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

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

Stuart Heaver

Originally from Kent, England, former Naval officer and entrepreneur, Stuart Heaver is a full-time freelance writer and features journalist living and working in Hong Kong. He loves his job, the sea and his family but not necessarily in that order.