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X-WR-CALDESC:Events for Slow Food Hong Kong
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DTSTART:20190101T000000
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20240518T150000
DTEND;TZID=Asia/Hong_Kong:20240518T170000
DTSTAMP:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20221022T163000
DTEND;TZID=Asia/Hong_Kong:20221022T203000
DTSTAMP:20260506T182956
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:20260506T182956
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20220726T190000
DTEND;TZID=Asia/Hong_Kong:20220726T210000
DTSTAMP:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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:20260506T182956
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/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20211219T085000
DTEND;TZID=Asia/Hong_Kong:20211219T170000
DTSTAMP:20260506T182956
CREATED:20211110T104827Z
LAST-MODIFIED:20211201T011956Z
UID:2360-1639903800-1639933200@slowfood.com.hk
SUMMARY:Eco-tour and Farm Visit to Lai Chi Wo
DESCRIPTION:Eco-tour and Farm Visit to Lai Chi Wo\n \nJoin Slow Food Hong Kong in a rare opportunity for a daytrip to see a once abandoned 400-year-old Hakka Village\, now revived by nature-friendly farming. \nLocated almost near the Shenzhen border sits one of Hong Kong’s oldest Hakka villages. Founded nearly 400 years ago\, Lai Chi Wo was a small but self-sufficient farming community\, isolated but full of life as a tight clan society would be. As generations passed\, it became just another derelict and abandoned village. Fortunately\, in collaboration with landowners\, villagers and farmers\, the Hong Kong Countryside Foundation and the Conservancy Association revitalized the abandoned farmland. In re-introducing nature-friendly farming to the land in 2013\, the landscape has been recovered\, biodiversity increased and an active community was re-established. A formal agreement was developed in 2017 to promote eco-friendly agriculture\, sustainable rural lifestyle and nature conservation. Eco-friendly agriculture practices are implemented on the basis of organic farming. Non-GM crops are grown. Ecological enhancement works are conducted to improve habitats and enhance local biodiversity. \nNow Lai Chi Wo is one of the oldest\, biggest and best-preserved rural settlements in the northeast New Territories of Hong Kong. Situated inside the Plover Cover Country Park\, it even became a symbol of rural revival in Hong Kong with “Special Recognition on Sustainable Development”\, in the 2020 Asia-Pacific Awards for Cultural Heritage Conservation. \n  \n \nNestled in a breath-takingly scenic archipelago\, this guided tour will include a visit and walk around the historic village as well as the outdoor eco-farm. If the time is right\, we may participate in a farm workshop to harvest ginger\, followed by a traditional lunch of Hakka dishes prepared by a villager. Another highlight is simply the incredibly beautiful boat ride to and from Ma Liu Shiu pier and Lai Chi Wo village. \nBy joining the tour\, your participation also contributes to:\n• Conserving wildlife by providing home and food\n• Supporting local farming and village revitalization\n• Restoring wetland farming and traditional paddy cultivation in Hong Kong \n  \n \nTour rundown \n08:50 – gather at Ma Liu Shui pier (10-minute walk from Chinese University MTR station)\n09:00 -10:30 – boat tour to lai Chi Wo along Tolo Channel\, Bluff head and Double Haven\, Lai Chi Wo\, the Hong Kong UNESCO Global Geopark\n10:30 – 12:30 – Eco-farm work or DIY workshop\n12:30 – 14:00 – Lunch in village\n14:00 – 15:30 – Eco-walk at village\, Fung Shui woods and farmland\n15:30 – 17:00 – Depart from Lai Chi Wo by boat\n17:00 – arrive at Ma Liu Shui pier \n  \nDetails \nDate: 19 December 2021 (Sun) \nTime:  8:50am to 5pm (approx) \nMeeting point: Ma Liu Shui pier \nCost: \n\nHKD 750 (or HKD 650 for kids aged 4 or under) per person for Slow Food members\nHKD 800 (or HKD 700 for kids aged 4 or under) per person for non-members\, includes 1 year membership to Slow Food\nThe price includes lunch and return ferry. Kids must be accompanied by an adult participant.\nIn the event that the minimum number of participants required for the tour is not met\, full refund will be provided to those who have registered and paid.\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. \n  \nRegister Here \nFully booked. Please email info@slowfood.com.hk to be put on the waiting list.
URL:https://slowfood.com.hk/event/lcw-2021/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20211127T150000
DTEND;TZID=Asia/Hong_Kong:20211127T170000
DTSTAMP:20260506T182956
CREATED:20211028T032851Z
LAST-MODIFIED:20220601T084428Z
UID:2310-1638025200-1638032400@slowfood.com.hk
SUMMARY:Hack Your Snacks: Afternoon Tea Talk at Fringe Vault
DESCRIPTION:Hack Your Snacks: Afternoon Tea Talk at Fringe Vault\n \nHow do you balance the goal of a healthier nutritional diet with the cravings for munchies and snacks? Try eating healthier snacks. Slow Food Hong Kong and the Fringe Club is presenting a special Saturday afternoon presentation that not only addresses the issue\, but showcases two innovative Hong Kong-based experts making a difference with healthy\, alternative snacks. \nHeadlining the fun and casual discussion are gourmet seed cracker manufacturer Monica Bharwani of Divine Indulgence by Monica\, and artisan plant-based chef and ‘cheezanista’ Amy Elkhoury of Nuteese. \nBoth women started experimenting in food and cooking\, wanting to make healthier choices for themselves and their families. Gradually\, their efforts became a passion as interest and demand in their homemade alternative treats grew organically to become small businesses. Their stories are fascinating and inspiring\, and their original and inventive products break new ground in Hong Kong\, offering health-conscious consumers a real alternative. \n \nLaunched only two years ago\, Divine Indulgence by Monica started with Monica Bharwani making healthy but tasty gourmet snacks for friends and her children. As interest grew\, she wanted to share her love for baking with a healthy component by focusing on nuts- and seeds-based crackers and snacks. \n \nNuteese founder Amy Elkhoury is a plant-based chef who previously worked in multimedia and design. She started looking for more balance in her life by becoming a yoga teacher almost 20 years ago. After moving to Asia\, she began studied with raw food and plant-based chef Matthew Kenney and launched Nuteese in 2020 to be the only person in Hong Kong creating vegan cheese using activated nuts that are fermented\, seasoned and aged. \n  \nDetails \nDate: 27 November 2021 (Sat) \nTime:  3pm to 5pm \nAddress: Fringe Vault\, 2 Lower Albert Road\, Central \nCost: \n\nHKD 150 per person for non-members\, includes 1 year membership to Slow Food\nHKD 100 per person for Slow Food members\nThe price includes a non-alcoholic drink\n\nThe event will be subject to the prevailing legislative requirements on social distancing. \n  \nRegister Here \nRegistration closed
URL:https://slowfood.com.hk/event/snack-2021/
CATEGORIES:Event
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20211124T183000
DTEND;TZID=Asia/Hong_Kong:20211124T223000
DTSTAMP:20260506T182956
CREATED:20210901T100105Z
LAST-MODIFIED:20211123T051732Z
UID:2163-1637778600-1637793000@slowfood.com.hk
SUMMARY:Ode to Lard: Dinner at Heritage Meats
DESCRIPTION:Ode to Lard: Dinner at Heritage Meats\n \nJoin Slow Food Hong Kong and Heritage Meats for an exclusive and adventurous dinner exploring rare breeds\, different cuts and parts. Founder Bennet Lee is among a new breed of butchers embracing Slow Meat values\, and he will be with us explain the surprise menu and his personal story. \nPartnering with family farmers and visionaries\, Heritage Meats introduces heritage breeds to restore the health of landscapes around the world through genetic diversity. In addition\, they take the nose to tail approach to honour the animal\, rediscover flavourful cuts at the most affordable prices\, and help small scale farms maintain healthy farm ecologies. To them\, animal fats such as lard are critical for healing our bodies and for creating flavour in our food. Check out their IG and facebook for more details on what they do. \nHeritage Meats will be giving up its physical space in December to explore new ventures. This special dinner offers a chance to learn about their work and taste good meat. \nExtremely limited seats. Register now. \nDetails \nDate: 29 October 2021 (Fri) or 24 November 2021 (Wed) \nTime:  6:30pm to 10:30pm (approx.) \nAddress: Shop 102/103\, The Repulse Bay\, 109 Repulse Bay Road\, Hong Kong \nCost: \n\nHKD 1600 per person for non-members\, includes 1 year membership to Slow Food\nHKD 1520 per person for Slow Food members\nMenu items to be decided by Heritage Meats\nBYOB\, no corkage\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. \n  \nPlease email info@slowfood.com.hk to grab the last 2 (or 3) spots for 24 November!
URL:https://slowfood.com.hk/event/meat-2021/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20211015T173000
DTEND;TZID=Asia/Hong_Kong:20211015T193000
DTSTAMP:20260506T182956
CREATED:20210927T030343Z
LAST-MODIFIED:20211012T073221Z
UID:2215-1634319000-1634326200@slowfood.com.hk
SUMMARY:Slow Wine Tasting: An Early Evening with Il Borro
DESCRIPTION:Come join us for an early evening of slow wine appreciation\, led by Slow Food’s University of Gastronomic Sciences graduate and Il Borro APAC brand manager Dario Mulino. Dario will walk us through a selection of organic and biodynamic Il Borro wines\, produced at their gorgeous Tuscan vineyard. \nAbout Il Borro:  \n \nIl Borro is many things: an organic vineyard; a Relais & Chateaux luxury resort; a zero-emissions project; a restored medieval village — and so much more. \nIl Borro was bought by fashion house icon Ferruccio Ferragamo in 1993\, and is currently being managed by his sons\, Salvatore and Vittorio. It is located one hour southeast of Florence. The scenic estate shares close connections with Italy’s old noble families\, including the Medicis (who once went hunting there); and the House of Savoy. \nThe originally preserved wine cellar at Il Borro is possibly one of Tuscany’s oldest. Grape varieties like Sangiovese\, Merlot\, Cabernet and Petit Verdot can be found at Il Borro. \nIl Borro produced its first wine in 2003\, and converted to organic farming in 2007. \nAbout Dario Mulino:  \n \nWine advocate Dario Mulino has been passionately involved in the wine trade since early 2006\, when he lived in the Langhe region in Italy and started travelling to many fine wine regions in and out of Italy and Europe. \nHe graduated from Slow Food’s University of Gastronomic Sciences in Pollenzo\, Italy in 2009\, with a final thesis on the international wine markets. For years\, he worked and eventually managed the tastings at the Wine Bank in Pollenzo\, Piedmont\, home to one of the world’s largest collections of Italian fine wine. \nDario has been based in Hong Kong for over 10 years\, and loves to travel around Asian countries and to explore the F&B scene. \nDetails \nDate: 15 October 2021 (Fri) \nTime:  5:30pm to 7:30pm \nAddress: Watson’s Wine Tasting Room\, 7/F\, 135 Bonham Strand Trade Centre\,135 Bonham Strand\, Sheung Wan \nCost: \n\nHKD 150 per person for non-members\, includes 1 year membership to Slow Food Hong Kong\nHKD 100 per person for Slow Food Hong Kong members\n\nFully booked! \nRegister Here \n*Participants 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.
URL:https://slowfood.com.hk/event/ilborro-2021/
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2021/09/Il-Borro-website-image.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20210814T160000
DTEND;TZID=Asia/Hong_Kong:20210814T170000
DTSTAMP:20260506T182956
CREATED:20210723T035305Z
LAST-MODIFIED:20210813T141832Z
UID:2129-1628956800-1628960400@slowfood.com.hk
SUMMARY:Add (No) Oil: Plant-based\, Oil-free Eating with Michele Wisla
DESCRIPTION:Add (No) Oil: Plant-based\, Oil-free Eating with Michele Wisla\n  \n \nThis summer\, Slow Food Hong Kong is excited to have Michele Wisla of Our Conscious Kitchen to talk about whole-food\, plant-based and oil-free eating! The benefits of such a diet could include better health and longer lifespan – helping to reach the ideal body weight\, improve our mood\, increase the nights of restful sleep and energy\, and possibly lowering the chances of getting diabetes\, heart disease or cancer. \nMichele will discuss fun facts such as what excess protein and oil do to our body\, why healthy fat is not oil\, the real nutrient that 97% of people are missing\, practical healthy fat and high fibre substitutes\, and more…together with tips on putting oil-free cooking into practice without compromising taste or variety! \n  \nDetails \nDate: 14 August 2021 (Saturday) \nTime:  4pm to 5pm; a link will be emailed to registered participants \nCost:  \n\nFree for Slow Food members\nHKD50 for non-members\, includes 1 year membership to Slow Food\n\n  \nRegister Here \n(Registration closed)
URL:https://slowfood.com.hk/event/oilfree-2021/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20210522T160000
DTEND;TZID=Asia/Hong_Kong:20210522T170000
DTSTAMP:20260506T182956
CREATED:20210423T072515Z
LAST-MODIFIED:20210522T021901Z
UID:2118-1621699200-1621702800@slowfood.com.hk
SUMMARY:The True Cost of Food with Peggy Chan
DESCRIPTION:The True Cost of Food with Peggy Chan\n \n  \nJoin Slow Food Hong Kong and Grassroots Initiatives this May to hear Peggy Chan‘s insights into the true cost of food\, environmental degradation over that past 50 years\, and what we need to do to restore and regenerate the Earth’s topsoil! \nPeggy opened Grassroots Pantry in Hong Kong in 2012\, with a mission to raise awareness and share knowledge on the benefits of plant-based cuisine. It was later recognized by the UN Sustainable Development Goals ESCAP as a best practice case study on sustainable sourcing and responsible management. In 2019\, that evolved into Nectar\, a high-end dining concept featuring a progressive\, seasonal tasting menu that uses local and often forgotten ingredients. \nPeggy is now one of the region’s most authoritative voices on organic sourcing and sustainable food systems. She is often invited to develop educational programmes for schools\, and to advise industries and start-ups on sustainable practices\, empowering them to take action. \nPeggy will also talk to us about Zero Foodprint\, an NGO from California that she is introducing to Asia\, which mobilizes funding from the food industry and restaurant sector to scale agricultural climate solutions. \nDon’t miss this chance to learn about the forefronts of the food movement! \n  \nDetails \nDate: 22 May 2021 (Saturday) \nTime:  4pm to 5pm; a link will be emailed to registered participants \nCost:  \n\nFree for Slow Food members\nHKD50 for non-members\, includes 1 year membership to Slow Food\n\n  \nRegister Here \n(Registration closed)
URL:https://slowfood.com.hk/event/grassroots-2021/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20210320T160000
DTEND;TZID=Asia/Hong_Kong:20210320T170000
DTSTAMP:20260506T182956
CREATED:20210303T033926Z
LAST-MODIFIED:20210303T040353Z
UID:2063-1616256000-1616259600@slowfood.com.hk
SUMMARY:Online Sharing: UNISG Experience
DESCRIPTION:Online Sharing: UNISG Experience\n \nThe University of Gastronomic Sciences\, or l’Università degli Studi di Scienze Gastronomiche (UNISG)\, was established in 2004 by Slow Food in collaboration with the Piedmont and Emilia-Romagna regional authorities. It is a private university legally recognized by the Italian state. \nLocated in beautiful Pollenzo\, UNISG runs courses ranging from undergraduate degrees to PhD programmes. It produces gastronomes – people with the knowledge and skills in the agricultural and food sector who drive good choices in food production\, distribution and consumption for a sustainable future. UNISG’s graduates are employed in sectors including artisan and industrial agrifood production\, tourism and food education. Some become entrepreneurs. \nSlow Food Hong Kong is excited to have Charmaine Lau share her UNISG experience with us. Charmaine is from Hong Kong and currently pursuing a “Master of Applied Gastronomy: Culinary Arts” at the University. Join us online for the casual Saturday afternoon sharing! \n  \nDetails \nDate: 20 March 2021 (Saturday) \nTime:  4pm to 5pm; a link will be emailed to registered participants \nCost:  \n\nFree for Slow Food members\nHKD50 for non-members\, includes 1 year membership to Slow Food\n\n  \nRegister Here
URL:https://slowfood.com.hk/event/unisg/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20201023T190000
DTEND;TZID=Asia/Hong_Kong:20201023T211500
DTSTAMP:20260506T182956
CREATED:20201014T090754Z
LAST-MODIFIED:20201014T091211Z
UID:2031-1603479600-1603487700@slowfood.com.hk
SUMMARY:Free Online Screening + Q&A: More Than Honey
DESCRIPTION:Free Online Screening + Q&A: More Than Honey\n \nIn collaboration with The Hive Hong Kong\, we are doing a free online screening of More Than Honey! The documentary\, by Oscar-nominated director Markus Imhoof\, takes an in-depth look at honeybee colonies in California\, Switzerland\, China and Austria\, and examines why bees are facing extinction worldwide. \n  \nThere will be a post-screening presentation and Q&A with bee lover\, Kendrick Wong\, an environmental engineer by profession with extensive knowledge on practical beekeeping skills. \n  \nEinstein noted that if bees were to disappear from the globe\, mankind would only have four years left to live. Let’s explore and become aware of how much bees affect humanity! \n  \nDetails \nDate: 23 October 2020 (Friday) \nTime:  7pm to 9:15pm; a Zoom link will be emailed to registered participants \nCost: Free \nRegister Here
URL:https://slowfood.com.hk/event/honey-2020/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20200822T170000
DTEND;TZID=Asia/Hong_Kong:20200822T193000
DTSTAMP:20260506T182956
CREATED:20200720T100004Z
LAST-MODIFIED:20200821T153548Z
UID:1994-1598115600-1598124600@slowfood.com.hk
SUMMARY:Fantastico! Roman Cuisine
DESCRIPTION:Fantastico! Roman Cuisine\nNew date and menu!\n \nJoin Slow Food Hong Kong‘s first ever cross-border event: an interactive online cooking class by a chef instructing from Italy! \nChef Andrea Consoli‘s popular sessions at his cooking school rank among the top 3 under “classes and workshops in Rome” on Tripadvisor. Now we could learn from Chef Andrea about fantastic Roman cuisine – the specific ways that Italians pick and use ingredients; then cook\, eat and chat with him – simply from our home! \n \n  \nMenu \nWe will be cooking an appetizer and a main dish: \n\nRicotta fritters – lightly beer battered dumplings of fresh sheep’s milk ricotta fritters that will be served with a fresh\, light and summer version of pesto prepared with grape tomatoes\, basil\, garlic\, parmesan cheese and toasted almonds\nCacio e Pepe – a true classic of the Roman cuisine\, a creamy dish with a peppery pungent taste that will please every palate from beginners to amateurs and avid cooks. The saltiness of pecorino romano balanced perfectly with the toasted black peppercorns and it makes this dish simple\, but creamy and absolutely a must and masterpiece of the roman recipes\n\nDetails \nDate: 22 August 2020 (Saturday) \nTime:  5pm to 7:30pm (approx) (Hong Kong time) \nWhere: Your home (a link will be emailed to registered participants) \nCost: \n\nHKD 320 per login for non-members\, includes one person’s 1-year membership to Slow Food\nHKD 270 per login for Slow Food members\nFriends and family cooking together could share a login at the price of one.\nPrice does not include ingredients. Participants will be given a shopping list before the class.\n\nRegistration closes on 19 August 2020. Limited seats. \n  \nRegister Here \n  \nThis event is in collaboration with World Kitchen Club – a new platform that aims to build a borderless food community\, connecting chefs and food lovers through interactive virtual cooking classes and sharing sessions from all over the world. It spreads the idea of Good Food\, Good Chat and Good Will\, and connects people with food.
URL:https://slowfood.com.hk/event/wkc-2020/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20200627T150000
DTEND;TZID=Asia/Hong_Kong:20200627T170000
DTSTAMP:20260506T182956
CREATED:20200601T125505Z
LAST-MODIFIED:20200620T025923Z
UID:1975-1593270000-1593277200@slowfood.com.hk
SUMMARY:Online Chocolate Tasting with Katie Chan
DESCRIPTION:Online Chocolate Tasting with Katie Chan\n \nJoin Slow Food Hong Kong for an exclusive online chocolate tasting session with Katie Chan of The Chocolate Club Hong Kong! Learn how to appreciate chocolate like a proper connoisseur as we taste several single origin chocolates in the comfort of our homes (or elsewhere). Katie will guide us through the bean to bar journey\, the distinction between craft and commercial chocolates\, the classification of dark\, milk and white chocolates\, and more – at a discounted price for this special collaboration! \n \nKatie Chan graduated from King’s College London with a BSc Nutrition in 2007\, and worked as Food Product Developer for the renowned chocolate brand “awfully chocolate”. In 2013\, she founded The Chocolate Club Hong Kong\, to import a carefully curated selection of artisanal chocolate brands and to promote chocolate appreciation to the public. Katie received certified qualification from the International Institute of Chocolate and Cacao Tasting in London\, and her tasting workshops have been well received by corporates and individuals. She was also appointed as judge in various chocolate awards. Affectionately known as the The Chocolate Lady HK\, Katie loves to share her knowledge of and passion for chocolate with everyone. \n  \nDetails \nDate: 27 June 2020 (Saturday) \nTime:  3pm to 5pm (approx); a Zoom link will be emailed to registered participants \nCost: \n\nHKD 250 per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 per person for Slow Food members\nPrice includes a chocolate tasting kit (contains 5 types of craft chocolate samples\, a tasting mat\, plus a Sweet World 10% discount coupon) and delivery charge\nAlternatively\, to minimize possible damage to the chocolates during delivery in hot weather\, you may opt for self collection at Sweet World (Shop 343\, 3/F Landmark Prince’s\, Central) on 23-26 June\n\nNote: Registration deadline is 19 June. Registration may close earlier without prior notice if the event is fully booked before the deadline. \n  \nRegister Here \nRegistration closed \n  \n \n 
URL:https://slowfood.com.hk/event/choc-2020/
END:VEVENT
END:VCALENDAR