Slow Food Hong Kong

Mui Wo Flavours: Sharing and Lunch
2019-11-02 13:00 - 15:00 (Asia/Hong_Kong) | 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

Chinese Pastry Workshop with Samantha Tam
2022-09-17 14:30 - 17:00
Chinese Pastry Workshop with Samantha Tam

Slow Food Hong Kong and Heimao Foods proudly present a special workshop to learn to make modern Chinese pastries! We will be baking under the direction of Chef Samantha Tam, a founding member of Slow Food Cooks’ Alliance Hong Kong.
Before becoming the founder and chief tutor of Heimao Foods, Samantha studied pâtisserie at Le Cordon Bleu and had travelled extensively around the world to learn the food cultures and authentic ways to prepare different cuisines. She has been giving cooking lessons around Hong Kong since 2010, has appeared on TV for cooking demonstrations and has hosted cooking events.
In this workshop, Samantha will share with us the differences between Chinese and western pastries. We will be making salted egg yolk and red bean puff pastry (豆沙蛋黃酥) and pecan cookie (碧根果酥) (the latter a variation of the Chinese walnut cookie (核桃酥)).
Don’t miss the chance to learn to bake something special for yourself and your loved ones! Very limited seats – register now to avoid disappointment.

Samantha is currently producing made-to-order mooncakes – see here for more details. Interested parties may place orders with her on whatsapp at 5286 8508 by 20 August 2022.

Details
Date: 17 September 2022 (Sat)
Time: 2:30pm to 5pm
Address: Unit 206, 2/F Fu Hang Industrial Building, 1 Hok Yuen Street East, Hung Hom, Kowloon, Hong Kong
Cost:

HKD 650 per person for non-members, includes 1 year membership to Slow Food
HKD 600 per person for Slow Food members
Each participant will make 6 pieces of salted egg yolk and red bean puff pastries and 12 pieces of pecan cookies

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 premises, and have received 3 doses (or 2 doses if within 6 months of the second dose) of COVID-19 vaccines. The vaccination record will need to be produced for scanning.
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

Twilight Tour: Mui Wo Eco-Adventure
2022-10-22 16:30 - 20:30
Twilight Tour: Mui Wo Eco-Adventure

Slow Food Hong Kong, in collaboration with the Malaysian Chamber of Commerce (Hong Kong & Macau), proudly announce the upcoming eco-tour in Mui Wo for this autumn. Presented by the Land Education Foundation, the exclusive English tour will venture into the ecological hub of south Lantau to explore the abandoned farmlands. From before to after twilight, our tour guide will open our eyes to creatures such as buffaloes, birds, butterflies and spiders inhabiting Mui Wo. We will also visit Grassland Farm, where farmer Chau will introduce his organic farming practice.
Ecologist and guide Ray So received his bachelor degree in ecology at HKU. He specialises in surveying and studying different wildlife taxa both locally and abroad. He has more than 10 years’ experience in organising eco expeditions in HK, the Americas, Australia and Southeast Asia. His book, entitled Amphibians and Reptiles in Hong Kong, was published in 2015. He also promotes nature conservation in TV, radio, magazine and newspaper interviews.

Details
Date: 22 October 2022 (Sat)
Time: 4:30pm to 8:30pm (approx)
Meeting and dismissal point: Mui Wo pier
Cost:

HKD200 for Slow Food members
HKD250 per person for non-members, includes 1 year membership to Slow Food
The cost includes a drink made with local produce.
The cost does not cover transportation. Participants make their own arrangements to arrive at and leave Mui Wo pier.
Kids aged 6 or above may attend if accompanied by adults. The full cost applies to each kid.

Note:
Check here for the timetable of ferries between Central and Mui Wo. (We will wait for those who take the 3:50pm ferry from Central, which should arrive at Mui Wo at around 4:30pm. Those who wish to take the 8:30pm ferry from Mui Wo to Central may leave the tour early.)
The event will be subject to the prevailing legislative requirements on social distancing. Participants must each wear a mask during the event, and have received 3 doses (or 2 doses if within 6 months of the second dose) of COVID-19 vaccines.
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! Please email info@slowfood.com.hk to be put on the waitlist.

SFHK Happy Hour Series — Nov 7
2022-11-07 18:00 - 20:00
Come join us in the first of a series of Happy Hour get togethers on Monday, November 7, at the lovely Kee Wah Tearoom in a heritage-steeped historic building in Wan Chai.
Photo: YEUNAMCHGOA 20533
We want to get to know our members, and we want our members to all get to know each other! Enjoy pastries and light bites from beloved local brand Kee Wah, while sipping on a selection of red and white wines curated by our executive committee/Slow Food Cooks’ Alliance member Walter Kern.

Details
Date: 7 November 2022 (Mon)
Time: 6pm to 8pm
Address: Kee Wah Tearoom, Upstairs, 188 Queen’s Road East, Wan Chai
Cost:

HKD 200 per person for Slow Food members
HKD 250 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 scan the venue QR code using the LeaveHomeSafe mobile app before entering the premises, and have received 3 doses (or 2 doses if within 6 months of the second dose) of COVID-19 vaccines. The vaccination record will need to be produced for scanning, and it must be in the form of a “Blue Code”.
Participants must before entering the premises each produce a photo showing an RAT-negative testing kit (with the participant’s name, and the date and time of taking the RAT, marked on the kit) of a test conducted within 24 hours before.
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

A World of Presidia: Food, Culture & Community
2022-11-16 19:00 - 22:00
A World of Presidia: Food, Culture & Community

Slow Food Hong Kong and Dante Alighieri Society in Hong Kong invite you to a unique and extraordinary taste of Italy with Slow Food Presidia products.
The dinner tasting will be an elegant, intimate event featuring a special menu that will let you sample some of the freshest, finest ingredients Italy has to offer.
Offering an unique selection of cold cuts, pastas and salads, we are redefining Italian seasonal produce with a contemporary twist whilst still keeping all the authentic flavors. From rare coarse salts off the Southern coasts of Italy, to Sicilian Bronte pistachios, capers and olives, this evening will give you a refined approach to sustainable “farm-to-fork” dining.
All of this will be served with free flow wines directly imported from famous producers in Sicily and Umbria such as Tasca d’Almerita and Lungarotti.
Savor each scrumptious bite of organic produce, which honors the communities dedicated to safeguarding food biodiversity in terms of plant varieties, animal breeds with a contemporary twist.
~~~
Menu
Tasting of:
Prosciutto del Casentino
Culatello
Castelmagno
Fiore Sardo
Pizza Marinara with Capperi di Salina
Pizza al Padellino with Mortadella and Pistacchi di Bronte
Quiche with White Modenese Cow
Chocolate tart made with Chontalpa cacao
Biscotti made with Farina di mais Biancoperla
(everything will be seasoned with sale di Trapani and olio di oliva)
~~~
Join us on this gastronomic visit of Italy and hear the stories of these products and how they continue to thrive. The dinner tasting is preceded by an optional free seminar that introduces the Slow Food movement and its many activities and campaigns it undertakes to support food systems that are good, clean and fair.
Participants may join either or both of the seminar and dinner tasting.

Details

Part 1 – Free Seminar
Date: 11 November 2022 (Fri)
Time: 6:30pm to 7:30pm
Address: Room 702, 7/F Hong Kong Arts Centre, 2 Harbour Road, Wan Chai
Cost for Part 1: Free (registration required)

Part 2 – Dinner Tasting
Date: 16 November 2022 (Wed)
Time: 7pm to 10pm
Address: Unit 13B, Kin Teck Industrial Building, 26 Wong Chuk Hang Road, Wong Chuk Hang
Cost for Part 2:

HKD 590 per person for non-members, includes 1 year membership to Slow Food
HKD 530 per person for Slow Food members

The event will be subject to the prevailing legislative requirements on social distancing. Participants must scan the venue QR code using the LeaveHomeSafe mobile app before entering the premises, and have received 3 doses (or 2 doses if within 6 months of the second dose) of COVID-19 vaccines. The vaccination record will need to be produced for scanning, and it must be in the form of a “Blue Code”.
For Part 1 of the event, participants must each wear a mask at all times. For Part 2 of the event, participants must before entering the premises each produce a photo showing an RAT-negative testing kit (with the participant’s name, and the date and time of taking the RAT, marked on the kit) of a test conducted within 24 hours before.
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

In Celebration of Terra Madre: Family-Style Brunch
2022-12-10 12:00 - 15:00
In our last Slow Food Hong Kong event of the year, we will be celebrating Terra Madre Day: a day when all slow food chapters around the world come together to honor Good, Clean, Fair food in their own unique ways.
This year’s Terra Madre theme is Food Regeneraction: Changing the way we EAT, LEARNING about sustainable food, and TAKING ACTION for better food systems.
In Hong Kong, we have partnered up with Cooks’ Alliance member chef Filippo of Filo Cibo e Vino restaurant for a delectably Italian brunch spread — featuring porchetta and other quintessentially Italian specialties, all served family-style.
Chef Filippo hails from the Italian countryside of Parma, where he grew up observing his nonna, a trattoria owner, cooking large rustic meals for the entire family every Sunday. And he is eager to share this lovely tradition with Slow Food Hong Kong members on December 10.
The menu:
Welcome drink
A glass of Prosecco will be served with Crostini and Parmigiano Reggiano
APPETIZERS TO SHARE
Burrata Italian Cherry Tomato and Genovese Pesto
Cold Cuts and cheese Board served with Torta fritta
Fried Friggitelli Green Pepper in Anchovies dressing
MAINS
Spaghetti alla Amatriciana
Cannelloni al Forno
Eggplant Parmigiana
Porchetta with Mashed Potato
Caciucco alla livornese (Tuscany style seafood soup served with crusted bread)
DESSERT
Pandoro served with warm Zabajon
Optional Free-Flow:
(Rocche di Costamagna Barbera superiore 2017. Abbona Cinerino Viognier Langhe doc 2020, Merotto Glera Cuvee del Fondatore millesimato Docg )

Date: 10 December 2022 (Sat)
Time: 12nn to 3pm
Address: Filo Cibo e Vino, UG/F, Ming Hing House, 52-56 Staunton Street, Central
Cost:

HKD550 per person for members, HKD599 per person for non-members (includes 1 year membership to Slow Food)
An extra HKD258 per person for 2-hour free-flow

The event will be subject to the prevailing legislative requirements on social distancing. Participants must scan the venue QR code using the LeaveHomeSafe mobile app before entering the premises, and have received 3 doses (or 2 doses if within 6 months of the second dose) of COVID-19 vaccines. The vaccination record will need to be produced for scanning, and it must be in the form of a “Blue Code”. Also, participants must before entering the premises each produce a photo showing an RAT-negative testing kit (with the participant’s name, and the date and time of taking the RAT, marked on the kit) of a test conducted within 24 hours before.
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
Event cancelled

Spring Tour: Long Valley Rice Paddies
2023-04-07 13:30 - 17:30
Spring Tour: Long Valley Rice Paddies

Slow Food Hong Kong is excited to bring to you this spring, in collaboration with The Conservancy Association, an eco-tour to the rice paddies in Long Valley! The exclusive English tour will be a rare chance to learn about the production of Long Valley Eco-Rice and traditional rice farming being practised in Hong Kong. We will see how agriculture and local ecology conservation are closely connected.
The Conservancy Association runs the Ecopaddy Co-operative Society, an initiative that cooperates with farmers in Long Valley to manage the paddy fields. The traditional wetland rice farming practices are followed, yielding two harvests of rice a year (early season: Apr-Jul, late season: Aug-Nov). The rice production involves various aspects from rice planting, fertilizing, harvesting, granule drying, rice milling to ecological monitoring.
The huge wetland habitat in Long Valley (塱原) and Ho Sheung Heung (河上鄉) attracts numerous wild birds and amphibians. It is one of the most important local ecological hotspots and a rural conservation landmark. The yellow-breasted bunting (禾花雀) is a key protected species of the wetland. The bird is over-exploited as game meat. With favourable habitats dramatically decreasing, its population is dropping fast in the past decades . In 2017, the bird was listed as Critically Endangered (CR) in the IUCN Red List. Rice farming brings the conservation that is urgently needed for the survival of the species.

Details
Date: 7 April 2023 (Fri, public holiday)
Time: 1:30pm to 5:30pm (approx)
Meeting point: Sheung Shui MTR station
Cost:

HKD200 for Slow Food members
HKD250 per person for non-members, includes 1 year membership to Slow Food
The cost does not cover transportation. We will take the minibus or taxi to the site from Sheung Shui MTR station.
Kids aged 6 or above may attend if accompanied by adults. The full cost applies to each kid.

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!

Ukrainian Easter Dinner at Dacha
2023-04-13 19:00 - 21:00 | Dacha Restaurant, G/F, 38-40 Hollywood Road, Central, Hong Kong, Hong Kong
Ukrainian Easter Dinner at Dacha

Slow Food Hong Kong invites you to celebrate Ukrainian Easter!
Orthodox Christians in Ukraine trace their faith back to the 988 AD conversion of Volodymyr I, the Grand Prince of Kyiv. Easter is the brightest, most majestic holiday in Ukraine, and it is celebrated with a variety of traditions. Some of them were inherited from the ancestors, keeping peculiar rituals and activities. Others have been modified over the years and have diversified among various family customs.
The preparation for Easter begins two months in advance. People fast with strict devotion, as the country is passionate about adhering to the faith. Everyone awaits Easter day, as a festive mood blooms throughout the country and families come together to celebrate with food.
Join us for a special dinner at Dacha Restaurant to discover the beautiful traditions and special treats of this cheerful holiday, such as Easter Cake and Painted Eggs, refreshing cold soup with beetroot, grilled pork kebab Shashlik and more.

Special Easter Menu

Details
Date: 13 April 2023 (Thurs)
Time: 7pm
Venue: Dacha Restaurant, G/F, 38-40 Hollywood Road, Central
Cost:

HKD550 for Slow Food members
HKD650 per person for non-members, includes 1 year membership to Slow Food
Corkage HKD100 (to be collected at the venue from those who BYOB)

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

Pirata Group x SFHK: Private Soiree at La Favorita with Chef Emanuele Canuto
2023-05-09 19:00 - 21:30
For our next event, Slow Food Hong Kong has teamed up with the one-and-only Pirata Group to host an exclusive Good/Clean/Fair dinner for our members. The setting this time ’round is La Favorita, a classic Italian establishment styled in the grand and eclectic manner of a 1960s Italian opera house, complete with hand-painted artisan vases and dramatic drapes. The restaurant, housed within multi-restaurant complex The Sixteenth at Taikoo Place, is famed for its theatrical, oversized sharing dishes and handmade pastas.

At the helm is chef Emanuele Canuto, who will be personally making an appearance that evening. Hailing originally from Piedmont, Northern Italy, chef Emanuele’s genuine passion for cuisine was sparked from a young age, influenced by his family and particularly his grandmother.
He began his international culinary career from the age of 17 and has spent over 15 years honing his craft across a number of Michelin-starred restaurants in England, Italy, Australia and Switzerland before settling in Hangzhou, China as the Head Instructor of the Chefinary International Culinary School in 2017. With deep experience and a traditional philosophy of using the freshest market-ready ingredients, chef Emanuele now brings his Italian culinary passion as Executive Chef of La Favorita as well as the group’s eponymous flagship restaurant, Pirata.
Chef Emanuele will be on hand to explain his special Slow Food menu for the evening, and also give a story or three on the inspiration behind his choices. For instance, the Primi will be a homemade borage-and-ricotta ravioli — the Italy-sourced borage (aka starflower) being a popular traditional filling for ravioli.
For secondi, there’s also a choice of slow-cooked pork tenderloin, seasoned with an extra-special yellow wine sauce that was produced locally in Hong Kong by the chef’s mother-in-law (you’ll have to ask him about the details).
Antipasti as well as dessert will be included in this multi-course meal.
See you there!

Details
Date: 09 May 2023 (Tue)
Time: 7pm
Venue: La Favorita, The Sixteenth, 2/F Oxford House, Taikoo Place, 979 King’s Road, Quarry Bay
Cost:

HKD550 for Slow Food members
HKD650 per person for non-members, which includes 1 year membership to Slow Food
Optional beverage cost = extra, paid on the day
Vegetarian option available upon request

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

Laksamania with Malaysian Cook Agnes Chin
2023-05-20 14:00 - 16:00
Laksamania with Malaysian Cook Agnes Chin

Enjoy an afternoon of South Asian spicy flavour, in various forms. Learn about the popular Laksa soup in one of its different varieties. Agnes Chin – a native of Sarawak, a Malaysian state on Borneo – will lead a step-by-step preparation of Sarawak Laksa, known for its complex blend of spices and herbs, and the use of sambal belachan (a chili condiment of shrimp paste, garlic, chili and lime juice).

Chin will discuss the different varieties of this Southeast Asian iconic spicy soup, beloved across Malaysia and Singapore, but made slightly different in each region. Chin will also demonstrate the versatility of laksa as a marinate and paste, inviting everyone’s participation in wrapping dumplings.

Afterward, everyone will get a chance taste Sarawak Laksa in 3-ways for a delicious late lunch/afternoon snack.
1) Laksa with Dumpling
2) Laksa Otak Otak (grilled fish meat wrapped in banana leaf) with fish crackers
3) Laksa Cookies
To encourage everyone to enjoy Laksa at home, all participants will receive a pack of the prepared Laksa paste and some Laksa cookies to take home.

Chin grew up in Sarawak in Malaysian Borneo and Hawaii. She is the co-founder of Cookie Smiles, a Hong Kong social enterprise that supports charities for the disadvantaged. She is also the director of Complete Deelite, a cake decoration and baking supply shop. She also launched the Edible Artists Global Academy Association, a platform supporting a community of culinary artisans, cake artists, home bakers and cooks.

Details
Date: 20 May 2023 (Sat)
Time: 2pm-4pm
Venue: Cookie Smiles, 3/F, On Lan Centre, 11-15 On Lan Street, Central, Hong Kong
Cost:

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

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

Quiche Workshop with Little Life Project
2023-07-08 14:00 - 16:00
Quiche Workshop with Little Life Project

Join Slow Food Hong Kong in this special quiche workshop using fresh, locally grown amaranth and oyster mushroom! We will learn about the different species of amaranth grown in Hong Kong, which is in season in summer. We will also use as an ingredient the oyster mushrooms from Urban Mushroom, where our members visited in May 2022. It will be a vegan recipe using tofu and nuts for the filling. Participants will learn to make the quiche crust.

We are excited to collaborate with Little Life Project (小手練習), a platform aiming to share good values through food education – with the core beliefs that sharing about food and food culture connects us with ourselves, our society and our nature, and that our choices and practices in daily life make a better world.

The workshop will take place at Organic Greeenfield (田嘢), a local shop advocating “community-supported agriculture”. It launched the co-purchase program in 2017, and has been committed to establishing long-term cooperative relationships with local farmers and producers. As a bridge with the community, it not only helps local organic farmers sell their products but also encourages consumers to support local produce.

Details
Date: 8 July 2023 (Sat)
Time: 2pm-4pm
Venue: Organic Greenfield (田嘢), Room 1605, Technology Plaza, Tsuen Wan (entrance on Pak Tin Par Street opposite to The Mills, within walking distance from Tsuen Wan MTR station)
Cost:

HKD330 for Slow Food members
HKD380 per person for non-members, includes 1 year membership to Slow Food
A child may join for free if sharing the same set of ingredients and utensils with an adult.

(Please bring a container to take away the quiche.)

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
