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Great Food, Good Practices at Tong Chong Street Market

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Known for being the culinary destination for gourmets as well as for anyone in the community who cares not only about great food but does so with a conscience, Taikoo Place’s Tong Chong Street Market (TCSM) is all about organic edibles, sustainable produce, eco-friendly products and great tastes.

Taking place every Sunday from now until 18 December, TCSM showcases the hottest dining trends, street foods and snacks prepared by local restaurants. But more importantly, TCSM does so in the best possible way – by supporting local, seasonal and sustainable foods in a city that usually cares little for such values.

To learn about sustainable practices and clean food at home, and how these work for the better good of one’s own health and the wider environment at large, workshops with useful tips and advice are hosted by health experts, epicureans and creative chefs from Honestly Green, Twins Kitchen, Vegelink, NitriAlley, Bonum Trees and eco-living platform Green Queen.

An coming workshop sure to be of interest to many is “A Traditional Chinese Medicine View of Healthy Eating with Organic Herbs” which will be held on 4 December. It is not only about choosing the right food but, equally importantly, about understanding the importance of digestion through herbal tea brewing and herbal soup tasting, conducted by the founder of Bonum Trees, who is a certified herbalist.

In keeping with the theme and the workshops, alongside the food stalls, this autumn’s TCSM is taking eco-responsibility one-step further. It educates the public about the use of earth-conscious biodegradable utensils and reusable containers. In collaboration with individual vendors, these will be available at the Sustainability Corner.

As for the food? Well, this year’s line up couldn’t be more mouth-wateringly delish with a diverse gastronomic feast that includes hand-roasted, slow-cooked signature dishes, and exotic Japanese, Spanish and Vietnamese cuisines as well as the seasonal fresh farm produce, and unconventional packaged food and drinks.

Inspirational in many ways, this year’s TCSM has encouraged new collaborations between vendors, such as jrink and Moreish, selling pineapple shortcakes. Not to be missed is Co Thanh, serving gourmet Vietnamese food, who’s founder went to visit the famous “Lunch Lady” of Ho Chi Minh City to learn the secret recipes for making perfect banh mi and noodle soup. Mum Veggie is dedicated to health and an eco-lifestyle with delicious vegetarian food; and Deibérica, a Spanish ham producer and exporter from Barcelona with over 100 years of experience (a must-try is their signature BBQ Ibérico pork (Char Siu) egg rice). TCSM also supports new start-ups such as Under Vacuum, founded by 29-year old Andy, a sous vide specialist, who serves slow cooked dishes such as his 8-hour slow cooked Angus Beef Steak Sandwich.

Don’t miss out on the signature dishes that each eatery creates exclusively for TCSM and which you won’t be able to try anywhere else. 

Tong Chong Street Market, now till 18 December 2016; Tong Chong Street, Taikoo Place, Quarry Bay; Every Sunday, 11:00am–5:00pm
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