Gormei x Candied Fish Soy Sauce Tasting & Dinner

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/

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.