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DTSTART;TZID=Asia/Hong_Kong:20181110T093000
DTEND;TZID=Asia/Hong_Kong:20181111T163000
DTSTAMP:20260506T160423
CREATED:20181026T142016Z
LAST-MODIFIED:20181027T012857Z
UID:1690-1541842200-1541953800@slowfood.com.hk
SUMMARY:GreenFest by Hysan "Rethink Our Food" - Slow Food Ugly Food
DESCRIPTION:GreenFest by Hysan “Rethink Our Food” – Slow Food Ugly Food\n \nCalling teenagers aged 14 to 18: join us to turn crooked veggies into delicious new dishes without waste! \nSlow Food Hong Kong is proud to be one of the workshop facilitators at GreenFest by Hysan\, an annual event to engage and inspire our new generations to take positive action towards a more sustainable future. On its first edition\, GreenFest will be themed around rethinking our food\, featuring 3 breakout workshop sessions – Grow\, Eat and Dispose. \nIf you are aged 14 to 18\, register now to get a ticket that admits you to 3 workshops in a day\, 1 for each breakout session! You will be able to choose among 12 facilitators\, including Slow Food Hong Kong. Don’t miss the hands-on opportunity to learn about and rethink how we currently grow\, consume and dispose our food. \nDetails \nDate: 10 and 11 November 2018 (Saturday and Sunday) \nTime:  9:30 am to 4:30 pm (see the festival programme schedue here) \n             Slow Food Ugly Food is at 2pm to 3pm \nAddress:  Sky Garden\, 4/F Hysan Place\, Causeway Bay \nCost:  HKD150 \nRegister Here \n 
URL:https://slowfood.com.hk/event/greenfest-2018/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20181013T140000
DTEND;TZID=Asia/Hong_Kong:20181013T170000
DTSTAMP:20260506T160423
CREATED:20180925T133904Z
LAST-MODIFIED:20180925T134920Z
UID:1673-1539439200-1539450000@slowfood.com.hk
SUMMARY:Rise Up: The Health and Flavour Secrets of Wild\, Natural Yeasts
DESCRIPTION:Rise Up: The Health and Flavour Secrets of Wild\, Natural Yeasts\n \nFermentation is a fundamental process in many of our favourite foods. A new Slow Food Hong Kong workshop will focus on the use of natural yeasts in the making of what we drink. Various aspects of using yeasts in brewing and fermentation will be explained and explored through the perspective of distinct beverages including: \n• “Live” bottle-conditioned beers\n• Natural wines\n• Kombucha teas \nThe three Hong Kong-based experts bringing their expansive knowledge to the talk are: Ted Lai\, beer enthusiast & founder of Blue Supreme; Ian Wong\, natural wine lover & importer at Cork Culture; and Lisa Lam\, kombucha guru & founder of Taboocha. \nThe presentation will shed light on the importance of wild\, natural yeasts in our diets and how the health of our guts heavily depends on probiotics provided by these yeasts. Participants can also learn about the basics of beverage fermentation and how it can add different dimensions to everyday cooking. Beverage samples will be available for tasting. \n  \nDetails \nDate: 13 October 2018 (Saturday) \nTime:  2:00 pm to 5:00 pm \nAddress: Sub-Zero and Wolf Flagship\, G17-20\, Lee Garden 3\, 1 Sunning Road\, Causeway Bay \nCost: \n\nHKD 350 per person for non-members\, includes 1 year membership to Slow Food\nHKD 300 per person for Slow Food Members\n\nRegister Here \n  \nThe event venue is sponsored by Sub-Zero and Wolf. \n \n 
URL:https://slowfood.com.hk/event/yeasts-2018/
LOCATION:Sub-zero and Wolf Flagship\, G17-20\, Lee Garden 3\, 1 Sunning Road\, Causeway Bay\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180901T150000
DTEND;TZID=Asia/Hong_Kong:20180901T180000
DTSTAMP:20260506T160423
CREATED:20180815T083809Z
LAST-MODIFIED:20180815T092520Z
UID:1645-1535814000-1535824800@slowfood.com.hk
SUMMARY:Crêpe Making Workshop with La Crêperie
DESCRIPTION:Crêpe Making Workshop with La Crêperie\n \nLearn all about Brittany crêpes and galettes from one of the best specialists in town and try making your own! Slow Food Hong Kong is proud to present this workshop\, in collaboration with La Crêperie\, renowned as THE Brittany restaurant in Asia. Their instructors will introduce to us what makes crêpes\, as well as galettes (savory buckwheat crêpes)\, so special. Participants will then have the rare chance to make their own crêpe under supervision! These will be followed by a set meal (inclusive of 2 courses and a drink\, worth around HKD 200) prepared by La Crêperie\, to complete the authentic Brittany experience. \nFounded by Philippe Ricard in 2007 in Shanghai\, La Crêperie originated from the idea of bringing the joys of Brittany specialties to Asia\, providing diners with unique and authentic gastronomic satisfaction. The first Hong Kong branch opened in April 2010\, and the restaurant has expanded to Ho Chi Minh City. \n \nDetails \nDate: 1 September 2018 (Saturday) \nTime:  3:00 pm to 6:00 pm (approx.) \nAddress: La Crêperie Hong Kong Wan Chai\, 1/F\, 100 Queen’s Road East \nCost: \n\nHKD 350 per person for non-members\, includes 1 year membership to Slow Food\nHKD 300 per person for Slow Food Members\nDue to the high temperature of the crêpe maker\, the crêpe making is restricted to those aged 18 or above.\nThe price includes a 2-course set meal.\n\nRegister Here \n\n  \n 
URL:https://slowfood.com.hk/event/crepe-2018/
LOCATION:La Crêperie\, 1/F\, 100 Queen's Road East
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180812T110000
DTEND;TZID=Asia/Hong_Kong:20180812T180000
DTSTAMP:20260506T160423
CREATED:20180802T142437Z
LAST-MODIFIED:20180809T145546Z
UID:1631-1534071600-1534096800@slowfood.com.hk
SUMMARY:Food Carnival 2018 with FOOD-CO
DESCRIPTION:Food Carnival 2018 with FOOD-CO\n \nSlow Food is committed to reducing food waste\, and this year we are honoured to be taking part in the Food Carnival 2018 hosted by FOOD-CO at the Central Harbourfront SummerFest.  Come visit Slow Food Hong Kong‘s booth at the Carnival\, learn how to transform leftover food into delicious dishes and participate in interactive games\, and help promote the message: to cherish food and care in our local community. Bring family and friends! \nWe are also looking for volunteers to help in preparation for and at the Carnival. If you are interested\, please email Charlene (charlene@slowfood.com.hk) for details or to indicate availability. Help live the slow food mission! \nTo tackle the difficulties facing food support services operators\, FOOD-CO connects different stakeholders\, gathers available resources\, networks and knowledge for food support service operators to serve the people in need and work towards poverty alleviation on a district basis. FOOD-CO encourages people from all walks of life to reduce waste and share food surplus and existing resources. With such synergy\, more needy people can be served. Join FOOD-CO to reduce food waste and make our life greener. To learn more\, visit: https://food-co.hk/main/en/programme/ \n  \nDetails \nDate: 12 August 2018 (Sunday) \nTime:  11:00 am to 6:00 pm \nAddress: Central Harbourfront event space (Slow Food Hong Kong’s booth is B8) \nCost: Free \nhttps://www.facebook.com/events/1006845869466189/ \n 
URL:https://slowfood.com.hk/event/food-co-2018/
LOCATION:Central Harbourfront Event Space\, Central Harbourfront Event Space\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180623T160000
DTEND;TZID=Asia/Hong_Kong:20180623T180000
DTSTAMP:20260506T160423
CREATED:20180606T090408Z
LAST-MODIFIED:20180606T090408Z
UID:1581-1529769600-1529776800@slowfood.com.hk
SUMMARY:Tea Tasting and Blending Workshop with Plantation by teakha
DESCRIPTION:Tea Tasting and Blending Workshop with Plantation by teakha\n \nLearn about the art of tea-making and try your hands at creating your own unique tea blends at this exclusive event with Plantation by teakha in collaboration with Slow Food Hong Kong. Plantation instructors will take us through some basic knowledge about teas\, exploring the spectrum from white\, green\, oolong to black teas. Tips on blending and the benefits of each ingredient will also be explained\, after which guests will have the chance to try their hands at blending their own teas! \nPlantation by teakha’s contemporary interpretation of tea appreciation stems from journeys through different tea cultures around the world\, and is more fluid and experimental than traditional tea classes. Founded by Nana Chan\, the brainchild behind teakha\, Plantation is a craft tea company dedicated to bringing rare\, high quality teas to you from small plantations around the world through contemporary\, beautiful means. Nana will also be on hand at the workshop to answer any questions. \n \nBorn in Taiwan\, having studied in London and now living in Hong Kong\, Nana developed a love for tea through the cultures of these cities. In 2012\, Nana gave up her job as a lawyer to pursue her passion for tea. Her first tea café\, teakha\, was born on Tai Ping Shan Street that year. Plantation by teakha – a craft tea company sourcing unique\, high quality teas and teaware from all over the world – naturally followed suit. \n\n\nDetails \nDate: 23 June 2018 (Saturday) \nTime:  4:00 pm to 6:00 pm \nAddress: Plantation by teakha\, 18 Po Tuck Street\, Sai Ying Pun \nCost: \n\nHKD 400 per person for non-members\, includes 1 year membership to Slow Food\nHKD 350 per person for Slow Food Members\nTasting and a small snack included\nPlease bring a jar to take away your own blended tea\n\nRegister Here
URL:https://slowfood.com.hk/event/tea-2018/
LOCATION:Plantation by teakha\, 18 Po Tuck Street\, Sai Ying Pun\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180609T110000
DTEND;TZID=Asia/Hong_Kong:20180609T140000
DTSTAMP:20260506T160423
CREATED:20180526T081127Z
LAST-MODIFIED:20180530T021115Z
UID:1553-1528542000-1528552800@slowfood.com.hk
SUMMARY:Korean Temple Food Workshop with Mina Park
DESCRIPTION:Korean Temple Food Workshop with Mina Park\n \nHaving been around since the 14th century\, Korean Buddhist temple cooking has captured the imagination of contemporary chefs in recent years. Korean temple cuisine embodies principles that are ever more relevant today\, such as vegetarianism\, approaching food as medicine and relying on local\, organic and seasonal produce. \nMina Park of Sook is leading a workshop in conjunction with Slow Food Hong Kong on Korean Buddhist temple cooking. She will be sharing her stories of learning the principles of temple cooking in Korea\, as well as demonstrating a recipe and serving several dishes highlighting the beauty of temple cuisine. The event will take place in the House of Madison showroom\, with the sponsorship of Sub-Zero & Wolf. \n \nDetails \nDate: 9 June 2018 (Saturday) \nTime:  11:00 am to 2:00 pm (approx.) \nAddress: House of Madison showroom\, 3/F\, 8 Queen’s Road East\, Wanchai (opposite Three Pacific Place) \nCost: \n\nHKD 500 per person for non-members\, includes 1 year membership to Slow Food\nHKD 450 per person for Slow Food Members\nThe price includes a light lunch\n\nRegister Here \nWe are fully booked! Please email info@slowfood.com.hk if you would like to be on the waiting list.
URL:https://slowfood.com.hk/event/koreantemple-2018/
LOCATION:House of Madison showroom\, 3/F\, 8 Queen's Road East\, Wanchai\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180421T103000
DTEND;TZID=Asia/Hong_Kong:20180421T150000
DTSTAMP:20260506T160423
CREATED:20180410T090013Z
LAST-MODIFIED:20180418T142752Z
UID:1478-1524306600-1524322800@slowfood.com.hk
SUMMARY:Cultivating Micro Algae: Site Visit and Lunch
DESCRIPTION:Cultivating Micro Algae: Site Visit and Lunch\n \nMicro algae are one of the fastest growing plant cells in nature. They need only sunlight and nutrients to grow\, but are a good source of protein – giving them great potential as an alternative food to meat. \nGeb Impact Technology is a Hong Kong based premium biotech company that cultivates selected micro algae. They engineer and design production processes to meet emerging healthy lifestyle market demands\, applying high-value bioactive elements from micro algae to serve various industries – from skin care\, cosmetics to culinary sectors. \nIn this special collaboration with Slow Food Hong Kong\, we will visit Geb Impact’s pilot site in Sheung Shui to learn about their homegrown micro algae cultivation technology. We will also visit a farm nearby\, which will supply their vegetables for the 6-course farm-to-table lunch that features micro algae as a cooking ingredient. \nJustin Chan – nutritionist\, columnist and chef – will present us with the micro algae-themed dining experience at Si Ting Gourmet. He has opened up a whole new dimension to culinary art that inspires the senses without compromising the nutritional value. \nLunch menu (subject to change without further notice): welcome drink; salad; salmon crostini; uni hash brown; soup; beek cheek / fish taco; dessert. \nDetails \nDate: 21 April 2018 (Saturday) \nTime:  10:30 am to 3:00 pm (approx.) \nAddress: 12 Kam Chui Road\, Kam Tsin Tsuen\, Sheung Shui* \n* Participants will meet and dismiss at Kowloon Tong MTR station (the meeting point to be announced)\, and will be taken to and from the Sheung Shui site on a coach. \nCost: \n\nHKD 500 per person for non-members\, includes 1 year membership to Slow Food\nHKD 450 per person for Slow Food Members\nThe price includes coach hire\n\nRegister Here \nRegistration closed\n​
URL:https://slowfood.com.hk/event/algae-2018/
LOCATION:Si Ting Gourmet\, 12 Kam Chui Road\, Kam Tsin Tsuen\, Sheung Shui\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180401T140000
DTEND;TZID=Asia/Hong_Kong:20180401T160000
DTSTAMP:20260506T160423
CREATED:20180309T151711Z
LAST-MODIFIED:20180331T144057Z
UID:1441-1522591200-1522598400@slowfood.com.hk
SUMMARY:Moveable Feasts with Craig Au-Yeung of Taste Library
DESCRIPTION:Moveable Feasts with Craig Au-Yeung of Taste Library\n \nFrom “The Feast of Nanjing Small Eats” for the opening of SiFang Art Museum\, to “The Blue Banquet” at Moca Yinchuan for the China-U.S. Tourism Leadership Summit – Craig Au-Yeung Ying Chai (歐陽應霽)\, curator of PMQ Taste Library\, has travelled to numerous parts of China over the past four years and presented more than ten extraordinary dining experiences. \nIn the special setting of the Taste Library\, Slow Food Hong Kong proudly presents this unique workshop. Craig will share his creative approaches in his projects through some clips from his recent video shows. In his other capacity as Slow Food Ambassador in China\, Craig will talk about how he looks at the slow food landscape in mainland China\, offering a precious opportunity to understand the latest developments. To complete the learning feast\, Craig will demonstrate how to make Xiang Xi Bao Gu with Golden and Silver Eggs (湘西苞谷酸豆豉金銀蛋). \n  \nCraig Au-Yeung received his Master of Philosophy from the School of Design at the Hong Kong Polytechnic University with a graduation thesis titled “The Hong Kong Ideas of Home”. As a long-term observer and researcher on the subject of contemporary Chinese social lifestyle\, Au-Yeung is active in both print and digital media and has so far authored over 20 books. He is also a TV presenter and a radio broadcaster for various life and art related shows and programmes. Aiming to promote a new type of lifestyle\, Au-Yeung‘s work has been focussing on food and tourist cultures both locally and internationally for over a decade. His achievements include publications such as private recipes\, city food guides\, and experience centres such as PMQ Taste Library (Hong Kong) and Craig’s Half Full Kitchen (Beijing). \nPMQ Taste Library holds a collection of over four thousand books\, covering different food cultures from around the globe. The three reading rooms are set to be a homey environment where members can consume the all-rounded collections of international food literature. The open kitchen area is the most exciting and sparkling space that adjoins the reading rooms. Along with these\, cross-platform educational and creative food events are also hosted – this is a library with unlimited flavours and possibilities! \nDetails \nDate: 1 April 2018 (Sunday) \nTime:  2:00 pm to 4:00 pm \nAddress: PMQ Taste Library\, H504 PMQ\, 35 Aberdeen Street\, Central \nCost: \n\nHKD 250 per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 per person for Slow Food Members\nThe price includes a 6-month membership to PMQ Taste Library\n\n(Some video clips may be in Putonghua\, but simple English oral summaries would be provided.) \n  \nRegister Here \nRegistration closed
URL:https://slowfood.com.hk/event/tastelibrary-2018/
LOCATION:PMQ Taste Library\, H504 PMQ\, 35 Aberdeen Street\, Central\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180311T120000
DTEND;TZID=Asia/Hong_Kong:20180311T140000
DTSTAMP:20260506T160423
CREATED:20180220T153528Z
LAST-MODIFIED:20180220T153528Z
UID:1430-1520769600-1520776800@slowfood.com.hk
SUMMARY:Fromages Français: Cheese Tasting with ON Dining
DESCRIPTION:Fromages Français: Cheese Tasting with ON Dining\n \nON Dining Kitchen & Lounge’s cheese specialist Peter Kong has prepared a specially curated French cheese tasting menu for Slow Food Hong Kong this March. Participants will get to enjoy different types of aged cheeses\, including ON Dining’s signature 4-year-old comté and a 2-year-old small-batch Roquefort aged in a natural cave. A glass of oxidized yellow wine that goes particularly well with the comté will also be part of the offering. Peter will be walking guests through the French cheese-making and ageing process\, and going into detail about each type of cheese on offer. \nPeter Kong apprenticed under cheese connoisseur and former Caprice restaurant manager\, more recently ON Dining’s general manager\, Jeremy Evrard\, for 10 years and scoured the globe for the top cheeses around the world. Peter is passionate about artisanal cheeses and the intricate craftsmanship involved in producing them\, and is eager to share his knowledge with Slow Food Hong Kong. \nDetails \nDate: 11 March 2018 (Sunday) \nTime: 12:00 noon to 2:00 pm \nAddress: ON Dining Kitchen & Lounge\, 29/F\, 18 On Lan Street\, Central \nCost: \n\nHKD 400 per person for non-members\, includes 1 year membership to Slow Food\nHKD 350 per person for Slow Food Members\n\nRegister Here \n  \n 
URL:https://slowfood.com.hk/event/cheese-2018/
LOCATION:ON Dining Kitchen & Lounge\, 29/F\, 18 On Lan Street\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180303T110000
DTEND;TZID=Asia/Hong_Kong:20180303T130000
DTSTAMP:20260506T160423
CREATED:20180215T084932Z
LAST-MODIFIED:20180220T092913Z
UID:1420-1520074800-1520082000@slowfood.com.hk
SUMMARY:Of Rice and Men: Workshop with Max Levy and Lau Chun
DESCRIPTION:Of Rice and Men: Workshop with Max Levy and Lau Chun\n \nAs the world’s third most cultivated crop and the main staple food for nearly two billion people\, the humble rice is often overlooked. Few people understand this glorious grain’s cultivation and cooking methods. \nIn a unique setting at the House of Madison showroom\, Slow Food Hong Kong\, with Sub-Zero & Wolf\, proudly presents this rice workshop. Chefs Max Levy from Okra and Lau Chun of Kin’s Kitchen will detail their fascinating knowledge and experience polishing and preparing different types of rice\, and explain the flavours and textures of fresh versus aged rice. Let’s not forget the possibilities of Hong Kong grown rice. \n  \nOriginally from New Orleans\, Chef Levy has worked in sushi bars and kitchens from New York to Tokyo. He helped start a cocktail renaissance in Beijing with the opening of Apothecary in 2009 and was integral in the launch of Swire’s House brand of hotels with his restaurant Bei in the Opposite House hotel. He is also the proprietor behind Traitor Zhou’s Nonkosher Delicatessen\, which produces artisanal Chinese and European styles cured meats and bagels. \nLau Chun’s culinary career began in architecture school where he spent more time in the food markets than in class. He loves to travel and eat globally\, but being brought up in Hong Kong made him a bilingual foodie. At his restaurant Kin’s Kitchen\, co-owned with his father and famed food critic\, Lau Kin-wai\, they insist on the best methods and ingredients for their Cantonese food. He has also extended the family business to food products. Further\, Chun has written for multiple food publications and is a frequent guest host on TV food programs. \nDetails \nDate: 3 March 2018 (Saturday) \nTime: 11:00 am to 1:00 pm \nAddress: House of Madison showroom\, 3/F\, 8 Queen’s Road East\, Wanchai (opposite Three Pacific Place) \nCost: \n\nHKD 250 per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 per person for Slow Food Members\n\nRegister Here \nWe are fully booked! Email info@slowfood.com.hk if you would like to be on the waiting list.\n 
URL:https://slowfood.com.hk/event/rice-2018/
LOCATION:House of Madison showroom\, 3/F\, 8 Queen's Road East\, Wanchai\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180206T190000
DTEND;TZID=Asia/Hong_Kong:20180206T220000
DTSTAMP:20260506T160423
CREATED:20171229T015100Z
LAST-MODIFIED:20180114T022306Z
UID:1379-1517943600-1517954400@slowfood.com.hk
SUMMARY:Encore: Sichuan Spices Dinner with Chef Deng
DESCRIPTION:Encore: Sichuan Spices Dinner with Chef Deng\n \nSichuan cuisine has a reputation for only being hot and spicy\, but the reality is not the case. Sichuan native and acclaimed Chef Deng Huadong has spent his career debunking the myth and and demonstrating the wide use of fresh ingredients and variety of flavours and tastes in Sichuan dishes. \nSlow Food Hong Kong presented Chef Deng in an exquisite and exclusive dinner in fall 2017 that sold out in one week. Due to overwhelming interest\, we are hosting another event in 2018. A completely new menu will be offered\, and Chef Deng will be on hand again to explain and elaborate on Sichuan cuisine’s history and tradition. Contrary to popular belief\, the food is not all about spiciness. There are different layers of tastes and uses of Mala peppers. \nChef Deng has been instrumental in popularizing Sichuan cuisine among international visitors. So reputable is Chef Deng that when Joël Robuchon opened his first L’Atelier de Joël Robuchon in Shanghai China\, he visited only one Chinese restaurant – Chef Deng’s. The Shanghai-based\, Chengdu raised Chef Deng has been operating Deng G Shanghai since 2002. In September 2016\, he teamed up with Hong Kong restaurateur\, Paul Hsu of Elite Concepts\, to open Deng G Bistro & Baiju Bar in Hong Kong. \n  \nDinner Menu (subject to change without further notice) \nStarters\nMarinated Shrimps\, Duck Tongues & Beans in Osmanthus / 糟醉三寶\nRoasted Bamboo Shoots / 燒拌春笋\nRoasted Eggplant with Red Chili / 燒椒茄子\nSliced Pork with Garlic & Chili / 蒜泥白肉\nOx Tongue & Tripe Medley / 夫妻肺片 \nSoup\nHerbal & Mutton Soup / 歸芪羊肉湯 \nMains\nDry Braised Prawns /乾燒蝦球\nCamphor Smoked Duck / 樟茶仔鴨\nDeep-fried Fish in Mala Sauce / 麻辣魚塊\nBraised Beef Rib with Pepper Powder / 香烤牛肋骨\nMutton & Turnip Casserole / 魚香雞塊\nDry Sauteed String Bean / 乾煸四季豆 \nRice\, Dim Sum\, Sweet\nPork Dumplings / 紅油抄手\nFried Rice\, Chengdu Style / 成都炒飯\nSweetened Snow Fungus & Lotus Seeds / 銀耳蓮子羹 \n  \nDetails \nDate: 6 February 2018 (Tuesday) \nTime: 7:00 pm to 10:00pm \nAddress: 3/F 147 Queen’s Road East\, Wanchai \nCost: \n\nHKD 570 per person for non-members\, includes 1 year membership to Slow Food\nHKD 520 per person for Slow Food Members\nFeel free to BYOB; special corkage HKD 110 per bottle.\n\nRegister Here  \nWe are fully booked! Email info@slowfood.com.hk if you would like to be on the waiting list.
URL:https://slowfood.com.hk/event/spices-2018/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171210T123000
DTEND;TZID=Asia/Hong_Kong:20171210T150000
DTSTAMP:20260506T160423
CREATED:20171128T032659Z
LAST-MODIFIED:20171130T064328Z
UID:1346-1512909000-1512918000@slowfood.com.hk
SUMMARY:Terra Madre Day: traditional Italian lunch
DESCRIPTION:Terra Madre Day: traditional Italian lunch\n \nTerra Madre Day is Slow Food’s annual day to promote the diversity of food traditions and production. Since 2009\, each year on Slow Food’s anniversary\, 10 December\, food communities and Slow Food convivia all around the world celebrate local eating\, agricultural biodiversity and sustainable food production. \nTo celebrate this year’s Terra Madre Day\, Slow Food Hong Kong is proud to present a traditional lunch with Trattoria Caffe Monteverdi\, possibly the most authentic Italian restaurant in Hong Kong. We will be able to enjoy in a cosy setting dishes from different localities of Italy\, featuring produce under the Slow Food Presidia. Mr Armando Osmani\, owner of the restaurant\, will talk about each dish and its special ingredients\, and how Slow Food principles are applied in his restaurant. \n \nLunch menu (may be revised without prior notice) \nAppetiser –  Crostini with Ricotta di Bufala Campana DOP and Menaica anchovies \nPrimo – Pizzoccheri della Valtellina (Alpine buckwheat pasta typical of Valtellina\, in the Lombardy region of northern Italy) \nSecondo – Manzo all’olio (a slow cooked beef dish from a family recipe in the district of Brescia) \nDessert – Struffoli (Christmas sweet from Naples) with Neapolitan coffee (ancestor of the modern espresso) \nServed with bread\, mineral water\, Tuscan red wine (1/4 litre per head)\, coffee and tea. You may BYOB\, corkage included. \n  \nDetails \nDate: 10 December 2017 (Sunday) \nTime: 12:30 pm to 3:00 pm \nAddress: Trattoria Caffe Monteverdi\, 6A\, High Street\, Sai Ying Pun \nCost: \n\nHKD 750 per person for non-members\, includes 1 year membership to Slow Food\nHKD 680 per person for Slow Food members\n\nRegister Here \n 
URL:https://slowfood.com.hk/event/terra-madre-2017/
LOCATION:Trattoria Caffe Monteverdi\, 6A\, High Street\, Sai Ying Pun\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171202T113000
DTEND;TZID=Asia/Hong_Kong:20171202T133000
DTSTAMP:20260506T160423
CREATED:20171109T091215Z
LAST-MODIFIED:20171130T065259Z
UID:1321-1512214200-1512221400@slowfood.com.hk
SUMMARY:Encore: Fish Ageing Lunch Presentation with Max Levy
DESCRIPTION:Encore: Fish Ageing Lunch Presentation with Max Levy\nWhy Fresh Sushi Is Actually Bad Sushi\nDue to overwhelming interest\, Max Levy\, owner and chef of the acclaimed restaurant Okra Hong Kong will do an encore special lunch presentation for Slow Food Hong Kong on ageing fish for consumption. (Read about the previous presentation here.) \n \nIt’s the biggest misconception about Japanese food! Many would think the fresher the fish\, the better the taste. In reality\, sashimi fish benefits from a certain amount of ageing for enzymes and protein to break down and flavours to develop\, the same way dry aged steak is better than freshly slaughtered beef. \nChef Levy will demonstrate\, in repeat performance\, his ‘fish ageing’ techniques and philosophy. It is a rare opportunity to learn the ‘how’\, ‘what’\, ‘why’\, and ‘how long before it goes off?’ of ageing raw fish for consumption. A light lunch is included. \nOriginally from New Orleans\, Chef Levy has worked in sushi bars and kitchens from New York to Tokyo. He helped start a cocktail renaissance in Beijing with the opening of Apothecary in 2009\, and was integral in the launch of Swire’s house brand of hotels with his restaurant Bei in the Opposite House hotel. He is also the proprietor behind Traitor Zhou’s Nonkosher Delicatessen\, which produces artisan Chinese and European styles cured meats and bagels. \n  \n  \nDetails \nDate: 2 December 2017 (Saturday) \nTime: 11:30 am to 1:30 pm \nAddress: 110 Queen’s Road West\, Sai Ying Pun \nCost (lunch included): \n\nHKD 500 per person for non-members\, includes 1 year membership to Slow Food\nHKD 450 per person for Slow Food Members\n\nRegister Here
URL:https://slowfood.com.hk/event/ageing-fish2/
LOCATION:Okra\, 110 Queen's Road West\, Sai Ying Pun\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171118T110000
DTEND;TZID=Asia/Hong_Kong:20171118T133000
DTSTAMP:20260506T160423
CREATED:20171031T073648Z
LAST-MODIFIED:20171116T135954Z
UID:1305-1511002800-1511011800@slowfood.com.hk
SUMMARY:Kimchi Workshop with Yong Soo Do
DESCRIPTION:Kimchi Workshop with Yong Soo Do\n \nKimchi is the most Korean of food items and no meal is complete without a portion of the red-coloured fermented cabbages. With the guidance of Bib N Hops’ head chef Yong Soo Do\, making your own kimchi will be a fun and enjoyable experience. \n  \n \nOpened by three Michelin star chef Alvin Leung with the LEX group\, Bib N Hops showcases Korean street food in a comfortable\, casual setting. Leading the kitchen is wunderkind chef Yong Soo Do. Born in Busan and raised in Toronto\, he comes from a family of restaurateurs and chefs. More than just Korean cuisine\, Yong has great versatility having worked in a variety of restaurants\, notably Buca Osteria & Enoteca in Toronto\, and U-Hang and Jinjuu in Hong Kong. \n  \nIn collaboration with Slow Food Hong Kong\, the rising Korean cooking star will host a special kimchi-making workshop. The session will include a hands-on lesson in making Korean kimchi\, followed by a tasty lunch. Participants will go home with their own jar of kimchi. Limited space\, so sign up now! \n  \nDetails\n \nDate: 18 November 2017 (Saturday) \nTime: 11:00 am to 1:30 pm \nAddress: Bib N Hops Refined\, Shop 13\, 2/F\, J Residence\, 60 Johnston Road\, Wan Chai\, Hong Kong (Private lift entrance on 18 Ship Street) \n Cost: \n\nHKD 450 per person for non-members\, includes 1 year membership to Slow Food\nHKD 400 per person for Slow Food Members\n\nRegister Here
URL:https://slowfood.com.hk/event/kimchi-2017/
LOCATION:Bib N Hops Refined\, Shop 13\, 2/F\, J Residence\, 60 Johnston Road\, Wan Chai\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170913T190000
DTEND;TZID=Asia/Hong_Kong:20170913T220000
DTSTAMP:20260506T160423
CREATED:20170823T042359Z
LAST-MODIFIED:20170826T160242Z
UID:1271-1505329200-1505340000@slowfood.com.hk
SUMMARY:The Subtleties of Sichuan Spices: Dinner with Chef Deng
DESCRIPTION:The Subtleties of Sichuan Spices: Dinner with Chef Deng\nFully booked!\n \nThe general misconception about Sichuan cuisine is that everything is hot\, hot\, HOT! But that’s not always the case\, especially when prepared by acclaimed Chef Deng Huadong\, in his exquisite style of Sichuan dishes using the freshest ingredients. \nIn an exclusive dinner event for Slow Food Hong Kong\, Chef Deng will personally be in attendance to introduce the subtleties of Sichuan flavours\, and explain the significance and details of each dish. Contrary to popular belief\, the food is not supposed to burn off your tongue with each bite. Instead\, there are different layers of tastes and uses of Mala peppers. \n  \nChef Deng has been instrumental in popularizing Sichuan cuisine among international visitors. So reputable is Chef Deng that when Joël Robuchon opened his first L’Atelier de Joël Robuchon in Shanghai China\, he visited only one Chinese restaurant – Chef Deng’s. The Shanghai-based\, Chengdu raised Chef Deng has been operating Deng G Shanghai since 2002. In September 2016\, he teamed up with Hong Kong restaurateur\, Paul Hsu of Elite Concepts\, to open Deng G Bistro & Baiju Bar in Hong Kong. \n  \nThe evening’s menu will feature starters Okra with Ginger Sauce (薑汁秋葵)\, Sliced Pork with Garlic & Chili (名厨蒜泥白肉)\, and Shredded Chicken with Sesame Dressing (棒棒雞絲). The soup is Hot & Sour Tofu (酸辣豆花羹). For main courses\, chef Deng will showcase different flavour profiles\, such as the Lychee taste with Kung Pao Prawns (宫保蝦)\, Wula flavour with a special dish of  Wu La Chicken (糊辣雞)\, Mala with Braised Sliced Mandarin Fish in Red Chili Soup (水煮桂魚)\, Yu Xiang Taste with Yu Xiang Eggplant (魚香茄子)\, and a home-style Twice Cooked Pork Chengdu Style (成都回鍋肉). Mushroom Dry Pot (乾鍋茶樹菇) and Chengdu Style Fried Rice (成都炒飯) will round out the feast. (The menu may be subject to change without further notice.) \n  \nDetails \nDate: 13 September 2017 (Wednesday) \nTime: 7:00 pm to 10:00pm \nAddress: 3/F 147 Queen’s Road East\, Wanchai \nCost: \n\nHKD 550 per person for non-members\, includes 1 year membership to Slow Food\nHKD 500 per person for Slow Food Members\nFeel free to BYOB; corkage included. (Suggested wine pairing: Champagne\, Riesling\, Gewürztraminer\, Viognier\, Sauvignon Blanc\, Zinfandel and Cabernet Sauvignon)\n\nRegister Here \nFully booked!\n\n  \n 
URL:https://slowfood.com.hk/event/spices-2017/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170708T140000
DTEND;TZID=Asia/Hong_Kong:20170708T170000
DTSTAMP:20260506T160423
CREATED:20170613T081412Z
LAST-MODIFIED:20170626T094205Z
UID:1227-1499522400-1499533200@slowfood.com.hk
SUMMARY:Summer Workshop: Handmade Noodle
DESCRIPTION:Summer Workshop: Handmade Noodle\n \nFully booked!\nCelebrate summer by making seasonal noodles! Join Slow Food Hong Kong to discover the joy of making food with your own hands\, connecting with food in the true slow food spirit. \nOur collaborator Kong Yeah will present different types of local flour manufactured by Hong Kong’s very own flour mills\, with which we will make noodles\, as well as using summer vegetables. \nLearn about the local food production scene from Kong Yeah (“港嘢”\, literally meaning “Hong Kong stuff” in colloquial Cantonese)\, a group dedicated to supporting local agricultural produce and manufactured products. \nGet your hands to work – experience making\, cooking and eating food together! Kids are welcome. Very limited space\, so sign up now! \n  \n \nDetails\n \nDate: 8 July 2017 (Saturday) \nTime: 2:00 pm to 5:00 pm \nAddress: WECONS\, 1/F\, 204 Prince Edward Road West\, Kowloon \nCost: \n\nHKD 250 (aged above 8) or HKD 170 (aged 8 or below) per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 (aged above 8) or HKD 120 (aged 8 or below) per person for Slow Food Members\nPlease bring your own reusable container and eating utensil\n\nFully booked! \nRegister Here
URL:https://slowfood.com.hk/event/noodle-2017/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170520T113000
DTEND;TZID=Asia/Hong_Kong:20170520T133000
DTSTAMP:20260506T160423
CREATED:20170430T112926Z
LAST-MODIFIED:20170501T125002Z
UID:1198-1495279800-1495287000@slowfood.com.hk
SUMMARY:Fish Ageing Lunch Presentation with Max Levy
DESCRIPTION:Fish Ageing Lunch Presentation with Max Levy\nWhy Fresh Sushi Is Actually Bad Sushi\n \nIt’s the biggest misconception about Japanese food! Many would think the fresher the fish\, the better the taste. In reality\, sashimi fish benefits from a certain amount of ageing for enzymes and protein to break down and flavours to develop\, the same way dry aged steak is better than freshly slaughtered beef. \nMax Levy\, owner and chef of the acclaimed restaurant Okra Hong Kong will offer a special presentation for Slow Food Hong Kong to discuss and explain his ‘fish ageing’ techniques and philosophy. It is a rare opportunity to learn the ‘how’\, ‘what’\, ‘why’\, and ‘how long before it goes off?’ of ageing raw fish for consumption. A light lunch is included. \nOriginally from New Orleans\, Chef Levy has worked in sushi bars and kitchens from New York to Tokyo. He helped start a cocktail renaissance in Beijing with the opening of Apothecary in 2009\, and was integral in the launch of Swire’s house brand of hotels with his restaurant Bei in the Opposite House hotel. He is also the proprietor behind Traitor Zhou’s Nonkosher Delicatessen\, which produces artisan Chinese and European styles cured meats and bagels. \n  \nThis May\, the international Slow Food network is celebrating its biennial Slow Fish We Are The Net event in Genoa’s Porto Antico. It is a convivial gathering that concurrently shares scientific knowledge\, good fishing practices and taste education\, with the aim to protect marine ecosystems. This fish ageing lunch presentation is Hong Kong’s contribution to the Slow Fish movement. \n  \nDetails \nDate: 20 May 2017 (Saturday) \nTime: 11:30 am to 1:30 pm \nAddress: 110 Queen’s Road West\, Sai Ying Pun \nCost (lunch included): \n\nHKD 450 per person for non-members\, includes 1 year membership to Slow Food\nHKD 400 per person for Slow Food Members\n\nRegister Here
URL:https://slowfood.com.hk/event/ageing-fish/
LOCATION:Okra\, 110 Queen's Road West\, Sai Ying Pun\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170429T110000
DTEND;TZID=Asia/Hong_Kong:20170429T170000
DTSTAMP:20260506T160423
CREATED:20170418T140105Z
LAST-MODIFIED:20170418T140603Z
UID:1173-1493463600-1493485200@slowfood.com.hk
SUMMARY:World Disco Soup Day
DESCRIPTION:Join us for World Disco Soup Day!\n \nAfter its success in Germany and Brazil\, this year Slow Food Hong Kong is joining the global Slow Food network to organize the first ever World Disco Soup Day: a worldwide demonstration against the scandal of food waste. While millions of people still suffer from hunger\, one third of the food intended for human consumption is being thrown away every year. The challenge ahead is huge\, and it’s time for action. \nSlow Food Hong Kong will host a World Disco Soup Day stall at the Tong Chong Street Market. We will be using unwanted or surplus produce donated by local farmers and retailers and turning everything into a wonderful vegetable soup to be given free to all passers-by. \nWe will be at the market the entire day\, from 11am to 5pm. Show your support by dropping by\, saying hi\, and enjoying your own bowl of free and tasty Disco Soup! We’ll also have extra aprons for those who want to lend a helping hand. See you there! \n\nLet’s fill bellies instead of bins!\n\n\n\n  \nDetails \nDate: 29 April 2017 (Saturday) \nTime: 11am to 5pm \nAddress: Tong Chong Street Market\, Tong Chong Street\, Quarry Bay \nCost: Free admission \n  \n  \n  \n 
URL:https://slowfood.com.hk/event/wds/
LOCATION:Tong Chong Street Market\, Tong Chong Street\, Quarry Bay\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170410T190000
DTEND;TZID=Asia/Hong_Kong:20170410T220000
DTSTAMP:20260506T160423
CREATED:20170316T040445Z
LAST-MODIFIED:20170402T141521Z
UID:1126-1491850800-1491861600@slowfood.com.hk
SUMMARY:Encore: A Vegetarian Dinner of Hong Kong's Farm Produce + Film Screening
DESCRIPTION:Encore: A Vegetarian Dinner of Hong Kong’s Farm Produce + Film Screening\nGrab the last few seats – register by 7 April!\nIn July 2016\, Slow Food Hong Kong collaborated with Kong Yeah to host a dinner that featured Hong Kong’s locally grown summer produce (read about the event here). There was a large turnout\, and participants enjoyed the delicious dishes while learning about the mission of Kong Yeah (“港嘢”\, literally meaning “Hong Kong stuff” in colloquial Cantonese)\, a group dedicated to supporting local agricultural produce and manufactured products. \nDue to popular demand\, Slow Food Hong Kong and Kong Yeah are presenting a farm-to-table dinner again\, this time with a spring menu to celebrate the local vegetables that are in season. \n  \n \nThe exclusive event will showcase a short film directed by Susan Rockefeller\, Food for Thought\, Food for Life\, which explains the downsides of current agribusiness practices\, and also introduces us to farmers\, chefs\, researchers\, educators\, and advocates who are providing solutions. It powerfully examines the connections between our planet and our well-being is accompanied by specific strategies that protect both. With an eye towards a sustainable and abundant future\, it offers inspiration for communities that are ready to make a difference. \n  \nDinner menu (may be revised without prior notice) \nAppetizer\nSweet potato shoot salad (sweet potato shoot\, sesame) \nSoup\nPumpkin soup (pumpkin\, carrot\, coconut milk) \nMain Dish A\nZucchini and potato lasagna\, roasted mushrooms with nuts and tomato jelly \nor \nMain Dish B\nChinese crêpe stuffed with sweet pepper and homemade basil sauce\, grilled tofu with onion\, and sauerkraut \n~~~ \nOptional at extra costs and while stock lasts: \nDessert\nHoney ginger cake (HKD 25) \nDrink\nRoselle lemonade (HKD 15) \n\nDetails \nDate: 10 April 2017 (Monday) \nTime: 7:00 pm to 10:00 pm \nAddress: 8104 A Box of Life\, Room 4\, 1/F\, Shing Yip Industrial Building\, 19-21 Shing Yip Street\, Kwun Tong \nCost: \n\nHKD 250 per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 per person for Slow Food Members\nOptional desserts and drinks to be paid for at the venue; cash only\nThe venue does not serve alcohol\, but feel free to BYOB; no corkage and water glasses are available\n\n  \nRegister Here
URL:https://slowfood.com.hk/event/local-veg-dinner-2017/
LOCATION:8104 A Box of Life\, Room 4\, 1/F\, Shing Yip Industrial Building\, 19-21 Shing Yip Street\, Kwun Tong\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170325T100000
DTEND;TZID=Asia/Hong_Kong:20170325T143000
DTSTAMP:20260506T160423
CREATED:20170312T075037Z
LAST-MODIFIED:20170312T090734Z
UID:1106-1490436000-1490452200@slowfood.com.hk
SUMMARY:Good Old Taste: A Walking and Food Tour of Shek Kip Mei
DESCRIPTION:Good Old Taste: A Walking and Food Tour of Shek Kip Mei\n \nSlow Food Hong Kong\, in collaboration with Pinsider\, is hosting a walking tour of Shek Kip Mei\, once a squatter district filled with refugees from China in the 1950s. \nOn Christmas Eve 1953\, the whole area was ravaged by fire. In the aftermath\, the government built one of the city’s earliest public estates in Shek Kip Mei. Tai Hang Estate West and Nan Shan Estate became famous in the 1970s\, representing the second generation of public estates – with only very few of them left in Hong Kong. Out of tragedy emerged a real community\, now full of memories for its residents. \nThis exploration tour is the second collaboration between Pinsider and Slow Food Hong Kong. (Previously\, we presented a tour of Kowloon City\, “Food Paradise in the City of Darkness”.) \n \nDuring this 4.5-hour walking and food tour\, we will: \n‣ visit the old style shopping mall\, wet market\, grocery store\, outdoor café and more\, to experience the daily life of the local community \n‣ taste traditional street foods\, and try signature dishes at a popular local Chinese restaurant with around 40 years’ history \n‣ explore one of the oldest public housing estates\, wander into secret places and hear stories from the locals who live in the area \nThe tour includes lunch at Ben Heung Lau (品香樓) – originally a Shanghainese restaurant established in 1979\, revamped in 2002 to serve Hong Kong-style dishes and modern Chinese food. It is the most popular restaurant in Shek Kip Mei\, according to Hong Kong’s dining guide OpenRice. \nJoin us to discover the food\, the stories and the ambiance of one of the oldest districts in Hong Kong! \n  \n\nDetails \nDate: 25 March 2017 (Saturday) \nTime: 10:00 am to 2:30 pm \nMeeting point: Exit A\, Shek Kip Mei MTR station lobby (gate level) \nCost: \n\nHKD 500 per person for non-members\, includes 1 year membership to Slow Food\nHKD 450 per person for Slow Food Members\nPlease wear comfortable shoes\, and bring an umbrella in case of rain.\n\n  \nRegister Here
URL:https://slowfood.com.hk/event/skmtour/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170222T190000
DTEND;TZID=Asia/Hong_Kong:20170222T220000
DTSTAMP:20260506T160423
CREATED:20170209T085316Z
LAST-MODIFIED:20170210T093726Z
UID:1079-1487790000-1487800800@slowfood.com.hk
SUMMARY:Raclette Evening
DESCRIPTION:Raclette Evening\n \nJoin us for an evening of raclette dinner at Monsieur Chatte\, when it has finally got a bit cooler this month! \nSign up now to savour 3 hours of all-you-can-eat hot melted cheese with Paris ham\, Bayonne ham\, rosette\, potatoes\, gherkins\, salad and dessert! The price includes half a bottle of wine per person. Register as soon as possible as space is very limited! We look forward to seeing you there. \nDetails \nDate: 22 February 2017 (Wednesday) \nTime: 7:00 pm (please arrive between 6:30pm and 7pm) \nAddress: 121 Bonham Strand\, Sheung Wan (private room on the upper floor) \nCost: \n\nHKD 650 per person for non-members\, includes 1 year membership to Slow Food\nHKD 550 per person for Slow Food members\n\nRegister Here
URL:https://slowfood.com.hk/event/raclette/
LOCATION:Monsieur Chatte\, 121 Bonham Strand\, Sheung Wan\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20161210T123000
DTEND;TZID=Asia/Hong_Kong:20161210T150000
DTSTAMP:20260506T160423
CREATED:20161126T091202Z
LAST-MODIFIED:20170418T140554Z
UID:1028-1481373000-1481382000@slowfood.com.hk
SUMMARY:Terra Madre Day: Italian lunch + HK food talk
DESCRIPTION:Terra Madre Day: Italian lunch + HK food talk\n \nThe global Slow Food network celebrates Terra Madre Day on December 10 each year – a day to promote food that is good\, clean and fair\, and to acknowledge the importance of the heritage and culture of local communities working to protect and promote such food. The Terra Madre network also represents union\, conviviality and enjoying the fruits of the land. Terra Madre Day offers us all a chance to celebrate together\, all around the world\, on the same day! \nThis year our Hong Kong event will be an Italian lunch\, reflecting the birthplace of Slow Food. One requirement of a true Neapolitan pizza is that it must be baked at 485°C for 60-90 seconds. (The longer the cheese stays under the intense heat\, the more likely the milk solid will separate from the moisture\, which causes rubbery cheese and a soggy pizza.) Osteria Felice\, where our lunch will take place\, has a state-of-the-art electric oven which reaches this temperature. \nWe are excited to have Ms Adele Wong as our speaker for the event. Adele has just published a book entitled Hong Kong Food & Culture: From Dim Sum to Dried Abalone. She will share with us the history and heritage of Hong Kong’s fascinating food culture. Her topics range from Yin Yang food theory\, the impact of colonialism on cha chaan teng dishes\, the origins of dim sum\, dai pai dong and street markets. She was the former food editor of HK magazine. \n  \nSharing lunch menu (may be changed without prior notice) \nStarter – Grilled Octopus; Roasted Heirloom Cauliflower \nPizza & Pasta – Pizza Sicilian; Pizza Salciccia; Carbonara; Porcini Risotto \nDessert – Tiramisu \nCoffee or Tea \n  \n Details \nDate: 10 December 2016 (Saturday) \nTime: 12:30 pm to 3:00 pm \nAddress: Shop 16-21\, G/F\, Hutchison House\, 10 Harcourt Road\, Central \nCost: \n\nHKD 380 per person for non-members\, includes 1 year membership to Slow Food\nHKD 300 per person for Slow Food members\n\n  \nRegister Here
URL:https://slowfood.com.hk/event/terra-madre-2016/
LOCATION:Osteria Felice\, Shop 16-21\, G/F\, Hutchison House\, 10 Harcourt Road\, Central\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20161029T151500
DTEND;TZID=Asia/Hong_Kong:20161029T164500
DTSTAMP:20260506T160423
CREATED:20161008T073153Z
LAST-MODIFIED:20161025T085211Z
UID:997-1477754100-1477759500@slowfood.com.hk
SUMMARY:Future Proteins: Taste and Learn about Edible Insects
DESCRIPTION:Future Proteins: Taste and Learn about Edible Insects\nFew Places Left – Register by 27 Oct !\n  \nAre you ready for the new wave of protein-rich food? While considered a delicacy in some cuisines\, insects are becoming a prospective global food solution for their high nutritional value and low environmental impact. \nSlow Food Hong Kong\, in collaboration with LIVIN farms\, is running a taste-and-learn session this autumn. Come taste mealworm snacks\, learn about the health benefits of eating insects and how making insects a food source could be one of the roads to saving our environment. \nLIVIN farms is the creator of the world’s first tabletop “hive” to grow mealworms at home. Their founder will share with us their story and mission\, and show us how to eat insects with style. For a guide to eating\, cooking and even growing insects\, don’t miss this chance! \n\nDetails \nDate: 29 October 2016 (Saturday) \nTime: 3:15 pm to 4:45 pm \nAddress: Bakery Cafe\, 1/F\, 73 Wellington Street\, Central \nCost: \n\nHKD 220 per person for non-members\, includes 1 year membership to Slow Food\nHKD 170 per person for Slow Food members\nOptional food and drinks to be paid for at the venue; cash only\n\nFew places left – register by 27 October! \nRegister Here
URL:https://slowfood.com.hk/event/edible-insects/
LOCATION:Bakery Cafe\, 73 Wellington Street\, Central\, Hong Kong\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20160922
DTEND;VALUE=DATE:20160927
DTSTAMP:20260506T160423
CREATED:20151206T040617Z
LAST-MODIFIED:20160712T024201Z
UID:835-1474502400-1474934399@slowfood.com.hk
SUMMARY:Terra Madre Salone del Gusto
DESCRIPTION:On the 20th anniversary of the first Salone del Gusto and Slow Food Italy’s 30th birthday\, Slow Food has decided to celebrate two important milestones with an innovative approach. \nWhat\nSince 1996\, Salone del Gusto has grow and changed together with Slow Food. In 2004\, the first celebration of Terra Madre Day deeply influenced the whole association and also influenced Salone del Gusto. Finally\, in 2012\, both celebrations were joined together as one event. \nStarting in 2016\, the event will be called Terra Madre Salone del Gusto to emphasize that there cannot be gastronomic pleasure without responsibility and sustainability and to shed more light on food communities. \nWhere\nThe philosophy of good\, clean and fair food\, which involves the Slow Food and Terra Madre worldwide network\, belongs to everyone and should be enjoyed by the broadest possible spectrum of public. That’s why the Region of Piedmont\, the City of Turin and Slow Food decided to open the doors of the event and take over the most beautiful and prestigious sites in the city. Parco del Valentino\, Borgo Medievale\, Palazzo Reale\, Teatro Carignano\, Circolo dei Lettori and Reggia di Venaria\, a UNESCO World Heritage Site\, are just some of the venues where the event will take place. \nWhen\nTerra Madre Salone del Gusto will be held from September 22 to 26\, 2016. The traditional dates of the Salone have been moved almost a full month earlier in order to fully enjoy the warm weather of late summer/early autumn in the charming city of Turin. \nCarlo Petrini\, Slow Food President: “We already said it at the end of Expo 2015: our work there was just the beginning. Terra Madre Salone del Gusto\, with its new setting\, will represent the essence of this renewed commitment and of the will to continue the path undertaken by Slow Food in 1986. That is the best way to celebrate not only 20 years of Salone del Gusto but also Slow Food Italy’s 30th anniversary. Now more than ever we want to create an event in line with the places that host it\, making visitors and foreigners even more aware of the need to preserve our common heritage. For this reason we will not build structures in the squares and historical sites of Turin\, and we will seek to give the city a highly tangible contribution for the common good.”
URL:https://slowfood.com.hk/event/terra-madre-salone-del-gusto/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20160725T190000
DTEND;TZID=Asia/Hong_Kong:20160725T213000
DTSTAMP:20260506T160423
CREATED:20160705T090243Z
LAST-MODIFIED:20160724T040118Z
UID:914-1469473200-1469482200@slowfood.com.hk
SUMMARY:Eat Local: A Vegetarian Dinner of Hong Kong's Farm Produce
DESCRIPTION:Eat Local: A Vegetarian Dinner of Hong Kong’s Farm Produce (Fully booked!)\nWho says there is no space farming in a city like Hong Kong? Join us this summer for a green meal prepared with locally grown vegetables! \nSlow Food Hong Kong\, in collaboration with Kong Yeah\, is hosting a dinner to celebrate Hong Kong’s very own farm produce that is in season. \nThe exclusive event will include a presentation by Kong Yeah (“港嘢”\, literally meaning “Hong Kong stuff” in colloquial Cantonese)\, a group dedicated to supporting local agricultural produce and manufactured products. In addition to presenting farm-to-table meals\, it organizes farm experiences and visits\, and plant workshops. A representative from Kong Yeah will share their fascinating story. \n  \nDinner menu (may be revised without prior notice) \nAppetizer\nFresh cucumber with pickled cucumber and potato \nSoup\nSoup with hairy gourd\, white hyacinth bean\, rice bean\, sweet corn\, cashew nuts\, candied date and dried tangerine peel \nMain Dish A\nCucumber with fermented bean curd on handmade pumpkin noodles; egg rolls stuffed with hairy gourd and tomato \nor \nMain Dish B\nFried bean cake with onions\, eggs\, rice and Chinese amaranth; sauce cooked eggplants and bean curd; brown rice with blended patchouli sauce \n~~~ \nOptional at extra costs and while stocks last: \nDessert\nPumpkin brown rice cake \nDrink\nMonk fruit and loquat leaf tea \n\nDetails \nDate: 25 July 2016 (Monday) \nTime: 7:00 pm to 9:30 pm \nAddress: 8104 A Box of Life\, Room 4\, 1/F\, Shing Yip Industrial Building\, 19-21 Shing Yip Street\, Kwun Tong \nCost: \n\nHKD 230 per person for non-members\, includes 1 year membership to Slow Food\nHKD 180 per person for Slow Food Members\nOptional desserts and drinks to be paid for at the venue; cash only\nThe venue does not serve alcohol\, but feel free to BYOB; no corkage\n\nFully booked!  \nRegister Here
URL:https://slowfood.com.hk/event/local-veg-dinner/
LOCATION:8104 A Box of Life\, Room 4\, 1/F\, Shing Yip Industrial Building\, 19-21 Shing Yip Street\, Kwun Tong\, Hong Kong\, Hong Kong
CATEGORIES:Dinner Events,Theme Dinner
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20160528T123000
DTEND;TZID=Asia/Hong_Kong:20160528T140000
DTSTAMP:20260506T160423
CREATED:20160512T105406Z
LAST-MODIFIED:20160513T051133Z
UID:884-1464438600-1464444000@slowfood.com.hk
SUMMARY:Our Seasonal Plate: A Farm to Table Lunch & Cooking Demo
DESCRIPTION:Our Seasonal Plate: A Farm to Table Lunch & Cooking Demo\nPhotographer: Xaume Olleros/Bloomberg\, Chung Kong Chow\nOne of the best parts of living in a globally connected city like Hong Kong may also be one of its greatest challenges. While we have access to such an abundance of food from all over the world\, we also run the risk of losing touch with the origins of our food\, our local communities\, as well as the impact of our food choices on the environment. \nRooftop Republic Urban Farming\, in collaboration with Slow Food Hong Kong and The Hong Kong Fringe Club\, is hosting an interactive session where we hope to introduce a new perspective towards our food culture where city-dwellers are more conscious of how their food is grown\, and appreciate the process to which it comes to our table. \nThis 1.5 hour session will begin with a visit and introduction to the rooftop farm at The Fringe Club\, where seasonal vegetables and herbs are being grown for use in their menu. Sandra of Slow Food Hong Kong will share her insights on the slow food culture and philosophy through a cooking demonstration\, while Chef Joe of Colette’s will serve up a delicious vegetarian lunch\, all using fresh locally produced seasonal vegetables and herbs. \nDetails \nDate: Saturday\, May 28 \nTime: 12:30 pm to 2:00 pm \nAddress: Colette’s Art Bar\, The Fringe Club\, Central \nCost: \n\nHKD 400/pax for non-members\, includes 1 year membership to Slow Food\nHKD 350/pax for Slow Food Members\n\nSpecial Package Exclusively Available to Slow Food! \nRooftop Republic is offering a special package deal to Slow Food that includes a (1) Urban Farming Workshop Lesson 4 or (2) Kids Workshop (allows for one child accompanied by one adult). Both workshops are on Saturday\, May 28 and the package is worth HKD 730! Please click on the above links for more details. \n\nHKD 700/pax for non-members\, includes 1 year membership to Slow Food\nHKD 650/pax for Slow Food Members\n\nRegister Here: \nhttp://www.rooftoprepublic.com/#!slowfoodfarmtotable/deqr4
URL:https://slowfood.com.hk/event/farm-to-table-lunch/
LOCATION:Rooftop & Colette’s\, The Fringe Club\, 2 Lower Albert Road\, Hong Kong\, Hong Kong
CATEGORIES:Local Food Producer Visit
ORGANIZER;CN="Rooftop Republic":MAILTO:hello@rooftoprepublic.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20160505T190000
DTEND;TZID=Asia/Hong_Kong:20160505T200000
DTSTAMP:20260506T160423
CREATED:20160419T074627Z
LAST-MODIFIED:20160504T062347Z
UID:879-1462474800-1462478400@slowfood.com.hk
SUMMARY:Volunteer Information Session 2016
DESCRIPTION:Volunteer with Slow Food Hong Kong!\nSlow Food volunteers are the lifeblood of this organization. They are the roots of our grassroots network. \n\nJoin us for an information session on how you can help pursue our mission. Roles include everything from one-off events to more substantial positions like membership support and social media and website development.\n\n\n \n\n\nCome find out what Slow Food HK is all about\, our plans for the future\, and how you can help our community by volunteering!\n\n  \nSIGN UP HERE\n[vfb id=’4′] \n 
URL:https://slowfood.com.hk/event/volunteer-information-session/
LOCATION:39/F\, IFC One\, 39/F\, IFC One\, Central\, Hong Kong
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20160406T190000
DTEND;TZID=Asia/Hong_Kong:20160406T220000
DTSTAMP:20260506T160423
CREATED:20160323T061008Z
LAST-MODIFIED:20160323T130633Z
UID:854-1459969200-1459980000@slowfood.com.hk
SUMMARY:Orthodox Easter Celebration Meal
DESCRIPTION:This Easter\, celebrate the East European Orthodox way with Slow Food Hong Kong at Dacha on Hollywood Road! The newly opened and unique Dacha was started by two Ukrainian sisters in Hong Kong out of their passionate for their culture\, traditions and foods. \nThey have prepared a special menu for us that reflects the Easter celebrations of Ukraine and parts of Russia. During the forty days of Lent (Orthodox Christians fast)\, meat and fish are avoided and eating is kept to a minimum. When Easter arrives\, the feast rolls out and the celebrations begin! \nAfter breakfast\, people visit friends and neighbours with them baskets of painted eggs and Easter breads known as Paska (or Kulich). Paska is a tall cake decorated with colourful icing\, only made and eaten during Easter to celebrate Christ’s resurrection. After that\, the feast begins in earnest with many meat and fish dishes. \nTraditional dishes on offer are the pork shashlyk grilled for maximum flavour\, and Kamchatka wild salmon\, a real treat. For the vegetarians among us\, we have delicious vegetable pierogi dumplings. \nOlena and Oksana are offering us the chance to bring our own wine and have generously waived corkage charges for the evening. \nPlease come and join us! \nDetails\nDate: Wednesday\, April 6th\, 2016\nTime: 7:00 PM\nAddress: Dacha\, G/F\, 38-40 Hollywood Road\, Central (near the Mid-levels escalators)\nCost: HKD 700 for members (HKD 750 for non-members)\nBring your own wine! \nClick here to register!
URL:https://slowfood.com.hk/event/orthodox-easter-celebration-meal/
LOCATION:Dacha\, Dacha\, G/F\, 38-40 Hollywood Road\, Central\, Hong Kong
CATEGORIES:Dinner Events,Theme Dinner
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20160126T193000
DTEND;TZID=Asia/Hong_Kong:20160126T213000
DTSTAMP:20260506T160423
CREATED:20160112T031722Z
LAST-MODIFIED:20160115T021835Z
UID:837-1453836600-1453843800@slowfood.com.hk
SUMMARY:Snake Soup Banquet
DESCRIPTION:When temperatures start to drop\, Hong Kongers traditionally warm themselves up with snake soup. The Chinese widely believe that snake soup heats up the body (or increases yang which balances the “cooling” yin during cold months)\, and they have regarded the soup as a delicacy for thousands of years. \nOnly a handful of snake restaurants remain in Hong Kong\, and most of them are found around Sham Shui Po. The most famous of them all (and also the most delicious) is She Wong Hip. It is run by local snake catcher celebrity Chau Ka Ling who has been catching snakes since her early teenage years. Her restaurant has been featured in local and international press\, most recently on Bloomberg. \nThe snake soup served in her restaurant is one of the heartiest found in Hong Kong and contains five different varieties of snakes. They also prepare many other snake specialties – grilled spicy snake\, deep-fried snake balls\, snake skin casserole\, and gekko soup. On January 26\, they will put together a special snake banquet with many of the these delicacies. \nThose who are adventurous may even get a chance to get up close and personal with the snakes! \nDetails\nDate: Tuesday\, January 26th\, 2016\nTime: 7:30 PM\nAddress: She Wong Hip\, 170 Apliu Street\, Sham Shui Po (near MTR exit A2)\nCost: HKD 400\nBring your own wine and wine glasses! \nClick Here to Register!\n 
URL:https://slowfood.com.hk/event/snake-soup-banquet/
LOCATION:She Wong Hip\, 170 Apliu Street\, Sham Shui Po\, Hong Kong
CATEGORIES:Dinner Events
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20151210T190000
DTEND;TZID=Asia/Hong_Kong:20151210T220000
DTSTAMP:20260506T160423
CREATED:20150523T063854Z
LAST-MODIFIED:20151201T074931Z
UID:585-1449774000-1449784800@slowfood.com.hk
SUMMARY:Celebrate Terra Madre Day at Fish School!
DESCRIPTION:For the past seven years on December 10th\, food communities and Slow Food convivia around the world have celebrated Terra Madre Day with locally and sustainably produced food. These events are held to promote local food traditions and demonstrate the Slow Food philosophy of good\, clean and fair food for all.\n \nThis year\, Slow Food Hong Kong will celebrate Terra Madre Day with a festive dinner at Fish School\, a recent creation by restaurateur Yenn Wong and Chef David Lai. Fish School specializes in fresh\, local seafood with a modern Hong Kong style. Small plates will be shared in an intimate setting with an array of local products. \nSpace for this dinner is extremely limited\, so please book soon by clicking here! \nThursday\, December 10th at 7:00 PM \nHKD 780 for members (HKD 880 for non-members) \nStarters\nFish Soup / Local Pike Eel Quenelle\nMantis Shrimp Popcorn / Cured Duck Yolk\nMonkfish Liver Foie Gras Pressé / Aged Tangerine Peel / Roselle\nMarinated Raw Crab / Sea Urchin / Rice \nMains\nFish (Catch of the Day)\nAustralian Wagyu Bavette \nDesserts\nLemon Marigold Sorbet / Poached Plum / Roselle\nPumpkin Ice Cream / Persimmon / Melon \nClick here to register!
URL:https://slowfood.com.hk/event/terra-madre-day/
LOCATION:Fish School\, 100 Third Street\, Sai Ying Pun\, Hong Kong
CATEGORIES:Dinner Events,Theme Dinner
ORGANIZER;CN="Slow Food Hong Kong":MAILTO:info@slowfood.com.hk
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END:VCALENDAR