Authentic farm-to-table experience in Hong Kong reconnects diners to nature
A weekend event in rural Hong Kong teaches guests the true meaning of sustainability through mindful activities and delicious seasonal food
The meaning of “farm-to-table” has changed in Hong Kong in recent years. The practice used to be more common in down-to-earth places, but has come to be associated with overpriced produce and Michelin-star restaurants.
However, a weekend gathering at Blue Girl Organic Farm in Tai Tong, in Hong Kong’s New Territories, showed that the true concept of farm-to-table is still alive and well.
These included Flora Yeung and Judith Chan, the co-founders of Formless Daily, an artisanal small-batch bakery that uses ingredients from Hong Kong farms.
We sit on chairs, feet flat on the ground with our hands on our knees. Chan tells us to feel our own breathing, to scan our bodies from head to toe and to notice the weight we have carried from Hong Kong’s urban sprawl that surrounds this pocket of countryside.