Sustainable Fine Dining

Although Hong Kong may not be on the vanguard of sustainable practices some of its noted chefs are taking committed action and leading the way locally in the hopes of inspiring others.

Amber’s Yellow Tail, Tomatillo, Sorrel, Jalapeño, Colatura di Alici, Mono Cultivar Frantoio Extra Virgin Olive Oil

In this article for South China Morning Post I speak to chefs from Amber, Moxie, Mora, and Roganic Hong Kong to learn more about their sustainable practices.

Click here to read the article.

Roganic’s Steamed yeast custard, beef tendon, heirloom corn sourced directly from a farm in Taiwan and a sauce of roasted kohlrabi with toasted yeast oil

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