Green Restaurants: Four ways to eat sustainably

The importance of sustainability in Hong Kong’s food and beverage industry is clearly reflected in how local  restaurants have changed their practices in various ways, notably in their sourcing of ingredients and use of  a zero-waste approach in materials used to deliver sumptuous meals and premium services. Chefs and restaurateurs have begun to understand the scope of how the industry contributes to climate change and the rise of greenhouse gasses, and they are leading the change to promote more sustainable options to dining out. Here are some ways to eat sustainably:


Green Restaurants Five ways to eat sustainably gafencu magazine dining roganic
(Image from Roganic)

Eat locally-sourced produce

Restaurants that source meat locally can play a major role to reduce carbon footprint and promote sustainability, but this is difficult to achieve completely since the majority of foodstuffs are imported. Despite the challenges, Michelin-starred contemporary British restaurant, Roganic, put an utmost importance on sourcing top-quality ingredients from local suppliers as much as possible. Offering sustainably sourced produce and top-notch dishes.

Highlight: Aulis Lunch Tasting menu

Price: Starts at HK$880 for lunch and HK$1,280 for dinner

Green Restaurants: Five ways to eat sustainably dining gafencu magazine Amber 1
(Image from Amber)

Support local farmers

It’s a well-known fact that vegetables are best eaten fresh. They lose their flavour and nutritional value quickly the longer they are off the ground. Because of this, Amber, the two-Michelin-starred modern French fine dining restaurant at the Landmark Mandarin Oriental hotel, takes an environmentally and culturally conscious approach to cuisine. It meticulously sources ingredients, including vegetables, from local farms in the New Territories, and it combines them with traditional French techniques to deliver guilt-free, stunning and richly flavoured food. The practice reduces carbon footprint, kinder to the environment, and ensures better flavour and quality. 

Highlights: Vegetarian Amber Experience menu

Price: Starts at HK$788 for lunch and HK$1,548 for dinner

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(Image from Arcane)

Eat vegetarian dishes

Diners opt for meatless meals for various reasons. Beyond religious, ethical and dietary considerations, eating vegetarian dishes also contribute to a more eco-friendly environment because the process of growing vegetables releases less greenhouse gases than producing meat. Michelin-starred, Arcane, in Central not only fashions beautiful lush greenery that surrounds the dining space, but it also maintains its own garden where fresh herbs, fruits and vegetables are grown and featured on the menu. They happily cater to diners’ requests to alter menu dishes into vegetarian and vegan options, a service that is rarely entertained by other restaurants.

Highlight: Sautéed potato gnocchi

Price: HK$328

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(Image from Chilli Fagara)

Eat plant-based meat

Production of plant-based meat is a growing industry around the world, and its popularity in the city is certainly picking up. A case in point is Sichuan restaurant, Chilli Fagara, on Old Bailey’s Street. A partner of Green Monday, a social venture group that pioneered in the city plant-based meat like, Impossible Foods and Omnipork, the ma la tang Chinese restaurant is the only Sichuan restaurant in the city that serves plant-based Chinese food.

Highlight: Impossible Dumplings

Price: HK$118


Sweet Summer Delights: Grassroots Pantry proves once again that healthy can be tasty

Grassroots Pantry

Celebrated as one of the city’s leading plant-based restaurants, Grassroots Pantry, is popular for its flavourful and nutrient-dense approach to cooking.

This month, Chef and owner Peggy Chan and newly-appointed Pastry Chef Jessica Chow join forces to produce a delightful new range of sweet treats and refreshing drinks, specially curated for the summer season.

With Jessica’s extensive experience at various Michelin-starred institutions and award-winning patisseries, combined with Peggy’s mission to replace conventional ingredients such as flour, sugar and gelatin, the forward-thinking duo have put a distinctive twist on classic desserts.

Grassroots Pantry
Chef Peggy Chan

The enticing sweet selection showcases not only an inventive use of fruits and herbs, but offers an array of healthy alternative without sacrificing taste. With the choice of ingredients limited to low-glycaemic, natural sweeteners – such as coconut nectar, coconut sugar, dates, maple syrup and inulin – the new desserts are unique masterpieces that promise summer sweetness and refined flavours.

Promising to surprise even the most dubious meat-eaters, it would be folly not to give these ingenious creations a try.

Sweet Summer Delights: Grassroots Pantry proves once again that healthy can be tasty
Pickled Ginger Granita

If after a hearty but healthy savoury meal, you feel the hankering for something refreshing, plump for the Pickled Ginger Granita (HK$88) made with coconut gelee, compressed pineapple, micro basil and quinoa crunch. The contrasting textures of the silky pineapple and vegan gelatin are further enhanced by the aromatic and zesty flavours. Meanwhile, the cool ginger granita will leave your palate feeling wholly-refreshed.   

Whether chosen as an addition to a meal or a standalone afternoon pick-me-up, the Organic Tofu Crème (HK$108) offers a satisfying medley of earthy and nutty elements. Endorsing her support and appreciation for local organic produce, Chef Chan employs ‘Sun Fat Heung’ Local Organic Silken Tofu alongside Japanese kuzu flour, garnished with micro-herbs, snow swallow and a chilled honeydew-moringa sauce. The highlight, however, is the homemade golden phyllo, possibly the very first gluten-free and vegan alternative of this delicate but moreish puff pastry.

Sweet Summer Delights: Grassroots Pantry proves once again that healthy can be tasty
Organic Tofu Crème

For diners with an appetite for variety, the Sweet Selection (HK$138) is Grassroot’s interpretation of mignardises. The delicious ensemble includes a miniature banana Darjeeling ice cream popsicle, a plump coconut chia mochi, rosemary-lemon financier and watermelon jelly. Each bite-sized dessert boasts unique flavours and textures that will leave you questioning how possibly they can be vegan, gluten free and Buddhist-friendly.

Sweet Summer Delights: Grassroots Pantry proves once again that healthy can be tasty
Sweet Selection

Wash back the delicious treats with a revitalising non-alcoholic beverage from the new summer drinks menu. Infused with Seedlip, a distilled non-alcoholic spirit, these special mocktails are refreshingly sweet and ideal for cooling down on a hot summers day. The Cucumberella (HK$110) blends a mix of cucumber, lemon, Seedlip Garden, coconut nectar and gingerella fizz, while the Tropical Spice (HK$100) lends a fragrant kick with passion fruit, Seedlip Spice, ginger and coconut water.

Sweet Summer Delights: Grassroots Pantry proves once again that healthy can be tasty
Tropical Spice

If, at this point, your sweet craving has not yet been satisfied, opt for the Maca Spiced Martini (HK$115), a decadent blend of sprouted almond milk (made in-house), Seedlip Spice, maca, vanilla and a dusting of suitably sweet and savoury cinnamon.

In an age of rapidly increasing meat consumption and poor diets, Chef Peggy Chan is once again proving that healthy can be tasty at Grassroots Pantry.


Address: Shop D, G/F, CentreStage, 108 Hollywood Road, Central
For reservations, visit or call +852 2873 3353

Text: Hira Desai