In Hong Kong's dynamic food scene, sustainable fine dining has emerged as a powerful movement that combines culinary excellence with environmental responsibility. To celebrate Earth Day, we have curated a selection of fine dining restaurants that prioritise conscious sourcing, minimise ecological impact, and deliver exquisite dining experiences. From chef David Toutain's vegetable-driven cuisine to Asaya Kitchen’s pescatarian creations, these restaurants represent the excellence of green dining in the city.
Also read: Editors’ pick: The best breakfast spots in Hong Kong
Feuille
Opened by renowned French chef David Toutain, Feuille shows that vegetable-driven cuisine doesn't need to be boring. Drawing on memories of his grandparents' home in Normandy in northern France, Toutain infuses his cooking with a deep respect for nature. The chef offers a new experience for health-conscious food lovers by providing light fine-dining options that utilise sustainably grown local ingredients.
Tatler Dining 20 awardee Roganic is an absolute must-try in Hong Kong's sustainable dining landscape. Since its opening in 2019 by visionary chef Simon Rogan, Roganic has led the way by offering a reasonably priced tasting menu that highlights the use of seasonal ingredients sourced from local organic farms.
Culinary director of the Landmark Mandarin Oriental, Richard Ekkebus has a unique approach when it comes to European fine dining. With a strong commitment to sustainability, Ekkebus creates refined and indulgent dishes that eschew dairy while delivering exquisite flavours and expert preparation. Ethical practices and organic products are at the heart of Amber’s menu, ensuring an elevated but environmentally conscious dining experience.
You may have already heard of multi-award-winning chef Shane Osborn of Arcane. Since 2014, Arcane's menu has been a testament to simplicity executed with precision. It highlights the interplay of flavours and textures while allowing the ingredients to take centre stage. The restaurant offers an excellent plant-based tasting menu that is simply a must-try.
Situated at Rosewood Hong Kong, Asaya Kitchen brings together the best of healthy Mediterranean and Japanese-influenced cooking, featuring a range of plant-based and vegan options. In addition to its dedication to health-conscious and sustainable cuisine, Asaya Kitchen is proud to offer a selection of biodynamic wines. These wines are sourced from small organic farms and undergo a fermentation process similar to that used in making kombucha, adding a distinctive and eco-friendly touch to their its experience.
Moxie offers a seamless experience from breakfast through to lunch and dinner, focusing on an ingredient-driven philosophy. The restaurant's approach to food is unpretentious, allowing the natural flavours and qualities of ingredients to shine through. With a deep commitment to social and environmental awareness, Moxie ensures that every dish is created with sustainability and ethical practices in mind.
Mora's menu is all about the incredible versatility of soy, a key ingredient in Asian cuisine. Chef Vicky Lau, drawing from her French and Chinese culinary background, creates dishes that focus on textures and flavours. Sustainability is a top priority for Mora’s team, which is why they using local and sustainable ingredients as a non-negotiable in their dishes.
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