Nicholas Chew of Serge et le Phoque at his local wet market. Photo: Paul Yeung

The unsustainable truth about Hong Kong’s farm-to-table aspirations

Restaurateurs who want to cook using locally sourced produce have to deal with a lack of consistency in supply quality and quantity, and diners who don’t care where their food comes from

TOP PICKS

Nicholas Chew of Serge et le Phoque at his local wet market. Photo: Paul Yeung
READ FULL ARTICLE