We will be in Hong Kong at Hotel ICON for FOOD FUTURE on July 21st.
After a highly visual keynote presented by our editor Cecile Poignant we will be happy to welcome as a panelists:
Larry Tang, founder SOHOFAMA, Vicky Lau – Tate Dining Room & Bar chef and owner, Veronica Yu – Eating Concept Designer and Dr Carol Sze Ki Lin, from City University of Hong Kong.
SOHOFAMA’s goal is to raise awareness for healthier living through serving good, chemical-free food, including locally grown ingredients and organic ingredients to support the body.
The menu is balanced to reflect both the old and the new with some dishes reflecting childhood favorites, while others celebrate the multiculturalism of today’s Hong Kong society in dishes, and absolutely no Monosodium glutamate or chicken powder. Instead freshly grown herbs for taste and slow cooked chicken broth to fully enhance flavours.
Chef Shing has over 20 years of experience in Chinese cooking with a specialization in Shanghainese cuisine. He first commenced his trade at the age of 16 and has since been mentored by some of the best Chinese chefs in Hong Kong. For the past 8 years, Chef Shing was the Head Chef of famous Liu Yuan Pavillion, well known for its rich history and widely considered as one of the best quintessential Shanghainese restaurants in Hong Kong.
Drawing on the Chinese tradition, SOHOFOMA also created seasonal herbal soup selections, designed to suit a range of wellness needs of the urban dweller. These Chinese Medicinal Soups are elaborated by Chains, a Chinese herbalist. In ‘Immunity Booster’ the key medicinal ingredients include ‘Hericium Erinaceus’ and ‘Arctium Root’ which helps lower blood pressures and detoxifies the liver. This soup helps revitalize blood circulation and enhances immunity levels
The term ‘farm to table’ is quiet familiar lately, Sohofama have done the opposite: they brought the table to the farm.Their mini farm is the outdoor garden area of the restaurant, where they are currently starting to grow their own vegetables, in pots, along walls, on trolleys… The hope is that this edible garden will help people to think more about where their food comes from, and maybe inspire them to also start their own urban farm or garden.
SOHOFAMA is where urban farming meets comfort Chinese cuisine for the Hong Kong of today.