As a melting pot of diverse cultures, Hong Kong embraces a myriad of culinary practices from around the world. Aside from Western influences, the early immigrants of Hakka have significant contribution to Hong Kong’s food culture. From unique cooking methods to the choice of ingredients, Hakka cuisine showcases recipes steeped in traditions.

In celebrating Hakka cuisine, PMQ’s Taste Library and Academy for Sustainable Communities, Policy for Sustainability Lab, HKU collaborate again to present Village-to-table DIY Workshop-Hakka Steamed Glutinous Rice Cake (Cha Kwo). At the workshop, a Lai Chi Wo Villager will teach us how to make two types of Cha Kwo (radish and Chinese Fevervine or Chinese Mugwort). Join us to get hands-on experience of making Cha Kwo and learn more about the origins of our ethnic cuisines.

*Participants may take home at least four pieces of Cha Kwo

Language: Conducted mainly in English (supplemented with Cantonese)

R.S.V.P.: https://goo.gl/forms/nIgvtixbKMV3hPL42
Limited seats available, prior registration required!

*** Please be advised that photographs and video footage will be taken at the event for use the images in print, digital or web-based formats for promotional and archival purposes. By entering this event, you consent to PMQ Taste Library photographing and using your image and likeness. If you do not wish to have us using your image, please notify our staff.

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