Slow Food Hong Kong

A Slow Food Weekend in Macau
2026-04-18 15:30 - 2026-04-19 15:00 (Asia/Hong_Kong) | Macao, Macau
On Saturday 18 April to Sunday 19 April, join us for a very special Macau food tour of exclusive experiences curated by Annabel Jackson, longtime Slow Food member and writer specialising in Macanese food.

Annabel was a founding member of Slow Food Hong Kong in 2000, and has assisted in the recent establishment of Slow Food Macau. She started writing about Macau gastronomy as a journalist more than 30 years ago, and has just completed her latest book on this subject, hopefully for publication within this year.
Activities are spread across Saturday and Sunday, you can join the full tour, or pick one day. Note that transport and accommodation are not included, please organise them yourself. Full tour details are on the event ticketing page. Here’s a taster of what’s to come.

We will start on Saturday afternoon with a tea tasting with a Macau local tea company with more than 20 years of experience delivering a tasting of premium teas, alongside insights into tea cultivation in premium China tea mountains.

Dinner will be a very special private kitchen dinner cooked by Teresa, from Lisbon, is a classic non-recipe home-chef who was taught how to cook by her grandmother, because her parents were busy at work. When a dish smells right, she says, it is ready. Her Portuguese dinner at Annabel’s home features bacalhau, chouriço, arroz de tomate, salada mista… If you are a wine-drinker, be sure to bring a bottle, and please let Annabel know what you plan to share.

On Sunday, a Portuguese wine tasting will be taking place in the Lobby Lounge at Sofitel Macau, where we explore the wines of Alentejo estate Howard’s Folly, and its commitment to regenerative farming. Tasting delivered by founder Dilip Shahani.
Lunch will be inside APOMAC, the club for retired Macanese civil servants, where the kitchen delivers some of the most ‘authentic’ Macanese cooking in Macau, we enjoy shared platters of Macanese food, best enjoyed in a large group! Dishes include chamuça, suckling pig, minchi, and pudim. BYO (corkage $60).
You can join for a day, or for a full weekend. Please organise your own travel, accommodation, and so on. Full details are on the event ticketing page. Spaces are limited, get your tickets now!

Slow Food Tour: Behind the Scenes at HK heritage sauce makers Pat Chun
2026-05-11 10:30 - 12:30
Join us for an exclusive tour of Pat Chun, one of Hong Kong’s last modern heritage sauce and traditional food producers. For three generations, this family-run producer has upheld the art of traditional foods, most famously their sweet vinegar, a staple for Chinese postpartum care. While many modern food brands rely on industrial additives, all Pat Chun’s products, from vinegars to soy sauce, to festive foods like mooncakes and Chinese New Year cakes, are all made using clean, simple ingredients and no unnecessary additives. Today, time-honored recipes meet precision engineering in a modern facility in Tseung Kwan O that innovates to preserve tradition and embrace safety and consistency.
Led by Pat Chun’s Managing Director Trevor Ng, this rare experience offers chefs, hospitality professionals, and serious food aficionados an up-close look at how authentic sweet vinegar, soy sauce, and foods are still crafted in Hong Kong. Discover the craftsmanship behind each batch, explore the blend of old-world wisdom and modern systems, and taste the difference integrity makes.
Given the nature of the tour, spaces are extremely limited, book now!
Date: Monday, 11 May , 2026, 10:30am-12:30pm
Address: Pat Chun Building, 18 Chun Wang Street, Tseung Kwan O Industrial Estate, New Territories, Hong Kong. (Please make your own way there.)
