Slow Food Hong Kong

Slow Wine Tasting: An Early Evening with Il Borro
2021-10-15 17:30 - 19:30 (Asia/Hong_Kong)
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

Slow Food Visit: Macau
2023-09-23 10:00 - 22:00
Slow Food Visit: Macau

Our Slow Food members who partially reside in Macau, Ida Chow and Annabel Jackson, have organised a day’s outing in Macau including traditional Macanese lunch and a Portuguese dinner as well as a heritage walk and wine tasting. Participants may opt for one or more of the events for the day.
So prepare for your visit to our friendly neighbour SAR!
Details
Date: 23 September 2023 (Sat)
(a) 10am Breakfast at Pastéis de Chaves Macau – traditional Portuguese cafe
Coffee and Portuguese egg tart to start the day. We will look at the differences between traditional Pastel de Nata, Macau egg tart and Cantonese egg tart.
Venue: Pastéis de Chaves Macau, 7 Travessa de Sao Domingos, Macau (a branch of the cafe)
Cost: Pay your own
10:45-11:15am Walking around Heritage Area
For late-comers – please give us a call when you arrive. We will walk from Senado Square to Sofitel Hotel, Ponte 16. This is a old heritage area with interesting architecture, including Leal Senado Building, Hong Kung Temple and old Western Chinese pharmacy.
(b) 11:15am-12:30pm Portuguese Wine Tasting: Vinho Verde Re-examined
Sommelier Maggie Mak, whose experience includes a stint in London working for a Michelin-starred restaurant (and she is a certified Advanced Ambassador of Wines of Portugal), will tutor a tasting of 6 wines from the Vinho Verde region – a region which has seen tremendous rise in quality in the last decade, as well as increased interest in organic and biodynamic practices. She will talk about its geographic location and climate, the importance of understanding its subregions, and introduce grape varieties and wine styles. She will also confront some common misunderstandings including:
* vinho verde means the wines are green in colour?
* is the fizziness a wine fault?
* should they be drunk as young as possible?
Venue: Lobby Lounge, 1st Floor Sofitel Hotel Ponte 16, Rua do Visconde Paco de Arcos, Macau
Cost:

HKD250 per person for members
HKD350 per person for non-members, includes 1 year membership to Slow Food

(c) 1:30-3:00pm Macanese Lunch
Café Riquexo (opened in 1975) was the first Macanese restaurant to open in Macau – the first time that Macanese cuisine had moved from the domestic kitchen to the public domain. It was closed in 2021 following the death of the founder, Aida Jesus, who ran the space with her daughter, Sonia Palmer. But the family has now opened Cozinha Aida, to keep her culinary skills (and memories) alive.
At this lunch, Annabel Jackson will present a short talk related to her most recent tranche of research into Macanese cuisine (based on her PhD thesis), followed by a series of dishes selected by the family.
Venue: Cozinha Aida, 67 Avenida Sidonio Pais, Macau
Cost:

HKD350 per person for members
HKD450 per person for non-members, includes 1 year membership to Slow Food
Wine extra

(d) 7:30pm Portuguese Dinner
Nestled in the heart of the historical neighborhood of St. Lazarus District, Albergue 1601 presents guests with Portuguese traditional dishes such as Guilho prawns, octopus Lagareiro style, duck rice, seafood rice and much more, offering a curated list of Portuguese wines as well. Albergue 1601 has traditional Portuguese decor and an overall cozy feel. Our dinner menu will include bacalhau, sardines, suckling pig and lobster rice.
Venue: Albergue 1601, 8 Calcada da Igreja de S. Lazaro, Macau
Cost:

HKD500 per person for members
HKD600 per person for non-members, includes 1 year membership to Slow Food
Wine extra

Participants make their own transport arrangements to turn up at the venue of each event that they are joining. 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

Terra Madre Feast at Tung Po Restaurant
2023-12-08 20:30 - 23:00
We are celebrating local Cantonese roots this Terra Madre with a convivial feast at the legendary Tung Po Restaurant. Relocated from the Java Road Cooked Food Centre in North Point to a new building on Jaffe Road in Wan Chai, Tung Po’s vibe is as jovial as ever, and its dai pai dong-style dishes, as delectable as always.
Dinner will start deep in the evening, as recommended by owner Robby Cheung — since the atmosphere builds up and up the later the night wears on. He’s also going to pop by to say hi to our group of Slow Fooders during our meal.
We will be ordering a diverse spread of Hong Kong / Tung Po specialties on the evening, all to share. From poultry and seafood and veggies to hearty noodles and rice dishes, there will be something for everyone, and then some.
Limited seats available, so be sure to book soon. Catch you at the last event of the year!
Date: 8 December 2023 (Fri)
Time: 8:45pm
Venue: Tung Po Restaurant, 2/F, KONNECT, 303 Jaffe Road, Wan Chai
Cost:

HKD499 for Slow Food members
HKD569 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

Photo: Michael Cheng

New Year Tour: Fish Ball Noodles (and much more) at Kai Kee
2024-01-22 18:00 - 19:30 | Kai Kee Noodle, G/F, 15C Carnarvon Road, Tsim Sha Tsui, Hong Kong, Hong Kong
New Year Tour: Fish Ball Noodles (and much more) at Kai Kee

Fish ball noodles are a signature item in Cantonese culture — and Slow Food Hong Kong will be exploring this delicious dish and a whole bunch of other Hong Kong specialties at our next event.
Kai Kee Noodle opened in 2000 originally on Cameron Road, but has been situated at its current address on Carnarvon Road, in Tsim Sha Tsui, for the past 15 years. One of its specialties is its fish paste, which it makes in-house. We will be watching a video on the making of this item during the tour.

Then, as recommended by the family, we will be trying various different dishes such as curry beef brisket, beef tendon, shrimp wonton noodles, deep-fried fish slices, and cuttle fish balls. There will also be side dishes like deep-fried fish skin, meat roll in Chiu Chow Style, and more.

Limited seats available. Bring your friends and family and register now!

Details
Date: 22 January 2024 (Mon)
Time: 6pm-7:30pm
Venue: Kai Kee Noodle, G/F, 15C Carnarvon Road, Tsim Sha Tsui
Cost:

HKD250 for Slow Food members
HKD300 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
Fully booked! Email info@slowfood.com.hk to be on the waitlist

Explore the Fifth Dimension of Taste: UMAMI
2024-05-18 15:00 - 17:00 | AMA Ristorante, 208 Johnston Road, 25/F, Hong Kong, Wan Chai, Hong Kong
Explore the Fifth Dimension of Taste: UMAMI

Join us for a social Saturday afternoon, with our chefs and food professionals, to talk about what makes great food so delicious.
In this first session, you will taste one of Chef Paolo‘s, of AMA Ristorante, umami creations, and our very own Walter Kern has made a delicious umami “bomb”to taste and discuss.
Join us as we journey through ‘deliciousness’. These sessions will show how-to build layers of flavour to create a complexity of taste. Market visits, insider chef’s tips, food scouting, will aid to reinforce the basic foundational knowledge of umami. Open dialogue with professionals will facilitate understanding from the exchange of contacts and lists of ingredients to help create new taste profiles.
The sessions will have accessible ingredients and include creative sensory activities. Practical tasting sessions will always be a part of every meeting. These sessions are a guide to building sensory vocabulary to describe your personal impressions of umami.
Explore the spectrum of umami and find ways, and ingredients to make food more delicious. Learn how to build a more delicious and flavourful taste pantry in your home, and learn the secrets of what is your personal idea of deliciousness.
Workshops
Session 1 – Introduction to Umami
Explore the taste spectrum of umami.with our chefs and food professionals. A guide to the building blocks of taste. You will give an insight on how to unlock and understand your ownpersonal idea of deliciousness.
Glass of wine, delicious nibbles, interesting conversation, lots of fun, all included in the price.
Session 2 – Everyday Umami (date to be announced)
Journey through the complexity of umami around the world. A hands-on approach to the everyday ingredients of umami, and how to build flavours for your idea of delicious foods.
Session 3 – Umami Bomb (date to be announced)
The ultimate goal in understanding the power of umami. This is a creative session in understanding how to boost flavour with simple techniques using everyday ingredients learned from the previous sessions.

Details
Session 1 – Introduction to Umami
Date: 18 May 2024 (Saturday)
Time: 3-5pm
Venue: AMA Ristorante, 25/F, 208 Johnston Road,Wan Chai
Cost:

HKD150 for Slow Food members
HKD250 per person for non-members, includes 1 year membership to Slow Food
Free for members of the Slow Food Cook’s Alliance in Hong Kong

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

Tour the Delights of Umami
2024-06-11 18:30 - 20:30 | 131 Queens Road East, 131 Queens Road East, Hong Kong, Hong Kong
Taste Workshop Session 2: Everyday Umami
Market Tour

Join us at Slow Food Hong Kong’s Taste Workshop — where every bite tells a story!
Let us guide you through a delicious journey into the sweet and savory world of umami. Our second workshop features exclusive insight with food professionals and like-minded gourmands. This tasting tour promises to deepen your understanding of the complex and delicious fifth taste, the foundation in both Asian and Western cuisines.

Itinerary:

Asian Specialty Dried Food Store
Gain a deeper understanding of umami of the world and venture into the core of Asian culinary taste with a visit to Goodies Food store (貨品目錄 131A Queens Road East, Wan Chai). Discover a variety of specialty ingredients known for their umami properties. We will taste how they can be incorporated into daily cooking to elevate the flavor profile.
Italian Gourmet Market Place
Continue the culinary adventure at Mercato Gourmet (3-11 Wing Fung St, Wan Chai), where “origin matters”. Owner/Chef Gianni Caprioli is known for personally sourcing many Slow Food Presidia products and ingredients directly from Italy. Tastings of these high-quality, ethically sourced ingredients will help you to understand the complex flavours that will help you transform simple dishes into extraordinary culinary creations.
Local Hong Kong Cafe/Tea Room
We conclude the journey at Kee Wah Tea Room (1/F 188 Queens Road East), a cornerstone of traditional Hong Kong gastronomy, with their lead food developer Mr. Ringo Tsao, who will share his insights into the use of umami in their much loved popular specialties.

We will taste a variety of Asian and Western umami products with a complementary drink of tea, coffee or wine.

Details
Session 2 – Everyday Umami
Date: 11 June 2024 (Tuesday)
Time: 6:30-8:30pm
Meeting point: 131 Queens Road East, Wan Chai
Cost:

HKD 200 per person for Slow Food members
HKD 300 per person for non-members, includes 1 year membership to Slow Food
Free for members of the Slow Food Cook’s Alliance in Hong Kong

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

Food Over Fire: A Heritage Trip to Kuching (26 June-1 July)
2024-06-26 - 2024-07-01
Food Over Fire: A Heritage Trip to Kuching (26 June-1 July)

Regrettably, Slow Food Hong Kong’s trip to Sarawak/Brunei has to be postponed due to unfortunate circumstances in Malaysia. This year’s Food Over Fire festival in Kuching is now postponed due to the sudden passing of Malaysian Senate president Datuk Mutang Tagal. As the Federal NGO arm under the late Senator President is closely connected in supporting some events in Sarawak, FOF being one of them, they thought it respectful to postpone the events until a later date.
There are not many places around Southeast Asia still under-explored by travel, but the East Malaysian state of Sarawak and the sultanate of Brunei remain surprising unfamiliar to most as tourist destinations. A special trip aims to offer culture vultures a chance to absorb its fascinating cultures, with a rich heritage and its own brand of Native food.
This summer, Slow Food Hong Kong with EAGAA (Edible Artists Global Academy Association) are organizing a one-off tour for its members to discover the wonders of Sarawak’s culinary gems and its mix of Malay, Chinese and indigenous heritage on 26 June-1 July 2024 (timed for the holiday long weekend).

Flying on Royal Brunei Airlines, the 6-night trip will visit the Brunei capital of Bandar Seri Begawan with its gleaming Nurul Iman Palace, Jami Asri Mosque, Omar Ali Saifuddien and attractions like the Gadong Night Market, staying at the new J Hotel resort.
It then continues to Kuching, the capital of Sarawak, Malaysia – also known “the cat city” – staying 4 nights at the centrally located Riverside Majestic Hotel Puteri Wing, overlooking the scenic Sarawak River. The tour encompasses a rich and detailed exploration of the culture and history of a city declared a UNESCO Creative City of Gastronomy.

In addition to enjoying incredible and authentic local foods in historic markets and districts, the itinerary includes visiting the Semanggoh Wildlife Centre (a sanctuary for orangutans), a private tour and lunch at the stunning planation Kampung Taee, producing native plants, herbs and vegetables including wild durian trees and peppers.
A highlight is attending Kuching’s fast-rising Food Over Fire Festival. The grassroots 2024 version of the event promises 34 cooks representing 34 indigenous groups of Sarawak, preparing their own distinctive cuisine cooked over hearth fire. Theatre performers, musicians and storytellers will weave their creativity around the kampung grounds too.

This special one-off excursion is designed for food adventurists. Don’t miss it!

Itinerary (subject to changes without prior notice)

Note: The trip is a private group visit for Slow Food Hong Kong members only. Slow Food Hong Kong is not acting as a travel agent for this event. Participants will need to obtain any visa (if required) and travel insurance by themselves and at their own costs.

Details
Dates: 26 June-1 July 2024 (Wed-Mon)
Destinations: Bandar Seri Begawan; Kuching
Cost:

HKD12,500 per person for Slow Food members (two persons sharing one room)
HKD1,800 supplement per person for single room
Price includes airfare, accommodation and most meals. Participants will need to obtain any visa (if required) and travel insurance by themselves and at their own costs.

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

Slow Food Autumn Harvest Wellness Retreat
2024-09-14 15:00 - 21:30
Slow Food Autumn Harvest Wellness Retreat

With cooler weather on its way, join Slow Food Hong Kong on an Autumn Harvest wellness retreat in tranquil Mui Wo, complete with a forest bathing nature meditation; gentle yoga on the beach (all levels welcome); a relaxing gong bath under the open skies and paired with the sound of ocean waves; and a beautiful, Slow, five-course vegan meal.
Led by fellow Slow Food member and yoga teacher Alla Semiletova, wellness expert Lawrence T. and vegan chef Tina Barrat, Slow Food Hong Kong members will be in for a treat for their hearts, souls and bellies. Following the theme of Slow, the event will start from around 3pm, go through to sunset, and finish deep into the evening at around 9:30pm.
Spots are limited so be sure to sign up quickly!

Details
Date: 14 September 2024 (Sat)
Time: 3pm to 9:30pm (approx.)
Meeting point: Central Ferry Pier no. 4 (meet at 2:30pm to catch the 2:45pm ferry); or meet at Mui Wo Ferry Pier at 3:15pm
Cost:

HKD949 for Slow Food members
HKD999 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

Umami Workshop Session 3 - Secrets of the Umami Bomb
2024-11-22 15:30 - 17:30 | Private: PolyU Vinoteca
Umami Workshop Session 3 – Secrets of the Umami Bomb

Our two initial umami workshops in May and June were popular – in Session 1 on the spectrum of umami, we discovered the secrets of the 5th dimension of taste and explored our personal ideas of deliciousness; in Session 2, we ventured out and went on an exquisite journey to discover umami ingredients in some food stores that promised to be true marvels – to find some products that would enrich our food/taste pantry at our homes.
In Session 3, we will show how-to create, and build your own Umami Bomb with Samantha Tam and Walter Kern, members of Slow Food Cooks’ Alliance in Hong Kong
You will learn to:
– understand how cooking techniques and preparation methods, to boost flavour;
– build different layers of Umami to achieve YOUR taste of deliciousness; and
– learn how to use/apply such Umami pastes (bomb) in your everyday cooking and as a super tasting condiment – to add some “zest” to your dishes.
Let the Slow Food Cooks’ Alliance members guide you in making an intense, flavour-packed umami paste.

Details
Session 3 – Discover secrets of the Umami Bomb
Date: 22 November 2024 (Friday)
Time: 3.30pm-5:30pm
Venue: THB207 Vinoteca Lab SHTM, Hong Kong Polytechnic University(map)
Cost:

HKD200 for Slow Food members
HKD300 per person for non-members, includes 1 year membership to Slow Food
Free for members of the Slow Food Cook’s Alliance in Hong Kong

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

Terra Madre Dinner 2024
2024-12-09 18:30 - 21:30 | AMA Ristorante, 208 Johnston Road, 25/F, Hong Kong, Wan Chai, Hong Kong
Terra Madre Dinner 2024

Join us to celebrate Terra Madre Day this December 9, 2024*, with a special Slow Food dinner provided by Slow Food Cooks’ Alliance member chef Paolo Monti at his beautiful Italian establishment, AMA Ristorante. The theme this year is “We Are Nature”.
During the dinner, we will be celebrating our year in Good/Clean/Fair food initiatives and also spotlighting Zero Foodprint Asia, a nonprofit that is making waves in the regenerative farm space. You will get to learn all about the organization and the on-the-ground support it is providing to farmers in Hong Kong and Asia. Slow Food Hong Kong will be donating 1% of proceeds from the evening to Zero Foodprint Asia in a gesture of solidarity with its 1% restaurant donation model.
While enjoying your meal, you’ll get to listen to ZFPA’s presentation, “Collective Regeneration: Together, We Can Change How We Grow Food”, covering the relationship between climate and food systems, regenerative agriculture as a solution, and how consumers can get involved.
Chef Paolo has prepared a unique menu for the night, featuring a Slow Food Ark of Taste product (small-scale heritage food item), the pointed-tip cherry tomato named the Pomodorino del Piennolo del Vesuvio:
“Among the most characteristic products from the Vesuvius area are the cherry tomatoes (pomodorini in Italian) with a pointed tip (“col pizzo”), also known as spongilli or piennoli (“pendulums”) because the tomatoes are commonly hung up in bunches tied with hemp string. Their flavor and fragrance become more intense and concentrated as time passes and the tomatoes dry out. Small and cherry-shaped, they can be distinguished from Pachino cherry tomatoes by the two grooves running down the sides and the pointed tip. The skin is thick and tough and the flesh firm and compact, not very juicy but intensely flavorful.”
Besides this special item, chef Paolo will also serve local seafood appetizers and a spotted seabass from a Zhuhai farm on the menu, among other delectable dishes.
*Terra Madre Day is officially on December 10, and we will be celebrating one day earlier this year.

Full menu
Appetizers to share
Pinza pizza with organic egg and black winter truffle, burrata cheese warm with pork cheeks and tomato, puntarella salad with UMAMI anchovy dressing, fried local seafood bites
Risotto with MOTHER EARTH mushrooms and maccheroni AMAtriciana with guanciale and the Pomodorino del Piennolo del Vesuvio (Ark of Taste item)
Main course
Sea salt crusted Zhuhai farm spotted seabass with chives and mint lemon zest olive oil
Grilled scottona beef tagliata with fresh earthy horseradish
Dessert
Italian gelato street food style

Details
Date: 9 December 2024 (Mon)
Time: 6:30pm
Venue: AMA Ristorante, 25F, 208 Johnston Road, Wan Chai
Cost:

HKD648 for Slow Food members
HKD698 per person for non-members, includes 1 year membership to Slow Food
Price includes free-flow non-alcoholic drinks. (Alcohol can be ordered separately; HKD300 for 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

SFHK x tgif Coffee Morning 咖啡早餐
2025-02-22 09:30 - 11:30
Join us for a delightful coffee-tasting experience led by TGIF’s coffee consultant, where we’ll explore the connection between coffee quality, price, and sustainability. Together, we’ll learn how to find coffee that is good, clean, and fair, while embracing the Slow Food philosophy in a relaxed and engaging atmosphere.
Learn how coffee beans can be sourced sustainably, how bean quality affects price, the different types of coffee certifications, and all in all, how to find and enjoy a Good/Clean/Fair cuppa joe.
To complement the experience, Atma Bakery will provide specially crafted pastries designed exclusively for this event.
與我們參加這場由 TGIF 咖啡顧問帶領的愉悅咖啡品嚐體驗，一同探索咖啡品質、價格與永續性的關聯。我們將學習如何挑選優質、公平、乾淨的咖啡，並在輕鬆有趣的氛圍中體驗 Slow Food 的精神。
了解如何永續地採購咖啡豆，咖啡豆的品質如何影響價格，不同類型的咖啡認證，以及如何找到和享用一杯好/乾淨/一般的咖啡。
此外，Atma Bakery 也特別為此次活動精心準備了專屬糕點，為品嚐之旅增添更多風味。
Price: $150 for members; $200 for non-members (includes 1 year membership to Slow Food Hong Kong).

Book directly from Eventbrite
