Slow Food Hong Kong

Boodle Fight
2025-07-08 17:30 - 22:00 (Asia/Hong_Kong) | Brut!, 1 Second Street, Sai Ying Pun, Hong Kong, Hong Kong
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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.)
