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HK Magazine Archive

Hong Kong's Best Farm-to-Table Dining

Want to kick the city grind and get back to some slower-paced, rural roots? These restaurants will give you a taste of wholesome, fresh-from-the-farm dining. By HK Staff
PUBLISHED : Wednesday, 03 June, 2015, 4:35pm
UPDATED : Wednesday, 19 October, 2016, 4:43pm

Down on the Fama

G.O.D. makes a foray into the foodie sphere with Sohofama in PMQ and takes the term “farm to table” pretty literally. A collaboration with the guys behind Locofama, the restaurant is all about chemical-free Chinese cuisine, using locally sourced premium ingredients—many of which come from its own mini farm and outdoor garden, as well as its farm in the New Territories. The dishes here are filling and flavorful, with highlights including chili sauce clams and a succulent slab of free range Bellota pork. Come to think of it, everything is pretty darn good—even the service.
Unit SG09-SG14, G/F, Block A, PMQ, 35 Aberdeen St., Central, 2858-8238, sohofama.com.
 


 

Wildgrass

 
With an emphasis on environmental sustainability, Wildgrass takes pride in serving OBE beef and organic cattle from Australia with a nose-to-tail approach--look for everything from oxtail dumplings to stewed kidney. Aside from quality cuts of meat, you can also dig into sustainably caught seafood and organic vegetarian options that bring to mind home-style French dining. The environment is as homey and rustic as the food, and the furniture is made from recycled wood.
 
1/F, 4-8 Arbuthnot Rd., Central, 2810-1189, www.wildgrass.hk
 

Meat Your Maker

As the name suggests, you’ll find your favorite surf and turf at Fish & Meat—all with a rustic, farm-fresh approach. Most of the dishes here are meant to be shared, and you can count on honestly sourced and fresh ingredients. In addition to making pasta fresh in its kitchen every day, Fish & Meat also shakes up refreshing cocktails, like the Farm House Jam, made with homemade blueberry jam, Ice Fox vodka and prosecco. 
1-2/F, 32 Wyndham St., Central, 2565-6788, www.fishandmeat.hk.
 


 

IPC You Later

IPC Food Lab takes healthy eating and food safety to a whole new level, by researching, growing and cooking the vegetables it sells. The two ambitious founders bought an industrial building in Fan Ling in order to set up indoor farms, a research center, a restaurant and more. Its highly specialized farm nurtures the notoriously difficult-to-grow almond mushrooms and black garlic, which are just some of the unique, top-quality ingredients you can find on IPC Food Lab’s affordable menu. Check out the new restaurant in Central (38A Caine Rd.), but visit the headquarters to get the full experience.
IPC Centre, 26 On Lok Mun St., Fanling, 2676-6900, www.ipcfoodlab.com
 


 

So Nur-ishising

Chef Nurdin Topham gives his dishes a healthy spin at Nur, a Privé group restaurant on Lyndhurst Terrace. There is only one option here: a nine-course tasting menu ($1,188), which includes lots of veggie-based plates that beautifully balance flavors, textures and nutrition. Inspired by French Chef Raymond Blanc and “New Nordic” cuisine, the restaurant is devoted to seasonally driven menus and a locavore mentality—the chef even plucks fresh herbs from the restaurant’s terrace garden. 
3/F, 1 Lyndhurst Terrace, Central, 2871-9993, www.nur.hk.
 

The Fini Line

Todd Darling is a restaurateur who puts fresh, organic produce at the heart of all of his restaurants—a lineup which includes Stone Nullah Tavern and Posto Pubblico. Recently relocated to SoHo, Linguini Fini is one of the best bets for pasta in Hong Kong, and is still very much about the nose-to-tail and farm-to-table ethos, using all of its produce from local organic farms sourced by Darling’s other venture, Homegrown Foods. Executive Chef Vinny Lauria cooks up homemade Italian food that’s been commanding lots of fanfare—think homemade pasta, spicy sausage and nose-to-tail Bolognese pork.
49 Elgin St., Central, 2387-6338, www.linguinifini.com
 



 

Shelter Italian Bar and Restaurant

Shelter Italian serves upscale Italian fare in a refreshingly green setting, with a big terrace and a 45-square-meter organic farm. The restaurant harvests what it can—like lemongrass and organic tomatoes—from its own garden and sources the rest from local and regional farmers. The contemporary Italian menu will transport you to Tuscany: dig into lobster cream soup, hand-rolled spaghetti, hormone-free tenderloin and vegan-friendly cheesecake.
7/F, Hysan Place, 500 Hennessy Rd., Causeway Bay, 2778-8398, www.shelterhk.com.