This text is a part of a information to Hong Kong from FT Globetrotter

Hong Kong is way from being one of many world’s extra eco-friendly cities. Plastic packaging is used for almost all the things, and recycling insurance policies lag far behind comparable cities within the area. In 2021, simply 31 per cent of the town’s 5.67mn tonnes of waste was recycled. Meals waste accounted for 30 per cent of complete waste that yr.

In the case of meals, there are myriad challenges within the metropolis, with its lack of area for farms and reliance on imported substances. However a rising variety of eating places are embracing extra sustainable practices by re-evaluating provide chains, decreasing meals waste or crafting menus round seasonal produce.

“I feel the primary false impression is sustainability is all about simply utilizing native produce. It’s not true,” says Ashley Salmon, head chef at Roganic, a farm-to-table idea beneath the purview of British chef Simon Rogan.

Pineapples growing at one of the local farms used by Roganic
Pineapples rising at one of many native farms utilized by Simon Rogan’s Roganic restaurant

Roganic chef Ashley Salmon looking at crops on a farm visit
Roganic chef Ashley Salmon on a farm go to

“[It’s about] utilising all the things that’s in season to attempt to make it stretch as a lot as potential,” he says, whether or not that’s pickling extra greens or composting meals waste. “The whole lot will get used. Espresso grounds — we upcycle as compost. We additionally develop our personal micro cress.” 

Eating out is an integral a part of the town’s tradition, and cooks equivalent to Salmon are hoping that their actions might help educate shoppers and encourage different eating places to observe swimsuit. Two Hong Kong eating places, together with Roganic, have already obtained Michelin’s new Inexperienced Star, launched in 2021 to award eating places for sustainable practices. Social initiatives just like the consultancy Meals Made Good HK, a neighborhood department of the world’s largest meals sustainability programme, now works with greater than 80 eating places and meals suppliers in Hong Kong.

However on the finish of the day, to win over Hong Kong’s discerning diners, the providing should be scrumptious too. Under I’ve highlighted 5 eating places which might be altering the panorama of sustainable eating right here, whereas serving delectable meals.


40 Higher Lascar Row, Sheung Wan, Hong Kong

  • Good for: A really distinctive meal that leaves you feeling satiated

  • Not so good for: Impressing purchasers with a blinding expertise. Chef Vicky Lau’s two-Michelin-star Tate Eating Room is a greater possibility for one thing spectacular

  • FYI: Don’t be fooled by the fake antiques on Cat Road — head to close by Hollywood Street for real Chinese language treasures

  • Web site; Instructions

Mora, a 28-seat restaurant hidden behind an antiques stall on Cat Road, which is known for its market, is the newest providing from Asia’s culinary legend Vicky Lau. The restaurant is a homage to the chef’s love for the straightforward soyabean — the menu focuses on this single ingredient.

A metallic bowls filled with soyabeans at Moya
Chef Vicky Lau’s Mora is a homage to the common-or-garden soyabean . . . 

Soy milk being poured from kettle into a bowl
. . . which in its numerous kinds is the star of the restaurant’s ‘Characters of Soy’ menu

Lau transforms soyabeans into tofu (ubiquitous in Chinese language delicacies and one of the sustainable protein options to meat), bean sauce, soy milk and different substances, to pair with regionally sourced produce in an effort to cut back the restaurant’s carbon footprint. Whereas Mora just isn’t a vegan restaurant by any measure, Lau seeks to vary the way in which diners eat soy and to turn into extra environmentally aware. Most of Mora’s soy-based merchandise are made within the chef’s personal devoted manufacturing facility.

A bowl of udon noodle with soy milk, lobster bouillon and bean paste at Mora
Lau’s menu consists of udon noodle with soy milk, lobster bouillon and bean paste

 Dark-wood tables and chairs in a corner of Mora’s 28-seat dining space.
Mora’s 28-seat eating area

Lau’s French affect blends superbly with native Chinese language flavours for a really thrilling fusion expertise. The menu, which adjustments seasonally, explores variations of soy by way of totally different textures and flavour combos. Lau’s progressive “Characters of Soy” menu was a journey from velvety easy tofu paired with caviar and Chinese language condiments, to a surprising mapo tofu stew with lobster. One other spotlight was chilly udon with bouillon, soy milk and bean paste — delicate in flavour although creamy, wealthy and crunchy all on the identical time. Every dish was a dynamic textural expertise, and elegantly introduced in Lau’s signature fashion.


Sino Plaza, UG/F 08, 255 Gloucester Street, Causeway Bay, Hong Kong

  • Good for: Compelling seasonal dishes that ship excellent flavours

  • Not so good for: Diners who’re a little bit salt-sensitive: the seasoning is beneficiant

  • FYI: Attempt the soft-pairing — a non-alcoholic possibility — that synchronises progressive mocktails with every dish 

  • Web site; Instructions 

Four members of the Roganic team sourcing produce from a local farm
The Roganic group supply produce from native farms

Roganic, from British super-chef Simon Rogan, was one among Hong Kong’s first farm-to-table eating places when it opened in February 2019. It earned a Michelin star lower than a yr later. The restaurant’s zero-waste philosophy means the group goals to make use of each ingredient in its entirety. Each a part of an animal is used, and meat is dry-aged or cured to protect it, whereas vegetable and fruit scraps are utilized by mixologists to create phenomenal drinks which might be then completely paired with every dish.

A dish of chickpea wafers and smoked cod roe at Roganic
Chickpea wafers and smoked cod roe at Roganic

Roganic’s main dining room, with vegetation covering the ceiling
Roganic was awarded Michelin’s Inexperienced Star for sustainability in 2021

Chef Ashley Salmon’s menu revolves round freshly foraged and seasonal substances from a number of native natural farms. “The rising season is often between November to round Might. We have a tendency to make use of Hong Kong produce however typically it will get too sizzling,” he mentioned. When crops are out of season, Salmon appears to natural farms in Taiwan.

Once I visited, a spotlight was the roast scallop dish, sourced from a neighborhood provider, served with peas and white asparagus that had been in peak season. One other favorite was free-range pork loin from native Wah Kee Farm, drizzled with a pork sauce (produced from offcuts of the pig) and mustard seeds, and served with regionally grown carrots basted in fermented native honey. And whereas the menu adjustments relying on what’s accessible, diners can all the time look ahead to the restaurant’s signature soda bread with cultured brown butter, a Roganic staple.

The restaurant’s signature soda bread and a knob of cultured butte
The restaurant’s signature soda bread

A bowl of bee pollen and camomile cake with meadowsweet cream, strawberries and pickled roses at Roganic
Bee pollen and chamomile cake with meadowsweet cream, strawberries and pickled roses at Roganic

By constructing relationships with native growers and the restaurant’s unwavering dedication to decreasing plastic and waste, Roganic was awarded the Michelin Inexperienced Star in 2021. The employees listed here are clearly passionate in regards to the menu, and very happy to clarify the idea of every dish and the way it underscores the significance of sustainability.


Store 203, Alexandra Home, 18 Chater Street, Central, Hong Kong

  • Good for: These with a candy tooth. The desserts actually stood out

  • Not so good for: A personal meal. The restaurant is in an workplace constructing, so loads of individuals stroll previous throughout lunch hours

  • FYI: A great possibility for early-morning conferences, it’s open for breakfast, lunch and dinner

  • Web site; Instructions

Moxie, a glossy restaurant that belongs to Australian chef Shane Osborn’s hospitality group, focuses on what it describes as “aware eating” — encouraging individuals to rethink their relationship with meals by way of substances sourced regionally from farmers and suppliers. Dishes come and go relying on the season, with an emphasis on plant-based choices or sustainably sourced seafood.

Pavlova with yellow peach and keenness fruit at Moxie

Light-wood tables and chairs with black cushioning in Moxie’s dining space
Moxie focuses on plant-based choices and sustainably sourced seafood © Mike Pickles (2)

Native farms present head chef Michael Smith with substances equivalent to pears, okra and pumpkin, however restricted selection from Hong Kong producers implies that at occasions he sources from across the area. Dishes such because the Japanese leeks wrapped with nori had been complemented with a purée produced from native beetroot, and the Tasmanian white asparagus with a neighborhood candy potato and salted egg yolk. The star of the meal was the pavlova for dessert, with the sweetness of honeyed cream coupled with the contemporary tartness of the eagerness fruit.

Chef Michael Smith dolloping a spoonful of green purée over a plate of fruit at Moxie
Chef Michael Smith at work in Moxie © Mike Pickles

A plate of Japanese leeks with nori at Moxie
Smith’s repertoire consists of dishes equivalent to Japanese leeks with nori

Smith, a agency believer that wholesome soil produces nutritious crops, works with Farmhouse Productions, a neighborhood sustainable agriculture organisation that focuses on regenerative types of farming. The restaurant palms over meals scraps, espresso grounds and different natural waste twice every week to the collective for compost.


The Landmark Oriental, 15 Queen’s Street Central, Central, Hong Kong

  • Good for: A special day — there are personal eating rooms

  • Not so good for: These on a funds. It’s eye-wateringly costly 

  • FYI: After dinner, head to Sevva for a late-night cocktail and a sweeping view of the town skyline

  • Web site; Instructions

Throughout a four-month hiatus to renovate Amber in 2019, its culinary director Richard Ekkebus decided that many classically French educated cooks can be shocked to listen to: to go gluten- and dairy-free, and in the reduction of on meat. Nevertheless it’s served him properly: since doing so, his restaurant has maintained its two Michelin stars, whereas his new philosophy additionally earned it a Inexperienced Star for sustainable gastronomy final yr.

The main dining room at Amber
Two-Michelin-starred Amber additionally has a Michelin Inexperienced Star for sustainable gastronomy

The restaurant’s eco credentials transcend sourcing produce from natural, native and regional farms. Nonetheless and glowing water are filtered in home, eliminating all plastic, whereas proceeds from each vegetarian menu offered go to a neighborhood environmental non-profit that works on rewilding initiatives. Cooking oil is recycled into biofuel, leftover sourdough is shipped to a neighborhood craft brewery to be become ale, and trimmings of meat or free-range poultry are used to make stuffing, sausage casings and jus.

Medai fish garnished with dried wakame, oyster leaves and accompanied by a leek coated in a leek ‘ash’ at Amber
Medai fish garnished with dried wakame, oyster leaves and accompanied by a leek coated in a leek ‘ash’ . . .

A dish of sea urchin with caviar and cauliflower at Amber
. . . and sea urchin with caviar and cauliflower are among the many choices at Amber

Ekkebus’s progressive tackle French delicacies means discovering methods to interchange butter and cream, former staples in his kitchen, with pure various substances equivalent to nut milks and vegetable oils. The up to date menu was beautiful. Highlights included medai fish garnished with dried wakame seaweed and oyster leaves (a younger leek coated in a leek “ash” gave an fragrant smoky be aware that lower by way of the umami flavours), and the aka uni (sea urchin) starter with cauliflower, a beneficiant scoop of caviar and seaweed tapioca-flour crackers. The culinary journey completed with petit fours and “Ambershu” — Amber’s model of a traditional Hong Kong yuenyeung, a well-liked drink combined with espresso or tea, and umeshu, a Japanese liqueur made with seasonal fruit.

Ma . . . and The Seeds of Life

Store 11, 1/F, H18 CONET, 23 Graham Road, Central, Hong Kong

  • Good for: An introduction to plant-based meals

  • Not so good for: These searching for a light-weight meal

  • FYI: Go to Crafts on Peel, a charitable organisation that showcases Hong Kong’s conventional craft and up to date arts, simply throughout the highway on Peel Road

  • Web site; Instructions

Chef Tina Barrat took of venture opening a restaurant throughout the pandemic. However her idea crammed a spot in Hong Kong for vegan fine-dining, with a menu that showcases extremely inventive plant-based dishes encompassing the magnificence of her French heritage. Being fully vegan is on the core of Ma . . . and The Seeds of Life’s philosophy, and making each element of every dish from scratch requires a ardour and thoughtfulness that’s imparted with every chew of Barrat’s creations.

Melon and Rawcciutto, a thin rice crepe marinated in sun-dried tomato paste, smoked paprika and extra-virgin olive oil, at Ma . . . and The Seeds of Life
Melon and Rawcciutto — a skinny rice crepe marinated in sun-dried tomato paste, smoked paprika and extra-virgin olive oil — at Ma . . .  and The Seeds of Life

The menu gives an array of Mediterranean-inspired dishes and every plate is bursting with style and creativity. Her progressive melon and Rawcciutto, a skinny rice crepe marinated in sun-dried tomato paste, smoked paprika and extra-virgin olive oil, had the style and texture of actual prosciutto. The Starlight risotto, black wild rice topped with a foam produced from home-fermented black garlic and silver varak (a skinny edible foil that’s usually utilized in south Asian desserts), was so flavourful that I forgot I used to be consuming completely vegan delicacies. Within the kitchen, each a part of the uncooked ingredient is used to make sure zero waste is produced — a perk of working with greens, Barrat says. Peels and scraps that aren’t used go right into a vegetable broth.

Tables and chairs in an industrial decor in the dining room of Ma . . . and The Seeds of Life
Ma . . . and The Seeds of Life crammed a spot in Hong Kong’s restaurant scene for vegan fine-dining © Ronnie Yeoh

Vegan cheese at Ma . . . and The Seeds of Life
Vegan cheese at Ma . . . and The Seeds of Life © Hoey Leung

Barrat has additionally made a reputation for herself within the vegan group for her do-it-yourself dairy-free cheese, which is offered to order on the restaurant and to purchase at her store Le Fromage. Rising up in France surrounded by dairy merchandise, she experimented endlessly till she was in a position to produce a spread of vegan cheeses, produced from cashews and almonds, with style and texture authorized by her French ancestry.

Share your sustainable Hong Kong eating suggestions within the feedback

Observe FT Globetrotter on Instagram at @FTGlobetrotter

Cities with the FT

FT Globetrotter, our insider guides to among the world’s best cities, gives knowledgeable recommendation on consuming and ingesting, train, artwork and tradition — and way more

Discover us in Hong Kong, Tokyo, New York, London, Paris, Rome, Frankfurt, Singapore, Miami, Toronto and Madrid