{"id":44898,"date":"2026-04-16T13:42:34","date_gmt":"2026-04-16T05:42:34","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=44898"},"modified":"2026-04-16T13:42:34","modified_gmt":"2026-04-16T05:42:34","slug":"authentic-farm-to-table-experience-in-hong-kong-reconnects-diners-to-nature","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=44898","title":{"rendered":"Authentic farm-to-table experience in Hong Kong reconnects diners to nature"},"content":{"rendered":"


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The meaning of \u201cfarm-to-table\u201d 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.<\/p>\n

However, a weekend gathering at Blue Girl Organic Farm in Tai Tong, in Hong Kong\u2019s New Territories, showed that the true concept of farm-to-table is still alive and well.<\/p>\n

The farm, which has been run by Flora Wong Wah-fong for the past 13 years, hosted more than 30 guests for an experience about reconnecting with nature that was led by key players in Hong Kong\u2019s farm-to-table<\/span> scene.<\/div>\n

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.<\/p>\n

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Event participants are taken around Blue Girl Organic Farm in Tai Tong. Photo: Hei Kiu Au<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
The day begins with our eyes closed. Chan\u2019s voice cuts through the birdsong, steady and unhurried, as she leads us through a meditation<\/span> session.<\/div>\n

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\u2019s urban sprawl that surrounds this pocket of countryside.<\/p>\n<\/div>\n


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The meaning of \u201cfarm-to-table\u201d has changed in Hong Kong in recent years. The practice used to be more common in down-to-earth places, but has come…<\/p>\n","protected":false},"author":1,"featured_media":44899,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[252,3809,3367,20658,3569,5231,7,20659],"class_list":["post-44898","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-authentic","tag-diners","tag-experience","tag-farmtotable","tag-hong","tag-kong","tag-nature","tag-reconnects","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/44898","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44898"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/44898\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/44899"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}