The groundswell of awareness of global environmental degradation, greenhouse gas emissions and excessive resource use is making its impact on dining, with a growing number of chefs trying to reduce their carbon footprint and source natural, non-polluting and more healthy produce. A few establishments across town have supported ethical business practices for years, and it is good to see more restaurants following suit. While this edition of Good Eating offers an alternative dining experience, ultimately the aim is that these sort of business decisions become mainstream. Often, but not always, vegetarian restaurants show commitment to similar ethical concerns and some of the city's best - both old and new - are featured. The theme of alternative dining also relates specifically to Hong Kong - restaurants offering diners a less common view, literally, of the city are included, as are venues that highlight the city's historical heritage, be it an old jail cell or Sheung Wan's ex-food market, which first opened in 1844. Reviewers have journeyed to all four corners of the city to hunt out kitchens that offer the cuisines of Asia's less-travelled nations and regions, from Pakistan to Mongolia, and restaurants that specialise in particular dishes, from sea worms to cereal prawns. Long-term Japan resident and food writer Michael Kleindl provides the ultimate guide to dining in Tokyo, Mathew Scott speaks to the chefs cooking up some of Macau's favourite dishes, and oenophile Simon Tam explains why New Zealand is set to make a big impact on the world wine market beyond its famed sauvignon blancs to a variety of reds. The main feature looks at venues that have moved from the fringe - operating as illegal private kitchens - to become some of the city's favourite fully licensed restaurants while still retaining their distinctive culinary personalities. Here's to a different dining experience. Cheers!
