Slow Food Hong Kong

Seasonal Celebration of Local Ingredients: Dinner at TABLE
2022-07-26 19:00 - 21:00 (Asia/Hong_Kong) | 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

SFHK x Sparked on a Sampan Dinner
2025-04-03 19:45 - 22:00
Gather your friends and join us for a unique dining experience on a sampan floating restaurant! Organized by Slow Food Hong Kong Cooks’ Alliance member and Spark sauces brand founder Simran Savlani, the Slow Food Hong Kong x Sparked on a Sampan dinner will be an evening to remember.
Come aboard and experience a specially curated 8-course locally sourced Cantonese Vegetarian or Seafood meal, accompanied by some great wines and Hong Kong-inspired Spark sauces.

Typhoon Shelters were built to protect the Tonka boat-dwelling community in Hong Kong who opened their ‘boat’ homes for several guests, operating floating restaurants and entertainment hubs during the 60s and 70s. But soon the villagers started moving inland for better living conditions, and this is the last remaining floating restaurant in Hong Kong.
The food is delicious, authentic, and cooked by the boat chefs. You will not be disappointed! Tickets are extremely limited, so act fast!
Details on where to meet will be sent the night before the event.

Book Directly on Eventbrite

Boodle Fight
2025-07-08 17:30 - 22:00 | Brut!, 1 Second Street, Sai Ying Pun, Hong Kong, Hong Kong
X

Bougie Boodle Fight
A Good, Clean, Fair
Filipino All-Hands Sharing Feast
Featuring: Asin Tibuok traditional Filipino sea salt (a Slow Food Ark of Tasteˆ product)
We are excited to share our Slow Food Cook’s Alliance member, Chef CJ Jalandoni, passion for good, clean and fair food Filipino style at Brut!
Boodle Fight or pagkakamay is a Filipino cultural term for the various occasions or contexts in which eating with the hands is practiced, as part of communal feasting.Such gatherings traditionally served the food on large leaves such as banana or breadfruit spread on a table, with the diners eating from their own plates
One salt-making area is found in a small town called Albuquerque, about twelve kilometers from the city of Tagbilaran, Bohol in Philippines.The product of this intricate process is known as Asin Tibuok sa Albur (whole salt of Albuquerque).For now, only ONE family continues to produce it.Come to taste and discover this unique product
ˆLiving Catalog of Foods Facing Extinction
July 8, 2025 (Tuesday)
Brut! Shop C, G/F, Tung Cheung Building, 1 Second Street, Sai Ying Pun
$770/ person
Seating times available:
5:30, 6:00, 6:30, 7:00, 7:30, 8:30PM
BOOK HERE:
www.brut.com.hk/reservations
WhatsApp: +852 5971 9938

The Art of White Tea – A Tasting & Teacup Painting Workshop
2025-09-27 15:00 - 17:30
Join Slow Food Hong Kong for a truly immersive afternoon where the ancient art of Chinese tea meets mindful creativity. We are thrilled to partner with a passionate local expert for a unique workshop that goes beyond simple tasting—it’s a slow dive into the history, nuance, and craft of one of China’s most delicate teas: White Tea.
In this special 2.5-hour experience, you will engage both your palate and your hands, learning to appreciate the subtleties of aged white tea and then decorating your very own teacup to take home, a perfect vessel for your future tea moments.

Workshop Highlights:
A Guided White Tea Tasting: Journey through the evolution of white tea as we taste two exceptional and distinct varieties from Fujian, China, side-by-side. Under the expert guidance of our tea master, you will learn to discern the unique characteristics of each:
2019 Loose White Tea Leaves: Experience the fresh, delicate, and sweet floral notes of a younger white tea.

2013 Aged White Tea Cake: Discover the profound transformation that time imparts. Savor the deeper, richer, and smoother honeyed notes with woody undertones that define a well-aged tea cake.

The Art of the Teacup: Following our tasting, we will transition from appreciation to creation. You will be guided in decorating a blank teacup with Chinese-style patterns. This is a relaxing, meditative process—no prior artistic experience needed. This hands-on session is not just an art class; it’s about creating a personal connection to the ritual of tea drinking. You will leave with a beautiful, functional piece of art, infused with your own personal touch, ready for your next cup of tea.

This event is perfect for:
Food and drink enthusiasts curious about the depth of Chinese tea.
Anyone interested in mindful, slow living and traditional crafts.
Those looking for a unique, creative, and sensory experience in Hong Kong.
About Our Instructor:
We are honored to be hosted by Cathy Lau from At Ease Art Centre, a certified Chinese national tea taster and tea artist. With a profound expertise in tea cultivation, processing, and sensory evaluation, Cathy’s primary passion is sharing the rich culture and complex flavors of Chinese tea. She established her art center with the core mission of promoting tea culture through immersive experiences. An accomplished artist with over 30 years of painting experience, Cathy beautifully bridges the worlds of fine tea and art, making her the perfect guide for this workshop.
Details:
Date: Saturday September 27, 3pm to 5.30pm
Location: At Ease Art Centre 自在藝坊, Unit 3A, 39 Lockhart Road, Wan Chai
Price: $250 per person
Buy your ticket here: Eventbrite

Slow Food Farms Tour in Kam Tin, Hong Kong
2025-12-06 14:30 - 17:00
Experience two regenerative Slow Food Farms in Kam Tin, Hong Kong, with a guided tour and hands-on activities – it’s a family-friendly event!

Earlier this year, Slow Food Hong Kong welcomed its first Slow Food Farms. Here’s your chance to visit two of them!
On this tour, we’ll be visiting Organic Farmula and R-Farm in Kam Tin. You’ll learn first hand from farmers about what it takes to farm regeneratively in Hong Kong, what is farmed, when, and how.

At Organic Farmula, one of Hong Kong’s larger regenerative farms (1.65 acres), you might be able to try your hand at composting, mulching and applying bioactive plant nutrients (depending on the farm’s needs on the day). After that, we’ll head to neighbouring R-Farm, another local regenerative farm that runs a CSA subscription programme.

What is Slow Food Farms?
Aligned with Slow Food’s philosophy that everyone deserves access to nourishing food that supports communities, honors the Earth and strengthens local economies, these farms embody the future of sustainable agriculture.
Details:
Date: Saturday 6 December, 2:30-5pm
Location: Tsat Sing Kong Village, Kam Tin, New Territories, Hong Kong (for exact meeting point, see here)
Price: $100 per person (free for ages 5 and under)
Get your ticket on Eventbrite!

A Slow Food Weekend in Macau
2026-04-18 15:30 - 2026-04-19 15:00 | Macao, Macau
On Saturday 18 April to Sunday 19 April, join us for a very special Macau food tour of exclusive experiences curated by Annabel Jackson, longtime Slow Food member and writer specialising in Macanese food.

Annabel was a founding member of Slow Food Hong Kong in 2000, and has assisted in the recent establishment of Slow Food Macau. She started writing about Macau gastronomy as a journalist more than 30 years ago, and has just completed her latest book on this subject, hopefully for publication within this year.
Activities are spread across Saturday and Sunday, you can join the full tour, or pick one day. Note that transport and accommodation are not included, please organise them yourself. Full tour details are on the event ticketing page. Here’s a taster of what’s to come.

We will start on Saturday afternoon with a tea tasting with a Macau local tea company with more than 20 years of experience delivering a tasting of premium teas, alongside insights into tea cultivation in premium China tea mountains.

Dinner will be a very special private kitchen dinner cooked by Teresa, from Lisbon, is a classic non-recipe home-chef who was taught how to cook by her grandmother, because her parents were busy at work. When a dish smells right, she says, it is ready. Her Portuguese dinner at Annabel’s home features bacalhau, chouriço, arroz de tomate, salada mista… If you are a wine-drinker, be sure to bring a bottle, and please let Annabel know what you plan to share.

On Sunday, a Portuguese wine tasting will be taking place in the Lobby Lounge at Sofitel Macau, where we explore the wines of Alentejo estate Howard’s Folly, and its commitment to regenerative farming. Tasting delivered by founder Dilip Shahani.
Lunch will be inside APOMAC, the club for retired Macanese civil servants, where the kitchen delivers some of the most ‘authentic’ Macanese cooking in Macau, we enjoy shared platters of Macanese food, best enjoyed in a large group! Dishes include chamuça, suckling pig, minchi, and pudim. BYO (corkage $60).
You can join for a day, or for a full weekend. Please organise your own travel, accommodation, and so on. Full details are on the event ticketing page. Spaces are limited, get your tickets now!

Slow Food Tour: Behind the Scenes at HK heritage sauce makers Pat Chun
2026-05-11 10:30 - 12:30
Join us for an exclusive tour of Pat Chun, one of Hong Kong’s last modern heritage sauce and traditional food producers. For three generations, this family-run producer has upheld the art of traditional foods, most famously their sweet vinegar, a staple for Chinese postpartum care. While many modern food brands rely on industrial additives, all Pat Chun’s products, from vinegars to soy sauce, to festive foods like mooncakes and Chinese New Year cakes, are all made using clean, simple ingredients and no unnecessary additives. Today, time-honored recipes meet precision engineering in a modern facility in Tseung Kwan O that innovates to preserve tradition and embrace safety and consistency.
Led by Pat Chun’s Managing Director Trevor Ng, this rare experience offers chefs, hospitality professionals, and serious food aficionados an up-close look at how authentic sweet vinegar, soy sauce, and foods are still crafted in Hong Kong. Discover the craftsmanship behind each batch, explore the blend of old-world wisdom and modern systems, and taste the difference integrity makes.
Given the nature of the tour, spaces are extremely limited, book now!
Date: Monday, 11 May , 2026, 10:30am-12:30pm
Address: Pat Chun Building, 18 Chun Wang Street, Tseung Kwan O Industrial Estate, New Territories, Hong Kong. (Please make your own way there.)
