Steamed yeast custard and beef tendon with heirloom corn sourced directly from a farm in Taiwan. Photo: Roganic
Steamed yeast custard and beef tendon with heirloom corn sourced directly from a farm in Taiwan. Photo: Roganic

How Hong Kong fine dining finally got green: from ‘conscious dining’ restaurant Moxie to Mora’s ‘bean-to-table’ concept, the city’s top chefs are embracing sustainability

  • F&B is a notoriously wasteful industry, but the city’s chefs are now putting the environment at the heart of their menus – just look at Michael Smith’s ‘conscious dining’ venture Moxie
  • Celeb chef Richard Ekkebus created a seven-point ESG manifesto, Roganic Hong Kong pledged a multi-point sustainability strategy and Mora touts a ‘bean-to-table’ concept

Steamed yeast custard and beef tendon with heirloom corn sourced directly from a farm in Taiwan. Photo: Roganic
Steamed yeast custard and beef tendon with heirloom corn sourced directly from a farm in Taiwan. Photo: Roganic
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