The meaning of “farm-to-table” 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.

However, a weekend gathering at Blue Girl Organic Farm in Tai Tong, in Hong Kong’s New Territories, showed that the true concept of farm-to-table is still alive and well.

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’s farm-to-table scene.

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.

The day begins with our eyes closed. Chan’s voice cuts through the birdsong, steady and unhurried, as she leads us through a meditation session.

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’s urban sprawl that surrounds this pocket of countryside.