Slow Food Hong Kong

Terra Madre Salone del Gusto
2016-09-22 - 2016-09-26
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.
What
Since 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.
Starting 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.
Where
The 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.
When
Terra 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.
Carlo 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.”

Eat Local: A Vegetarian Dinner of Hong Kong's Farm Produce
2016-07-25 19:00 - 21:30 (Asia/Hong_Kong) | 8104 A Box of Life, Room 4, 1/F, Shing Yip Industrial Building, 19-21 Shing Yip Street, Kwun Tong, Hong Kong, Hong Kong
Eat Local: A Vegetarian Dinner of Hong Kong’s Farm Produce (Fully booked!)
Who 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!
Slow 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.
The 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.

Dinner menu (may be revised without prior notice)
Appetizer
Fresh cucumber with pickled cucumber and potato
Soup
Soup with hairy gourd, white hyacinth bean, rice bean, sweet corn, cashew nuts, candied date and dried tangerine peel
Main Dish A
Cucumber with fermented bean curd on handmade pumpkin noodles; egg rolls stuffed with hairy gourd and tomato
or
Main Dish B
Fried bean cake with onions, eggs, rice and Chinese amaranth; sauce cooked eggplants and bean curd; brown rice with blended patchouli sauce
~~~
Optional at extra costs and while stocks last:
Dessert
Pumpkin brown rice cake
Drink
Monk fruit and loquat leaf tea

Details
Date: 25 July 2016 (Monday)
Time: 7:00 pm to 9:30 pm
Address: 8104 A Box of Life, Room 4, 1/F, Shing Yip Industrial Building, 19-21 Shing Yip Street, Kwun Tong
Cost:

HKD 230 per person for non-members, includes 1 year membership to Slow Food
HKD 180 per person for Slow Food Members
Optional desserts and drinks to be paid for at the venue; cash only
The venue does not serve alcohol, but feel free to BYOB; no corkage

Fully booked!
Register Here

Our Seasonal Plate: A Farm to Table Lunch & Cooking Demo
2016-05-28 12:30 - 14:00 | Rooftop & Colette’s, The Fringe Club, 2 Lower Albert Road, Hong Kong, Hong Kong
Our Seasonal Plate: A Farm to Table Lunch & Cooking Demo
Photographer: Xaume Olleros/Bloomberg, Chung Kong Chow
One 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.
Rooftop 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.
This 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.
Details
Date: Saturday, May 28
Time: 12:30 pm to 2:00 pm
Address: Colette’s Art Bar, The Fringe Club, Central
Cost:

HKD 400/pax for non-members, includes 1 year membership to Slow Food
HKD 350/pax for Slow Food Members

Special Package Exclusively Available to Slow Food!
Rooftop 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.

HKD 700/pax for non-members, includes 1 year membership to Slow Food
HKD 650/pax for Slow Food Members

Register Here:
http://www.rooftoprepublic.com/#!slowfoodfarmtotable/deqr4

Volunteer Information Session 2016
2016-05-05 19:00 - 20:00 | 39/F, IFC One, 39/F, IFC One, Central, Hong Kong
Volunteer with Slow Food Hong Kong!
Slow Food volunteers are the lifeblood of this organization. They are the roots of our grassroots network.

Join 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.

Come find out what Slow Food HK is all about, our plans for the future, and how you can help our community by volunteering!

SIGN UP HERE

Orthodox Easter Celebration Meal
2016-04-06 19:00 - 22:00 | Dacha, Dacha, G/F, 38-40 Hollywood Road, Central, Hong Kong
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.
They 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!
After 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.
Traditional 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.
Olena and Oksana are offering us the chance to bring our own wine and have generously waived corkage charges for the evening.
Please come and join us!
Details
Date: Wednesday, April 6th, 2016
Time: 7:00 PM
Address: Dacha, G/F, 38-40 Hollywood Road, Central (near the Mid-levels escalators)
Cost: HKD 700 for members (HKD 750 for non-members)
Bring your own wine!
Click here to register!

Snake Soup Banquet
2016-01-26 19:30 - 21:30 | She Wong Hip, 170 Apliu Street, Sham Shui Po, Hong Kong
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.
Only 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.
The 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.
Those who are adventurous may even get a chance to get up close and personal with the snakes!
Details
Date: Tuesday, January 26th, 2016
Time: 7:30 PM
Address: She Wong Hip, 170 Apliu Street, Sham Shui Po (near MTR exit A2)
Cost: HKD 400
Bring your own wine and wine glasses!
Click Here to Register!

Celebrate Terra Madre Day at Fish School!
2015-12-10 19:00 - 22:00 | Fish School, 100 Third Street, Sai Ying Pun, Hong Kong
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.

This 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.
Space for this dinner is extremely limited, so please book soon by clicking here!
Thursday, December 10th at 7:00 PM
HKD 780 for members (HKD 880 for non-members)
Starters
Fish Soup / Local Pike Eel Quenelle
Mantis Shrimp Popcorn / Cured Duck Yolk
Monkfish Liver Foie Gras Pressé / Aged Tangerine Peel / Roselle
Marinated Raw Crab / Sea Urchin / Rice
Mains
Fish (Catch of the Day)
Australian Wagyu Bavette
Desserts
Lemon Marigold Sorbet / Poached Plum / Roselle
Pumpkin Ice Cream / Persimmon / Melon
Click here to register!

Vini del Piemonte and Slow Wine in Hong Kong
2015-11-26 12:00 - 18:00 | The First Floor, Baskerville House, 13 Duddell Street, Hong Kong, Hong Kong
On November 26th, the Slow Wine World Tour and Consorzio I Vini del Piemonte are coming to Hong Kong! They will be hosting an event to celebrate great Italian wines with a special highlight on wines from Piedmont. This is one of the most important wine regions in Italy and is the home of Barolo and Barbaresco.
From 12:00 PM to 6:00 PM, Slow Wine will hold a tasting at The First Floor by Lifestyle Federation exclusively for industry professionals and journalists. This is an opportunity to get to know the producers and their wines and to hear the stories behind them.
This event is limited to journalists and industry professionals. To register your credentials for the event please click here or contact Geoffrey Wu from The Forks & Spoons (geoffrey@theforksandspoons.com).
The First Floor by Lifestyle Federation is conveniently located in Central at 1/F, Baskerville House, 13 Duddell Street.
Slow Wine Magazine is the only Italian wine guide that digs the dirt of the vineyards; not only evaluating and creating tasting notes of the most interesting Italian wines but also telling the stories of the vignerons, vineyards and producers. The Slow Wine World Tour circles the world this year with eight events in three continents.
I Vini del Piemonte is a consortium of 160 Piedmont wine producers. Its aim is to enhance and better communicate the richness and peculiarity of the different denominations of Piedmont. The consortium organizes annually over 20 promotional initiatives in various countries of the world.

Slow Wine in Hong Kong!
2015-11-25 19:00 - 22:00 | NOM – Not Only Meatballs, 1-5 Elgin Street, Central, Hong Kong
For the first time ever, Slow Wine producers from Italy, along with I Vini del Piedmonte, are showcasing their products to Hong Kong. To celebrate their visit Slow Food Hong Kong is hosting a dinner to introduce their wines to local connoisseurs.
Be the first to taste these limited supply and expertly crafted Italian Slow Wines, many of which are from the esteemed Piedmonte region – and meet some of these producers in person!
Join Slow Food Hong Kong at NOM (1-5 Elgin Street, Central) for a fantastic four-course feast by Head Chef Fabrizio Napolitano, with wines paired for each course.
Menu
Ox tongue / Salsa verde / Quinoa
“Gragnano” cannelloni / Buffalo ricotta / Shrimp / Squid ink
Braised pork cheek / Saffron potato fondue / Roasted root vegetables
Home made corn bread / Plums / Mascarpone
Come try the excellence of Italian wine!
Wednesday, November 25, 7:00 PM
HKD 690 for Slow Wine members (HKD 790 for non-members)
Space is limited!
Click here to register!

Giant Grouper Farm Tour
2015-11-21 10:00 - 15:00 | Aquaculture Technologies, 291 Deep Bay Road, Fu Cho Village, Lau Fau Shan, New Territories, Hong Kong
Click here to register!

Join us for a visit to Hong Kong’s only indoor giant grouper farm! Gareth Kwok, one of the founders of the company, will give us a tour of the facilities where we will see the delicate balance required to maintain a clean environment for healthy, tasty fish. The tour will be followed by a special meal featuring the farm’s grouper at a local restaurant.
Transportation will be provided by shuttle from Tsim Sha Tsui. Participants also will receive a VIP membership card for discounts on home deliveries of fresh, local grouper!
Aquaculture Technologies raise giant grouper at their sophisticated facility in Lau Fau Shan. These amazing fish grow to up to 2.7 meters in length and can weigh up to 400 kg. Giant groupers are one of the most sought-after species in many parts of Asia. According to the International Union for Conservation of Nature, this species is now under threat due to overfishing. Using a special water re-circulation technology, this large-scale, indoor farming facility is the first to be recognized as an accredited fish farm by the Agriculture, Fisheries, and Conservation Department of Hong Kong.
Aquaculture Technologies has made tremendous efforts to source only hatchery-produced fish, purchase traceable fish feed, and invest significantly in its technology to minimize any pollution to the environment. We will learn about the sustainability of their production system, and why this giant grouper farm has been assessed as Green (Recommended) in WWF’s latest Hong Kong Seafood Guide.
The price for members is HKD 360 and the price for non-members is HKD 430. This includes transportation between the farm and a pick-up point in TST, a private tour of the facilities and a full seafood lunch.
Click here to register!

Slow Food Asia Pacific Festival 2015
2015-11-18 - 2015-11-22 | KINTEX Seoul, Seoul, Korea, Republic Of
Slow Food Korea, in collaboration with Slow Food International, is organizing the second edition of the Slow Food Asia Pacific Festival (Asio Gusto 2015), the biggest international Slow Food event in Asia dedicated to high-quality, sustainable and small-scale food productions that will be held in the KINTEX exhibition center of Seoul (South Korea) from November 18th to 22nd, 2015.
Members will receive a 50% discount off the ticket price!
You can find details of the event here!

Terra Madre Giovani - We Feed the Planet 2015
2015-10-03 - 2015-10-06 | Milan Expo, Italy
We Feed The Planet is an event which brings together thousands of young farmers, fishers and food producers from all over the world.
Terra Madre Giovani – We Feed the Planet will be held in Milan from October 3 to 6, 2015. The event will give a starring role to the young people working in food production, with thousands of farmers, food artisans, fishers, nomads, Indigenous Peoples, cooks, students, and activists from all over the world coming together in the city.
Focusing on youth has great significance: Expo 2015 asks how we will manage to feed the planet in the future, with a growing population and ever more fragile natural resources. Nobody is more qualified to respond to this question than the young people who have chosen to dedicate their lives to protecting and cultivating the planet. We need a global network of change makers, and that’s exactly what this event will create. It is young people that can subvert a world economic system that is destroying the home we live in, in the name of a conception that confounds development with profit, growth with competition. It is young people that will carry on this ancient story written by every scythe, every hoe, every fishing net, every pot and spoon, every effort spent for the Earth and our food. It is the young people who practice and propagate the “slow contagion of example”.
Feeding the planet is the biggest challenge our generation has to face. And with EXPO 2015 focusing on exactly this, the world is looking to Milan for answers. As Milan EXPO comes to a close, Slow Food and Slow Food Youth Network are taking this unique opportunity to bring together thousands of young food producers from all over the world to discuss the future of our food.
If you are interested in supporting this mission, please donate. Your contribution will enable these small-scale food producers to travel from their home countries to Milan in October.
Please donate.
http://www.wefeedtheplanet.com/en/

A Visit to HK Perma Club with Slow Food!
2015-09-19 10:30 - 15:00 | HK Perma Club, 44 Hang Hau Wing Lung Road, Clearwater Bay, Clearwater Bay, New Territories, Hong Kong
What Is Permaculture?
Find out about the Permaculture movement with a Slow Food Visit to HK Perma Club

Permaculture is one of many new, exciting trends in farming and gardening. A design discipline rooted in ecological principles, permaculture is about establishing clean, productive environments for healthy food and sustainable non-material needs. With careful observations of natural patterns, permaculture can be applied to a wide variety of climates and cultures, from indigenous to technological.
Join us this September for a visit to explore Hong Kong’s very own permaculture movement to understand the exciting promise of permaculture in today’s ecological landscape, experience gardening, learn about composting at home and worm farming, and enjoy a locally sourced lunch prepared on-site.

Space is limited so register soon!
Date: Saturday, September 19, 2015
Time: Approximately 10:30am to 3:00pm
Venue: HK Perma Club, near 44 Hang Hau Wing Lung Road, Clearwater Bay
Cost: Includes a farm tour, activities, and lunch. Does not include transportation. Details on transportation will be provided upon registration.
HKD275 for Slow Food HK members
HKD325 for non-members (cost will include a 1-year basic membership to Slow Food!)

** Deadline to Sign Up is Saturday, September 12! **
Click on the below link to register, or copy and paste this address into your browser:
https://www.surveymonkey.com/r/HKPermaClub
REGISTER HERE

The Organizers
HK Perma Club is an educative and inclusive space situated in a hidden valley over Clearwater Bay that is empowering the Hong Kong community to re-connect and re-harmonize human living spaces with nature. To achieve this, the organisation uses ecological design principles that aim to improve and promote clean air, clean food and a healthy sustainable lifestyle in Hong Kong. The site is a demonstration of ecological and cultural wealth where creative solutions are designed to resolve the world’s most complex issues, many of which are spreading quickly throughout Hong Kong.
The guiding principles are simple: Care for People, Care for the Earth and Share of Surplus.
http://www.permaclub.org
https://www.facebook.com/permaclub

Slow Food Hong Kong is a chapter, or convivium, of Slow Food International, a global, grassroots organization linking the pleasure of good food with a commitment to local communities and the environment. Slow Food HK was conceived in 2000 by a group of passionate food enthusiasts who wanted to explore and share their love of good, clean, fair food and celebrate the diverse cultures that make up Hong Kong.

From Farm to Tummy: The Journey of Food
2015-08-16 08:45 - 14:00 | Zen Organic Farm, Ping Che Road, Ping Che, New Territories, Hong Kong
From Farm to Tummy: The Journey of Food
A Visit to Zen Organic Farm by Gormei x Slow Food Hong Kong
Our friends at Gormei are running another fantastic contest for parents and their children to win a free trip to Zen Organic Farm on Saturday, August 15 or Sunday, August 16!
The trip will include a tour of Zen Organic Farm, harvesting of vegetables, Slow Food workshops with Savor Hut about sensory education, health, and nutrition, as well as a fun pizza-making workshop with an authentic Italian-style brick oven, and a farm-to-table vegetarian lunch. Bus pick up and drop off from Tsim Sha Tsui is also included.
Learn about where food comes from, how produce like vegetables and fruit are grown, and why understanding your food sources is so important to our health of ourselves and our community.
The meeting time for the bus is 8:45 AM in Tsim Sha Tsui. The tour, harvest, workshop, and lunch will take place from approximately 10:00 AM to 1:00 PM. The bus will return all participants to Tsim Sha Tsui at approximately 2:00 PM. Full details and instructions will be provided if you are chosen as a winner of this contest!
Details and Entry Form for the Contest:
http://partners.gormei.com/slowfoodfarmtour

From Farm to Tummy: The Journey of Food
2015-08-15 08:45 - 14:00 | Zen Organic Farm, Ping Che Road, Ta Kwu Ling, New Territories, Hong Kong

Gormei x Candied Fish Soy Sauce Tasting & Dinner
2015-07-08 19:00 - 22:00 | Plantation, Shop B, 1-4 Tai On Terrace, Sheung Wan, Hong Kong
Soy sauce, an essential ingredient in Chinese cuisine, was developed by Buddhists more than 2,500 years ago to complement their vegetarian diets. Later, Dutch merchants introduced the salty elixir to the kitchens of the Sun King, Louis XIV, of France in the late 17th century and named it “black gold”.
Veronica Yu of Candied Fish has designed a unique dining experience for Slow Food Hong Kong members and friends: a soy sauce tasting workshop and dinner at the beautiful creative space Plantation in Sheung Wan on July 8. Space is limited to 16 seats so register soon!
REGISTER HERE: https://www.gormei.com/en/events/soy-sauce-tasting-dinner/

Date:

Wednesday, July 8

Time:

7:00 PM Gathering

7:30 PM Taste Workshop

Address:

Plantation
Shop B, 1-4 Tai On Terrace
Sheung Wan, Hong Kong

Info:

BYOB, Family-Style Chinese Dinner
REGISTER HERE: https://www.gormei.com/en/events/soy-sauce-tasting-dinner/

Cost:

600 HKD

Several locally brewed, artisanal soy sauces (and others for comparison) will be sourced and presented for a tasting experience that will engage all of your senses. You’ll learn to detect the subtle nuances and complex flavors of carefully made soy sauces. Learn how soy sauce is traditionally made, the “slow” way!
A Chinese soy sauce-themed dinner will be prepared by the private kitchen chefs of Yuan (頤和園), a premium soy sauce maker based locally in the New Territories, to showcase the possibilities of this ancient and amazingly versatile ingredient.

The Organizers
Gormei is Asia’s first on-demand marketplace for bespoke dining experiences. Whether it is an exclusive menu created by a top chef or an intimate dinner at a private kitchen for you and your friends, a wine tasting dinner for your clients in your corporate dining room or a cooking class for your next team building activity, Gormei serves you a range of unique and hand-picked dining experiences. Every experience listed on Gormei is created by an authentic food maker who has a unique story to tell.

https://www.gormei.com/
Veronica Yu is an eating concept designer. During her university years, she explored subjects such as genetically modified foods and biopharmed food. After graduating, she dived into the crazy world of catering, combining her passion for food and event planning in Vancouver and Beijing. She then worked for Dutch eating designer, Marjie Vogelzang developing food inspired installation art, eating experiences concepts, restaurant concepts and products. Since moving back to Hong Kong in 2010, Veronica has worked with restaurants, food companies, and food start-ups in creating and organising eating experience events and workshops. She is a co-founder of Hong Kong’s first eating design collective, Candied Fish, and is now the Creative and Customer Experience Lead for Gormei.

Yuan’s Soy Sauce is a premium artisanal soy sauce and Chinese sauce brand in Hong Kong. Their soy sauces are all brewed with the traditional method in clay pots under the Hong Kong sun for a minimum of 6 months. They believe the heart of Chinese food culture is in its sauces and work hard to preserve the art of traditional soy sauce making in Hong Kong. One of their signature soy sauces includes a premium Emperor’s brew using a 300 years old Qing Dynasty recipe. They also have a hidden private kitchen in the Tsuen Wan’s industrial district.

Slow Food HK at the Green Monday Summer Carnival!
2015-07-05 11:00 - 19:00, 2015-07-04 11:00 - 21:00 | PMQ, 35 Aberdeen Street, Central, Hong Kong
Visit Slow Food Hong Kong at the Green Monday Summer Carnival on July 4 & 5 at the PMQ!
We’re excited to be a part of Green Monday’s great efforts to raise awareness about how to live GREEN in Hong Kong.
We invite you to bring your friends, family members, and kids to this fun-filled weekend! We’ll have cool activities to put you back in touch with your senses when eating. Discover the incredible roles taste and flavor play in what and how we eat. Test your knowledge on Slow Meat and enter contest to win a special prize! Stop by the Slow Food Hong Kong table to find out more.
Summer is here! Green Monday is bringing you the greenest, the most enjoyable and trendy summer carnival! Wanna stay COOL in the summer with eco-life? Check out the Green Monday Summer Carnival!
Green Monday is a social startup group that aims to tackle climate change and global food insecurity by making low-carbon and sustainable living simple, viral and actionable. Our platform enables corporations, restaurants, schools and the general public to join efforts in performing our social and environmental responsibilities while our Green Common is Asia’s first plant-based grocer with the mission to empower the community with sustainable, innovative, wholesome and responsible food choices. Green Monday is named by FAST COMPANY as one of China’s Top 50 Most Innovative Companies in 2014.
http://greenmonday.org/upcoming-events/

Rescheduled | CHEF TALKS: Richard Ekkebus, Amber
2015-05-20 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Richard Ekkebus, Amber
As The Landmark Mandarin Oriental‘s culinary director, Ekkebus has turned Amber into an international dining destination. It is number four on the Asia’s 50 Best Restaurants list and has received two Michelin stars for eight straight years.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**
Thank you for attending Chef Talks!

CHEF TALKS: Olivier Elzer, Seasons by Olivier Elzer
2015-05-18 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Olivier Elzer, Seasons by Olivier Elzer
From illustrious pedigree, Elzer’s grandfather cooked for the last Tsar of Russia. Before earning his own Michelin star at Seasons by Olivier Elzer, the Frenchman ran the kitchens of Pierre and L’ Atelier de Joël Robuchon.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**

Thank you for attending Chef Talks!

CHEF TALKS: Alvin Leung, Bo Innovation
2015-05-11 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Alvin Leung, Bo Innovation
The self-styled ‘Demon Chef’ Alvin Leung is only the second self-taught chef to win three Michelin stars. His X-treme Chinese cuisine has made him a popular TV personality as well as a judge on MasterChef Canada.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.

Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to have drinks immediately following the talk at Colette’s!

Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**
Thank you for attending Chef Talks!

April Slow Food Dinner: Celebrate Passover at M Cuisine!
2015-04-26 18:30 - 22:00 | M Cuisine, Flat B, 17/F, DERRICK INDUSTRIAL BUILDING, 49 WONG CHUK HANG ROAD, Wong Chuk Hang, Hong Kong , Hong Kong
Photo by Sarah Biggart
Over time, the Jewish diaspora have settled in all corners of the world, including right here in Hong Kong!
Join us for a 7-course Passover feast specially created by Chef Michael Erlik of private dining space M Cuisine with special guest speaker Rabbi Stanton Zamek of the United Jewish Congregation of Hong Kong to recognize and celebrate the local Jewish community of our diverse, international city.
We are excited to offer our members and friends this unique dinner menu at 620 HKD/guest. M Cuisine has also generously waived corkage fees, so we invite you to bring your own wine! A vegetarian option is also available to our guests.

Date:

Sunday, April 26, 2015

Time:

6:30 PM Drinks

7:00 PM Dinner

Address:

M Cuisine
Flat B, 17/F, Derrick Industrial Building
49 Wong Chuk Hang Road
Wong Chuk Hang, Hong Kong

Info:

BYOB, Vegetarian option available

Cost:

620 HKD

In honor of Passover (one of many holidays of the Jewish faith), the dinner will feature traditional dishes and modern interpretations of foods typically served at a Passover ceremony, called a seder.
A welcome cocktail and canapés are included in this very special multi-course menu of matzo ball soup, traditional Pesach (Passover in Hebrew) plate, roasted leg of lamb with honey and thyme, tzimmes casserole, pears poached in spiced wine, truffled macaroons, and more!
The religious ceremony of Passover seder (meaning “order” or “arrangement”) retells the story of Passover, a remembrance of the Jewish people’s escape from slavery and tyranny in Egypt, over a meal of symbolic dishes.
Learn about the significance of a Passover seder and how it is celebrated in different ways by Jewish people all over the world. Come and enjoy the rich traditions and storied cuisine of the Jewish culture.
Owner & Executive Chef of M Cuisine, Michael Erlik, was raised in Israel near the Carmel Mountain, surrounded by farms, fields, and seasonal produce. He was inspired by the rhythms of the seasons, and of course, his family’s home cooking. Chef Michael spent his formative years in Lyon, France training with several renowned chefs, including Paul Bocuse and Pastry Chef Pascal Molines. Following his work at the two Michelin-starred La Belle Otero in Cannes and at Clio’s award-winning restaurant in Boston, Chef Michael took the sous-chef position in the luxurious Carmel Forest Spa Resort Hotel in Israel. He then opened his own event company and became a private chef of choice for embassies, top diplomats, and Forbes’ list billionaires. Now based in Hong Kong, Chef Michael brings two decades of fine dining & catering experience to M Cuisine in the up-and-coming neighborhood of Wong Chuk Hang.
Rabbi Stanton Zamek has been the spiritual leader of the United Jewish Congregation of Hong Kong since 2008. Prior to coming to the UJC, Rabbi Zamek served congregations in Baton Rouge, Louisiana and San Francisco, California. Rabbi Zamek was ordained by the Hebrew Union College-Jewish Institute of Religion in 1996, in the same class as his wife, Rabbi Martha Bergadine, the UJC’s director of Education and Programming. Rabbi Zamek and Rabbi Bergadine have two children. Prior to entering the seminary, Rabbi Zamek practiced law in Chicago, Illinois. He has a J.D. from Northwestern University School of Law.
Seats are limited so RESERVE your space at the Passover Feast today!
To confirm your reservation, we require full payment with the registration form below. Please see below for full payment instructions.
Questions? E-mail info@slowfood.com.hk

Pay by Bank Transfer
Bank: HSBC
Account Name: Slow Food Hong Kong
Account #: 808-164727-001
Confirm your payment by providing the below in the form.
– Your Full Name
– Email a copy of the fund transfer details to info@slowfood.com.hk OR
– Include the transaction confirmation number in the Comments section of the form below.

CHEF TALKS: Uwe Opocensky, Mandarin Oriental, Hong Kong
2015-04-14 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Uwe Opocensky, Mandarin Oriental, Hong Kong
Wowing guests with his imaginative food designs and flavors, Uwe Opocensky is the Executive Chef of the Mandarin Oriental Hong Kong, including the Michelin-starred Mandarin Grill + Bar.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.

Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!

Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**
Thank you for attending Chef Talks!

CHEF TALKS: Vicky Lau, Tate Dining Room and Bar
2015-03-30 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Vicky Lau, Tate Dining Room and Bar
Recently voted Asia’s Best Female Chef, Vicky Lau is one of the rising stars of Hong Kong’s food scene. Originally a graphic designer, she switched careers and began cooking at Michelin-starred Cépage before launching her own one Michelin-starred Tate Dining Room and Bar.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!
**UPDATE**
Thank you for attending Chef Talks!

March Slow Food Dinner at Isoya Japanese Vegetarian
2015-03-25 19:00 - 22:00 | Isoya Japanese Vegetarian, 9/F, 83 Wan Chai Road, Wan Chai, Hong Kong
Let’s continue the spirit of the Lunar New Year and the season of Spring with a clean, vegetarian meal at Isoya Restaurant!
The omakase menu will include about 10 courses. The restaurant has graciously waived the corkage fee, so Slow Food Hong Kong will be providing a few bottles of a biodynamic Sancerre Blanc for our guests. Isoya also has a selection of sake available for purchase that perfectly complements their dishes.
“Vegetarians will definitely find lots to love about Isoya, but we’d also recommend it for adventurous or curious Japanese food lovers who fancy a slightly more sustainable night out but don’t want to compromise on quality. There’s nothing fishy about this place.” – Time Out Hong Kong Review of Isoya

Volunteer Information Session
2015-03-24 19:00 - 20:00 | 39/F, IFC One, 39/F, IFC One, Central, Hong Kong
Volunteer with Slow Food Hong Kong!
Are you interested in Slow Food? Do you want to become more involved in activities, events, and initiatives? Join us to find out what Slow Food HK is all about, our plans for the future, and how you can help us and our community by volunteering. Coffee, tea, and light snacks will be provided.

CHEF TALKS: David Lai, Neighborhood & Nurdin Topham, NUR
2015-03-16 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
David Lai, Neighborhood
David Lai was Time Out Hong Kong’s Chef of the Year in 2012. He has worked with some of the world’s best chefs including Alain Ducasse at Spoon.
Michelin-starred NUR’s chef Nurdin Topham worked for ten years with Raymond Blanc at Le Manoir aux Quat’Saisons and interned at NOMA’s Nordic Food Lab.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Nurdin Topham, NUR
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!

**UPDATE**
Thank you for attending CHEF TALKS!

CHEF TALKS: Umberto Bombana, 8 1/2 Otto e Mezzo BOMBANA
2015-03-03 19:00 - 20:30 | Upstairs Theater, The Fringe Club, 2 Lower Albert Road, Central, Hong Kong
Umberto Bombana, 8 1/2 Otto e Mezzo BOMBANA

Hailed as the ‘King of White Truffles’, Umberto Bombana is the only Italian chef outside of Italy to hold three Michelin stars. His 8 1/2 Otto e Mezzo BOMBANA also ranks in the top ten of Asia’s 50 Best Restaurants.
Join Slow Food Hong Kong and The Fringe Club this spring for seven nights of intimate conversations with some of Hong Kong’s most celebrated kitchen luminaries. Find out what motivates, annoys, challenges, and inspires them. Learn how they create their dishes and why they choose their ingredients.
Admission is free, but space is limited. We strongly recommend registering by filling out the form below. Your full name(s), email address, and phone number are required fields. A maximum of two seats per form will be accepted. Seats must be claimed at least ten minutes before the talk, or they will be released. Remaining seats will be released on a first-come, first-serve basis.
Food and drinks are available for purchase at Colette’s at The Fringe Club before and after the event. We also invite you to join us for drinks immediately following the talk at Colette’s!
Follow #HKChefTalks on Facebook and Twitter @SlowFoodHK!

**UPDATE**
Thank you for attending CHEF TALKS!

Terra Madre Day Lunch at Giando's
2014-12-10 12:30 - 14:30 | Giando Italian Restaurant, 1/F The Fleet Arcade, 1 Lung King Street, Fenwick Pier, Wan Chai, Wan Chai, Hong Kong, Hong Kong
Join Slow Food Hong Kong on Terra Madre Day, an annual, global celebration of local food. This year, Slow Food Hong Kong will be celebrating the local foods of Italy at Giando Italian Restaurant & Bar.
Gianni Caprioli, the chef-owner of Giando, is passionate about fresh, high-quality products which serve as the heart of his classic Italian dishes. He insists upon the best that Italy has to offer and directly imports many ingredients that create his unique and authentic Italian dining experience right in the centre of Hong Kong.

Sustainable Seafood Dinner
2014-11-19 19:00 - 23:00 | Fishful Seasons, Shop B, G/F, 23 Shepherd Street, Tai Hang, Hong Kong, Hong Kong
