Slow Food Asia Pacific Festival 2015
2015-11-18 - 2015-11-22 | KINTEX Seoul, Seoul, Korea, Republic Of
Slow Food Korea, in collaboration with Slow Food International, is organizing the second edition of the Slow Food Asia Pacific Festival (Asio Gusto 2015), the biggest international Slow Food event in Asia dedicated to high-quality, sustainable and small-scale food productions that will be held in the KINTEX exhibition center of Seoul (South Korea) from November 18th to 22nd, 2015.
Members will receive a 50% discount off the ticket price!
You can find details of the event here!

Giant Grouper Farm Tour
2015-11-21 10:00 - 15:00 (Asia/Hong_Kong) | Aquaculture Technologies, 291 Deep Bay Road, Fu Cho Village, Lau Fau Shan, New Territories, Hong Kong
Click here to register!

Join us for a visit to Hong Kong’s only indoor giant grouper farm! Gareth Kwok, one of the founders of the company, will give us a tour of the facilities where we will see the delicate balance required to maintain a clean environment for healthy, tasty fish. The tour will be followed by a special meal featuring the farm’s grouper at a local restaurant.
Transportation will be provided by shuttle from Tsim Sha Tsui. Participants also will receive a VIP membership card for discounts on home deliveries of fresh, local grouper!
Aquaculture Technologies raise giant grouper at their sophisticated facility in Lau Fau Shan. These amazing fish grow to up to 2.7 meters in length and can weigh up to 400 kg. Giant groupers are one of the most sought-after species in many parts of Asia. According to the International Union for Conservation of Nature, this species is now under threat due to overfishing. Using a special water re-circulation technology, this large-scale, indoor farming facility is the first to be recognized as an accredited fish farm by the Agriculture, Fisheries, and Conservation Department of Hong Kong.
Aquaculture Technologies has made tremendous efforts to source only hatchery-produced fish, purchase traceable fish feed, and invest significantly in its technology to minimize any pollution to the environment. We will learn about the sustainability of their production system, and why this giant grouper farm has been assessed as Green (Recommended) in WWF’s latest Hong Kong Seafood Guide.
The price for members is HKD 360 and the price for non-members is HKD 430. This includes transportation between the farm and a pick-up point in TST, a private tour of the facilities and a full seafood lunch.
Click here to register!

Slow Wine in Hong Kong!
2015-11-25 19:00 - 22:00 | NOM – Not Only Meatballs, 1-5 Elgin Street, Central, Hong Kong
For the first time ever, Slow Wine producers from Italy, along with I Vini del Piedmonte, are showcasing their products to Hong Kong. To celebrate their visit Slow Food Hong Kong is hosting a dinner to introduce their wines to local connoisseurs.
Be the first to taste these limited supply and expertly crafted Italian Slow Wines, many of which are from the esteemed Piedmonte region – and meet some of these producers in person!
Join Slow Food Hong Kong at NOM (1-5 Elgin Street, Central) for a fantastic four-course feast by Head Chef Fabrizio Napolitano, with wines paired for each course.
Menu
Ox tongue / Salsa verde / Quinoa
“Gragnano” cannelloni / Buffalo ricotta / Shrimp / Squid ink
Braised pork cheek / Saffron potato fondue / Roasted root vegetables
Home made corn bread / Plums / Mascarpone
Come try the excellence of Italian wine!
Wednesday, November 25, 7:00 PM
HKD 690 for Slow Wine members (HKD 790 for non-members)
Space is limited!
Click here to register!

Vini del Piemonte and Slow Wine in Hong Kong
2015-11-26 12:00 - 18:00 | The First Floor, Baskerville House, 13 Duddell Street, Hong Kong, Hong Kong
On November 26th, the Slow Wine World Tour and Consorzio I Vini del Piemonte are coming to Hong Kong! They will be hosting an event to celebrate great Italian wines with a special highlight on wines from Piedmont. This is one of the most important wine regions in Italy and is the home of Barolo and Barbaresco.
From 12:00 PM to 6:00 PM, Slow Wine will hold a tasting at The First Floor by Lifestyle Federation exclusively for industry professionals and journalists. This is an opportunity to get to know the producers and their wines and to hear the stories behind them.
This event is limited to journalists and industry professionals. To register your credentials for the event please click here or contact Geoffrey Wu from The Forks & Spoons (geoffrey@theforksandspoons.com).
The First Floor by Lifestyle Federation is conveniently located in Central at 1/F, Baskerville House, 13 Duddell Street.
Slow Wine Magazine is the only Italian wine guide that digs the dirt of the vineyards; not only evaluating and creating tasting notes of the most interesting Italian wines but also telling the stories of the vignerons, vineyards and producers. The Slow Wine World Tour circles the world this year with eight events in three continents.
I Vini del Piemonte is a consortium of 160 Piedmont wine producers. Its aim is to enhance and better communicate the richness and peculiarity of the different denominations of Piedmont. The consortium organizes annually over 20 promotional initiatives in various countries of the world.

Celebrate Terra Madre Day at Fish School!
2015-12-10 19:00 - 22:00 | Fish School, 100 Third Street, Sai Ying Pun, Hong Kong
For the past seven years on December 10th, food communities and Slow Food convivia around the world have celebrated Terra Madre Day with locally and sustainably produced food. These events are held to promote local food traditions and demonstrate the Slow Food philosophy of good, clean and fair food for all.

This year, Slow Food Hong Kong will celebrate Terra Madre Day with a festive dinner at Fish School, a recent creation by restaurateur Yenn Wong and Chef David Lai. Fish School specializes in fresh, local seafood with a modern Hong Kong style. Small plates will be shared in an intimate setting with an array of local products.
Space for this dinner is extremely limited, so please book soon by clicking here!
Thursday, December 10th at 7:00 PM
HKD 780 for members (HKD 880 for non-members)
Starters
Fish Soup / Local Pike Eel Quenelle
Mantis Shrimp Popcorn / Cured Duck Yolk
Monkfish Liver Foie Gras Pressé / Aged Tangerine Peel / Roselle
Marinated Raw Crab / Sea Urchin / Rice
Mains
Fish (Catch of the Day)
Australian Wagyu Bavette
Desserts
Lemon Marigold Sorbet / Poached Plum / Roselle
Pumpkin Ice Cream / Persimmon / Melon
Click here to register!

Snake Soup Banquet
2016-01-26 19:30 - 21:30 | She Wong Hip, 170 Apliu Street, Sham Shui Po, Hong Kong
When temperatures start to drop, Hong Kongers traditionally warm themselves up with snake soup. The Chinese widely believe that snake soup heats up the body (or increases yang which balances the “cooling” yin during cold months), and they have regarded the soup as a delicacy for thousands of years.
Only a handful of snake restaurants remain in Hong Kong, and most of them are found around Sham Shui Po. The most famous of them all (and also the most delicious) is She Wong Hip. It is run by local snake catcher celebrity Chau Ka Ling who has been catching snakes since her early teenage years. Her restaurant has been featured in local and international press, most recently on Bloomberg.
The snake soup served in her restaurant is one of the heartiest found in Hong Kong and contains five different varieties of snakes. They also prepare many other snake specialties – grilled spicy snake, deep-fried snake balls, snake skin casserole, and gekko soup. On January 26, they will put together a special snake banquet with many of the these delicacies.
Those who are adventurous may even get a chance to get up close and personal with the snakes!
Details
Date: Tuesday, January 26th, 2016
Time: 7:30 PM
Address: She Wong Hip, 170 Apliu Street, Sham Shui Po (near MTR exit A2)
Cost: HKD 400
Bring your own wine and wine glasses!
Click Here to Register!

Orthodox Easter Celebration Meal
2016-04-06 19:00 - 22:00 | Dacha, Dacha, G/F, 38-40 Hollywood Road, Central, Hong Kong
This Easter, celebrate the East European Orthodox way with Slow Food Hong Kong at Dacha on Hollywood Road! The newly opened and unique Dacha was started by two Ukrainian sisters in Hong Kong out of their passionate for their culture, traditions and foods.
They have prepared a special menu for us that reflects the Easter celebrations of Ukraine and parts of Russia. During the forty days of Lent (Orthodox Christians fast), meat and fish are avoided and eating is kept to a minimum. When Easter arrives, the feast rolls out and the celebrations begin!
After breakfast, people visit friends and neighbours with them baskets of painted eggs and Easter breads known as Paska (or Kulich). Paska is a tall cake decorated with colourful icing, only made and eaten during Easter to celebrate Christ’s resurrection. After that, the feast begins in earnest with many meat and fish dishes.
Traditional dishes on offer are the pork shashlyk grilled for maximum flavour, and Kamchatka wild salmon, a real treat. For the vegetarians among us, we have delicious vegetable pierogi dumplings.
Olena and Oksana are offering us the chance to bring our own wine and have generously waived corkage charges for the evening.
Please come and join us!
Details
Date: Wednesday, April 6th, 2016
Time: 7:00 PM
Address: Dacha, G/F, 38-40 Hollywood Road, Central (near the Mid-levels escalators)
Cost: HKD 700 for members (HKD 750 for non-members)
Bring your own wine!
Click here to register!

Volunteer Information Session 2016
2016-05-05 19:00 - 20:00 | 39/F, IFC One, 39/F, IFC One, Central, Hong Kong
Volunteer with Slow Food Hong Kong!
Slow Food volunteers are the lifeblood of this organization. They are the roots of our grassroots network.

Join us for an information session on how you can help pursue our mission. Roles include everything from one-off events to more substantial positions like membership support and social media and website development.

Come find out what Slow Food HK is all about, our plans for the future, and how you can help our community by volunteering!

SIGN UP HERE

Our Seasonal Plate: A Farm to Table Lunch & Cooking Demo
2016-05-28 12:30 - 14:00 | Rooftop & Colette’s, The Fringe Club, 2 Lower Albert Road, Hong Kong, Hong Kong
Our Seasonal Plate: A Farm to Table Lunch & Cooking Demo
Photographer: Xaume Olleros/Bloomberg, Chung Kong Chow
One of the best parts of living in a globally connected city like Hong Kong may also be one of its greatest challenges. While we have access to such an abundance of food from all over the world, we also run the risk of losing touch with the origins of our food, our local communities, as well as the impact of our food choices on the environment.
Rooftop Republic Urban Farming, in collaboration with Slow Food Hong Kong and The Hong Kong Fringe Club, is hosting an interactive session where we hope to introduce a new perspective towards our food culture where city-dwellers are more conscious of how their food is grown, and appreciate the process to which it comes to our table.
This 1.5 hour session will begin with a visit and introduction to the rooftop farm at The Fringe Club, where seasonal vegetables and herbs are being grown for use in their menu. Sandra of Slow Food Hong Kong will share her insights on the slow food culture and philosophy through a cooking demonstration, while Chef Joe of Colette’s will serve up a delicious vegetarian lunch, all using fresh locally produced seasonal vegetables and herbs.
Details
Date: Saturday, May 28
Time: 12:30 pm to 2:00 pm
Address: Colette’s Art Bar, The Fringe Club, Central
Cost:

HKD 400/pax for non-members, includes 1 year membership to Slow Food
HKD 350/pax for Slow Food Members

Special Package Exclusively Available to Slow Food!
Rooftop Republic is offering a special package deal to Slow Food that includes a (1) Urban Farming Workshop Lesson 4 or (2) Kids Workshop (allows for one child accompanied by one adult). Both workshops are on Saturday, May 28 and the package is worth HKD 730! Please click on the above links for more details.

HKD 700/pax for non-members, includes 1 year membership to Slow Food
HKD 650/pax for Slow Food Members

Register Here:
http://www.rooftoprepublic.com/#!slowfoodfarmtotable/deqr4

Eat Local: A Vegetarian Dinner of Hong Kong's Farm Produce
2016-07-25 19:00 - 21:30 | 8104 A Box of Life, Room 4, 1/F, Shing Yip Industrial Building, 19-21 Shing Yip Street, Kwun Tong, Hong Kong, Hong Kong
Eat Local: A Vegetarian Dinner of Hong Kong’s Farm Produce (Fully booked!)
Who says there is no space farming in a city like Hong Kong? Join us this summer for a green meal prepared with locally grown vegetables!
Slow Food Hong Kong, in collaboration with Kong Yeah, is hosting a dinner to celebrate Hong Kong’s very own farm produce that is in season.
The exclusive event will include a presentation by Kong Yeah (“港嘢”, literally meaning “Hong Kong stuff” in colloquial Cantonese), a group dedicated to supporting local agricultural produce and manufactured products. In addition to presenting farm-to-table meals, it organizes farm experiences and visits, and plant workshops. A representative from Kong Yeah will share their fascinating story.

Dinner menu (may be revised without prior notice)
Appetizer
Fresh cucumber with pickled cucumber and potato
Soup
Soup with hairy gourd, white hyacinth bean, rice bean, sweet corn, cashew nuts, candied date and dried tangerine peel
Main Dish A
Cucumber with fermented bean curd on handmade pumpkin noodles; egg rolls stuffed with hairy gourd and tomato
or
Main Dish B
Fried bean cake with onions, eggs, rice and Chinese amaranth; sauce cooked eggplants and bean curd; brown rice with blended patchouli sauce
~~~
Optional at extra costs and while stocks last:
Dessert
Pumpkin brown rice cake
Drink
Monk fruit and loquat leaf tea

Details
Date: 25 July 2016 (Monday)
Time: 7:00 pm to 9:30 pm
Address: 8104 A Box of Life, Room 4, 1/F, Shing Yip Industrial Building, 19-21 Shing Yip Street, Kwun Tong
Cost:

HKD 230 per person for non-members, includes 1 year membership to Slow Food
HKD 180 per person for Slow Food Members
Optional desserts and drinks to be paid for at the venue; cash only
The venue does not serve alcohol, but feel free to BYOB; no corkage

Fully booked!
Register Here

Terra Madre Salone del Gusto
2016-09-22 - 2016-09-26
On the 20th anniversary of the first Salone del Gusto and Slow Food Italy’s 30th birthday, Slow Food has decided to celebrate two important milestones with an innovative approach.
What
Since 1996, Salone del Gusto has grow and changed together with Slow Food. In 2004, the first celebration of Terra Madre Day deeply influenced the whole association and also influenced Salone del Gusto. Finally, in 2012, both celebrations were joined together as one event.
Starting in 2016, the event will be called Terra Madre Salone del Gusto to emphasize that there cannot be gastronomic pleasure without responsibility and sustainability and to shed more light on food communities.
Where
The philosophy of good, clean and fair food, which involves the Slow Food and Terra Madre worldwide network, belongs to everyone and should be enjoyed by the broadest possible spectrum of public. That’s why the Region of Piedmont, the City of Turin and Slow Food decided to open the doors of the event and take over the most beautiful and prestigious sites in the city. Parco del Valentino, Borgo Medievale, Palazzo Reale, Teatro Carignano, Circolo dei Lettori and Reggia di Venaria, a UNESCO World Heritage Site, are just some of the venues where the event will take place.
When
Terra Madre Salone del Gusto will be held from September 22 to 26, 2016. The traditional dates of the Salone have been moved almost a full month earlier in order to fully enjoy the warm weather of late summer/early autumn in the charming city of Turin.
Carlo Petrini, Slow Food President: “We already said it at the end of Expo 2015: our work there was just the beginning. Terra Madre Salone del Gusto, with its new setting, will represent the essence of this renewed commitment and of the will to continue the path undertaken by Slow Food in 1986. That is the best way to celebrate not only 20 years of Salone del Gusto but also Slow Food Italy’s 30th anniversary. Now more than ever we want to create an event in line with the places that host it, making visitors and foreigners even more aware of the need to preserve our common heritage. For this reason we will not build structures in the squares and historical sites of Turin, and we will seek to give the city a highly tangible contribution for the common good.”

Future Proteins: Taste and Learn about Edible Insects
2016-10-29 15:15 - 16:45 | Bakery Cafe, 73 Wellington Street, Central, Hong Kong, Hong Kong
Future Proteins: Taste and Learn about Edible Insects
Few Places Left – Register by 27 Oct !

Are you ready for the new wave of protein-rich food? While considered a delicacy in some cuisines, insects are becoming a prospective global food solution for their high nutritional value and low environmental impact.
Slow Food Hong Kong, in collaboration with LIVIN farms, is running a taste-and-learn session this autumn. Come taste mealworm snacks, learn about the health benefits of eating insects and how making insects a food source could be one of the roads to saving our environment.
LIVIN farms is the creator of the world’s first tabletop “hive” to grow mealworms at home. Their founder will share with us their story and mission, and show us how to eat insects with style. For a guide to eating, cooking and even growing insects, don’t miss this chance!

Details
Date: 29 October 2016 (Saturday)
Time: 3:15 pm to 4:45 pm
Address: Bakery Cafe, 1/F, 73 Wellington Street, Central
Cost:

HKD 220 per person for non-members, includes 1 year membership to Slow Food
HKD 170 per person for Slow Food members
Optional food and drinks to be paid for at the venue; cash only

Few places left – register by 27 October!
Register Here

Terra Madre Day: Italian lunch + HK food talk
2016-12-10 12:30 - 15:00 | Osteria Felice, Shop 16-21, G/F, Hutchison House, 10 Harcourt Road, Central, Hong Kong, Hong Kong
Terra Madre Day: Italian lunch + HK food talk

The global Slow Food network celebrates Terra Madre Day on December 10 each year – a day to promote food that is good, clean and fair, and to acknowledge the importance of the heritage and culture of local communities working to protect and promote such food. The Terra Madre network also represents union, conviviality and enjoying the fruits of the land. Terra Madre Day offers us all a chance to celebrate together, all around the world, on the same day!
This year our Hong Kong event will be an Italian lunch, reflecting the birthplace of Slow Food. One requirement of a true Neapolitan pizza is that it must be baked at 485°C for 60-90 seconds. (The longer the cheese stays under the intense heat, the more likely the milk solid will separate from the moisture, which causes rubbery cheese and a soggy pizza.) Osteria Felice, where our lunch will take place, has a state-of-the-art electric oven which reaches this temperature.
We are excited to have Ms Adele Wong as our speaker for the event. Adele has just published a book entitled Hong Kong Food & Culture: From Dim Sum to Dried Abalone. She will share with us the history and heritage of Hong Kong’s fascinating food culture. Her topics range from Yin Yang food theory, the impact of colonialism on cha chaan teng dishes, the origins of dim sum, dai pai dong and street markets. She was the former food editor of HK magazine.

Sharing lunch menu (may be changed without prior notice)
Starter – Grilled Octopus; Roasted Heirloom Cauliflower
Pizza & Pasta – Pizza Sicilian; Pizza Salciccia; Carbonara; Porcini Risotto
Dessert – Tiramisu
Coffee or Tea

Details
Date: 10 December 2016 (Saturday)
Time: 12:30 pm to 3:00 pm
Address: Shop 16-21, G/F, Hutchison House, 10 Harcourt Road, Central
Cost:

HKD 380 per person for non-members, includes 1 year membership to Slow Food
HKD 300 per person for Slow Food members

Register Here

Raclette Evening
2017-02-22 19:00 - 22:00 | Monsieur Chatte, 121 Bonham Strand, Sheung Wan, Hong Kong, Hong Kong
Raclette Evening

Join us for an evening of raclette dinner at Monsieur Chatte, when it has finally got a bit cooler this month!
Sign up now to savour 3 hours of all-you-can-eat hot melted cheese with Paris ham, Bayonne ham, rosette, potatoes, gherkins, salad and dessert! The price includes half a bottle of wine per person. Register as soon as possible as space is very limited! We look forward to seeing you there.
Details
Date: 22 February 2017 (Wednesday)
Time: 7:00 pm (please arrive between 6:30pm and 7pm)
Address: 121 Bonham Strand, Sheung Wan (private room on the upper floor)
Cost:

HKD 650 per person for non-members, includes 1 year membership to Slow Food
HKD 550 per person for Slow Food members

Register Here

Good Old Taste: A Walking and Food Tour of Shek Kip Mei
2017-03-25 10:00 - 14:30
Good Old Taste: A Walking and Food Tour of Shek Kip Mei

Slow Food Hong Kong, in collaboration with Pinsider, is hosting a walking tour of Shek Kip Mei, once a squatter district filled with refugees from China in the 1950s.
On Christmas Eve 1953, the whole area was ravaged by fire. In the aftermath, the government built one of the city’s earliest public estates in Shek Kip Mei. Tai Hang Estate West and Nan Shan Estate became famous in the 1970s, representing the second generation of public estates – with only very few of them left in Hong Kong. Out of tragedy emerged a real community, now full of memories for its residents.
This exploration tour is the second collaboration between Pinsider and Slow Food Hong Kong. (Previously, we presented a tour of Kowloon City, “Food Paradise in the City of Darkness”.)

During this 4.5-hour walking and food tour, we will:
‣ visit the old style shopping mall, wet market, grocery store, outdoor café and more, to experience the daily life of the local community
‣ taste traditional street foods, and try signature dishes at a popular local Chinese restaurant with around 40 years’ history
‣ explore one of the oldest public housing estates, wander into secret places and hear stories from the locals who live in the area
The tour includes lunch at Ben Heung Lau (品香樓) – originally a Shanghainese restaurant established in 1979, revamped in 2002 to serve Hong Kong-style dishes and modern Chinese food. It is the most popular restaurant in Shek Kip Mei, according to Hong Kong’s dining guide OpenRice.
Join us to discover the food, the stories and the ambiance of one of the oldest districts in Hong Kong!

Details
Date: 25 March 2017 (Saturday)
Time: 10:00 am to 2:30 pm
Meeting point: Exit A, Shek Kip Mei MTR station lobby (gate level)
Cost:

HKD 500 per person for non-members, includes 1 year membership to Slow Food
HKD 450 per person for Slow Food Members
Please wear comfortable shoes, and bring an umbrella in case of rain.

Register Here

Encore: A Vegetarian Dinner of Hong Kong's Farm Produce + Film Screening
2017-04-10 19:00 - 22:00 | 8104 A Box of Life, Room 4, 1/F, Shing Yip Industrial Building, 19-21 Shing Yip Street, Kwun Tong, Hong Kong, Hong Kong
Encore: A Vegetarian Dinner of Hong Kong’s Farm Produce + Film Screening
Grab the last few seats – register by 7 April!
In July 2016, Slow Food Hong Kong collaborated with Kong Yeah to host a dinner that featured Hong Kong’s locally grown summer produce (read about the event here). There was a large turnout, and participants enjoyed the delicious dishes while learning about the mission of Kong Yeah (“港嘢”, literally meaning “Hong Kong stuff” in colloquial Cantonese), a group dedicated to supporting local agricultural produce and manufactured products.
Due to popular demand, Slow Food Hong Kong and Kong Yeah are presenting a farm-to-table dinner again, this time with a spring menu to celebrate the local vegetables that are in season.

The exclusive event will showcase a short film directed by Susan Rockefeller, Food for Thought, Food for Life, which explains the downsides of current agribusiness practices, and also introduces us to farmers, chefs, researchers, educators, and advocates who are providing solutions. It powerfully examines the connections between our planet and our well-being is accompanied by specific strategies that protect both. With an eye towards a sustainable and abundant future, it offers inspiration for communities that are ready to make a difference.

Dinner menu (may be revised without prior notice)
Appetizer
Sweet potato shoot salad (sweet potato shoot, sesame)
Soup
Pumpkin soup (pumpkin, carrot, coconut milk)
Main Dish A
Zucchini and potato lasagna, roasted mushrooms with nuts and tomato jelly
or
Main Dish B
Chinese crêpe stuffed with sweet pepper and homemade basil sauce, grilled tofu with onion, and sauerkraut
~~~
Optional at extra costs and while stock lasts:
Dessert
Honey ginger cake (HKD 25)
Drink
Roselle lemonade (HKD 15)

Details
Date: 10 April 2017 (Monday)
Time: 7:00 pm to 10:00 pm
Address: 8104 A Box of Life, Room 4, 1/F, Shing Yip Industrial Building, 19-21 Shing Yip Street, Kwun Tong
Cost:

HKD 250 per person for non-members, includes 1 year membership to Slow Food
HKD 200 per person for Slow Food Members
Optional desserts and drinks to be paid for at the venue; cash only
The venue does not serve alcohol, but feel free to BYOB; no corkage and water glasses are available

Register Here

World Disco Soup Day
2017-04-29 11:00 - 17:00 | Tong Chong Street Market, Tong Chong Street, Quarry Bay, Hong Kong, Hong Kong
Join us for World Disco Soup Day!

After its success in Germany and Brazil, this year Slow Food Hong Kong is joining the global Slow Food network to organize the first ever World Disco Soup Day: a worldwide demonstration against the scandal of food waste. While millions of people still suffer from hunger, one third of the food intended for human consumption is being thrown away every year. The challenge ahead is huge, and it’s time for action.
Slow Food Hong Kong will host a World Disco Soup Day stall at the Tong Chong Street Market. We will be using unwanted or surplus produce donated by local farmers and retailers and turning everything into a wonderful vegetable soup to be given free to all passers-by.
We will be at the market the entire day, from 11am to 5pm. Show your support by dropping by, saying hi, and enjoying your own bowl of free and tasty Disco Soup! We’ll also have extra aprons for those who want to lend a helping hand. See you there!

Let’s fill bellies instead of bins!

Details
Date: 29 April 2017 (Saturday)
Time: 11am to 5pm
Address: Tong Chong Street Market, Tong Chong Street, Quarry Bay
Cost: Free admission

Fish Ageing Lunch Presentation with Max Levy
2017-05-20 11:30 - 13:30 | Okra, 110 Queen's Road West, Sai Ying Pun, Hong Kong, Hong Kong
Fish Ageing Lunch Presentation with Max Levy
Why Fresh Sushi Is Actually Bad Sushi

It’s the biggest misconception about Japanese food! Many would think the fresher the fish, the better the taste. In reality, sashimi fish benefits from a certain amount of ageing for enzymes and protein to break down and flavours to develop, the same way dry aged steak is better than freshly slaughtered beef.
Max Levy, owner and chef of the acclaimed restaurant Okra Hong Kong will offer a special presentation for Slow Food Hong Kong to discuss and explain his ‘fish ageing’ techniques and philosophy. It is a rare opportunity to learn the ‘how’, ‘what’, ‘why’, and ‘how long before it goes off?’ of ageing raw fish for consumption. A light lunch is included.
Originally from New Orleans, Chef Levy has worked in sushi bars and kitchens from New York to Tokyo. He helped start a cocktail renaissance in Beijing with the opening of Apothecary in 2009, and was integral in the launch of Swire’s house brand of hotels with his restaurant Bei in the Opposite House hotel. He is also the proprietor behind Traitor Zhou’s Nonkosher Delicatessen, which produces artisan Chinese and European styles cured meats and bagels.

This May, the international Slow Food network is celebrating its biennial Slow Fish We Are The Net event in Genoa’s Porto Antico. It is a convivial gathering that concurrently shares scientific knowledge, good fishing practices and taste education, with the aim to protect marine ecosystems. This fish ageing lunch presentation is Hong Kong’s contribution to the Slow Fish movement.

Details
Date: 20 May 2017 (Saturday)
Time: 11:30 am to 1:30 pm
Address: 110 Queen’s Road West, Sai Ying Pun
Cost (lunch included):

HKD 450 per person for non-members, includes 1 year membership to Slow Food
HKD 400 per person for Slow Food Members

Register Here

Summer Workshop: Handmade Noodle
2017-07-08 14:00 - 17:00
Summer Workshop: Handmade Noodle

Fully booked!
Celebrate summer by making seasonal noodles! Join Slow Food Hong Kong to discover the joy of making food with your own hands, connecting with food in the true slow food spirit.
Our collaborator Kong Yeah will present different types of local flour manufactured by Hong Kong’s very own flour mills, with which we will make noodles, as well as using summer vegetables.
Learn about the local food production scene from Kong Yeah (“港嘢”, literally meaning “Hong Kong stuff” in colloquial Cantonese), a group dedicated to supporting local agricultural produce and manufactured products.
Get your hands to work – experience making, cooking and eating food together! Kids are welcome. Very limited space, so sign up now!

Details

Date: 8 July 2017 (Saturday)
Time: 2:00 pm to 5:00 pm
Address: WECONS, 1/F, 204 Prince Edward Road West, Kowloon
Cost:

HKD 250 (aged above 8) or HKD 170 (aged 8 or below) per person for non-members, includes 1 year membership to Slow Food
HKD 200 (aged above 8) or HKD 120 (aged 8 or below) per person for Slow Food Members
Please bring your own reusable container and eating utensil

Fully booked!
Register Here

The Subtleties of Sichuan Spices: Dinner with Chef Deng
2017-09-13 19:00 - 22:00
The Subtleties of Sichuan Spices: Dinner with Chef Deng
Fully booked!

The general misconception about Sichuan cuisine is that everything is hot, hot, HOT! But that’s not always the case, especially when prepared by acclaimed Chef Deng Huadong, in his exquisite style of Sichuan dishes using the freshest ingredients.
In an exclusive dinner event for Slow Food Hong Kong, Chef Deng will personally be in attendance to introduce the subtleties of Sichuan flavours, and explain the significance and details of each dish. Contrary to popular belief, the food is not supposed to burn off your tongue with each bite. Instead, there are different layers of tastes and uses of Mala peppers.

Chef Deng has been instrumental in popularizing Sichuan cuisine among international visitors. So reputable is Chef Deng that when Joël Robuchon opened his first L’Atelier de Joël Robuchon in Shanghai China, he visited only one Chinese restaurant – Chef Deng’s. The Shanghai-based, Chengdu raised Chef Deng has been operating Deng G Shanghai since 2002. In September 2016, he teamed up with Hong Kong restaurateur, Paul Hsu of Elite Concepts, to open Deng G Bistro & Baiju Bar in Hong Kong.

The evening’s menu will feature starters Okra with Ginger Sauce (薑汁秋葵), Sliced Pork with Garlic & Chili (名厨蒜泥白肉), and Shredded Chicken with Sesame Dressing (棒棒雞絲). The soup is Hot & Sour Tofu (酸辣豆花羹). For main courses, chef Deng will showcase different flavour profiles, such as the Lychee taste with Kung Pao Prawns (宫保蝦), Wula flavour with a special dish of Wu La Chicken (糊辣雞), Mala with Braised Sliced Mandarin Fish in Red Chili Soup (水煮桂魚), Yu Xiang Taste with Yu Xiang Eggplant (魚香茄子), and a home-style Twice Cooked Pork Chengdu Style (成都回鍋肉). Mushroom Dry Pot (乾鍋茶樹菇) and Chengdu Style Fried Rice (成都炒飯) will round out the feast. (The menu may be subject to change without further notice.)

Details
Date: 13 September 2017 (Wednesday)
Time: 7:00 pm to 10:00pm
Address: 3/F 147 Queen’s Road East, Wanchai
Cost:

HKD 550 per person for non-members, includes 1 year membership to Slow Food
HKD 500 per person for Slow Food Members
Feel free to BYOB; corkage included. (Suggested wine pairing: Champagne, Riesling, Gewürztraminer, Viognier, Sauvignon Blanc, Zinfandel and Cabernet Sauvignon)

Register Here
Fully booked!

Kimchi Workshop with Yong Soo Do
2017-11-18 11:00 - 13:30 | Bib N Hops Refined, Shop 13, 2/F, J Residence, 60 Johnston Road, Wan Chai, Hong Kong, Hong Kong
Kimchi Workshop with Yong Soo Do

Kimchi is the most Korean of food items and no meal is complete without a portion of the red-coloured fermented cabbages. With the guidance of Bib N Hops’ head chef Yong Soo Do, making your own kimchi will be a fun and enjoyable experience.

Opened by three Michelin star chef Alvin Leung with the LEX group, Bib N Hops showcases Korean street food in a comfortable, casual setting. Leading the kitchen is wunderkind chef Yong Soo Do. Born in Busan and raised in Toronto, he comes from a family of restaurateurs and chefs. More than just Korean cuisine, Yong has great versatility having worked in a variety of restaurants, notably Buca Osteria & Enoteca in Toronto, and U-Hang and Jinjuu in Hong Kong.

In collaboration with Slow Food Hong Kong, the rising Korean cooking star will host a special kimchi-making workshop. The session will include a hands-on lesson in making Korean kimchi, followed by a tasty lunch. Participants will go home with their own jar of kimchi. Limited space, so sign up now!

Details

Date: 18 November 2017 (Saturday)
Time: 11:00 am to 1:30 pm
Address: Bib N Hops Refined, Shop 13, 2/F, J Residence, 60 Johnston Road, Wan Chai, Hong Kong (Private lift entrance on 18 Ship Street)
Cost:

HKD 450 per person for non-members, includes 1 year membership to Slow Food
HKD 400 per person for Slow Food Members

Register Here

Encore: Fish Ageing Lunch Presentation with Max Levy
2017-12-02 11:30 - 13:30 | Okra, 110 Queen's Road West, Sai Ying Pun, Hong Kong, Hong Kong
Encore: Fish Ageing Lunch Presentation with Max Levy
Why Fresh Sushi Is Actually Bad Sushi
Due to overwhelming interest, Max Levy, owner and chef of the acclaimed restaurant Okra Hong Kong will do an encore special lunch presentation for Slow Food Hong Kong on ageing fish for consumption. (Read about the previous presentation here.)

It’s the biggest misconception about Japanese food! Many would think the fresher the fish, the better the taste. In reality, sashimi fish benefits from a certain amount of ageing for enzymes and protein to break down and flavours to develop, the same way dry aged steak is better than freshly slaughtered beef.
Chef Levy will demonstrate, in repeat performance, his ‘fish ageing’ techniques and philosophy. It is a rare opportunity to learn the ‘how’, ‘what’, ‘why’, and ‘how long before it goes off?’ of ageing raw fish for consumption. A light lunch is included.
Originally from New Orleans, Chef Levy has worked in sushi bars and kitchens from New York to Tokyo. He helped start a cocktail renaissance in Beijing with the opening of Apothecary in 2009, and was integral in the launch of Swire’s house brand of hotels with his restaurant Bei in the Opposite House hotel. He is also the proprietor behind Traitor Zhou’s Nonkosher Delicatessen, which produces artisan Chinese and European styles cured meats and bagels.

Details
Date: 2 December 2017 (Saturday)
Time: 11:30 am to 1:30 pm
Address: 110 Queen’s Road West, Sai Ying Pun
Cost (lunch included):

HKD 500 per person for non-members, includes 1 year membership to Slow Food
HKD 450 per person for Slow Food Members

Register Here

Terra Madre Day: traditional Italian lunch
2017-12-10 12:30 - 15:00 | Trattoria Caffe Monteverdi, 6A, High Street, Sai Ying Pun, Hong Kong, Hong Kong
Terra Madre Day: traditional Italian lunch

Terra Madre Day is Slow Food’s annual day to promote the diversity of food traditions and production. Since 2009, each year on Slow Food’s anniversary, 10 December, food communities and Slow Food convivia all around the world celebrate local eating, agricultural biodiversity and sustainable food production.
To celebrate this year’s Terra Madre Day, Slow Food Hong Kong is proud to present a traditional lunch with Trattoria Caffe Monteverdi, possibly the most authentic Italian restaurant in Hong Kong. We will be able to enjoy in a cosy setting dishes from different localities of Italy, featuring produce under the Slow Food Presidia. Mr Armando Osmani, owner of the restaurant, will talk about each dish and its special ingredients, and how Slow Food principles are applied in his restaurant.

Lunch menu (may be revised without prior notice)
Appetiser – Crostini with Ricotta di Bufala Campana DOP and Menaica anchovies
Primo – Pizzoccheri della Valtellina (Alpine buckwheat pasta typical of Valtellina, in the Lombardy region of northern Italy)
Secondo – Manzo all’olio (a slow cooked beef dish from a family recipe in the district of Brescia)
Dessert – Struffoli (Christmas sweet from Naples) with Neapolitan coffee (ancestor of the modern espresso)
Served with bread, mineral water, Tuscan red wine (1/4 litre per head), coffee and tea. You may BYOB, corkage included.

Details
Date: 10 December 2017 (Sunday)
Time: 12:30 pm to 3:00 pm
Address: Trattoria Caffe Monteverdi, 6A, High Street, Sai Ying Pun
Cost:

HKD 750 per person for non-members, includes 1 year membership to Slow Food
HKD 680 per person for Slow Food members

Register Here

Encore: Sichuan Spices Dinner with Chef Deng
2018-02-06 19:00 - 22:00
Encore: Sichuan Spices Dinner with Chef Deng

Sichuan cuisine has a reputation for only being hot and spicy, but the reality is not the case. Sichuan native and acclaimed Chef Deng Huadong has spent his career debunking the myth and and demonstrating the wide use of fresh ingredients and variety of flavours and tastes in Sichuan dishes.
Slow Food Hong Kong presented Chef Deng in an exquisite and exclusive dinner in fall 2017 that sold out in one week. Due to overwhelming interest, we are hosting another event in 2018. A completely new menu will be offered, and Chef Deng will be on hand again to explain and elaborate on Sichuan cuisine’s history and tradition. Contrary to popular belief, the food is not all about spiciness. There are different layers of tastes and uses of Mala peppers.
Chef Deng has been instrumental in popularizing Sichuan cuisine among international visitors. So reputable is Chef Deng that when Joël Robuchon opened his first L’Atelier de Joël Robuchon in Shanghai China, he visited only one Chinese restaurant – Chef Deng’s. The Shanghai-based, Chengdu raised Chef Deng has been operating Deng G Shanghai since 2002. In September 2016, he teamed up with Hong Kong restaurateur, Paul Hsu of Elite Concepts, to open Deng G Bistro & Baiju Bar in Hong Kong.

Dinner Menu (subject to change without further notice)
Starters
Marinated Shrimps, Duck Tongues & Beans in Osmanthus / 糟醉三寶
Roasted Bamboo Shoots / 燒拌春笋
Roasted Eggplant with Red Chili / 燒椒茄子
Sliced Pork with Garlic & Chili / 蒜泥白肉
Ox Tongue & Tripe Medley / 夫妻肺片
Soup
Herbal & Mutton Soup / 歸芪羊肉湯
Mains
Dry Braised Prawns /乾燒蝦球
Camphor Smoked Duck / 樟茶仔鴨
Deep-fried Fish in Mala Sauce / 麻辣魚塊
Braised Beef Rib with Pepper Powder / 香烤牛肋骨
Mutton & Turnip Casserole / 魚香雞塊
Dry Sauteed String Bean / 乾煸四季豆
Rice, Dim Sum, Sweet
Pork Dumplings / 紅油抄手
Fried Rice, Chengdu Style / 成都炒飯
Sweetened Snow Fungus & Lotus Seeds / 銀耳蓮子羹

Details
Date: 6 February 2018 (Tuesday)
Time: 7:00 pm to 10:00pm
Address: 3/F 147 Queen’s Road East, Wanchai
Cost:

HKD 570 per person for non-members, includes 1 year membership to Slow Food
HKD 520 per person for Slow Food Members
Feel free to BYOB; special corkage HKD 110 per bottle.

Register Here
We are fully booked! Email info@slowfood.com.hk if you would like to be on the waiting list.

Of Rice and Men: Workshop with Max Levy and Lau Chun
2018-03-03 11:00 - 13:00 | House of Madison showroom, 3/F, 8 Queen's Road East, Wanchai, Hong Kong
Of Rice and Men: Workshop with Max Levy and Lau Chun

As the world’s third most cultivated crop and the main staple food for nearly two billion people, the humble rice is often overlooked. Few people understand this glorious grain’s cultivation and cooking methods.
In a unique setting at the House of Madison showroom, Slow Food Hong Kong, with Sub-Zero & Wolf, proudly presents this rice workshop. Chefs Max Levy from Okra and Lau Chun of Kin’s Kitchen will detail their fascinating knowledge and experience polishing and preparing different types of rice, and explain the flavours and textures of fresh versus aged rice. Let’s not forget the possibilities of Hong Kong grown rice.

Originally from New Orleans, Chef Levy has worked in sushi bars and kitchens from New York to Tokyo. He helped start a cocktail renaissance in Beijing with the opening of Apothecary in 2009 and was integral in the launch of Swire’s House brand of hotels with his restaurant Bei in the Opposite House hotel. He is also the proprietor behind Traitor Zhou’s Nonkosher Delicatessen, which produces artisanal Chinese and European styles cured meats and bagels.
Lau Chun’s culinary career began in architecture school where he spent more time in the food markets than in class. He loves to travel and eat globally, but being brought up in Hong Kong made him a bilingual foodie. At his restaurant Kin’s Kitchen, co-owned with his father and famed food critic, Lau Kin-wai, they insist on the best methods and ingredients for their Cantonese food. He has also extended the family business to food products. Further, Chun has written for multiple food publications and is a frequent guest host on TV food programs.
Details
Date: 3 March 2018 (Saturday)
Time: 11:00 am to 1:00 pm
Address: House of Madison showroom, 3/F, 8 Queen’s Road East, Wanchai (opposite Three Pacific Place)
Cost:

HKD 250 per person for non-members, includes 1 year membership to Slow Food
HKD 200 per person for Slow Food Members

Register Here
We are fully booked! Email info@slowfood.com.hk if you would like to be on the waiting list.

Fromages Français: Cheese Tasting with ON Dining
2018-03-11 12:00 - 14:00 | ON Dining Kitchen & Lounge, 29/F, 18 On Lan Street, Hong Kong, Hong Kong
Fromages Français: Cheese Tasting with ON Dining

ON Dining Kitchen & Lounge’s cheese specialist Peter Kong has prepared a specially curated French cheese tasting menu for Slow Food Hong Kong this March. Participants will get to enjoy different types of aged cheeses, including ON Dining’s signature 4-year-old comté and a 2-year-old small-batch Roquefort aged in a natural cave. A glass of oxidized yellow wine that goes particularly well with the comté will also be part of the offering. Peter will be walking guests through the French cheese-making and ageing process, and going into detail about each type of cheese on offer.
Peter Kong apprenticed under cheese connoisseur and former Caprice restaurant manager, more recently ON Dining’s general manager, Jeremy Evrard, for 10 years and scoured the globe for the top cheeses around the world. Peter is passionate about artisanal cheeses and the intricate craftsmanship involved in producing them, and is eager to share his knowledge with Slow Food Hong Kong.
Details
Date: 11 March 2018 (Sunday)
Time: 12:00 noon to 2:00 pm
Address: ON Dining Kitchen & Lounge, 29/F, 18 On Lan Street, Central
Cost:

HKD 400 per person for non-members, includes 1 year membership to Slow Food
HKD 350 per person for Slow Food Members

Register Here

Moveable Feasts with Craig Au-Yeung of Taste Library
2018-04-01 14:00 - 16:00 | PMQ Taste Library, H504 PMQ, 35 Aberdeen Street, Central, Hong Kong, Hong Kong
Moveable Feasts with Craig Au-Yeung of Taste Library

From “The Feast of Nanjing Small Eats” for the opening of SiFang Art Museum, to “The Blue Banquet” at Moca Yinchuan for the China-U.S. Tourism Leadership Summit – Craig Au-Yeung Ying Chai (歐陽應霽), curator of PMQ Taste Library, has travelled to numerous parts of China over the past four years and presented more than ten extraordinary dining experiences.
In the special setting of the Taste Library, Slow Food Hong Kong proudly presents this unique workshop. Craig will share his creative approaches in his projects through some clips from his recent video shows. In his other capacity as Slow Food Ambassador in China, Craig will talk about how he looks at the slow food landscape in mainland China, offering a precious opportunity to understand the latest developments. To complete the learning feast, Craig will demonstrate how to make Xiang Xi Bao Gu with Golden and Silver Eggs (湘西苞谷酸豆豉金銀蛋).

Craig Au-Yeung received his Master of Philosophy from the School of Design at the Hong Kong Polytechnic University with a graduation thesis titled “The Hong Kong Ideas of Home”. As a long-term observer and researcher on the subject of contemporary Chinese social lifestyle, Au-Yeung is active in both print and digital media and has so far authored over 20 books. He is also a TV presenter and a radio broadcaster for various life and art related shows and programmes. Aiming to promote a new type of lifestyle, Au-Yeung‘s work has been focussing on food and tourist cultures both locally and internationally for over a decade. His achievements include publications such as private recipes, city food guides, and experience centres such as PMQ Taste Library (Hong Kong) and Craig’s Half Full Kitchen (Beijing).
PMQ Taste Library holds a collection of over four thousand books, covering different food cultures from around the globe. The three reading rooms are set to be a homey environment where members can consume the all-rounded collections of international food literature. The open kitchen area is the most exciting and sparkling space that adjoins the reading rooms. Along with these, cross-platform educational and creative food events are also hosted – this is a library with unlimited flavours and possibilities!
Details
Date: 1 April 2018 (Sunday)
Time: 2:00 pm to 4:00 pm
Address: PMQ Taste Library, H504 PMQ, 35 Aberdeen Street, Central
Cost:

HKD 250 per person for non-members, includes 1 year membership to Slow Food
HKD 200 per person for Slow Food Members
The price includes a 6-month membership to PMQ Taste Library

(Some video clips may be in Putonghua, but simple English oral summaries would be provided.)

Register Here
Registration closed

Cultivating Micro Algae: Site Visit and Lunch
2018-04-21 10:30 - 15:00 | Si Ting Gourmet, 12 Kam Chui Road, Kam Tsin Tsuen, Sheung Shui, Hong Kong, Hong Kong
Cultivating Micro Algae: Site Visit and Lunch

Micro algae are one of the fastest growing plant cells in nature. They need only sunlight and nutrients to grow, but are a good source of protein – giving them great potential as an alternative food to meat.
Geb Impact Technology is a Hong Kong based premium biotech company that cultivates selected micro algae. They engineer and design production processes to meet emerging healthy lifestyle market demands, applying high-value bioactive elements from micro algae to serve various industries – from skin care, cosmetics to culinary sectors.
In this special collaboration with Slow Food Hong Kong, we will visit Geb Impact’s pilot site in Sheung Shui to learn about their homegrown micro algae cultivation technology. We will also visit a farm nearby, which will supply their vegetables for the 6-course farm-to-table lunch that features micro algae as a cooking ingredient.
Justin Chan – nutritionist, columnist and chef – will present us with the micro algae-themed dining experience at Si Ting Gourmet. He has opened up a whole new dimension to culinary art that inspires the senses without compromising the nutritional value.
Lunch menu (subject to change without further notice): welcome drink; salad; salmon crostini; uni hash brown; soup; beek cheek / fish taco; dessert.
Details
Date: 21 April 2018 (Saturday)
Time: 10:30 am to 3:00 pm (approx.)
Address: 12 Kam Chui Road, Kam Tsin Tsuen, Sheung Shui*
* Participants will meet and dismiss at Kowloon Tong MTR station (the meeting point to be announced), and will be taken to and from the Sheung Shui site on a coach.
Cost:

HKD 500 per person for non-members, includes 1 year membership to Slow Food
HKD 450 per person for Slow Food Members
The price includes coach hire

Register Here
Registration closed
​

Korean Temple Food Workshop with Mina Park
2018-06-09 11:00 - 14:00 | House of Madison showroom, 3/F, 8 Queen's Road East, Wanchai, Hong Kong
Korean Temple Food Workshop with Mina Park

Having been around since the 14th century, Korean Buddhist temple cooking has captured the imagination of contemporary chefs in recent years. Korean temple cuisine embodies principles that are ever more relevant today, such as vegetarianism, approaching food as medicine and relying on local, organic and seasonal produce.
Mina Park of Sook is leading a workshop in conjunction with Slow Food Hong Kong on Korean Buddhist temple cooking. She will be sharing her stories of learning the principles of temple cooking in Korea, as well as demonstrating a recipe and serving several dishes highlighting the beauty of temple cuisine. The event will take place in the House of Madison showroom, with the sponsorship of Sub-Zero & Wolf.

Details
Date: 9 June 2018 (Saturday)
Time: 11:00 am to 2:00 pm (approx.)
Address: House of Madison showroom, 3/F, 8 Queen’s Road East, Wanchai (opposite Three Pacific Place)
Cost:

HKD 500 per person for non-members, includes 1 year membership to Slow Food
HKD 450 per person for Slow Food Members
The price includes a light lunch

Register Here
We are fully booked! Please email info@slowfood.com.hk if you would like to be on the waiting list.

Tea Tasting and Blending Workshop with Plantation by teakha
2018-06-23 16:00 - 18:00 | Plantation by teakha, 18 Po Tuck Street, Sai Ying Pun, Hong Kong, Hong Kong
Tea Tasting and Blending Workshop with Plantation by teakha

Learn about the art of tea-making and try your hands at creating your own unique tea blends at this exclusive event with Plantation by teakha in collaboration with Slow Food Hong Kong. Plantation instructors will take us through some basic knowledge about teas, exploring the spectrum from white, green, oolong to black teas. Tips on blending and the benefits of each ingredient will also be explained, after which guests will have the chance to try their hands at blending their own teas!
Plantation by teakha’s contemporary interpretation of tea appreciation stems from journeys through different tea cultures around the world, and is more fluid and experimental than traditional tea classes. Founded by Nana Chan, the brainchild behind teakha, Plantation is a craft tea company dedicated to bringing rare, high quality teas to you from small plantations around the world through contemporary, beautiful means. Nana will also be on hand at the workshop to answer any questions.

Born in Taiwan, having studied in London and now living in Hong Kong, Nana developed a love for tea through the cultures of these cities. In 2012, Nana gave up her job as a lawyer to pursue her passion for tea. Her first tea café, teakha, was born on Tai Ping Shan Street that year. Plantation by teakha – a craft tea company sourcing unique, high quality teas and teaware from all over the world – naturally followed suit.

Details
Date: 23 June 2018 (Saturday)
Time: 4:00 pm to 6:00 pm
Address: Plantation by teakha, 18 Po Tuck Street, Sai Ying Pun
Cost:

HKD 400 per person for non-members, includes 1 year membership to Slow Food
HKD 350 per person for Slow Food Members
Tasting and a small snack included
Please bring a jar to take away your own blended tea

Register Here
