Slow Food Hong Kong

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

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

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

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

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

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

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

Register Here

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

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

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

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

Register Here

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

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

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

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

Since 2009, each year on Slow Food’s anniversary – 10 December – food communities and Slow Food convivia all around the world celebrate local eating, agricultural biodiversity and sustainable food production. Celebrations take shape with hundreds of events ranging from collective meals to community festivals, as a way of demonstrating diversity and Slow Food’s philosophy of good, clean and fair food for all.

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

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

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

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

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

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

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

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

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

Register Here
Registration closed

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

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

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

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

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

Register Here
Registration closed

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

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

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

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

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

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

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

Menu (subject to change without prior notice)

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

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

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

Register Here
Registration closed

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

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

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

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

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

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

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

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

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

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

Register Here

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

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

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

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

Register Here
Registration closed

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

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

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

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

Register Here
Registration closed for now

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

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

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

Join Slow Food Hong Kong for an exclusive online chocolate tasting session with Katie Chan of The Chocolate Club Hong Kong! Learn how to appreciate chocolate like a proper connoisseur as we taste several single origin chocolates in the comfort of our homes (or elsewhere). Katie will guide us through the bean to bar journey, the distinction between craft and commercial chocolates, the classification of dark, milk and white chocolates, and more – at a discounted price for this special collaboration!

Katie Chan graduated from King’s College London with a BSc Nutrition in 2007, and worked as Food Product Developer for the renowned chocolate brand “awfully chocolate”. In 2013, she founded The Chocolate Club Hong Kong, to import a carefully curated selection of artisanal chocolate brands and to promote chocolate appreciation to the public. Katie received certified qualification from the International Institute of Chocolate and Cacao Tasting in London, and her tasting workshops have been well received by corporates and individuals. She was also appointed as judge in various chocolate awards. Affectionately known as the The Chocolate Lady HK, Katie loves to share her knowledge of and passion for chocolate with everyone.

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

HKD 250 per person for non-members, includes 1 year membership to Slow Food
HKD 200 per person for Slow Food members
Price includes a chocolate tasting kit (contains 5 types of craft chocolate samples, a tasting mat, plus a Sweet World 10% discount coupon) and delivery charge
Alternatively, to minimize possible damage to the chocolates during delivery in hot weather, you may opt for self collection at Sweet World (Shop 343, 3/F Landmark Prince’s, Central) on 23-26 June

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

Register Here
Registration closed

Fantastico! Roman Cuisine
2020-08-22 17:00 - 19:30
Fantastico! Roman Cuisine
New date and menu!

Join Slow Food Hong Kong‘s first ever cross-border event: an interactive online cooking class by a chef instructing from Italy!
Chef 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!

Menu
We will be cooking an appetizer and a main dish:

Ricotta 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
Cacio 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

Details
Date: 22 August 2020 (Saturday)
Time: 5pm to 7:30pm (approx) (Hong Kong time)
Where: Your home (a link will be emailed to registered participants)
Cost:

HKD 320 per login for non-members, includes one person’s 1-year membership to Slow Food
HKD 270 per login for Slow Food members
Friends and family cooking together could share a login at the price of one.
Price does not include ingredients. Participants will be given a shopping list before the class.

Registration closes on 19 August 2020. Limited seats.

Register Here

This 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.

Free Online Screening + Q&A: More Than Honey
2020-10-23 19:00 - 21:15
Free Online Screening + Q&A: More Than Honey

In 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.

There 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.

Einstein 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!

Details
Date: 23 October 2020 (Friday)
Time: 7pm to 9:15pm; a Zoom link will be emailed to registered participants
Cost: Free
Register Here

Online Sharing: UNISG Experience
2021-03-20 16:00 - 17:00
Online Sharing: UNISG Experience

The 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.
Located 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.
Slow 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!

Details
Date: 20 March 2021 (Saturday)
Time: 4pm to 5pm; a link will be emailed to registered participants
Cost:

Free for Slow Food members
HKD50 for non-members, includes 1 year membership to Slow Food

Register Here

The True Cost of Food with Peggy Chan
2021-05-22 16:00 - 17:00
The True Cost of Food with Peggy Chan

Join 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!
Peggy 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.
Peggy 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.
Peggy 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.
Don’t miss this chance to learn about the forefronts of the food movement!

Details
Date: 22 May 2021 (Saturday)
Time: 4pm to 5pm; a link will be emailed to registered participants
Cost:

Free for Slow Food members
HKD50 for non-members, includes 1 year membership to Slow Food

Register Here
(Registration closed)

Add (No) Oil: Plant-based, Oil-free Eating with Michele Wisla
2021-08-14 16:00 - 17:00
Add (No) Oil: Plant-based, Oil-free Eating with Michele Wisla

This 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.
Michele 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!

Details
Date: 14 August 2021 (Saturday)
Time: 4pm to 5pm; a link will be emailed to registered participants
Cost:

Free for Slow Food members
HKD50 for non-members, includes 1 year membership to Slow Food

Register Here
(Registration closed)

Slow Wine Tasting: An Early Evening with Il Borro
2021-10-15 17:30 - 19:30
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.
About Il Borro:

Il Borro is many things: an organic vineyard; a Relais & Chateaux luxury resort; a zero-emissions project; a restored medieval village — and so much more.
Il 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.
The 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.
Il Borro produced its first wine in 2003, and converted to organic farming in 2007.
About Dario Mulino:

Wine 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.
He 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.
Dario has been based in Hong Kong for over 10 years, and loves to travel around Asian countries and to explore the F&B scene.
Details
Date: 15 October 2021 (Fri)
Time: 5:30pm to 7:30pm
Address: Watson’s Wine Tasting Room, 7/F, 135 Bonham Strand Trade Centre,135 Bonham Strand, Sheung Wan
Cost:

HKD 150 per person for non-members, includes 1 year membership to Slow Food Hong Kong
HKD 100 per person for Slow Food Hong Kong members

Fully booked!
Register Here
*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.

Ode to Lard: Dinner at Heritage Meats
2021-11-24 18:30 - 22:30
Ode to Lard: Dinner at Heritage Meats

Join 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.
Partnering 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.
Heritage 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.
Extremely limited seats. Register now.
Details
Date: 29 October 2021 (Fri) or 24 November 2021 (Wed)
Time: 6:30pm to 10:30pm (approx.)
Address: Shop 102/103, The Repulse Bay, 109 Repulse Bay Road, Hong Kong
Cost:

HKD 1600 per person for non-members, includes 1 year membership to Slow Food
HKD 1520 per person for Slow Food members
Menu items to be decided by Heritage Meats
BYOB, no corkage

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.

Please email info@slowfood.com.hk to grab the last 2 (or 3) spots for 24 November!

Hack Your Snacks: Afternoon Tea Talk at Fringe Vault
2021-11-27 15:00 - 17:00
Hack Your Snacks: Afternoon Tea Talk at Fringe Vault

How 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.
Headlining 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.
Both 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.

Launched 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.

Nuteese 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.

Details
Date: 27 November 2021 (Sat)
Time: 3pm to 5pm
Address: Fringe Vault, 2 Lower Albert Road, Central
Cost:

HKD 150 per person for non-members, includes 1 year membership to Slow Food
HKD 100 per person for Slow Food members
The price includes a non-alcoholic drink

The event will be subject to the prevailing legislative requirements on social distancing.

Register Here
Registration closed

Eco-tour and Farm Visit to Lai Chi Wo
2021-12-19 08:50 - 17:00
Eco-tour and Farm Visit to Lai Chi Wo

Join 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.
Located 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.
Now 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.

Nestled 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.
By joining the tour, your participation also contributes to:
• Conserving wildlife by providing home and food
• Supporting local farming and village revitalization
• Restoring wetland farming and traditional paddy cultivation in Hong Kong

Tour rundown
08:50 – gather at Ma Liu Shui pier (10-minute walk from Chinese University MTR station)
09:00 -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
10:30 – 12:30 – Eco-farm work or DIY workshop
12:30 – 14:00 – Lunch in village
14:00 – 15:30 – Eco-walk at village, Fung Shui woods and farmland
15:30 – 17:00 – Depart from Lai Chi Wo by boat
17:00 – arrive at Ma Liu Shui pier

Details
Date: 19 December 2021 (Sun)
Time: 8:50am to 5pm (approx)
Meeting point: Ma Liu Shui pier
Cost:

HKD 750 (or HKD 650 for kids aged 4 or under) per person for Slow Food members
HKD 800 (or HKD 700 for kids aged 4 or under) per person for non-members, includes 1 year membership to Slow Food
The price includes lunch and return ferry. Kids must be accompanied by an adult participant.
In 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.

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.

Register Here
Fully booked. Please email info@slowfood.com.hk to be put on the waiting list.

Back to the Roots: Food & Community - A Special Terra Madre Dinner at Frank's
2021-12-20 18:30 - 21:30
Every year, we like to pay homage to the local producers and boutique artisans who work so hard to bring delicious ingredients and food products to our tables via Terra Madre, a Slow Food initiative. This year, we will be hosting a very special Terra Madre dinner at Frank’s Italian American Social Club with illustrious chef Vinny Lauria. Chef Vinny and his restaurant group have always supported local farmers in Hong Kong, and on December 20*, he will be serving a tailor-made Slow Food menu derived from locally grown ingredients, as well as specialties from nearby Yunnan. Hong Kong’s very own farmers — the ones chef Vinny works closely with — have also been invited to dine at the center table. The evening will be dedicated to them.
For the dinner, the vegetables will be from Zen Organic Farm in Hong Kong. The pork will be from local brand Wah Kee Farm. Pumpkin, Truffle, Garlic, and Walnuts will be Yunnan-based produce from J’s Garden. Cheese and Salumi will be made in-house by Frank’s kitchen team. All seafood will be sourced locally.
Seats are limited and the event will also be offered to private members of Frank’s Italian American Social Club.
*Terra Madre Day is traditionally designated on December 10 of each year, but this year our Terra Madre dinner will be held on December 20, 2021.
Below is the one-day-only menu (vegetarians can be accommodated — pls mark down this diet preference during registration):
SFHK Terra Madre 2021 menu
Details
Date: 20 December 2021 (Mon)
Time: 6:30pm welcome drinks at the G/F bar; 7pm dinner on 1/F private dining area
Place: Frank’s Italian American Social Club, 79 Wyndham Street, Central
Cost:

Food only: HKD 650 per person for Slow Food members
Food & wine pairing: HKD 900 per person for Slow Food members
Food only: HKD 700 per person for non-members, includes 1 year membership to Slow Food
Food & wine pairing: HKD 950 per person for non-members, includes 1 year membership to Slow Food

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.
This event is first-paid, first-served. Those who register without making payment risk forfeiting their spot(s). For those who have paid but wish to withdraw, refund is not available unless there are special circumstances.
Register Here
Registration closed

Cow Story: Online Sharing with Adelaide Lala Tam
2022-03-13 16:30 - 17:30
Cow Story: Online Sharing with Adelaide Lala Tam

Meet Adelaide Lala Tam, a food designer from Hong Kong currently based in Rotterdam. Her specialty is in dismantling industrial food production systems to gain a critical understanding of our modern relationship with food. She reconnects her audience to food ecosystems through designing food experiences, objects and stories.
Her journey started with a visit to a slaughterhouse in 2014, which completely changed her understanding about food production. Since then, she has set off on a path of exploration through different design projects, discovering answers to her own questions about our relationships with food.
Slow Food Hong Kong is excited to have Adelaide share with us some of her projects, including How to Consume Romie 18, where she collaborated with a biodynamic farm in Eindhoven to investigate the life of a cow. One of her goals is to enable the audience to go behind the closed doors of industrial food processing infrastructure and understand agriculture more.
Graduated from Design Academy Eindhoven in 2018, she has received various awards for her projects, and is featured on the 50 Next 2021 list of young people shaping the future of gastronomy. She was also named in BBC 100 Women in 2021. She has conducted talks and workshops in various cities around the world.

Details
Date: 13 March 2022 (Sun)
Time: 4:30pm to 5:30pm; a link will be emailed to registered participants
Cost:

Free for Slow Food members
HKD 50 per person for non-members, includes 1 year membership to Slow Food

Register Here

Slow Zoom: "Stories of Food" BYO drinks & discuss
2022-04-08 20:00 - 21:00 | Zoom
Join and connect with other Slow Food Hong Kong members on a contemplative evening and enjoy a 15-minute documentary broadcast live on Zoom, called the “Stories of Food“, produced by Slow Food Minnesota.
Bring your own favorite slow drinks and snacks to the (online) table and make yourself comfortable. After the documentary showing, we’ll engage in a casual discussion of the film and see where the evening takes us.

Details
Date: 08 April 2022 (Fri)
Time: 8pm-9pm; a link will be emailed to registered participants
Cost:

Free for Slow Food members
HKD 50 per person for non-members, includes 1 year membership to Slow Food

Register Here

From Waste to Food: Tour and Workshop with Urban Mushroom
2022-05-28 14:00 - 16:00
From Waste to Food: Tour and Workshop with Urban Mushroom

Founded in 2018, Urban Mushroom is a venture that grows mushrooms with wastes such as coffee grounds, rice bran, straw, corn and wood. The team aims to raise public awareness about sustainability and the possible uses of city wastes by growing local produce with them. Their mushroom products include various types of fresh and dried oyster mushrooms, available both online and at different collaborating stores.
In this special event with Slow Food Hong Kong, founder Russell Kong of Urban Mushroom will take us on a guided tour through the mushroom cultivation process. There will be a walk in the cultivation area of the mushroom farm, followed by a short classroom session. To complete the experience, participants will in the mushroom workshop prepare their own cultivation bag and perform inoculation, taking the bag home to observe the mushroom growth.

Details
Date: 28 May 2022 (Sat)
Time: 2pm to 4pm (approx)
Venue: Urban Mushroom Cultivation Farm (No.270, Tuen Tsz Wai, Lam Tai, Tuen Mun); meeting point: Light Rail Lam Tei station
Cost:

HKD300 for Slow Food members
HKD350 per person for non-members, includes 1 year membership to Slow Food

The event will be subject to the prevailing legislative requirements on social distancing. Participants must each wear a mask at all times during the event, scan the venue QR code using the LeaveHomeSafe mobile app before entering the farm premises, and have received 2 doses of COVID-19 vaccines. The vaccination record will need to be produced for scanning.
This event is first-paid, first-served. Those who register without making payment risk forfeiting their spots. For those who have paid but wish to withdraw, refund is not available unless there are special circumstances.
Register Here
Fully booked! Email info@slowfood.com.hk if you wish to be put on the waiting list.

Alba, Bra and the wines of Marchesi di Barolo with the Knights of Alba
2022-05-31 19:30 - 22:00
Alba, Bra and the wines of Marchesi di Barolo with the Knights of Alba

In this special joint event by the Knights of Alba Hong Kong and Slow Food Hong Kong, virtual and in-person wine tastings of the wines of Marchesi di Barolo are combined!
The history of the Marchesi di Barolo estate goes along with the history of Barolo. They are one of the first pioneers of making a dry styled Barolo in early 19th century. The wine soon became known as “the Wine from Barolo” and was served at important diplomatic and royal functions, thus becoming the “Wine of Kings”.
Valentina Abbona, sixth generation of the winery, will guide us through the tasting of her wines. The highlight of the evening will be the side-by-side blind tasting of Barolo and Barbaresco, follow by the comparison of three single vineyard Barolo: Coste di Rose, Cannubi and Sarmassa.
For those attending the in-person wine dinner, true to the pleasure of Slow Food, Chef Angelo Vecchio has created an authentic Piemontese menu for us which features many of our beloved ingredients including Bra Sausages and Fassona Beef!
Join us, whether virtual or in person, for a celebration of friendship and traditions!

Option 1 – in-person dinner
Dinner Menu @ Aria
Flan di Bettelmatt
Battelmatt Cheese Flan, Blueberry Sauce
Insalatina di Lentichhie della Val di Grana
Lentils & Celery Salad, Piemontese Bra Sausages
Ravioli del Plin
Castelmagno Cheese Stuffed Plin Ravioli, Butter Sauce
Controfiletto di Fassona
Fassona Beef, Roasted Mushrooms, Mushrooms Dust, Polenta
Gianduiotto
Hazelnut Crumble & Ice Cream
Dinner Wine Menu @ Aria
Aperitivo
2019 Marchesi di Barolo Langhe Bianco DOC Bric Amiel
Blind Tasting:
2016 Marchesi di Barolo Barbaresco Tradizione
2015 Marchesi di Barolo Barolo Tradizione
The Three Single Vineyards Barolo:
2014 Marchesi di Barolo Barolo Coste di Rose
2014 Marchesi di Barolo Barolo Cannubi
2014 Marchesi di Barolo Barolo Sarmassa
Digestivo:
Marchesi di Barolo Barolo Chinato
Marchesi di Barolo Grappa di Barolo

Option 2 – zoom tasting at home (registration deadline 23 May 2022 – limited spots!)
Zoom Package (delivered to door)
Flight 1: Blind Tasting
2016 Marchesi di Barolo Barbaresco Tradizione (in 65 ml vial)
2015 Marchesi di Barolo Barolo Tradizione (in 65 ml vial)
Flight 2: The Three Single Vineyards Barolo
2014 Marchesi di Barolo Barolo Coste di Rose (in 65 ml vial)
2014 Marchesi di Barolo Barolo Cannubi (in 65 ml vial)
2014 Marchesi di Barolo Barolo Sarmassa (in 65 ml vial)
Digestivo:
Marchesi di Barolo Chinato (in 65 ml vial)
Cheese:
~60 g Castelmagno DOP di Alpeggio (approved by Slow Food Presidia, click here for more details about this special cheese, which is rarely imported to Hong Kong)
Chocolate:
2 x pieces (10 g each) of Classic Gianduiotto (click here for more details about the story of Langhe Hazelnut and the chocolate gianduiotto)

Details
Date: 31 May 2022 (Tues)
Option 1 – in-person dinner
Time: 7:00pm
Venue: Aria, 24/F, California Tower, 30-36 D’Aguilar St, Central
Cost:

HKD1680 for Slow Food members or Knights of Alba members
HKD1730 per person for non-members, includes 1 year membership to Slow Food

Option 2 – zoom tasting at home (registration deadline 23 May 2022 – limited spots!)
Time: 7:30pm
Online: a link will be sent to registered participants
Cost:

HKD400 for Slow Food members or Knights of Alba members
HKD450 per person for non-members, includes 1 year membership to Slow Food

The in-person option will be subject to the prevailing legislative requirements on social distancing.
This event is first-paid, first-served. Those who register without making payment risk forfeiting their spots. For those who have paid but wish to withdraw, refund is not available unless there are special circumstances.

Register Here
Registration closed

Seasonal Celebration of Local Ingredients: Dinner at TABLE
2022-07-26 19:00 - 21:00 | TABLE, 22-26 Bonham Strand, Hong Kong, Hong Kong
Next up, Slow Food Cooks’ Alliance member Sandy Keung will showcase an exclusively crafted menu for Slow Food general members this summer at her fine dining restaurant, TABLE.
Deeply influenced by the Chinese holistic concept of ‘harmony between man and nature’, TABLE revives the practice of eating according to seasonality. Seasonal local vegetables and other ingredients are incorporated into the menu according to Traditional Chinese Medicine principles and the 24 Solar Terms. The five internal organs are nourished by maintaining the harmony of the five elements within the body to optimise wellbeing. Dishes at TABLE also aim to showcase beloved local flavours using Western cooking techniques while using ingredients from Hong Kong and around the world to create a ‘Conscious, Ingredient Based Cuisine’ that is uniquely Hong Kong and uniquely ‘Sandy’.

The weather in Hong Kong is hot and humid during the summer months. According to TCM principles, it is important to nourish one’s heart and blood, and quench thirst created by the heat during this time. The best seasonal foods to eat in the summer are bitter melon, wax gourd, cucumber, water melon and sponge gourd.
Slow Food Hong Kong x TABLE Exclusive Summer Menu:
Details
Date: 26 July, 2022 (Tues)
Time: 7:00pm
Venue: TABLE by Sandy Keung, 8/F, The Pemberton, 22-26 Bonham Strand, Sheung Wan
Cost:

HKD1200 per person for Slow Food members (not including wine pairing)
HKD1300 per person for non-members (not including wine pairing), includes 1 year membership to Slow Food

HKD1800 per person for Slow Food members (5 different wines)
HKD1999 per person for non-members (5 different wines), includes 1 year membership to Slow Food

The dinner will be subject to the prevailing legislative requirements on social distancing.
This event is first-paid, first-served. Those who register without making payment risk forfeiting their spots. For those who have paid but wish to withdraw, refund is not available unless there are special circumstances.
Register Here
Registration closed
