Slow Food Hong Kong

Encore: A Vegetarian Dinner of Hong Kong's Farm Produce + Film Screening
2017-04-10 19:00 - 22:00 (Asia/Hong_Kong) | 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

Food Carnival 2018 with FOOD-CO
2018-08-12 11:00 - 18:00 | Central Harbourfront Event Space, Central Harbourfront Event Space, Hong Kong, Hong Kong
Food Carnival 2018 with FOOD-CO

Slow Food is committed to reducing food waste, and this year we are honoured to be taking part in the Food Carnival 2018 hosted by FOOD-CO at the Central Harbourfront SummerFest. Come visit Slow Food Hong Kong‘s booth at the Carnival, learn how to transform leftover food into delicious dishes and participate in interactive games, and help promote the message: to cherish food and care in our local community. Bring family and friends!
We are also looking for volunteers to help in preparation for and at the Carnival. If you are interested, please email Charlene (charlene@slowfood.com.hk) for details or to indicate availability. Help live the slow food mission!
To tackle the difficulties facing food support services operators, FOOD-CO connects different stakeholders, gathers available resources, networks and knowledge for food support service operators to serve the people in need and work towards poverty alleviation on a district basis. FOOD-CO encourages people from all walks of life to reduce waste and share food surplus and existing resources. With such synergy, more needy people can be served. Join FOOD-CO to reduce food waste and make our life greener. To learn more, visit: https://food-co.hk/main/en/programme/

Details
Date: 12 August 2018 (Sunday)
Time: 11:00 am to 6:00 pm
Address: Central Harbourfront event space (Slow Food Hong Kong’s booth is B8)
Cost: Free
https://www.facebook.com/events/1006845869466189/

Crêpe Making Workshop with La Crêperie
2018-09-01 15:00 - 18:00 | La Crêperie, 1/F, 100 Queen's Road East
Crêpe Making Workshop with La Crêperie

Learn all about Brittany crêpes and galettes from one of the best specialists in town and try making your own! Slow Food Hong Kong is proud to present this workshop, in collaboration with La Crêperie, renowned as THE Brittany restaurant in Asia. Their instructors will introduce to us what makes crêpes, as well as galettes (savory buckwheat crêpes), so special. Participants will then have the rare chance to make their own crêpe under supervision! These will be followed by a set meal (inclusive of 2 courses and a drink, worth around HKD 200) prepared by La Crêperie, to complete the authentic Brittany experience.
Founded by Philippe Ricard in 2007 in Shanghai, La Crêperie originated from the idea of bringing the joys of Brittany specialties to Asia, providing diners with unique and authentic gastronomic satisfaction. The first Hong Kong branch opened in April 2010, and the restaurant has expanded to Ho Chi Minh City.

Details
Date: 1 September 2018 (Saturday)
Time: 3:00 pm to 6:00 pm (approx.)
Address: La Crêperie Hong Kong Wan Chai, 1/F, 100 Queen’s Road East
Cost:

HKD 350 per person for non-members, includes 1 year membership to Slow Food
HKD 300 per person for Slow Food Members
Due to the high temperature of the crêpe maker, the crêpe making is restricted to those aged 18 or above.
The price includes a 2-course set meal.

Register Here

Rise Up: The Health and Flavour Secrets of Wild, Natural Yeasts
2018-10-13 14:00 - 17:00 | Sub-zero and Wolf Flagship, G17-20, Lee Garden 3, 1 Sunning Road, Causeway Bay, Hong Kong, Hong Kong
Rise Up: The Health and Flavour Secrets of Wild, Natural Yeasts

Fermentation is a fundamental process in many of our favourite foods. A new Slow Food Hong Kong workshop will focus on the use of natural yeasts in the making of what we drink. Various aspects of using yeasts in brewing and fermentation will be explained and explored through the perspective of distinct beverages including:
• “Live” bottle-conditioned beers
• Natural wines
• Kombucha teas
The three Hong Kong-based experts bringing their expansive knowledge to the talk are: Ted Lai, beer enthusiast & founder of Blue Supreme; Ian Wong, natural wine lover & importer at Cork Culture; and Lisa Lam, kombucha guru & founder of Taboocha.
The presentation will shed light on the importance of wild, natural yeasts in our diets and how the health of our guts heavily depends on probiotics provided by these yeasts. Participants can also learn about the basics of beverage fermentation and how it can add different dimensions to everyday cooking. Beverage samples will be available for tasting.

Details
Date: 13 October 2018 (Saturday)
Time: 2:00 pm to 5:00 pm
Address: Sub-Zero and Wolf Flagship, G17-20, Lee Garden 3, 1 Sunning Road, Causeway Bay
Cost:

HKD 350 per person for non-members, includes 1 year membership to Slow Food
HKD 300 per person for Slow Food Members

Register Here

The event venue is sponsored by Sub-Zero and Wolf.

GreenFest by Hysan "Rethink Our Food" - Slow Food Ugly Food
2018-11-10 09:30 - 2018-11-11 16:30
GreenFest by Hysan “Rethink Our Food” – Slow Food Ugly Food

Calling teenagers aged 14 to 18: join us to turn crooked veggies into delicious new dishes without waste!
Slow Food Hong Kong is proud to be one of the workshop facilitators at GreenFest by Hysan, an annual event to engage and inspire our new generations to take positive action towards a more sustainable future. On its first edition, GreenFest will be themed around rethinking our food, featuring 3 breakout workshop sessions – Grow, Eat and Dispose.
If you are aged 14 to 18, register now to get a ticket that admits you to 3 workshops in a day, 1 for each breakout session! You will be able to choose among 12 facilitators, including Slow Food Hong Kong. Don’t miss the hands-on opportunity to learn about and rethink how we currently grow, consume and dispose our food.
Details
Date: 10 and 11 November 2018 (Saturday and Sunday)
Time: 9:30 am to 4:30 pm (see the festival programme schedue here)
Slow Food Ugly Food is at 2pm to 3pm
Address: Sky Garden, 4/F Hysan Place, Causeway Bay
Cost: HKD150
Register Here

Terra Madre Day: Vegan Private Kitchen
2018-12-10 19:00 - 21:30
Terra Madre Day: Vegan Private Kitchen

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. Celebrations take shape with hundreds of events ranging from collective meals to community festivals, as a way of demonstrating diversity and Slow Food’s philosophy of good, clean and fair food for all.

Join Slow Food Hong Kong to celebrate Terra Madre Day this year by having an intimate home-cooked vegan dinner! We are excited to be collaborating with Sow Vegan, a private kitchen dedicated to sourcing the best ingredients and to creating some of the best vegan meals in Hong Kong.
A proper vegan diet includes fruits, vegetables, grains, seeds and fungus, and is able to provide enough nutrients including iron and protein. Explore the benefits of a vegan meal to our health and the environment! With its comfortable setting, Sow Vegan aims to provide a unique and exquisite dining experience, using seasonal and fresh produce. Very limited seats in the cosy space.

Menu (subject to change without prior notice)
1. Homemade sourdough bread, cream truffle mushroom dip, homemade vegan butter
2. Pumpkin, orange zest, foamy pumpkin seed cream, apple tartare with rosemary oil, fried rosemary
3. Creamy turnip soy milk soup with plum wine caramelized miso
4. Vegan popcorn “chicken”, pea wasabi puree, lemon zest, black garlic caramel
5. Vegan “pork tenderloin”, roasted cauliflower puree, reduced pomegranate
6. Persimmon, roasted tea ice cream, spiced syrup

Details
Date: 10 December 2018 (Monday)
Time: 7pm / 7:30pm to 9:30pm (approx)
Address: Room 1102, Hung Tat Industrial Building, 43 Hung To Road, Kwun Tong
Cost:

HKD 590 per person for non-members, includes 1 year membership to Slow Food
HKD 540 per person for Slow Food members
The price is for a 6-course dinner. Feel free to BYOB – no corkage.
Seats are very limited. Sign up now to avoid disappointment!

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

Of Fish and Birds: Fishpond Visit and Lunch
2019-03-16 10:00 - 15:00
Of Fish and Birds: Fishpond Visit and Lunch

Hong Kong boasts almost 1000 hectares of beautiful fishponds, where delicious local freshwater fishes are farmed. Other than providing us with natural landscape and fresh food, the fishponds play a vital role in being the feeding grounds for wintering migratory birds such as the black-faced spoonbill.
Join Slow Food Hong Kong this spring to be stunned by the breathtaking scenery of Tai Sang Wai fishponds in our proud collaborative event with the Hong Kong Bird Watching Society. Learn about the history of the fishponds, their operation and their close relationship with birds, as well as watch birds with the Society’s expert guide. There will be an opportunity to meet with local fishermen to discover the fish farming process. The event finishes with a home-cooked fisherman’s lunch featuring local fish.

Details
Date: 16 March 2019 (Saturday)
Time: 10:00am to 3:00pm (approx)
Meeting and dismissal point: Yuen Long MTR station
Cost:

HKD 330 per person for non-members, includes 1 year membership to Slow Food
HKD 280 per person for Slow Food members
The price covers coach transfer between Yuen Long MTR station and Tai Sang Wai, guided walk, shared binoculars for birdwatching, notes, and lunch.
Kids are welcome (full cost applies). Strollers are not recommended.

Register Here
Registration closed

Swiss Cheese Fondue Evening
2019-03-28 19:00 - 22:00
Swiss Cheese Fondue Evening

Join Slow Food Hong Kong this March (before it gets too warm!) for a cozy evening of cheese fondue – not just any fondue, but the authentic Fondue Moitié-Moitié (Fondue “Half-Half”): half Gruyère cheese, half Freiburger Vacherin AOP. Served in the French part of Switzerland in cantons of Fribourg and Vaud, the fondue is one of the much loved dishes enjoyed by the Swiss and others around the world.
Walter Kern, one of our committee members originally from Switzerland, is generously hosting this special event on the rooftop of his home.
Menu (subject to change): apéro with finger food; appetizers (traditional Grisons barley soup, cold cuts, pickles, salads); Fondue Moitié-Moitié; tarte Tatin with double ice-cream; some white wine, tea and water included.

Details
Date: 28 March 2019 (Thursday)
Time: 7pm (Please do not arrive later than 7:30pm.)
Venue: rooftop of Walter’s home in Stanley (The full address to be provided to the registered participants.)
Cost:

HKD 500 per person for non-members, includes 1 year membership to Slow Food
HKD 400 per person for Slow Food members

Priority is given to Slow Food members for this special event. Each member may bring 1 non-member, and other non-members will be put on the waiting list.
Feel free to BYOB – recommended: dry white (e.g. Arneis, Côtes du Rhône, Swiss wine from Lavaux or La Côte, Chasselas), red (e.g. Pinot Noir, Cru Beaujolais, Langhe Nebbiolo), champagne
Do not drink and drive!

Register Here
Registration closed

Spring Workshop: Jam Making
2019-04-27 14:30 - 16:00 | Jam Story, 16A, 24/F Well Fung Industrial Centre, 68 Ta Chuen Ping Street, Kwai Chung, Hong Kong
Spring Workshop: Jam Making

Celebrate spring this year by making jam! Slow Food Hong Kong proudly presents this workshop with Jam Story, Hong Kong’s homegrown world-class marmalade artisan. Jacqueline Ng, formerly a secretary who has turned into a full-time jam maker, sells her handmade jam online and runs a jam studio. Jacqueline’s Jam Story has won prestigious awards in The World’s Original Marmalade Awards, and received the Artisan Award in March 2019.
Jam Story produces jam with seasonal fruits from local organic farms and fruit markets, without using any preservatives, chemicals or artificial flavouring. They have created over a hundred flavours of jam based on the unique characteristics of different fruits. Don’t miss this highly interactive workshop with Jacqueline! Very limited space.

Details
Date: 27 April 2019 (Saturday)
Time: 2:30pm to 4:00pm
Address: 16A, 24/F Well Fung Industrial Centre, 68 Ta Chuen Ping Street, Kwai Chung
Cost:

HKD 430 per person for non-members, includes 1 year membership to Slow Food
HKD 380 per person for Slow Food members
Each participant will be taking away 2 jars of 100g passion fruit mango jam.
Seats are very limited. Sign up now to avoid disappointment!

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

An Afternoon with Africa Coffee & Tea
2019-07-06 15:00 - 17:00 | Africa Coffee & Tea, 15/F, 41 Heung Yip Road, Wong Chuk Hang, Hong Kong, Hong Kong
An Afternoon with Africa Coffee & Tea

Join Slow Food Hong Kong this summer for a special African-themed afternoon session! Africa Coffee & Tea (ACT) will present original African nibbles and beverages (see menu below), as well as its story of introducing these products to Hong Kong. The exclusive event will be held in ACT’s beautiful VIP room.
ACT is passionate about excellent coffee and exotic tea, and cares about equality and sustainability. The company was started focussing on African coffee and tea, with the aim to give back to women working in the production process. The workers produce ACT’s single origin coffee and tea in a manner that retains their culture. ACT’s vision is to make as much of a positive impact as possible through its own efforts and the choices of customers. Through its outreach in Africa, ACT strives to source the most sustainable and directly traded products.

Menu (subject to change without prior notice)

Chicken wings with peri peri dipping sauce
Ugandan style rolex (homemade hot wrap): plant based rolex, veggie rolex, South Africa boerewors (sausage) rolex
Choice of one drink: single origin coffee / South Africa rooibos tea / ACT house red or white wine (SA Bonfire Hill) / Beer (South Africa Castle Lite) / Hunters craft cider Tafel (Namibia)

Details
Date: 6 July 2019 (Saturday)
Time: 3pm to 5pm
Address: 15/F, 41 Heung Yip Road, Wong Chuk Hang, Hong Kong
Cost:

HKD 230 per person for non-members, includes 1 year membership to Slow Food
HKD 180 per person for Slow Food members

Register Here
Registration closed

All About Bread with Gregoire Michaud
2019-09-07 15:00 - 17:00 | Bread Elements, Block A, 12/F, Unit 4, Fortune Factory Building, 40 Lee Chung Street, Chai Wan, Hong Kong, Hong Kong
All About Bread with Gregoire Michaud

Pastry chef extraordinaire Gregoire Michaud, who helms popular bakery-slash-cafe Bakehouse in Wan Chai, is opening the doors to his baking headquarters, Bread Elements, in Chai Wan to give members of Slow Food Hong Kong an insider look at its daily operations, and to discover why its bread is some of the best and most-talked-about in town. After a factory tour, live demonstration, and a Q&A with Gregoire, participants will also get to enjoy a sample of the freshly baked goods.
Gregoire has generously offered to donate all the proceeds (minus administrative costs) from this bread-making workshop to a worthy cause, and Slow Food Hong Kong has chosen Food Angel as the recipient of the funds. Space is limited – register now!

Details
Date: 7 September 2019 (Saturday)
Time: 3pm to 5pm
Address: Bread Elements, Block A, 12/F, Unit 4, Fortune Factory Building, 40 Lee Chung Street, Chai Wan
Cost:

HKD 250 per person for non-members, includes 1 year membership to Slow Food
HKD 200 per person for Slow Food members
All proceeds (minus administrative costs) go to Food Angel

Register Here
Fully booked! If you would like to be put on the waiting list, please email info@slowfood.com.hk.

The Loop HK is a media sponsor of this special event.

Mui Wo Flavours: Sharing and Lunch
2019-11-02 13:00 - 15:00 | UPPER Bar & Restaurant, 4/F, Manley Commercial Building, 15 Soy Street, Mong Kok, Hong Kong, Hong Kong
Mui Wo Flavours: Sharing and Lunch

In support of the Mui Wo Farm to Table Agriculture Community Project, Slow Food Hong Kong encourages members to attend this meaningful event organized by the agricultural experts from Mui Wo. Participants will hear an overview of the local agricultural landscape, the ecology and history of Mui Wo, and enjoy a meal prepared from local crops. The menu is mainly lacto-ovo vegetarian.
While other members of the public may attend the sharing and lunch, English translation will be available from the organizers on the day to cater for Slow Food Hong Kong members. The discussion session may be held in English depending on the audience. It will be a great opportunity to learn more about Hong Kong’s farming scene, and the local potential to produce food in a way that respects nature, the land and our living.

Details
Date: 2 November 2019 (Saturday)
Time: 1pm to 3pm
Address: UPPER Bar & Restaurant, 4/F, Manley Commercial Building, 15 Soy Street, Mong Kok
Cost:

HKD 150 per person (to be collected by Mui Wo Farm to Table after registration)

Register Here

Terra Madre Day: Egyptian Dinner
2019-12-10 18:30 - 20:30 | Aziza, Shop 1B, G/F, Upton Tower, 345 Des Voeux Road West, Sai Ying Pun, Hong Kong, Hong Kong
Terra Madre Day: Egyptian Dinner

Since 2009, each year on Slow Food’s anniversary – 10 December – Slow Food convivia all around the world celebrate Terra Madre Day. Celebrations take the form of a variety of events from collective meals to community festivals, as a way of demonstrating diversity and Slow Food’s philosophy of good, clean and fair food for all.
Join Slow Food Hong Kong‘s celebration this year at Aziza for a homestyle Egyptian dinner! The original chef of the legendary local restaurant Habibi is back with his new restaurant, serving authentic dishes all freshly made each day. The chef will give us a short talk over a specially designed menu featuring mezze, grill, tagine, dessert and some wine.

Details
Date: 10 December 2019 (Tuesday)
Time: 6:30pm
Address: Aziza, Shop 1B, G/F, Upton Tower, 345 Des Voeux Road West, Sai Ying Pun
Cost:

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

Register Here
Registration closed

Homemade Peanut Butter Workshop
2020-02-23 13:00 - 17:30
Homemade Peanut Butter Workshop

Event postponed in view of the virus situation. Stay tuned for the new date of the workshop!
Escape from the city by joining this unique workshop that is more than making peanut butter! Poling Chan of O.works will walk us around a lovely village in Kam Tin, introducing sights such as the ancient Banyan tree, old houses and traditional temples. Participants will then learn to make peanut butter with locally grown peanuts in the quaint house where Poling lives, followed by a visit to nearby vegetable farms. Light snacks and drinks will be served in the workshop.
The homemade peanut butter by O.works is popular among online customers, and featured in a recent programme by RTHK. Don’t miss the chance to learn the secrets of making good peanut butter and explore the lesser known corners of the local countryside! Very limited space.

Details
Date: 23 February 2020 (Sunday)
Time: 1pm to 5:30pm (approx)
Meeting point: Kam Sheung Road MTR station

HKD 420 per person for non-members, includes 1 year membership to Slow Food
HKD 370 per person for Slow Food members
Each participant will make a jar of 200g peanut butter, smooth or chunky (rosemary optional)

Register Here
Registration closed for now

World Disco Soup Day 2020
2020-04-25
World Disco Soup Day 2020

For the fourth year, the global Slow Food Youth Network is joining forces for World Disco Soup Day. An event to cook, eat and dance together, showing the fun way to save food while thinking seriously about the amount that goes to waste. In the past 3 years, Slow Food turned more than 50,000 kilograms of food into thousands of delicious meals! Hundreds of Disco Soups were organized across the 5 continents.
This year’s World Disco Soup Day (WDSD) will be celebrated around the world’s Slow Food networks on Saturday 25 April. The pandemic has stopped most events and gatherings, but instead of being stopped by the virus, the WDSD will go viral by going digital!
Slow Food Hong Kong invites you to get involved in WDSD by submitting your food-saving or no-waste soup recipes, together with any photos or videos if you care to do a demo! You are encouraged to ask an elderly in your family or community for a recipe, in response to Slow Food Youth Network’s call to collect no-waste recipes from older generations around the world. Email your entries to info@slowfood.com.hk by 20 April (Monday) – we hope to share the best ones on our social media.
Let’s fill bellies instead of bins – we look forward to receiving your recipes!

Online Chocolate Tasting with Katie Chan
2020-06-27 15:00 - 17:00
Online Chocolate Tasting with Katie Chan

Join 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!

Katie 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.

Details
Date: 27 June 2020 (Saturday)
Time: 3pm to 5pm (approx); a Zoom link will be emailed to registered participants
Cost:

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

Note: Registration deadline is 19 June. Registration may close earlier without prior notice if the event is fully booked before the deadline.

Register Here
Registration closed
