Profession: Chairman and founder, MetaDesign and MetaBev See also: Curry Fishballs Are One of Hong Kong’s Greatest Food Inventions, According To Peggy Chan This year Chan has leaned into her networks to promote her philosophy of a plant-based lifestyle. In December, she announced the launch of a Kickstarter campaign for a cookbook, Provenance, designed to raise awareness of the soon-to-launch venture Zero Foodprint Asia-a non-profit organisation focusing on food systems as the starting point for the fight against climate change. A few months into the coronavirus pandemic, Chan decided to close the restaurant and instead got writing. For four years it charmed diners with its plant-based food, before Chan transformed it into the elegant but sadly short-lived Nectar-a sophisticated, tasting menu-only restaurant. Chan manifested her vision for a more eco-conscious, meat-free way of cooking and consuming in her debut eatery, which in 2015 moved to a significantly larger space on Hollywood Road. Nine years ago, Grassroots Pantry opened in Sai Ying Pun at a time when vegetarianism and veganism were still nascent in Hong Kong. Impact statement: Hong Kong's pioneer in plant-based dining Profession: Sustainability advocate and chef, Grassroots Initiatives Their next project, Cut Sando Bar, demonstrates an aptitude for identifying the next great idea in food, combining Japanese-style sandwiches with natural wines and curated music. Most recently the pair relaunched Interval as two entirely new venues in Cyberport and Lohas Park where they are cementing their future-forward approach by experimenting with low-intervention and biodynamic wines, sourdough pizzas, live-fire cooking and, in the case of the Cyberport restaurant, an on-site farm created in collaboration with Farmacy HK that reduces the operation’s carbon footprint. Identical twins Caleb and Joshua Ng, founders of Twins Kitchen, have long been making their mark on Hong Kong's F&B scene, whether through quaint neighbourhood café Common Ground, Preset Event Space located underneath their original coffee and wine bar, Interval in Central, or food incubator PMQ Taste Kitchen. Impact statement: Driving a future-forward approach to F&B in Hong Kong Profession: Restaurateurs, Interval and Cut Sando Bar
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