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X-WR-CALDESC:Events for Slow Food Hong Kong
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TZID:Asia/Hong_Kong
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DTSTART:20220101T000000
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DTSTART;TZID=Asia/Hong_Kong:20230509T190000
DTEND;TZID=Asia/Hong_Kong:20230509T213000
DTSTAMP:20260510T161628
CREATED:20230417T164635Z
LAST-MODIFIED:20230508T065046Z
UID:3308-1683658800-1683667800@slowfood.com.hk
SUMMARY:Pirata Group x SFHK: Private Soiree at La Favorita with Chef Emanuele Canuto
DESCRIPTION: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. \n \nAt 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. \nHe 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. \nChef 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. \nFor 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). \nAntipasti as well as dessert will be included in this multi-course meal. \nSee you there! \n \nDetails \nDate: 09 May 2023 (Tue) \nTime:  7pm \nVenue: La Favorita\, The Sixteenth\, 2/F Oxford House\, Taikoo Place\, 979 King’s Road\, Quarry Bay \nCost: \n\nHKD550 for Slow Food members\nHKD650 per person for non-members\, which includes 1 year membership to Slow Food\nOptional beverage cost = extra\, paid on the day\nVegetarian option available upon request\n\nThis 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. \nRegister Here \nRegistration closed \n 
URL:https://slowfood.com.hk/event/pirata-2023/
CATEGORIES:Dinner Events,Event,Theme Dinner
ATTACH;FMTTYPE=image/jpeg:https://slowfood.com.hk/wp-content/uploads/2023/04/la-fav.jpeg
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DTSTART;TZID=Asia/Hong_Kong:20230520T140000
DTEND;TZID=Asia/Hong_Kong:20230520T160000
DTSTAMP:20260510T161628
CREATED:20230426T094740Z
LAST-MODIFIED:20230502T035216Z
UID:3350-1684591200-1684598400@slowfood.com.hk
SUMMARY:Laksamania with Malaysian Cook Agnes Chin
DESCRIPTION:Laksamania with Malaysian Cook Agnes Chin\n \nEnjoy 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). \n \nChin 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. \n \nAfterward\, everyone will get a chance taste Sarawak Laksa in 3-ways for a delicious late lunch/afternoon snack.\n1) Laksa with Dumpling\n2) Laksa Otak Otak (grilled fish meat wrapped in banana leaf) with fish crackers\n3) Laksa Cookies \nTo 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. \n \nChin 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. \n \nDetails \nDate: 20 May 2023 (Sat) \nTime:  2pm-4pm \nVenue: Cookie Smiles\, 3/F\, On Lan Centre\, 11-15 On Lan Street\, Central\, Hong Kong \nCost: \n\nHKD400 for Slow Food members\nHKD450 per person for non-members\, includes 1 year membership to Slow Food\n\n  \nThis 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. \nRegister Here \n 
URL:https://slowfood.com.hk/event/laksa-2023/
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