Our Sustainability Promise
After five years in Causeway Bay and as the first restaurant awarded a green Michelin star in Hong Kong, we continue to uphold our philosophy: pushing the boundaries of farm-to-table dining and sustainable gastronomy. In our new home, we have extended this ethos to our beautiful dining room and interiors using recycled materials and reclaimed locally-felled wood.
Zero Waste Dining
At our new home, our team introduce a brand-new menu designed with zero waste and sustainability at its core, following Simon Rogan’s farm-to-fork approach, born at his flagship restaurant, three Michelin-starred L'Enclume. All our ingredients are sourced as locally as possibly from an expanding list of like-minded suppliers who work regeneratively and are conscious of their environmental impact.Â
To achieve our goal of becoming a fully zero waste restaurant, our chefs use each ingredient in its entirety, repurposing any leftovers or trimmings elsewhere in the menu or in our soft pairings. We use techniques such as fermentation, pickling, and making oils, jams and syrups to preserve the seasons.
Our Interiors
We've carefully considered every detail, in our new space, working with locally sourced and sustainable materials wherever possible. Each local designer that we collaborated with followed our philosophy, "Reuse, Recycle, Repurpose", so that our restaurant design mirrors our menus.
Our tables and beautiful pillars are made from wood salvaged from typhoons or that have been felled locally and our floor is made from reclaimed marble. For the finishing touches, our chairs are covered in upcycled materials from our previous location and our bar is coated in a paint made from oyster shells and stones.
In Collaboration with Lee Gardens
We have worked with the team at Lee Gardens, to minimise our carbon footprint and to .Â
Food TranSmarter
Any ingredients that we have not been able to repurpose are composted by Lee Garden's very own Food TranSmarter system. This machine converts almost all of our food waste into biogas-based electricity.Â
Urban Farm
As part of Simon's vision to foster a harmonious relationship between cooking and growing, we have established our own garden at Hysan Urban Farm. The 8,000-square-foot rooftop farm at Hysan Place allows us to grow an array of herbs and flowers just a few minutes walk from the restaurant. Here, we are able to have complete control over the growing methods and choose exactly when to harvest, like we do at Our Farm in The Lake District, ensuring the best quality for our dishes.
Waste Reduction
In addition to limiting food waste, we are committed to reusing materials and reducing single waste items across all areas our restaurant.