Slow Food Hong Kong

A Slow Food Weekend in Macau
2026-04-18 15:30 - 2026-04-19 15:00 (Asia/Hong_Kong) | 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!
