Hong Kong’s Aqua Group uses a new agricultural technology to grow four non-indigenous herbs to create novel dishes.

Why sustainable restaurants in Hong Kong, Bali and elsewhere find it hard to go zero-waste completely

Although famed chefs and restaurants, including Amber’s Richard Ekkebus in Hong Kong, are making strides, many find becoming ‘zero-waste’ incredibly difficult

Topic |   Food and Drinks

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Hong Kong’s Aqua Group uses a new agricultural technology to grow four non-indigenous herbs to create novel dishes.
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