terra Madre 2021 menu\nDetails\nDate: 20 December 2021 (Mon)\nTime:  6:30pm welcome drinks at the G/F bar; 7pm dinner on 1/F private dining area\nPlace: Frank’s Italian American Social Club\, 79 Wyndham Street\, Central \nCost: \n\nFood only: HKD 650 per person for Slow Food members\nFood & wine pairing: HKD 900 per person for Slow Food members\nFood only: HKD 700 per person for non-members\, includes 1 year membership to Slow Food\nFood & wine pairing: HKD 950 per person for non-members\, includes 1 year membership to Slow Food\n\nParticipants will need to have received 2 doses of COVID-19 vaccines at least 14 days before the event\, and be able to show the vaccination record as proof. The event will be subject to the prevailing legislative requirements on social distancing. \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. \nRegister Here \nRegistration closed
URL:https://slowfood.com.hk/event/tm-2021/
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END:VCALENDAR