Four of Asia's top sustainable restaurants from Hong Kong, Taiwan, Singapore and The Philippines join forces for a two-day chef collaboration event
This September, Hong Kong is set to glow a shade greener, thanks to an exciting chef collaboration with a sustainable motive.
Michelin-starred and Michelin-green-starred Roganic, whose head chef Ashley Salmon was also recognised as Tatler Dining’s Sustainability Champion 2023, is casting a spotlight on sustainability, teaming up with Mume from Taiwan, Labyrinth from Singapore, and Manila’s Toyo Eatery—all laurelled with Asia’s 50 Best Restaurants' Sustainability Award. Together, they've co-created a twelve-course menu that aims to be more than just a dining experience; it's a declaration of a greener future whereby fine dining shifts towards more sustainable practices, and empowers local producers and artisans.
The Sustainability Champions event, on September 23 (for dinner only) and 24 (for lunch and dinner), will take place under the keen watch of farm-to-fork visionary Simon Rogan, alongside chefs Richie Lin of Mume, Li-Guang ‘LG’ Han of Labyrinth, and Jordy Navarra of Toyo Eatery who will be flying in for the special event.
The tasting menu is priced at HK$2,980 per person, with a six-glass wine pairing available for an additional HK$980, and features refreshing takes on the chefs' signature dishes while making use of local, farm-fresh produce in order to limit their carbon footprint.
Highlights from the menu include Mume’s zero-waste fish course which uses local seafood and pairs it with a head-to-tails sauce that delivers a one-two punch of taste and responsibility; Roganic's aged Peking duck with heirloom sweetcorn; and Labyrinth's “Roti John” with textures of tomato and bone marrow. Then there is Toyo Eatery, stepping up to the plate with local chicken, served with moringa (malunggay) and a swig of tapuy, a Philippine rice wine.
