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X-WR-CALDESC:Events for Slow Food Hong Kong
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20211219T085000
DTEND;TZID=Asia/Hong_Kong:20211219T170000
DTSTAMP:20260506T133125
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:20260506T133125
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:20260506T133125
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:20260506T133125
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/
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20210814T160000
DTEND;TZID=Asia/Hong_Kong:20210814T170000
DTSTAMP:20260506T133125
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:20260506T133125
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:20260506T133125
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:20260506T133125
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:20260506T133125
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:20260506T133125
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
BEGIN:VEVENT
DTSTART;VALUE=DATE:20200425
DTEND;VALUE=DATE:20200426
DTSTAMP:20260506T133125
CREATED:20200409T081410Z
LAST-MODIFIED:20200409T081410Z
UID:1952-1587772800-1587859199@slowfood.com.hk
SUMMARY:World Disco Soup Day 2020
DESCRIPTION:World Disco Soup Day 2020\n \nFor 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. \nThis 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! \nSlow 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. \nLet’s fill bellies instead of bins – we look forward to receiving your recipes! \n 
URL:https://slowfood.com.hk/event/wdsd-2020/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20200223T130000
DTEND;TZID=Asia/Hong_Kong:20200223T173000
DTSTAMP:20260506T133125
CREATED:20200129T151759Z
LAST-MODIFIED:20200216T093840Z
UID:1934-1582462800-1582479000@slowfood.com.hk
SUMMARY:Homemade Peanut Butter Workshop
DESCRIPTION:Homemade Peanut Butter Workshop\n \nEvent postponed in view of the virus situation. Stay tuned for the new date of the workshop!\nEscape 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. \nThe 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. \n  \n \nDetails \nDate: 23 February 2020 (Sunday) \nTime:  1pm to 5:30pm (approx) \nMeeting point: Kam Sheung Road MTR station \n\nHKD 420 per person for non-members\, includes 1 year membership to Slow Food\nHKD 370 per person for Slow Food members\nEach participant will make a jar of 200g peanut butter\, smooth or chunky (rosemary optional)\n\nRegister Here \nRegistration closed for now \n 
URL:https://slowfood.com.hk/event/peanut-2020/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20191210T183000
DTEND;TZID=Asia/Hong_Kong:20191210T203000
DTSTAMP:20260506T133125
CREATED:20191121T081344Z
LAST-MODIFIED:20191204T014536Z
UID:1911-1576002600-1576009800@slowfood.com.hk
SUMMARY:Terra Madre Day: Egyptian Dinner
DESCRIPTION:Terra Madre Day: Egyptian Dinner\n \nSince 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. \nJoin 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. \n  \nDetails \nDate: 10 December 2019 (Tuesday) \nTime:  6:30pm \nAddress: Aziza\, Shop 1B\, G/F\, Upton Tower\, 345 Des Voeux Road West\, Sai Ying Pun \nCost: \n\nHKD 500 per person for non-members\, includes 1 year membership to Slow Food\nHKD 450 per person for Slow Food members\n\nRegister Here \nRegistration closed
URL:https://slowfood.com.hk/event/terramadre-2019/
LOCATION:Aziza\, Shop 1B\, G/F\, Upton Tower\, 345 Des Voeux Road West\, Sai Ying Pun\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20191102T130000
DTEND;TZID=Asia/Hong_Kong:20191102T150000
DTSTAMP:20260506T133125
CREATED:20191007T150347Z
LAST-MODIFIED:20191008T151951Z
UID:1898-1572699600-1572706800@slowfood.com.hk
SUMMARY:Mui Wo Flavours: Sharing and Lunch
DESCRIPTION:Mui Wo Flavours: Sharing and Lunch\n \n  \nIn 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. \nWhile 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. \n  \nDetails \nDate: 2 November 2019 (Saturday) \nTime:  1pm to 3pm \nAddress: UPPER Bar & Restaurant\, 4/F\, Manley Commercial Building\, 15 Soy Street\, Mong Kok \nCost: \n\nHKD 150 per person (to be collected by Mui Wo Farm to Table after registration)\n\nRegister Here \n 
URL:https://slowfood.com.hk/event/muiwo-2019/
LOCATION:UPPER Bar & Restaurant\, 4/F\, Manley Commercial Building\, 15 Soy Street\, Mong Kok\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20190907T150000
DTEND;TZID=Asia/Hong_Kong:20190907T170000
DTSTAMP:20260506T133125
CREATED:20190822T142251Z
LAST-MODIFIED:20190824T122751Z
UID:1871-1567868400-1567875600@slowfood.com.hk
SUMMARY:All About Bread with Gregoire Michaud
DESCRIPTION:All About Bread with Gregoire Michaud\n \nPastry 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. \nGregoire 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! \n  \nDetails \nDate: 7 September 2019 (Saturday) \nTime:  3pm to 5pm \nAddress: Bread Elements\, Block A\, 12/F\, Unit 4\, Fortune Factory Building\, 40 Lee Chung Street\, Chai Wan \nCost: \n\nHKD 250 per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 per person for Slow Food members\nAll proceeds (minus administrative costs) go to Food Angel\n\nRegister Here \nFully booked! If you would like to be put on the waiting list\, please email info@slowfood.com.hk.\n  \nThe Loop HK is a media sponsor of this special event.
URL:https://slowfood.com.hk/event/bread-2019/
LOCATION:Bread Elements\, Block A\, 12/F\, Unit 4\, Fortune Factory Building\, 40 Lee Chung Street\, Chai Wan\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20190706T150000
DTEND;TZID=Asia/Hong_Kong:20190706T170000
DTSTAMP:20260506T133125
CREATED:20190612T142635Z
LAST-MODIFIED:20190706T044317Z
UID:1847-1562425200-1562432400@slowfood.com.hk
SUMMARY:An Afternoon with Africa Coffee & Tea
DESCRIPTION:An Afternoon with Africa Coffee & Tea\n \nJoin 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. \nACT 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. \n \nMenu (subject to change without prior notice) \n\nChicken wings with peri peri dipping sauce\nUgandan style rolex (homemade hot wrap): plant based rolex\, veggie rolex\, South Africa boerewors (sausage) rolex\nChoice 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)\n\n \nDetails \nDate: 6 July 2019 (Saturday) \nTime:  3pm to 5pm \nAddress: 15/F\, 41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong \nCost: \n\nHKD 230 per person for non-members\, includes 1 year membership to Slow Food\nHKD 180 per person for Slow Food members\n\nRegister Here \nRegistration closed \n  \n  \n  \n  \n 
URL:https://slowfood.com.hk/event/act-2019/
LOCATION:Africa Coffee & Tea\, 15/F\, 41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20190427T143000
DTEND;TZID=Asia/Hong_Kong:20190427T160000
DTSTAMP:20260506T133125
CREATED:20190411T074801Z
LAST-MODIFIED:20190424T133607Z
UID:1790-1556375400-1556380800@slowfood.com.hk
SUMMARY:Spring Workshop: Jam Making
DESCRIPTION:Spring Workshop: Jam Making\n \nCelebrate 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. \nJam 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. \n  \nDetails \nDate: 27 April 2019 (Saturday) \nTime: 2:30pm to 4:00pm \nAddress: 16A\, 24/F Well Fung Industrial Centre\, 68 Ta Chuen Ping Street\, Kwai Chung \nCost: \n\nHKD 430 per person for non-members\, includes 1 year membership to Slow Food\nHKD 380 per person for Slow Food members\nEach participant will be taking away 2 jars of 100g passion fruit mango jam.\nSeats are very limited. Sign up now to avoid disappointment!\n\nRegister Here \nWe are fully booked! If you would like to be on the waiting list\, please email info@slowfood.com.hk.\n 
URL:https://slowfood.com.hk/event/jam-2019/
LOCATION:Jam Story\, 16A\, 24/F Well Fung Industrial Centre\, 68 Ta Chuen Ping Street\, Kwai Chung\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20190328T190000
DTEND;TZID=Asia/Hong_Kong:20190328T220000
DTSTAMP:20260506T133125
CREATED:20190313T131327Z
LAST-MODIFIED:20190319T074741Z
UID:1775-1553799600-1553810400@slowfood.com.hk
SUMMARY:Swiss Cheese Fondue Evening
DESCRIPTION:Swiss Cheese Fondue Evening\n \nJoin 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. \nWalter Kern\, one of our committee members originally from Switzerland\, is generously hosting this special event on the rooftop of his home. \nMenu (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. \n  \nDetails \nDate: 28 March 2019 (Thursday) \nTime: 7pm (Please do not arrive later than 7:30pm.) \nVenue: rooftop of Walter’s home in Stanley (The full address to be provided to the registered participants.) \nCost: \n\nHKD 500 per person for non-members\, includes 1 year membership to Slow Food\nHKD 400 per person for Slow Food members\n\n\nPriority 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.\nFeel 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\nDo not drink and drive!\n\nRegister Here \nRegistration closed
URL:https://slowfood.com.hk/event/fondue-2019/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20190316T100000
DTEND;TZID=Asia/Hong_Kong:20190316T150000
DTSTAMP:20260506T133125
CREATED:20190217T141653Z
LAST-MODIFIED:20190314T155723Z
UID:1755-1552730400-1552748400@slowfood.com.hk
SUMMARY:Of Fish and Birds: Fishpond Visit and Lunch
DESCRIPTION:Of Fish and Birds: Fishpond Visit and Lunch\n \nHong 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. \nJoin 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. \n \n \nDetails \nDate: 16 March 2019 (Saturday) \nTime:  10:00am to 3:00pm (approx) \nMeeting and dismissal point:  Yuen Long MTR station \nCost: \n\nHKD 330 per person for non-members\, includes 1 year membership to Slow Food\nHKD 280 per person for Slow Food members\nThe price covers coach transfer between Yuen Long MTR station and Tai Sang Wai\, guided walk\, shared binoculars for birdwatching\, notes\, and lunch.\nKids are welcome (full cost applies). Strollers are not recommended.\n\nRegister Here \nRegistration closed
URL:https://slowfood.com.hk/event/fish-2019/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20181210T190000
DTEND;TZID=Asia/Hong_Kong:20181210T213000
DTSTAMP:20260506T133125
CREATED:20181120T033811Z
LAST-MODIFIED:20181126T150051Z
UID:1720-1544468400-1544477400@slowfood.com.hk
SUMMARY:Terra Madre Day: Vegan Private Kitchen
DESCRIPTION:Terra Madre Day: Vegan Private Kitchen\n \nSince 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. \n  \n \nJoin 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. \nA 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. \n  \n \nMenu (subject to change without prior notice) \n1. Homemade sourdough bread\, cream truffle mushroom dip\, homemade vegan butter\n2. Pumpkin\, orange zest\, foamy pumpkin seed cream\, apple tartare with rosemary oil\, fried rosemary\n3. Creamy turnip soy milk soup with plum wine caramelized miso\n4. Vegan popcorn “chicken”\, pea wasabi puree\, lemon zest\, black garlic caramel\n5. Vegan “pork tenderloin”\, roasted cauliflower puree\, reduced pomegranate\n6. Persimmon\, roasted tea ice cream\, spiced syrup \n  \nDetails \nDate: 10 December 2018 (Monday) \nTime:  7pm / 7:30pm to 9:30pm (approx) \nAddress: Room 1102\, Hung Tat Industrial Building\, 43 Hung To Road\, Kwun Tong \nCost: \n\nHKD 590 per person for non-members\, includes 1 year membership to Slow Food\nHKD 540 per person for Slow Food members\nThe price is for a 6-course dinner. Feel free to BYOB – no corkage.\nSeats are very limited. Sign up now to avoid disappointment!\n\nRegister Here \nWe are fully booked! Please email info@slowfood.com.hk if you would like to be on the waiting list.\n  \n  \n  \n 
URL:https://slowfood.com.hk/event/terra-madre-2018/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20181110T093000
DTEND;TZID=Asia/Hong_Kong:20181111T163000
DTSTAMP:20260506T133125
CREATED:20181026T142016Z
LAST-MODIFIED:20181027T012857Z
UID:1690-1541842200-1541953800@slowfood.com.hk
SUMMARY:GreenFest by Hysan "Rethink Our Food" - Slow Food Ugly Food
DESCRIPTION:GreenFest by Hysan “Rethink Our Food” – Slow Food Ugly Food\n \nCalling teenagers aged 14 to 18: join us to turn crooked veggies into delicious new dishes without waste! \nSlow 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. \nIf 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. \nDetails \nDate: 10 and 11 November 2018 (Saturday and Sunday) \nTime:  9:30 am to 4:30 pm (see the festival programme schedue here) \n             Slow Food Ugly Food is at 2pm to 3pm \nAddress:  Sky Garden\, 4/F Hysan Place\, Causeway Bay \nCost:  HKD150 \nRegister Here \n 
URL:https://slowfood.com.hk/event/greenfest-2018/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20181013T140000
DTEND;TZID=Asia/Hong_Kong:20181013T170000
DTSTAMP:20260506T133125
CREATED:20180925T133904Z
LAST-MODIFIED:20180925T134920Z
UID:1673-1539439200-1539450000@slowfood.com.hk
SUMMARY:Rise Up: The Health and Flavour Secrets of Wild\, Natural Yeasts
DESCRIPTION:Rise Up: The Health and Flavour Secrets of Wild\, Natural Yeasts\n \nFermentation 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: \n• “Live” bottle-conditioned beers\n• Natural wines\n• Kombucha teas \nThe 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. \nThe 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. \n  \nDetails \nDate: 13 October 2018 (Saturday) \nTime:  2:00 pm to 5:00 pm \nAddress: Sub-Zero and Wolf Flagship\, G17-20\, Lee Garden 3\, 1 Sunning Road\, Causeway Bay \nCost: \n\nHKD 350 per person for non-members\, includes 1 year membership to Slow Food\nHKD 300 per person for Slow Food Members\n\nRegister Here \n  \nThe event venue is sponsored by Sub-Zero and Wolf. \n \n 
URL:https://slowfood.com.hk/event/yeasts-2018/
LOCATION:Sub-zero and Wolf Flagship\, G17-20\, Lee Garden 3\, 1 Sunning Road\, Causeway Bay\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180901T150000
DTEND;TZID=Asia/Hong_Kong:20180901T180000
DTSTAMP:20260506T133125
CREATED:20180815T083809Z
LAST-MODIFIED:20180815T092520Z
UID:1645-1535814000-1535824800@slowfood.com.hk
SUMMARY:Crêpe Making Workshop with La Crêperie
DESCRIPTION:Crêpe Making Workshop with La Crêperie\n \nLearn 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. \nFounded 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. \n \nDetails \nDate: 1 September 2018 (Saturday) \nTime:  3:00 pm to 6:00 pm (approx.) \nAddress: La Crêperie Hong Kong Wan Chai\, 1/F\, 100 Queen’s Road East \nCost: \n\nHKD 350 per person for non-members\, includes 1 year membership to Slow Food\nHKD 300 per person for Slow Food Members\nDue to the high temperature of the crêpe maker\, the crêpe making is restricted to those aged 18 or above.\nThe price includes a 2-course set meal.\n\nRegister Here \n\n  \n 
URL:https://slowfood.com.hk/event/crepe-2018/
LOCATION:La Crêperie\, 1/F\, 100 Queen's Road East
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180812T110000
DTEND;TZID=Asia/Hong_Kong:20180812T180000
DTSTAMP:20260506T133125
CREATED:20180802T142437Z
LAST-MODIFIED:20180809T145546Z
UID:1631-1534071600-1534096800@slowfood.com.hk
SUMMARY:Food Carnival 2018 with FOOD-CO
DESCRIPTION:Food Carnival 2018 with FOOD-CO\n \nSlow 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! \nWe 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! \nTo 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/ \n  \nDetails \nDate: 12 August 2018 (Sunday) \nTime:  11:00 am to 6:00 pm \nAddress: Central Harbourfront event space (Slow Food Hong Kong’s booth is B8) \nCost: Free \nhttps://www.facebook.com/events/1006845869466189/ \n 
URL:https://slowfood.com.hk/event/food-co-2018/
LOCATION:Central Harbourfront Event Space\, Central Harbourfront Event Space\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180623T160000
DTEND;TZID=Asia/Hong_Kong:20180623T180000
DTSTAMP:20260506T133125
CREATED:20180606T090408Z
LAST-MODIFIED:20180606T090408Z
UID:1581-1529769600-1529776800@slowfood.com.hk
SUMMARY:Tea Tasting and Blending Workshop with Plantation by teakha
DESCRIPTION:Tea Tasting and Blending Workshop with Plantation by teakha\n \nLearn 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! \nPlantation 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. \n \nBorn 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. \n\n\nDetails \nDate: 23 June 2018 (Saturday) \nTime:  4:00 pm to 6:00 pm \nAddress: Plantation by teakha\, 18 Po Tuck Street\, Sai Ying Pun \nCost: \n\nHKD 400 per person for non-members\, includes 1 year membership to Slow Food\nHKD 350 per person for Slow Food Members\nTasting and a small snack included\nPlease bring a jar to take away your own blended tea\n\nRegister Here
URL:https://slowfood.com.hk/event/tea-2018/
LOCATION:Plantation by teakha\, 18 Po Tuck Street\, Sai Ying Pun\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180609T110000
DTEND;TZID=Asia/Hong_Kong:20180609T140000
DTSTAMP:20260506T133125
CREATED:20180526T081127Z
LAST-MODIFIED:20180530T021115Z
UID:1553-1528542000-1528552800@slowfood.com.hk
SUMMARY:Korean Temple Food Workshop with Mina Park
DESCRIPTION:Korean Temple Food Workshop with Mina Park\n \nHaving 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. \nMina 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. \n \nDetails \nDate: 9 June 2018 (Saturday) \nTime:  11:00 am to 2:00 pm (approx.) \nAddress: House of Madison showroom\, 3/F\, 8 Queen’s Road East\, Wanchai (opposite Three Pacific Place) \nCost: \n\nHKD 500 per person for non-members\, includes 1 year membership to Slow Food\nHKD 450 per person for Slow Food Members\nThe price includes a light lunch\n\nRegister Here \nWe are fully booked! Please email info@slowfood.com.hk if you would like to be on the waiting list.
URL:https://slowfood.com.hk/event/koreantemple-2018/
LOCATION:House of Madison showroom\, 3/F\, 8 Queen's Road East\, Wanchai\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180421T103000
DTEND;TZID=Asia/Hong_Kong:20180421T150000
DTSTAMP:20260506T133125
CREATED:20180410T090013Z
LAST-MODIFIED:20180418T142752Z
UID:1478-1524306600-1524322800@slowfood.com.hk
SUMMARY:Cultivating Micro Algae: Site Visit and Lunch
DESCRIPTION:Cultivating Micro Algae: Site Visit and Lunch\n \nMicro 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. \nGeb 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. \nIn 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. \nJustin 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. \nLunch menu (subject to change without further notice): welcome drink; salad; salmon crostini; uni hash brown; soup; beek cheek / fish taco; dessert. \nDetails \nDate: 21 April 2018 (Saturday) \nTime:  10:30 am to 3:00 pm (approx.) \nAddress: 12 Kam Chui Road\, Kam Tsin Tsuen\, Sheung Shui* \n* 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. \nCost: \n\nHKD 500 per person for non-members\, includes 1 year membership to Slow Food\nHKD 450 per person for Slow Food Members\nThe price includes coach hire\n\nRegister Here \nRegistration closed\n​
URL:https://slowfood.com.hk/event/algae-2018/
LOCATION:Si Ting Gourmet\, 12 Kam Chui Road\, Kam Tsin Tsuen\, Sheung Shui\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180401T140000
DTEND;TZID=Asia/Hong_Kong:20180401T160000
DTSTAMP:20260506T133125
CREATED:20180309T151711Z
LAST-MODIFIED:20180331T144057Z
UID:1441-1522591200-1522598400@slowfood.com.hk
SUMMARY:Moveable Feasts with Craig Au-Yeung of Taste Library
DESCRIPTION:Moveable Feasts with Craig Au-Yeung of Taste Library\n \nFrom “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. \nIn 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). \n  \nCraig 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). \nPMQ 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! \nDetails \nDate: 1 April 2018 (Sunday) \nTime:  2:00 pm to 4:00 pm \nAddress: PMQ Taste Library\, H504 PMQ\, 35 Aberdeen Street\, Central \nCost: \n\nHKD 250 per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 per person for Slow Food Members\nThe price includes a 6-month membership to PMQ Taste Library\n\n(Some video clips may be in Putonghua\, but simple English oral summaries would be provided.) \n  \nRegister Here \nRegistration closed
URL:https://slowfood.com.hk/event/tastelibrary-2018/
LOCATION:PMQ Taste Library\, H504 PMQ\, 35 Aberdeen Street\, Central\, Hong Kong\, Hong Kong
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DTSTART;TZID=Asia/Hong_Kong:20180311T120000
DTEND;TZID=Asia/Hong_Kong:20180311T140000
DTSTAMP:20260506T133125
CREATED:20180220T153528Z
LAST-MODIFIED:20180220T153528Z
UID:1430-1520769600-1520776800@slowfood.com.hk
SUMMARY:Fromages Français: Cheese Tasting with ON Dining
DESCRIPTION:Fromages Français: Cheese Tasting with ON Dining\n \nON 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. \nPeter 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. \nDetails \nDate: 11 March 2018 (Sunday) \nTime: 12:00 noon to 2:00 pm \nAddress: ON Dining Kitchen & Lounge\, 29/F\, 18 On Lan Street\, Central \nCost: \n\nHKD 400 per person for non-members\, includes 1 year membership to Slow Food\nHKD 350 per person for Slow Food Members\n\nRegister Here \n  \n 
URL:https://slowfood.com.hk/event/cheese-2018/
LOCATION:ON Dining Kitchen & Lounge\, 29/F\, 18 On Lan Street\, Hong Kong\, Hong Kong
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180303T110000
DTEND;TZID=Asia/Hong_Kong:20180303T130000
DTSTAMP:20260506T133125
CREATED:20180215T084932Z
LAST-MODIFIED:20180220T092913Z
UID:1420-1520074800-1520082000@slowfood.com.hk
SUMMARY:Of Rice and Men: Workshop with Max Levy and Lau Chun
DESCRIPTION:Of Rice and Men: Workshop with Max Levy and Lau Chun\n \nAs 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. \nIn 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. \n  \nOriginally 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. \nLau 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. \nDetails \nDate: 3 March 2018 (Saturday) \nTime: 11:00 am to 1:00 pm \nAddress: House of Madison showroom\, 3/F\, 8 Queen’s Road East\, Wanchai (opposite Three Pacific Place) \nCost: \n\nHKD 250 per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 per person for Slow Food Members\n\nRegister Here \nWe are fully booked! Email info@slowfood.com.hk if you would like to be on the waiting list.\n 
URL:https://slowfood.com.hk/event/rice-2018/
LOCATION:House of Madison showroom\, 3/F\, 8 Queen's Road East\, Wanchai\, Hong Kong
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