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X-WR-CALNAME:Slow Food Hong Kong
X-ORIGINAL-URL:https://slowfood.com.hk
X-WR-CALDESC:Events for Slow Food Hong Kong
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TZID:Asia/Hong_Kong
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TZOFFSETFROM:+0800
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DTSTART:20170101T000000
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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180401T140000
DTEND;TZID=Asia/Hong_Kong:20180401T160000
DTSTAMP:20260513T125001
CREATED:20180309T151711Z
LAST-MODIFIED:20180331T144057Z
UID:1441-1522591200-1522598400@slowfood.com.hk
SUMMARY:Moveable Feasts with Craig Au-Yeung of Taste Library
DESCRIPTION:Moveable Feasts with Craig Au-Yeung of Taste Library\n \nFrom “The Feast of Nanjing Small Eats” for the opening of SiFang Art Museum\, to “The Blue Banquet” at Moca Yinchuan for the China-U.S. Tourism Leadership Summit – Craig Au-Yeung Ying Chai (歐陽應霽)\, curator of PMQ Taste Library\, has travelled to numerous parts of China over the past four years and presented more than ten extraordinary dining experiences. \nIn the special setting of the Taste Library\, Slow Food Hong Kong proudly presents this unique workshop. Craig will share his creative approaches in his projects through some clips from his recent video shows. In his other capacity as Slow Food Ambassador in China\, Craig will talk about how he looks at the slow food landscape in mainland China\, offering a precious opportunity to understand the latest developments. To complete the learning feast\, Craig will demonstrate how to make Xiang Xi Bao Gu with Golden and Silver Eggs (湘西苞谷酸豆豉金銀蛋). \n  \nCraig Au-Yeung received his Master of Philosophy from the School of Design at the Hong Kong Polytechnic University with a graduation thesis titled “The Hong Kong Ideas of Home”. As a long-term observer and researcher on the subject of contemporary Chinese social lifestyle\, Au-Yeung is active in both print and digital media and has so far authored over 20 books. He is also a TV presenter and a radio broadcaster for various life and art related shows and programmes. Aiming to promote a new type of lifestyle\, Au-Yeung‘s work has been focussing on food and tourist cultures both locally and internationally for over a decade. His achievements include publications such as private recipes\, city food guides\, and experience centres such as PMQ Taste Library (Hong Kong) and Craig’s Half Full Kitchen (Beijing). \nPMQ Taste Library holds a collection of over four thousand books\, covering different food cultures from around the globe. The three reading rooms are set to be a homey environment where members can consume the all-rounded collections of international food literature. The open kitchen area is the most exciting and sparkling space that adjoins the reading rooms. Along with these\, cross-platform educational and creative food events are also hosted – this is a library with unlimited flavours and possibilities! \nDetails \nDate: 1 April 2018 (Sunday) \nTime:  2:00 pm to 4:00 pm \nAddress: PMQ Taste Library\, H504 PMQ\, 35 Aberdeen Street\, Central \nCost: \n\nHKD 250 per person for non-members\, includes 1 year membership to Slow Food\nHKD 200 per person for Slow Food Members\nThe price includes a 6-month membership to PMQ Taste Library\n\n(Some video clips may be in Putonghua\, but simple English oral summaries would be provided.) \n  \nRegister Here \nRegistration closed
URL:https://slowfood.com.hk/event/tastelibrary-2018/
LOCATION:PMQ Taste Library\, H504 PMQ\, 35 Aberdeen Street\, Central\, Hong Kong\, Hong Kong
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DTSTART;TZID=Asia/Hong_Kong:20180421T103000
DTEND;TZID=Asia/Hong_Kong:20180421T150000
DTSTAMP:20260513T125001
CREATED:20180410T090013Z
LAST-MODIFIED:20180418T142752Z
UID:1478-1524306600-1524322800@slowfood.com.hk
SUMMARY:Cultivating Micro Algae: Site Visit and Lunch
DESCRIPTION:Cultivating Micro Algae: Site Visit and Lunch\n \nMicro algae are one of the fastest growing plant cells in nature. They need only sunlight and nutrients to grow\, but are a good source of protein – giving them great potential as an alternative food to meat. \nGeb Impact Technology is a Hong Kong based premium biotech company that cultivates selected micro algae. They engineer and design production processes to meet emerging healthy lifestyle market demands\, applying high-value bioactive elements from micro algae to serve various industries – from skin care\, cosmetics to culinary sectors. \nIn this special collaboration with Slow Food Hong Kong\, we will visit Geb Impact’s pilot site in Sheung Shui to learn about their homegrown micro algae cultivation technology. We will also visit a farm nearby\, which will supply their vegetables for the 6-course farm-to-table lunch that features micro algae as a cooking ingredient. \nJustin Chan – nutritionist\, columnist and chef – will present us with the micro algae-themed dining experience at Si Ting Gourmet. He has opened up a whole new dimension to culinary art that inspires the senses without compromising the nutritional value. \nLunch menu (subject to change without further notice): welcome drink; salad; salmon crostini; uni hash brown; soup; beek cheek / fish taco; dessert. \nDetails \nDate: 21 April 2018 (Saturday) \nTime:  10:30 am to 3:00 pm (approx.) \nAddress: 12 Kam Chui Road\, Kam Tsin Tsuen\, Sheung Shui* \n* Participants will meet and dismiss at Kowloon Tong MTR station (the meeting point to be announced)\, and will be taken to and from the Sheung Shui site on a coach. \nCost: \n\nHKD 500 per person for non-members\, includes 1 year membership to Slow Food\nHKD 450 per person for Slow Food Members\nThe price includes coach hire\n\nRegister Here \nRegistration closed\n​
URL:https://slowfood.com.hk/event/algae-2018/
LOCATION:Si Ting Gourmet\, 12 Kam Chui Road\, Kam Tsin Tsuen\, Sheung Shui\, Hong Kong\, Hong Kong
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