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