Food Hero Tuesday: Chef Gregoire Michaud

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week, we bring you a post from Chef Gregoire Michaud, a serious locavore and sustainable food systems advocate who also happens to be the pastry chef at the Four Seasons, an active blogger, and an award-winning cookbook author. In today's post, our food hero recalls a recent dinner he and his fellow Four Seasons chefs created from Zen Organic's produce. Chef Michaud, we at TFT HK salute you!

Locavore feast

Zen Organic figs

"Celebrating Hong Kong's very own food"
By Gregoire Michaud

Could this become a tradition? Could this even become a festival where local food would be praised? I can actually picture the Hong Kong Harvest Festival happening every year during the fall!

No less than ALL the chefs from our kitchens walked the stunning garden alleys of Zen Organic Farm a few weeks ago. Our mission? To harvest figs AND every other fruits and vegetable we felt would fit our dinner on that day! And you know how it went when a star-studded crew of chefs walked around in the most amazing supermarket ever? INSANE!

Food Hero Tuesday: a quote from Joel Salatin

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week, we bring you a quote from farmer and local, sustainable food advocate Joel Salatin. Salatin, who appears in Michael Pollan's The Omnivore's Dilemma, and in the documentaries Food, Inc. and Fresh, owns and operates Polyface Farms in Swoope Virginia, where he practices organic agriculture and ethical animal husbandry (his animals are raised without harmful chemicals, and he raises them under conditions more like those they would have experienced before domestication). He is also a frequent lecturer, and the author of numerous books, including Folks, This Ain't Normal, the work from which this quote was taken. Joel, we at TFT HK salute you!

“This magical, marvelous food on our plate, this sustenance we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy. To eat with reckless abandon, without conscience, without knowledge; folks, this ain't normal.”

― Joel Salatin, Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World

Food Hero Tuesday: TFT Japan Food Team

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is from a member of the Table for Two Japan Food Team, Shoko Iijima, who comments upon the rising popularity of green smoothies in Japan. TFT Japan Food Team, we at TFT HK salute you!

Shoko's green smoothie. See below for the recipe!

Title: "Go Green in the Cold Glass: green smoothies gradually become popular in Japan"

Author: Shoko Iijima, TFT Food Team


It is always nice to have a well-chilled glass of smoothie, especially in the summer. There are many types, made of a one or more seasonal fruits, and sometimes vegetables.

Recently, in Japan, so-called "green smoothies" are gaining popularity, especially among young, health-conscious women. The rise in demand for these veggie-packed drinks is largely due to the release and translation of Victoria Boutenko’s Green Smoothie Revolution: The Radical Leap Toward Natural Health. Boutenko, and her holistic health approach, was first introduced in the book Raw Family, a work by the author and her family wrote together, on raw food and the healing power of healthy eating.

TFT member Tomoko recently attended a “green smoothie seminar”, held by Rakuten's Recipe Party and shared the following recipes:

Food Hero Tuesday: Angie Palmer of From the U.S. to Hong Kong

Angie Palmer

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is an interview with Angie Palmer, creator of the vegan lifestyle blog From the US to Hong Kong. Angie works in communications for GR8 Leisure Concept, and also manages to find time for acting, modeling, and writing projects outside of her blog. Angie, we at TFT HK salute you!


Hey Angie! Thanks for chatting with us today. Tell us about yourself!

I'm the Director of Communications for GR8 Leisure Concept, which specialises in the investment, development and management of hotels, restaurants and serviced apartments. We focus a lot on fun and unique concepts like boutique hotels and specialty restaurants. On the side, I do acting and producing for films and other creative projects.

Before moving back to Hong Kong, I ran a boutique PR firm that worked with indie filmmakers, creative entrepreneurs and non-profit organizations in the U.S. My specialty is in online marketing and social media, so naturally social networks and blogs are among the tools in my social toolbox. What made me start blogging was actually my job as a reporter and producer for a local website and TV station in New Mexico. I decided to create original content and share videos and press releases so people in New Mexico could find interesting information and events. Now that I've become vegan, people kept asking me what I eat and where I shop in Hong Kong, so I decided to repurpose that blog into a green, health and vegan blog to share my stories and experiences. It's working out really well as people have been amazed at the number of restaurants where vegans can eat!

Food Hero Tuesday: Michelle Ng of ChopstixFix

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is an interview with Michelle Ng, creator of the popular Hong Kong food blog ChopstixFix, and restaurant reviewer for Sassy Hong Kong. Michelle describes herself as "a Brit born Chinese-Malaysian who has loved food since time immemorial. She is a firm believer in 'Live to Eat, not Eat to Live'". Michelle, we at TFT HK salute you!

Hey Michelle! Thanks for being with us today. First, can you tell us about yourself?

I grew up in London for most of my life, but my family originally hails from Malaysia. Coming from a family of food fanatics, and spending a few years in Penang as a child, I was quite well exposed to a variety of cuisines, and my parents always made sure that I tried everything at least once!

When I came over to HK three years ago, I was like a kid in a sweet shop- I basically went wild trying out as many restaurants as I could, discovering all the dai pai dongs, and the wealth of cuisine on offer. It wasn’t long until I had a ridiculous collection of food photos. Not really knowing what else to do with them, I decided to set up Chopstixfix as a sort of restaurant directory and to help my family and friends decide where to eat when they visited me! It was meant to be a bit of a fun hobby but now the writing is definitely a passion and a little bit more serious than just a food album!

Food Hero Tuesday: Ale Wilkinson of The Dim Sum Diaries

Say hello to Ale!

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is an interview with Ale Wilkinson, the creator of the popular food blog The Dim Sum Diaries. A passionate foodie and avid blogger, Ale is also a PR and marketing executive. Ale, we at TFT HK salute you!



Hi Ale! Thanks so much for being with us today. Tell us a little about yourself! 

I’ve always been interested in writing. When I was young I used to write ridiculous fantasy stories and plays just for fun, and used to always say that when I was older I wanted to be a writer. However, when it came to choosing a degree, I opted for modern languages rather than journalism, and it took falling into a sales job here in Hong Kong (nothing to do with writing or languages!) to make me realise that I needed to follow my dream after all. With no real experience or qualifications, I decided the best way to go about it would be to start a blog, and of course I had to combine this with my other real passion: food. I’ve been writing The Dim Sum Diaries since March last year and absolutely love it. It has become a part of my life that I can also share with my friends and family. Although it does consume A LOT of my free time, at least I’m doing something I enjoy.

Food Hero Tuesday: Melanie White of Genie!

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is from Melanie White, co-creator (with Cara Grogan) of Genie Concepts, the new and already extremely popular juice cleanse supplier that also has a lovely cafe in Sheung Wan (G/F, 5-13 New Street). Before creating Genie, Melanie worked in fashion and owned her own line of shoes and handbags. Now, her focus is helping Genie's clients be their best, healthiest selves. Melanie, we at TFT HK salute you!

Hey Melanie! Thanks so much for being a TFT HK food hero. Tell us a bit about yourself!

Well, I moved to HK 5 years ago. I work in fashion, and had my own brand of shoes and handbags that I produced in China, so naturally, I decided to base myself here for business. I also had good friends living in the city (i.e. my business partner Cara!) so it was a really easy move. I wanted to get more experience in the international market, so from there I started working for a swimwear brand which is sold across the globe in over 17 countries.

Food Hero Tuesday: Janice Leung of "e_ting the world" and Island East Markets!

Get ready for Island East Markets in September!
(Photo credit: Janice Leung for Island East Markets)

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is from food writer/author of the beloved HK food blog, e_ting the world, Janice Leung. Janice began blogging at age 17, food blogging at 20, and hasn't looked back, making writing, in particular food writing, her career. After almost 5 years at LUXE City Guides writing about all the fabulous aspects of travel, she went freelance to focus on her passion - food. Her work appears in South China Morning Post, Wall Street Journal, Time Out Hong Kong, eater.com and more. On September 30 of this year, she is launching Hong Kong's largest farmers market, Island East Markets, in Quarry Bay. Janice, we at TFT HK salute you!

Six things you might not know about organic vegetables in Hong Kong

A lot of us in Hong Kong are looking for real, local, clean food. The good news is, there's quite a bit of it in Hong Kong. Here are six little-known facts about eating real food in Hong Kong.

Food Hero Tuesday: Time Out Hong Kong's Dorothy So

Steamed crab at The Chairman

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is an interview with Dorothy So, serious eater and food editor for Time Out Hong Kong. Dorothy, who has also written for HK Magazine, South China Morning Post, and Fodor's Travel Guide, was generous enough to share her thoughts about the recent evolution she's witnessed in the Hong Kong dining scene . Dorothy, we at TFT HK salute you!

Being a food writer has its obvious perks. You get to eat (a lot) and, more importantly, you get to meet great people who are talented and inspiringly passionate about what they do. And in just the few short years since I’ve moved back to my home city, it’s been exciting to see how the community of food artisans has grown. I’m not saying that this is a completely new thing for Hong Kong, but when I was a weedy highschooler, there definitely weren’t as many organic farmers, eco-conscious restaurateurs or indie chefs.

Food Hero Tuesday: Katie Amara Forster

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is an interview with Katie Amara Forster, HK PR guru, restaurant launcher, food writer/editor, and foodie. Katie is currently a Director at Golin Harris; has written pieces for Hip Hong Kong, Crave, and Foodie; and has edited numerous food and wine books (she's even ghostwritten for Joel Robuchon!). Katie, we at TFT HK salute you!

Katie in the kitchen!

Hi Katie! Ok, first thing's first: tell us about yourself!

I was born in Singapore and raised in Hong Kong bar a rather unfortunate stint at UK boarding school. I graduated with an English Literature degree but am a lover of all things creative, not just the written word. I travel more than most but less than I’d like. I don’t really have one exceptional skill… I generally just live life trying to create beautiful things whether that be through words, art, music or food! I work in public relations and I think it ties in with that motto – my job it to take something unknown and seemingly uninteresting, and create a compelling story about it.

Food Hero Tuesday: Interview with Peggy Chan of Grassroots Pantry

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is an interview with Peggy Chan, rising star of the Hong Kong dining scene and sustainable food system champion. Chan, a graduate of Le Cordon Bleu Culinary Arts Institute, Hotel Institute of Montreux, and Swiss Hotel Management School, is the founder, director, and chef manager of Grassroots Pantry--a new cafe and workshop that focuses on health through eating; green values; local and sustainable food systems; and plant-based cooking and eating--in Sai Ying Pun. Peggy, we at TFT HK salute you!

Chef Chan in the kitchen

Food Hero Tuesday: "Alice Waters brings Chez Panisse experience to Beijing"

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from/about one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is a reprint of a November 2011 article from the LA Times, detailing sustainable dining pioneer Alice Waters' experience catering a banquet in Beijing for the US-China Forum on the Arts and Culture. Waters is the owner of Chez Panisse (established in in Berkeley California in 1971, Chez Panisse is often listed as one of the best restaurants in the US), the founder of the Chez Panisse Foundation (a foundation that creates programs like The Edible Schoolyard Project, which teaches children about the importance of supporting local, sustainable agriculture, and engages them in the process of growing their own food), an author, and one of the world's foremost food activists. Alice, we at TFT HK salute you!


Alice Waters brings Chez Panisse experience to Beijing

The Berkeley restaurateur takes on the challenge of staying true to her philosophy of eating local and buying organic in cooking for 250 people as part of a U.S.-China forum.

November 22, 2011|By Barbara Demick, Los Angeles Times

 (Linda Cotton )

Reporting from Beijing — Here is a nightmare assignment for a restaurateur:

Cook for 250 people using all-organic ingredients procured locally in a country infamous for its tainted food supply. Create a romantic setting in a latter-day fortress, the fluorescent-lighted U.S. Embassy.

Alice Waters' celebrated Berkeley restaurant, Chez Panisse, was transported to Beijing last week as part of a four-day U.S.-China Forum on the Arts and Culture. Berkeley and Beijing don't have much in common except as food writer Michael Pollan, another delegate, sarcastically put it, "both are socialist paradises."

But to replicate the Berkeley experience in Beijing? It wasn't just a matter of flying the ingredients from California. Waters' philosophy centers on eating local and buying directly from the farm.

"Knowing the person who grows the food is the best way to find food you know isn't contaminated," said Waters, sinking into a chestnut-colored leather sofa in her hotel near Tiananmen Square.