HONG KONG CITY GUIDE TO SUSTAINABLE RESTAURANTS, #EATFORTOMORROW

MORA

• Nestled into the historic street of Upper Lascar Row (Cat Street), Mora makes the most of contrasting ingredients and textures. Mora’s hyper-seasonal menu is defined by the versatility of soy: a pillar of traditional Hong Kong food.

• Stemming from Chef Vicky Lau’s French-meets-Chinese cooking roots, Mora’s dishes are categorised by texture, with recipes that highlight precious ingredients through the manipulation of the humble soybean. This is transformed into an array of exciting dishes while integrating sustainability into its cultural expression. Mora also gained a Michelin Green Star this year for their dedication to sustainability.

• MUST TRY: Experience flavour harmony and texture bliss at Mora by savouring the delightful combination of cauliflower, smoked eel and seaweed, nestled in a velvety cream and crispy tofu skin tart shell. This complex bite is a truly wonderful way to savour tofu!

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Roganic

• With a focus on locally-sourced ingredients, Simon Rogan’s Roganic in Hong Kong's Sino Plaza presents a farm-to-table dining experience right in the midst of the city. It carries over elements from Simon’s three-Michelin-starred L’Enclume, offering dishes that are adapted for the local palate in new and exciting ways.

• As in all of Simon’s restaurants, there is an ultimate commitment to the provenance and traceability of the ingredients used, and each dish is created around produce sourced from organic farms in the New Territories. Since 2021, the restaurant has held a Michelin Green Star, with Simon being the only international chef currently holding this award across two restaurants (Roganic in Hong Kong and L’Enclume in the UK).

• MUST TRY: Delight in the lively flavours of the Spanish mackerel and carrot tart, topped with fennel pollen and vibrant calendula petals. It's a must-eat food that packs a burst of bright and zesty goodness in every bite.

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MOXIE

• Headed up by chef Michael Smith, Moxie is part of Chef Shane Osborn’s Arcane Collection, offering a fresh approach to conscious dining in Hong Kong’s Central district. This casual all-day dining spot aims to stimulate the senses, broaden horizons and encourage people to rethink their relationship with food, using ingredients sourced locally from Hong Kong’s regenerative farmers and suppliers. Dishes vary with the seasons, with an emphasis on plant-based options and sustainably sourced seafood.

• Local farms provide Moxie with ingredients such as pears, okra and pumpkin. However, the limited variety from Hong Kong producers means that, at times, they source from around the region. A firm believer that healthy soil produces nutritious crops, Smith collaborates with Farmhouse Productions, a sustainable agriculture organisation focusing on regenerative forms of farming. Twice a week, this sustainable restaurant hands over food scraps, coffee grounds and other organic waste to the collective for compost.

• Moxie also supported Hong Kong’s Mental Health Restaurant Week this October by developing an exclusive Mind x Moxie grain bowl. Packed with fibre, plant-based proteins and fermented veggies, a portion of the cost of each dish went to the important charity.

• MUST TRY: Experience a variety of grains with the buckwheat larb, featuring pine nuts, cucumber, herbs, shallots and coriander. Served with beetroot tahini and avocado purée, it's a standout on the set lunch menu.

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VEDA

• The first vegetarian hotel restaurant in Hong Kong, VEDA is a celebration of delicious vegetarian food and Aussie wines at Ovolo Central, blending East and West in an all-day concept. It operates under a steadfast commitment to present earthy and spicy Indian-inspired plates that forgo meat-based protein – but not flavour.

• Executive Chef Raul Tronco brings his expertise and vision to drive a powerful menu that focuses on the 'with' rather than 'without'. The dishes do not rely on meat substitutes but instead harness texture, flavour and creativity through the bounty of the earth. Both in colour and flavour profiles, VEDA's vibrant dishes prove that vegetables have the power to create robust umami flavours.

• MUST TRY: This paneer dish plays with contrasts exceptionally well. The sweet, carrot-like curry with notes of ginger and honey balances out the charcoal film of the oven-roasted marinated paneer, satisfying your sweet and salty cravings at once.

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The Landmark, Mandarin Oriental

• Situated in the heart of Central, The Landmark features six exceptional restaurants and bars, including the two-Michelin-starred and Green-starred Amber restaurant, the three-Michelin-starred Sushi Shikon, and the one-Michelin-starred Kappo Rin.

• As a leader in Hong Kong's dining scene, The Landmark is committed to sustainability, as exemplified by MO Bar and SOMM maintaining their coveted three-star rating in their 2023 Food Made Good Standard submission. They prioritise sourcing from organic local and regional farms to reduce their carbon footprint, provide investment in the local economy, establish thriving food networks and protect Hong Kong's food heritage. Proud members of Hong Kong's Sustainable Seafood Coalition, they serve seafood caught sustainably, monitor resource usage and actively minimise waste, utilising an in-house anaerobic digester for responsible disposal.

• Culinary director Richard Ekkebus – renowned locally and internationally for his commitment to sustainability – crafted a seven-point manifesto for The Landmark, focusing on minimising environmental impact and ESG performance.

• MUST TRY: Indulge in the Christmas showstopper at Amber – foie gras with Brussels sprouts and black garlic–- where the finest flavours and craftsmanship intersect. This festive season, a portion of the proceeds from the restaurant will be donated to Mindset x Health In Mind.

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SpiceBox Organics

• SpiceBox Organics is a socially-conscious organic café and health food store specialising in sourcing and distributing high-quality, healthy, responsibly-sourced and tasty foods. With locations in Mid Levels, Kennedy Town and Tseung Kwan O, SpiceBox Organics is renowned as Hong Kong’s go-to for all organic pantry needs, with their mission 'the conscious choice' aiming to inspire and educate the local community on making better food choices. The Tseung Kwan O branch is an all-inclusive, community-friendly venue with a 100% vegetarian café menu.

• Certified by One Cert Asia under the USDA National Organic Program, SpiceBox Organics is one of the first stores in Hong Kong to obtain this recognition, holding the products they carry to the highest possible organic standards.

• MUST TRY: Their vegan cashew lasagne is a long-time customer favourite! Crafted with eggplant, tofu, cashews, nutritional yeast, mushrooms, tomatoes and onions, this dish is a delicious and satisfying option for those seeking a plant-based twist on a classic Italian favourite!

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MONO

• Located in Central, MONO by Ricardo Chaneton is a Latin-American restaurant committed to making the food and drink industry in Hong Kong more environmentally friendly.

• MONO was built with a focus on sustainability, incorporating recycled materials such as linen for the white panels and low-consumption lights throughout the venue.

• MONO prioritises local ingredients, working with MSC-certified suppliers for seafood and partnering with a local farm that delivers herbs in reusable boxes to cut down on single-use plastic. MONO is also working with other suppliers to find ways to reduce single-use plastic in deliveries. MONO always uses biodegradable film paper for food wrapping; receipts are printed on recycled paper and presented in seed envelopes that guests can plant. To cut bottle consumption and the carbon footprint of bottled water, MONO uses Nordaq, a tap-filtered water system that allows them to make their own "bottled" water on-site.

• MUST TRY: Experience the delightful sea-meets-land harmony of charcoal-grilled Brittany monkfish and Corrèze veal sweetbreads, enhanced by a flavourful tamarillo-chipotle salsa.

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Yamm At The Mira

• Centred on the concept of social dining, Yamm at The Mira Hong Kong presents an international buffet and à la carte menu throughout the day that features a diverse array of Asian and Western dishes, complemented by delightful handcrafted desserts.

• Committed to responsible choices, The Mira Hong Kong incorporates seasonal ingredients and offers entirely plant-based menus in its restaurants. The Mira has conducted a carbon footprint analysis for Scope 1 and 2 emissions, actively participates in food donations to reduce waste and practices composting to minimise its environmental impact. In 2022, The Mira Hong Kong partnered with the HK Sustainable Seafood Coalition to raise awareness about seafood depletion.

• MUST TRY: The Yamm buffet provides an array of enticing options! Indulge in their fresh seafood carefully sourced from around the world, including freshly steamed Boston lobsters, brown crabs chilled on ice and all-you-can-slurp oysters.

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INTERVAL

• Under the guidance of Chef Steve Chiu, INTERVAL is a farm-to-table restaurant located in Cyberport. The menu is inspired by seasonality and live-fire cooking, offering guests sourdough pizzas, grilled meats and vegetables throughout the year.

• To ensure a genuine farm-to-table experience, INTERVAL grows ingredients in-house using hydroponic planting technology in six smart mobile farms. This innovative approach not only provides the restaurant with seasonal microgreens, edible flowers and vegetables, but also reduces the operation's carbon footprint.

• MUST TRY: Indulge in the Rigatoni ai Frutti di Mare — an exquisite dish featuring fresh seafood, rich tomato sauce and aromatic basil and garlic sourced directly from INTERVAL’s in-house green wall.

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