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X-WR-CALDESC:Events for Slow Food Hong Kong
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TZID:Asia/Hong_Kong
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TZOFFSETTO:+0800
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DTSTART:20160101T000000
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20200627T150000
DTEND;TZID=Asia/Hong_Kong:20200627T170000
DTSTAMP:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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:20260506T152111
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180311T120000
DTEND;TZID=Asia/Hong_Kong:20180311T140000
DTSTAMP:20260506T152111
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180303T110000
DTEND;TZID=Asia/Hong_Kong:20180303T130000
DTSTAMP:20260506T152111
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180206T190000
DTEND;TZID=Asia/Hong_Kong:20180206T220000
DTSTAMP:20260506T152111
CREATED:20171229T015100Z
LAST-MODIFIED:20180114T022306Z
UID:1379-1517943600-1517954400@slowfood.com.hk
SUMMARY:Encore: Sichuan Spices Dinner with Chef Deng
DESCRIPTION:Encore: Sichuan Spices Dinner with Chef Deng\n \nSichuan 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. \nSlow 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. \nChef 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. \n  \nDinner Menu (subject to change without further notice) \nStarters\nMarinated Shrimps\, Duck Tongues & Beans in Osmanthus / 糟醉三寶\nRoasted Bamboo Shoots / 燒拌春笋\nRoasted Eggplant with Red Chili / 燒椒茄子\nSliced Pork with Garlic & Chili / 蒜泥白肉\nOx Tongue & Tripe Medley / 夫妻肺片 \nSoup\nHerbal & Mutton Soup / 歸芪羊肉湯 \nMains\nDry Braised Prawns /乾燒蝦球\nCamphor Smoked Duck / 樟茶仔鴨\nDeep-fried Fish in Mala Sauce / 麻辣魚塊\nBraised Beef Rib with Pepper Powder / 香烤牛肋骨\nMutton & Turnip Casserole / 魚香雞塊\nDry Sauteed String Bean / 乾煸四季豆 \nRice\, Dim Sum\, Sweet\nPork Dumplings / 紅油抄手\nFried Rice\, Chengdu Style / 成都炒飯\nSweetened Snow Fungus & Lotus Seeds / 銀耳蓮子羹 \n  \nDetails \nDate: 6 February 2018 (Tuesday) \nTime: 7:00 pm to 10:00pm \nAddress: 3/F 147 Queen’s Road East\, Wanchai \nCost: \n\nHKD 570 per person for non-members\, includes 1 year membership to Slow Food\nHKD 520 per person for Slow Food Members\nFeel free to BYOB; special corkage HKD 110 per bottle.\n\nRegister Here  \nWe are fully booked! Email info@slowfood.com.hk if you would like to be on the waiting list.
URL:https://slowfood.com.hk/event/spices-2018/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171210T123000
DTEND;TZID=Asia/Hong_Kong:20171210T150000
DTSTAMP:20260506T152111
CREATED:20171128T032659Z
LAST-MODIFIED:20171130T064328Z
UID:1346-1512909000-1512918000@slowfood.com.hk
SUMMARY:Terra Madre Day: traditional Italian lunch
DESCRIPTION:Terra Madre Day: traditional Italian lunch\n \nTerra 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. \nTo 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. \n \nLunch menu (may be revised without prior notice) \nAppetiser –  Crostini with Ricotta di Bufala Campana DOP and Menaica anchovies \nPrimo – Pizzoccheri della Valtellina (Alpine buckwheat pasta typical of Valtellina\, in the Lombardy region of northern Italy) \nSecondo – Manzo all’olio (a slow cooked beef dish from a family recipe in the district of Brescia) \nDessert – Struffoli (Christmas sweet from Naples) with Neapolitan coffee (ancestor of the modern espresso) \nServed with bread\, mineral water\, Tuscan red wine (1/4 litre per head)\, coffee and tea. You may BYOB\, corkage included. \n  \nDetails \nDate: 10 December 2017 (Sunday) \nTime: 12:30 pm to 3:00 pm \nAddress: Trattoria Caffe Monteverdi\, 6A\, High Street\, Sai Ying Pun \nCost: \n\nHKD 750 per person for non-members\, includes 1 year membership to Slow Food\nHKD 680 per person for Slow Food members\n\nRegister Here \n 
URL:https://slowfood.com.hk/event/terra-madre-2017/
LOCATION:Trattoria Caffe Monteverdi\, 6A\, High Street\, Sai Ying Pun\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171202T113000
DTEND;TZID=Asia/Hong_Kong:20171202T133000
DTSTAMP:20260506T152111
CREATED:20171109T091215Z
LAST-MODIFIED:20171130T065259Z
UID:1321-1512214200-1512221400@slowfood.com.hk
SUMMARY:Encore: Fish Ageing Lunch Presentation with Max Levy
DESCRIPTION:Encore: Fish Ageing Lunch Presentation with Max Levy\nWhy Fresh Sushi Is Actually Bad Sushi\nDue 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.) \n \nIt’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. \nChef 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. \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 artisan Chinese and European styles cured meats and bagels. \n  \n  \nDetails \nDate: 2 December 2017 (Saturday) \nTime: 11:30 am to 1:30 pm \nAddress: 110 Queen’s Road West\, Sai Ying Pun \nCost (lunch included): \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
URL:https://slowfood.com.hk/event/ageing-fish2/
LOCATION:Okra\, 110 Queen's Road West\, Sai Ying Pun\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171118T110000
DTEND;TZID=Asia/Hong_Kong:20171118T133000
DTSTAMP:20260506T152111
CREATED:20171031T073648Z
LAST-MODIFIED:20171116T135954Z
UID:1305-1511002800-1511011800@slowfood.com.hk
SUMMARY:Kimchi Workshop with Yong Soo Do
DESCRIPTION:Kimchi Workshop with Yong Soo Do\n \nKimchi 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. \n  \n \nOpened 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. \n  \nIn 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! \n  \nDetails\n \nDate: 18 November 2017 (Saturday) \nTime: 11:00 am to 1:30 pm \nAddress: Bib N Hops Refined\, Shop 13\, 2/F\, J Residence\, 60 Johnston Road\, Wan Chai\, Hong Kong (Private lift entrance on 18 Ship Street) \n Cost: \n\nHKD 450 per person for non-members\, includes 1 year membership to Slow Food\nHKD 400 per person for Slow Food Members\n\nRegister Here
URL:https://slowfood.com.hk/event/kimchi-2017/
LOCATION:Bib N Hops Refined\, Shop 13\, 2/F\, J Residence\, 60 Johnston Road\, Wan Chai\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170913T190000
DTEND;TZID=Asia/Hong_Kong:20170913T220000
DTSTAMP:20260506T152111
CREATED:20170823T042359Z
LAST-MODIFIED:20170826T160242Z
UID:1271-1505329200-1505340000@slowfood.com.hk
SUMMARY:The Subtleties of Sichuan Spices: Dinner with Chef Deng
DESCRIPTION:The Subtleties of Sichuan Spices: Dinner with Chef Deng\nFully booked!\n \nThe 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. \nIn 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. \n  \nChef 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. \n  \nThe 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.) \n  \nDetails \nDate: 13 September 2017 (Wednesday) \nTime: 7:00 pm to 10:00pm \nAddress: 3/F 147 Queen’s Road East\, Wanchai \nCost: \n\nHKD 550 per person for non-members\, includes 1 year membership to Slow Food\nHKD 500 per person for Slow Food Members\nFeel free to BYOB; corkage included. (Suggested wine pairing: Champagne\, Riesling\, Gewürztraminer\, Viognier\, Sauvignon Blanc\, Zinfandel and Cabernet Sauvignon)\n\nRegister Here \nFully booked!\n\n  \n 
URL:https://slowfood.com.hk/event/spices-2017/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170708T140000
DTEND;TZID=Asia/Hong_Kong:20170708T170000
DTSTAMP:20260506T152111
CREATED:20170613T081412Z
LAST-MODIFIED:20170626T094205Z
UID:1227-1499522400-1499533200@slowfood.com.hk
SUMMARY:Summer Workshop: Handmade Noodle
DESCRIPTION:Summer Workshop: Handmade Noodle\n \nFully booked!\nCelebrate 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. \nOur 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. \nLearn 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. \nGet your hands to work – experience making\, cooking and eating food together! Kids are welcome. Very limited space\, so sign up now! \n  \n \nDetails\n \nDate: 8 July 2017 (Saturday) \nTime: 2:00 pm to 5:00 pm \nAddress: WECONS\, 1/F\, 204 Prince Edward Road West\, Kowloon \nCost: \n\nHKD 250 (aged above 8) or HKD 170 (aged 8 or below) per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 (aged above 8) or HKD 120 (aged 8 or below) per person for Slow Food Members\nPlease bring your own reusable container and eating utensil\n\nFully booked! \nRegister Here
URL:https://slowfood.com.hk/event/noodle-2017/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170520T113000
DTEND;TZID=Asia/Hong_Kong:20170520T133000
DTSTAMP:20260506T152111
CREATED:20170430T112926Z
LAST-MODIFIED:20170501T125002Z
UID:1198-1495279800-1495287000@slowfood.com.hk
SUMMARY:Fish Ageing Lunch Presentation with Max Levy
DESCRIPTION:Fish Ageing Lunch Presentation with Max Levy\nWhy Fresh Sushi Is Actually Bad Sushi\n \nIt’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. \nMax 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. \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 artisan Chinese and European styles cured meats and bagels. \n  \nThis 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. \n  \nDetails \nDate: 20 May 2017 (Saturday) \nTime: 11:30 am to 1:30 pm \nAddress: 110 Queen’s Road West\, Sai Ying Pun \nCost (lunch included): \n\nHKD 450 per person for non-members\, includes 1 year membership to Slow Food\nHKD 400 per person for Slow Food Members\n\nRegister Here
URL:https://slowfood.com.hk/event/ageing-fish/
LOCATION:Okra\, 110 Queen's Road West\, Sai Ying Pun\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170429T110000
DTEND;TZID=Asia/Hong_Kong:20170429T170000
DTSTAMP:20260506T152111
CREATED:20170418T140105Z
LAST-MODIFIED:20170418T140603Z
UID:1173-1493463600-1493485200@slowfood.com.hk
SUMMARY:World Disco Soup Day
DESCRIPTION:Join us for World Disco Soup Day!\n \nAfter 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. \nSlow 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. \nWe 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! \n\nLet’s fill bellies instead of bins!\n\n\n\n  \nDetails \nDate: 29 April 2017 (Saturday) \nTime: 11am to 5pm \nAddress: Tong Chong Street Market\, Tong Chong Street\, Quarry Bay \nCost: Free admission \n  \n  \n  \n 
URL:https://slowfood.com.hk/event/wds/
LOCATION:Tong Chong Street Market\, Tong Chong Street\, Quarry Bay\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170410T190000
DTEND;TZID=Asia/Hong_Kong:20170410T220000
DTSTAMP:20260506T152111
CREATED:20170316T040445Z
LAST-MODIFIED:20170402T141521Z
UID:1126-1491850800-1491861600@slowfood.com.hk
SUMMARY:Encore: A Vegetarian Dinner of Hong Kong's Farm Produce + Film Screening
DESCRIPTION:Encore: A Vegetarian Dinner of Hong Kong’s Farm Produce + Film Screening\nGrab the last few seats – register by 7 April!\nIn 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. \nDue 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. \n  \n \nThe 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. \n  \nDinner menu (may be revised without prior notice) \nAppetizer\nSweet potato shoot salad (sweet potato shoot\, sesame) \nSoup\nPumpkin soup (pumpkin\, carrot\, coconut milk) \nMain Dish A\nZucchini and potato lasagna\, roasted mushrooms with nuts and tomato jelly \nor \nMain Dish B\nChinese crêpe stuffed with sweet pepper and homemade basil sauce\, grilled tofu with onion\, and sauerkraut \n~~~ \nOptional at extra costs and while stock lasts: \nDessert\nHoney ginger cake (HKD 25) \nDrink\nRoselle lemonade (HKD 15) \n\nDetails \nDate: 10 April 2017 (Monday) \nTime: 7:00 pm to 10:00 pm \nAddress: 8104 A Box of Life\, Room 4\, 1/F\, Shing Yip Industrial Building\, 19-21 Shing Yip Street\, Kwun Tong \nCost: \n\nHKD 250 per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 per person for Slow Food Members\nOptional desserts and drinks to be paid for at the venue; cash only\nThe venue does not serve alcohol\, but feel free to BYOB; no corkage and water glasses are available\n\n  \nRegister Here
URL:https://slowfood.com.hk/event/local-veg-dinner-2017/
LOCATION:8104 A Box of Life\, Room 4\, 1/F\, Shing Yip Industrial Building\, 19-21 Shing Yip Street\, Kwun Tong\, Hong Kong\, Hong Kong
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END:VCALENDAR