ISSUE 92 | SEPTEMBER/OCTOBER 2017 | WWW.AFOODIEWORLD.COM
The Future of Food We plunge into the depths of the fascinating, scary, and hopeful things to come in the world of food
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INTRO DU CTIO N
FOOD’S FUTURE CEO Lily Ng CTO Derek Kean Editor-in-Chief Alicia Walker Editor-at-Large Celia Hu Digital Editor Stephanie Pliakas Art Director Jen Paolini Marketing & Community Leader Yanhan Tan Director of Commerce Joseph Kwok Relationship Manager Cecilia Gui Interns Audrey Wong, Nic Hong, Yashna Manglani
Contributors Laura Williams, Cindy Lam, Hannah Chung, Shirin Ong
We hosted our first large-scale, low waste event Food’s Future Summit last month, in hopes of getting together the minds, hearts and innovations that will take us into the future of sustainable eating. We learned a great deal and fed off of the combined knowledge of some of the most passionate, creative and hardworking foodies in the industry. There is much for us to do going forward and we can’t wait for our next (slightly smaller) events to keep the momentum going for what looks to be a very exciting, responsible, and delicious time to come in the world of food. Also this issue, our Food Nomad takes our taste buds to Vancouver to discover everything from gourmet feasting and historic eats to cool-kid hot spots and taco trucks. We make Building a 'vegetable forest' this city’s banh mi do battle in this for our magazine cover issue’s Food War to crown a sarnie champion, My Little Hong Kong Kitchen delivers easy do-at-home noodles and dumplings, while our meatfree offering from Olive Oly Kitchen impresses with an alternative pancake with fragrant roasted carrots and avocado. And Hannah Chung, our Zero Waste heroine, meanders us through the way water works in Hong Kong. There’s much to take in! Alicia Walker, Editor-in-Chief alicia@afoodieworld.com
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CO NTENTS
21
Contents 0 8 CHE WIN' T HE FAT WIT H YANNI C K AL L E NO Three-Michelin starred Chef Yannick Alleno opens his first Hong Kong eatery
21 T H E FO O D N O MAD : VA NCOU V E R Celia Hu takes in the vittles of Vancouver, the Saltwater City
24 FO OD WAR Battle of the Banh Mi! Which Vietnamese sandwich will win the sarnie stakes?
12 THE FUTURE OF FOOD All the details of our first Food’s Future Summit that
24 2 6 LITT LE H O N G KO N G K ITC H E N Laura Williams shows us how to whip up wholesome dishes at home
3 0 M E AT LE SS M O N T H LY Cindy Lam delights us with delicious veggie options
gathered experts and innovators to discover the future of food
3 2 T H E ZE RO WA S T E DIARIE S Hannah Chung details her journey to cutting out waste and helping the planet afoodieworld.com 03
FOR STA RT E RS
f or starters Photo Credit: @shsupperclub / Instagram
Photo Credit: @newpunjabclub / Instagram
THE HOTTEST NEWS BITES
NEW PUNJAB CLUB Blacksheep Restaurants are gearing up for their latest opening, making it their 15th venue in Hong Kong. Alongside trendy eateries such as Ho Lee Fook and Maison Libanaise will be New Punjab Club, a tandoor grill house where diners will enjoy a taste of post-colonial Pakistan and India. Opening in the buzzing scrum of Wyndham Street, the ethos will be on using traditional techniques and ingredients to bring modern interpretations of Punjab classics to Hong Kongers. 34 Wyndham Street, Central, 2368 1223
04 afoodieworld.com
SHANGHAI COMES TO HK For one night only, Social Supply’s addictive Shanghai Supperclub will be popping up in Hong Kong. With a tasting menu prepared by a surprise Shanghai-based celebrity chef, these dinners are invite only and you have to answer two soul-searching philosophical questions in order to have a chance for a seat at this exclusive table. $800 per person for a multi-course dinner including drinks. September 29th, 7:30pm, hosted at the McNamara Art Projects, 202, The Factory, 1 Yip Fat Street, Wong Chuk Hang. Email eat@shsupperclub.com with these deets: name, phone number, email, job title, hometown, and answer these questions: what is your motto, and who are three living, dead, or fictional human beings you would like to dine with at Supperclub.
FO O D TECH
FOOD
Photo Credit: Impossible Foods
TECH
The latest and greatest ideas being cooked up in the tech kitchens. What we're geeking over this month:
PLANT MEAT FINDS FUNDS
COSMIC COFFEE Trust the Italian Space Agency to ensure they have a proper espresso wherever they go. Now utilised on the International Space Station, the ISSpresso machine uses Lavazza capsule-based technology to recreate a classic espresso with the exception that it be drank from a special pouch rather than a traditional small cup.
Your meat-free burger options will soon be more abundant. Impossible Foods, the U.S. company creating a patty from soy leghemoglobin, a naturally occuring protein that gives a pink, juicy quality to this meat substitute, has just had a $75 million cash injection that should see they make their way to shops soon. Similarly, Beyond Meat burgers launched in Hong Kong earlier this year at Green Common stores. Made from a pea protein they have been heralded for their meat-like smell, taste, and texture, so we can only hope that Impossible Foods additional option in the plant-meat zone will be another step toward a greener way of eating.
AUTOMATED OYSTERS The French will no longer have to adhere to opening hours to indulge in their love of molluscs. Oyster farmers are turning to refrigerated vending machines to dispense a full range of carton sizes and types of oysters for whenever the mood strikes. This forward-thinking is taking place on the west coast of France on Ile de Re island, where consumers will view the goods through the glass panels, swipe their bank card and then enjoy the spoils.
afoodieworld.com 05
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PRO MOTIO N
NEON MUSIC BOX
KIM AKI JAPANESE RESTAUR ANT
SANTORINI GREEK TAVERNA
The East will transform into a vivid party house this summer with gourmet eats and electric music performances. To celebrate the joy and colour of summer, throw yourself into the season with the splashy makeover at The East, where splashy neon lighting will illuminate the interiors and set the atmosphere for extreme fun and excellent eats. BAND
music box menus
Exclusive set menus and items will enliven the taste buds with such delights as Espuma’s Ice Pop Coconut Fruit Salad Bowl and Strawberry and Taro Smoothies. The Grand Buffet offers a 25% discount on the purchase of its homemade cookies gift box and homemade XO sauce while Papillon delights with their Mango Coconut Smoothie and Iced Jelly Latte. La Cucina Italiana offers a free glass of Sangria with any purchase, while Santorini is doing a special Mediterranean set dinner with appetiser, main course and dessert. 12 Noon has an Early Riser Healthy Breakfast Bowl on offer for $45, while Momojein’s brand new semi-buffet Korean brunch that includes a special street food corner and juice bar. There are plenty of other exciting menu options as well that will help you feel the vibe of the Neon Music Box.
HAN GA R A M RESTAUR ANT
DATE
TIME
Winter Bagels
9/9
2pm – 4pm
Hey Rachel
22/9
12nn – 2pm
SweeTone
4/10
6pm – 8pm
VENUE
183, 202, 201, 222 Queen's Road East, Wan Chai
CHEWIN' THE FAT WITH...
Yannick Alleno After more than ten years seeking the perfect location on Hong Kong’s
shores, Chef Yannick Alleno is finally set to plant new roots in Prince’s Building, Central. This very month heralds the opening of the muchanticipated casual bistro, Terroir Parisien, his popular concept from
Paris, and just one of the many successful restaurants under this threeMichelin-starred chef’s belt. Hong Kong isn’t his first foray into Asia, his renowned Taipei restaurant, STAY, has been operating since 2011, serving modern fine French from the chef who credits his sauces and new methods of flavour extraction as his greatest invention Why did you decide on Hong Kong for Terroir Parisien and why has it taken you so long? First of all, I love Hong Kong, its energy; the city is so lively! It is a very dynamic food scene as well and Hong Kongers – apart from been very nice and professional people – are real foodies, so knowledgeable when it comes to food and wine. It is very exciting for us to enter such a stimulating environment with our typical French bistro cuisine. And the reason why it took us so long is that we wanted the best location for our restaurant. Being in Central was our goal and we cannot be happier than settling in the heart of Landmark Prince’s with an easy access from the street too. What are some of the challenges you see bringing your concept to Hong Kong? Our Terroir Parisien restaurants in France feature both products and recipes from the Paris region. Of 08 afoodieworld.com
course, it is easy to bring our recipes and savoirfaire to HK but it would be totally unconscionable to import all our products from Paris. Therefore, we rely on local sourcing and it is a very satisfying option as Terroir Parisien favours locavorism. Still, hopefully we’ll soon bypass this challenge as we plan to grow Parisian vegetables here in Hong Kong! Our involvement in the promotion of the Parisian region is complete; we have many ideas up in our sleeves! What can diners expect from their dining experience? Mostly a great moment with us, I hope! We have created this restaurant as a typical Parisian bistro to offer them to experience a little Paris in Hong Kong. We would love them to discover what French down-to-earth bistro food truly is and to enjoy it with the sense of sharing and the conviviality French love. They can expect
CHEWIN' THE FAT
some fantastic traditional recipes cooked with the best products that we have carefully curated and sourced, some of these directly sent from France and Paris to match the identity of course. At Terroir Parisien, everything is about sharing affordable good food in a casual, friendly environment where diners can relax and simply enjoy. Will you have any Hong Kong exclusive menu items? Everything will be exclusive as Hong Kong is our first destination abroad; everything has been adapted to fit the local needs and tastes. Our restaurant is really brand new for you! Do you have a favourite place to eat here in HK? HK is an amazing place if you are looking for fantastic food; Richard Ekkebus just managed to rank Amber as the world’s 24th best restaurant and it is well deserved, Umberto Bombana offers fabulous cuisine at Otto e Mezzo and there are many more. To be frank, I am quite low key and always happy to have a very simple, down-to-earth snack as well, and for that HK’s street food is great. To what do you attribute the consistent maintenance of your three Michelin stars? We are meticulous, totally devoted and we work hard; it is not fancy to say so but it is the truth. My teams are fabulous and no one should ever forget that cuisine is team work. We are all very grateful to be able to live from our passion and achieve our dreams.
What did the award for Highest New Entry at the World’s 50 Best mean to you and to your work? Everything that we’ve been living for three years now, since the day we bought the Pavillon Ledoyen in Paris, is truly unbelievable. To receive the three stars only seven months after the opening, rank Alléno Paris in the top-100 last year, be rewarded with a second three-star accolade at the beginning of the year, and now to be the World’s 31st best restaurant with the fastest progression is just unbelievable! We are so thrilled and again grateful that people love what we do; we put all our energy in pleasing our guests and in trying a new, creative, modern approach to cuisine and that definitely encourages us to keep on going with the same energy! Do you feel social media plays an important part in a chef’s life in the current times? I do! But trust me, beautiful is not enough, my only concern is taste. Social media is a powerful tool but our cuisine is what really defines us in the end. What do you see across your restaurants shifting in the global dining scene? The overall experience is getting more and more important. It is not just a question of food and cosiness anymore; our diners are now interested in finding out what we really want to bring to the table, if I may, all the little extras that will transform a simple meal into a fabulous moment of sharing and enjoyment. And I believe it is great to be constantly challenged; it helps us broaden our perimeter and boost our creativity. afoodieworld.com 09
P ROMOT I ON
THE K IN HONG SE A FOOD FESTIVA L R ETU R NS TO HELP R EPLENISH O U R OCE A N The second annual Kin Hong Seafood Festival celebrates sustainable seafood in Hong Kong this September “The ocean needs our help, and you can play a role, even by just asking your waitstaff if their seafood is sustainable, and if they know where it comes from. If you like seafood, we hope you can be an engaged Ambassador for the Ocean by making sustainable choices when you dine, so that sustainably caught/raised seafood will become the norm in the near future, not the specialty.” – DOUG W OODRING, FOUNDER, OCE A N RECO V ERY A L L I A NCE
Do you know where your seafood comes from? Where and how it was caught? Is it pollutant-free? Were ethical practices used to catch and cultivate those products? O ver 100 exciting vendors are par ticipating in the Kin Hong Seafood Festival this year, including restaurants, retailers, catering companies, airlines and enter tainment venues around Hong Kong. Par ticipants like Ikea, Cathay and Deliveroo are joining in to push this new trend in food awareness for ward. This year we also have par ticipating restaurants from the US, Macau and China involved in our Hong Kong celebration of sustainable seafood. We invite you to dine in one of these establishments ser ving sustainable seafood in September, to help raise awareness and appreciation for the health of our ocean and how it can be protected through our choices as consumers. For the list of par ticipating restaurants, visit: ht tp: //bit.ly/KinHongSeafoodFest
PRIZE GIVEAWAY Upload pics of you and your sustainable seafood dish, tag the restaurant, and add #KinHongSeafood. The top ten pictures chosen will win the amazing new seafood cookbook, Simply Fish, from acclaimed San Francisco chef, Matthew Dolan of Twenty Five Lusk, featuring 75 delicious, modern recipes for cooking sustainable seafood. Catch a pic with the official mascot, Efrain the Reef Fish, at various locations around the city, sign up for a scrumptious sustainable seafood dinner at Giá Trattoria on 20 September, and attend the panel discussion at Metta on 21 September to more extensively explore the important issue and opportunities in using sustainable seafood. Get your tickets now on www.afoodieworld.com/club-events.
PRO MOTIO N
Does size affect ta s t e ? Yes, the smaller the lobster, the more tender the meat. However, I stick to lobsters only in between 400-700g
When it comes to choosing
Lobster Lovin'
because these lobsters have the most tender meat for their size. This size is great for appetisers or main course dishes. If any bigger, the meat will be tough when cooked.
W h at ’ s t h e b i g g e s t l o b s t e r yo u ’ v e ever cooked? I cooked a 1kg lobster for a buffet-style meal. The dish was a
lobster salad, and the reason why it was so big was for display
purposes – on a buffet platter a big lobster looks aesthetically pleasing.
lobsters in HK, there are a plethora of options out there. We
D oe s th e c ol o u r o f t he l o b st er affect t he fl avo u r ?
asked Chef Kevin Lee of our favourite hidden speakeasy Foxglove, with their lobster-abundant menu, to give us some tips on
th selecting
No, the colour of a lobster does not affect the flavour; it's all about the environment the lobster was raised in.
selecting and cooking this fancy crustacean.
WHAT L OBS TER DISHES ARE ON THE FOXGL OVE MENU?
What is t he bes t me t hod for cooking a l obs t er t o p r e s e r v e t h e f l av o u r ?
At Foxglove, we have the Boston Lobster Risotto, Lobster Bisque,
The best way to cook a lobster to preserve the flavour is by plain-
Grilled Boston Lobster (whole lobster), and the Lobster Roll.
steaming it without any spices.
What different types of lobster are available in HK? In Hong Kong, there are Chinese lobsters, USA lobsters,
W h y d o yo u t h i n k l o b s t e r r o l l s h av e b e c o m e s o p r e va l e n t o n t h e H K d i n i n g s c e n e ?
French lobsters, Australian lobsters, Japanese lobsters and
People in Hong Kong are two things: trendy and hungry. They love
Canadian lobsters.
lobster because of its bouncy texture, and it is widely available in Hong Kong in both Western and Chinese cuisine. Having lobster in rolls is
W h e r e d o t h e l o b s t e r s yo u p r e pa r e c o m e f r o m ?
the trend now, therefore people opt for this as a snack or even a meal.
I buy lobsters from the USA because they have the most sustainable fishing laws. The laws state that any lobster under 350g has to be thrown back if caught, which helps the environment and prevents overfishing.
D o yo u h av e a n a l l-t i m e fav o u r i t e l o b s t e r d i s h t h at yo u f e e l r e a l ly h i g h l i g h t s t h e c r u s ta c e a n t o the fullest? My favourite type of lobster dish is the lobster thermidor, because I
How should you choose a lobster?
love cheese – lobster thermidor has a layer of broiled cheese on top
I normally like to choose female lobsters because they have more
that is delicious and juicy.
roe on their backs; the roe is great for making sauces, gravy, soup and lobster stock.
F oxg l ov e , G /F, 18 Ic e Hou se St. / 6 Du dde ll St., 2116 8949
afoodieworld.com 11
the future of food We gathered experts and innovators at Foodie's first Food's Future Summit to plunge into the depths of the fascinating, scary, and hopeful things to come in the world of food
The Mushroom Initiative
THE FUTU R E O F FO O D
We have grown into a world with infinite demands, yet we live on a finite planet. By 2050, global populations will have grown by a third. At current food production rates, we may only be able to feed half of that eventual populace. Couple that issue with the environmental and sustainability problems we face and this discussion becomes long overdue. This dialogue has already begun here in Hong Kong, and there are many pioneering efforts to make change within the industry, but so far progress has been slow. Foodie's Food’s Future Summit was the first large scale one-day event designed to bring together changemakers, conscious consumers and cutting-edge experts to discover the latest food innovations, upcoming trends, and imminent issues in the culinary world, and unite this combined knowledge for a mindful and collective progression toward food’s future.
Oklin composter
Foodie tried to set things off right with a low waste extravaganza at Eaton House where everyone was given a new lunchbox to take home and use during the event, with flasks on hand for anyone who had forgotten their own for use at the water fountain from WELL#, coffee and mindful snacks from Cedele, healthful wraps from nood food, conscious canapes from Fete Up, and vegan ice cream from Happy Cow. We composted the food waste on site with the help of Oklin’s portable machine, and recycled all the VegWare through MANA!, and that was before we even got to any of the knowledge sharing that occurred throughout this inspiring day. Through a series of panels and interactive talks, we explored solutions and debated the challenges facing the food sector with a goal to inspire and initiate change. The Summit began with The Big Picture, where we dove into global trends in food demand and supply, and how we can cope and change direction. Richard Brubaker of the Shanghai-based China Europe International Business School started things off
WELL#
afoodieworld.com 13
Cedele cakes
Gr8choiceHK cricket protein bars
James Sharman and Christian G. Mongendre
Dr Daisy Tam
Christopher Mark and Joshua Chu
Silkworm snacks
nood food wraps
Fete Up canapĂŠs
David Yeung
Andrew Twells
Bugsolutely cricket pasta
Dr Murray Mackenzie and Nicola Tang
Cedele cakes
THE FUTU R E O F FO O D
with his insightful commentary on how China is dealing with the daunting task of feeding the next billion(s). One clear message from his discourse was that we need smarter cultivation to improve production. We then moved closer to home with Hong Kong’s Invisible Food Crisis where Hong Kong Baptist University’s Dr. Daisy Tam took us through the problems with the abundance issues of being Asia’s “gourmet city”. She detailed the insecurity of our urban food system and advised on some of the small, everyday decisions diners can choose that will make a difference; something as easy as choosing not to eat at the absurdly wasteful concept of a buffet. She left us with the simple wisdom, “The future of food to me should be about the good, not the best.” The Big Gamble was the next topic of debate with a panel discussion of Joseph Zhou, an investment partner at China-based Bits X Bites Accelerator and VC, and David Yeung, the renowned co-founder of Green Monday. Their input included that China is an immense market that isn’t currently generating much food innovation. David shared his investment success in Silicon Valley’s Beyond Meat, the meatfree burger he launched in Hong Kong earlier this year made from a pea protein that remarkably mimics the juicy texture of beef. He doesn’t believe in just investing, but in providing the whole support system to ensure his investments become commercially successful. He also advised on a more flexitarian approach to reducing meat consumption, by starting with taking a few days off meat each week and creating a huge positive effect on the environment. One of Joseph's current promising investments is drinkable salad, as in Chinese culture it's not the norm to eat cold salad, so this provides another avenue for ingesting vegetables as people become more mindful within the nation. They both saw potential for the edible insect product market, such as silkworm, where they are generally seen as more appealing than in Western countries, as they have been eaten in China for thousands of years.
The Summit segued into the topic of Dining in 2020 and began with two insightful speakers: Nicola Tang of CBRE, a commerical real estate agency, advised on the growing popularity of F&B operators in the city. She noted Hong Kong’s position as a culinary capital that has attracted countless chains looking to expand here, which is likely to continue. She also touched on the more recent co-cooking concepts that are becoming popular in a city with minimal kitchen space and the positive knock-on effects that is having on the choices available to the market. Dr. Murray Mackenzie from Hong Kong Polytechnic University then offered his fascinating survey results about Hong Kong’s dining choices. He also spoke on the impossibility of our city’s ecological footprint, stating that if everyone globally consumed at the same rate as Hong Kongers, it would take 3.9 earths to currently sustain humanity. The Dining in 2020 panel compiled an incredibly accomplished group of chef founders to discuss what we can expect and hope to see on our plates in the future. This included Christian G. Mongendre, widely recognised as one of the visionaries behind the plant-based movement here in Hong Kong as well pioneering a zero waste approach and has founded several plant-based restaurants including HOME – Eat To Live; Christopher Mark, Culinary Director of Blacksheep, the group behind some of Hong Kong’s hottest eateries like Ho Lee Fook and Maison Libanaise; Andrew Twells, Culinary Director for Compass Group specialising in providing food services to large businesses like HSBC, with unique insight into the dining habits of the mass market; Joshua Chu, F&B Director and Partner at Homegrown Foods, the group behind popular Hong Kong stalwarts Posto Pubblico and Linguini Fini as well as being advocates of providing clean, premium food grown locally directly to people’s homes; and James Sharman, chef and founder of ONE STAR HOUSE PARTY, a team of homeless chefs who’ve sacked in their grown up jobs in some of afoodieworld.com 15
the world’s best restaurants to build 20 restaurants in 20 countries in 20 months and have redefined what it means to build a restaurant. This captivating panel debated the growing trends within the industry and complimented each other on their sustainability efforts in each of their respective endeavours. There was a lot of mutual love, and it was inspiring to hear each speak with views that highlighted what is happening within the dining scene from the passionate industry professionals themselves. Sharman told of his experiences building a pop-up on basecamp at Everest, as well as the awe-inspiring simplicity of eating plain rice with Vietnamese fishermen doused in respective fish sauces made by their wives. James said, “What I think will remain a constant between now and 2020 is the fact that diners completely influence the industry and in turn what the industry outputs. Those diners will remain completely oblivious to this fact, believing that they are at the whim of the chefs and restaurateurs. My hope is that those daily decisions of said diners, steadily lean towards restaurants with soul, where the person who owns that restaurant lights up at every guest that walks through the door, knowing that the money they spent on fantastic fish that morning won’t go to waste. He/She takes their jackets and leads them to their table, whilst psychologically shuffling through the contents of the fridges, pantry, and cellar, trying to anticipate the evening. Imagine such a sincere dining experience being commonplace and what could happen to the industry if it were.” Josh made the poignant point that in the future we need more passionate staff running the restaurants, “I would like to see the dining scene with more chefowned restaurants who are there serving their craft, instead of celebrity chef restaurants. I hope there will be government funding for collection of food waste in restaurants and a more improved recycling system, and a ban on shark’s fin.” With similar sentiment from Chris, “In 2020, I hope that more of this interest will have filtered down to the rank and file staff and that we will see more home grown industry leaders.” With Andy saying, “We will need to continue to be focused on heath and wellbeing serving a workforce that will be 95% millennials by 2025, meaning more connected, requiring more information, and interest on provenance and the ethical nature of the food that they eat.” 16 afoodieworld.com
Paola Cortese's waste jar
THE FUTU R E O F FO O D
The afternoon session of the Summit began with a food innovation showcase with our friends at Food Savior, on whose platform you can purchase surplus food for a bargain; DNAFit, the personalised nutrition and fitness programme; the advanced technology online wine vendor Loyal Wines; The Mushroom Initiative using recycled materials to produce athome mushrooms; Yomee, a unique device for making fresh yoghurt at home; Bugsolutely, the cricket pasta producers; Livin Farms, makers of edible insect desktop hives; City Hydroponics; Urban Spring; Oklin composting, and GR8choiceHK, a distributor for cricket protein bars. We continued the comprehensive journey with a series of informal roundtable topics to further delve into subjects such as Bugs-Nation on what the new world of insect-based consumer goods will look like. We explored the boundaries of eating organic with the Organic 2.0 talk led by Sonalie Figueiras, Founder of Green Queen and Ekowarehouse, the global sourcing platform for certified organic products, and China-based farmer Alvin Kwok of Magic Season Organics, about the perception of organic foods versus the reality. We talked Food Packaging and Sustainable Ocean Health with Doug Woodring, Founder of Ocean Recovery Alliance and Benjamin So of 178 Degrees, a sustainable fish supplier, with the main takeaway that the ocean needs to rest so it has time to recover. If consumers choose to buy responsiblysourced seafood, which influences the fisherman doing the fishing, it will help the ocean return to a more balanced state. The Urban Farming debate was
illuminating with City Hydroponics and Rooftop Republic weighing in on the obstructions with government regulations, but also how growing vegetables in concrete jungles can be a fruitful, enjoyable hobby and a great community unifier. A roundtable with Zero Waste Warriors proved very popular as Fanny Moritz of NO!W No Waste, Cristina McLaughlan of MANA! and Paola Cortese of LoopUnite! divulged their secrets to keep waste to a minimum, with Paola presenting her tiny glass jar with her entire 6 months' worth of waste for all to marvel over. We tucked into Sustainability on the Menu, with the panelists spanning a broad range beginning with Janice Lao talking sustainability challenges and pursuits within a large luxurybased industry, Caroline Wong of Cedele speaking about the ethos of their particular brand of mid-range cafes, and Peggy Chan on her single enterprise Grassroots Pantry that is able to ensure that every single element within her restaurant is sustainable and responsible. Once the day was done, we were left with much to ponder. The problemsolving, passion-igniting, meeting of minds is a process that can inspire the masses to make meaningful change. It doesn’t have to be huge life-altering commitments; collectively we have the power to create enormous change through our small daily decisions. www.foods-future.com
afoodieworld.com 17
Here are five lessons we learned from the Foods Future Summit: Once we started planning our Summit agenda, the enormity of the task and the topic became clear. The multiplicity of problems with our current food production and consumption patterns is matched only by the myriad of trends, technologies and techniques being put forth as solutions. While it was heartening to see so many businesses and individuals so
passionate about critical causes, it was also a headache when we tried to fit them all into a one-day programme. In the end, our “cheat sheet” to packing as much into the agenda as possible included: (a) grouping speakers in panels; (b) running simultaneous sessions during the afternoon (sorry – we know many of you wished you could've attended all of the sessions!); and (c) literally squeezing as many tables and chairs
Wellthy-licious is a thing and it tastes really good. Conferences are inevitably associated with starchy, sugary tea-breaks and copious amounts of catered food. Our Foodie cred (if you’ve ever been to our delicious Foodie Club events you’ll know what we’re talking about!) was on the line but we were up for it! Many kudos to our sumptuous supporters who offered edible proof that healthy and well-thy food (e.g. unrefined sugar, no artificial flavours, minimal processing, carefully-sourced ingredients, etc.) can taste delicious as well. We also learnt that: (a) plates and cutlery are not necessary for the enjoyment of our food – finger food and lunchboxes are sustainable substitutes, and ice cream cones trump paper cups everytime; and (b) even though we didn’t force any of our attendees to ingest insects, crickets can be yummy when powdered into pasta and protein bars!
A low waste event is p o ssi b l e — even when it involves 250 people. 18 afoodieworld.com
Given the importance of sustainability in any discussion on food’s future, we were determined to ensure that our Summit also walked the walk. But with so many attendees, reducing our rubbish was always going to be an ambitious endeavour. In fact, we soon realised that we were going to be the first event taking on such a challenge on such a scale, but we’re pleased to report that a low waste event is perfectly possible, and just requires some creativity, technology and plain old-fashioned solutions. At first, the thought of cutting out all disposable food containers, disposable cutlery and plastic bottled water appeared almost foolish and idealistic. But once we set our sights on removing as much waste as possible, we realised it wasn’t such an unthinkable task with a little help from a host of conscious compatriots (e.g. Urban Spring, Mana!, Oklin, Vegware). To ditch printed booklets, we asked everyone to download the programme on their phone, and also projected it on a large screen. Thanks to online ticketing, we were able to get in touch with everyone ahead of the Summit to encourage people to bring their own flasks for water and coffee. We also had a food waste-composting machine on-site and coffee cups made from completely compostable, eco materials.
THE FUTU R E O F FO O D
into the event venue as we could. Sadly, it was still impossible to fully discuss the topic or showcase all the companies/individuals with noteworthy enterprises/projects. But it was rewarding to hear many of you tell us that you were inspired by the day’s discussions, made useful connections and gained valuable insights. Lesson learnt: the future of food is a tough topic to tackle, but it is important to keep the conversation going in the right direction.
Unfortunately, low waste doesn’t mean no waste – so our next task was to ensure that we recycled everything we could. Recycling bins are a common sight in Hong Kong so this would be easy right? WRONG. Here are a couple of the recycling insights we gained along the way: paper cups can’t be put in the paper recycling bins – say what?! Paper cups still have a plastic waterproof lining inside, and very few recycling centres have the technology and ability to recycle such cups (in fact, only 10% of paper mills in Asia can recycle this waterproof lining). Used tissues/paper towels/napkins also cannot be recycled. Yes, they're 'paper', but they’re often contaminated with food and grease, and can in fact ruin an entire recycling batch. Products containing plant-based plastic substitutes (i.e. biodegradable polylactic acid (PLA) plastics), although completely compostable, also require special processing and must thus be separated from your other recycling. The way we see it, such materials are advances in the right direction, but current recycling technology and infrastructure still need to catch up.
It's i mpossible to fully discuss food’s future in one day, but this shouldn’t stop us from trying. In the run-up to the Summit, we were worried that people might not want to spend their Saturday discussing such serious topics; might not bring their own water bottles, or make an effort to separate their rubbish; might find it inconvenient not to have printed programmes – the list goes on. But our fears were unfounded. People came in droves, brought their own flasks, and resoundingly applauded the day's content and low-waste practices. Which brings us to our final and favourite lesson from the Food’s Future Summit – people do care, and will make an effort when are given the right information and tools. #faithinmankindrestored
People do care about the impact of their actions.
Recycling in HK is
c o mpli c ated.
So, what’s next? Everyone is asking when the second Summit is taking place (no pressure, right?). For now, know that we are working on it. And, that the future is always happening sooner than we think. afoodieworld.com 19
P ROMOT I ON
"Indulge in the unexpected with Veuve Clicquot " To fully show off the versatility of one of the most prestigious Champagne Houses, they’ve launched their new Yellow Hour series, partnering with restaurants to offer a different themed snack to enjoy with the bubbly tipple. The first series belonged to dishes incorporating the delectable ingredient popcorn, next came everyone’s favourite bar snack: french fries, and now the third series has been unveiled as Clicquot with a Sticq. Snacks on sticks have long been a Hong Kong favourite, and when paired with a glass of Veuve Clicquot Yellow Label, it’s a foolproof union. To enjoy this perfect pairing, head to one of these 14 outlets where the masterful chefs have created a match made for post-work unwinding: Apinara ($180): chicken steak, Thai fish cake and spicy pork ball sticq platter Armani/Aqua ($188): chicken yakitori Aqua TST ($188): Milanese pork skewers Ayuthaiya ($158): chicken, beef or pork char-grilled satay Bib n Hops ($250): grilled octopus Cassio ($268): fresh Gillardeau n°3 oyster Cé La Vi ($688): lamb skewers with yuzu herb mustard Chi Chi Cham ($168): chicken karaage Fang Fang ($215): Kurobuta belly skewer Koh Thai ($130): spicy popcorn shrimp Mak Mak ($248): pork neck skewers Mama Malouf ($128): crunchy oysters in za'atar Picada ($228): Argentinian grass-fed rib eye anticucho Shore ($130): beer-battered chorizo corndogs You’ll have until 15 October 2017 to join the Clicq'. Use #YellowHour to share your favourites with the world.
Indulgent Happy Hour!
The Food Nomad Vancouver
Celia Hu heads to The Saltwater City to taste its cosmopolitan cooking A permanent resident on the world’s top list of most desirable places to live, Vancouver, as the skyrocketing real estate prices will tell you, has never
of a city that is both down-to-earth and sophisticated. The food scene here aims to impress and surprise with authentic, refined menus that stay true to local produce, yet capture enough innovation to please even the most well-heeled and well-travelled of foodies. Join us as we spend the summer soaking up the best of this sparkling city by the sea.
afoodieworld.com 21
Photo Credit: Tacofino / Facebook
been short of admirers. Its allure lies not only in its pristine natural beauty, or in the fact that one can golf, sail and snowboard all in the same day, but in the relaxed rhythm
THE FOOD NO M AD
Savio Volpe Savio Volpe tucked in an obscure neighbourhood yet its siren song lures all the cool kids to pack it to the brim. Heralded as a “neighbourhood Italian osteria”, the reality couldn’t be further removed. This is one of the hottest tickets in town, and scoring a table requires plenty of flexibility. (Only have seats at 5pm? We’ll take them!) The three owners come from a pedigreed assortment of fine restaurants, spanning from Lumiere, to Mission
Chambar This modern Belgian restaurant is perhaps what started the refined yet informal dining movement in Vancouver. Many of the city’s most revered chefs have honed their skills under the watchful eyes of chef Nico Schuermans. In addition to frosty glasses of Belgian beers and buckets of mussels, the lamb tagine, which has been on the menu since day one, is a must-have. Chef Schuermans fell in love with the rainbow spices of Morocco early in his career, and has since blended the flavours flawlessly into his European repertoire. 568 Beatty Street, Crosstown, Vancouver, 604 879 7119
L’Abattoir The headliner for the dining scene in historic Gastown, L’Abattoir sets the bar for refined yet
Chambar, to CinCin. You’d be a fool not to try their freshly-made pasta, or leave it to the chef to feed you with their ever-changing “family menu”, full of delicious surprises. 615 Kingsway, 604 428 0072
Mission Before you roll your eyes at another restaurant that proclaims buzzwords “farm-to-table, noseto-tail, root-to-stem”, take a bite at Mission, and this hipster hoohaa might be forgiven. The passion project of chef-owner Curtis Luk, who starred in Top Chef Canada, has been quietly gaining a loyal following thanks to its cleverly composed dishes that adhere to a minimal-waste ethos. Buttery fat flakes of sablefish that melt into cool cucumber foam and tender seared octopus accented with tarragon chips are just some of our favourites. 2042 West 4th Ave, 604 739 2042
unpretentious West Coast fare. Located on the site of Vancouver’s first jail, and sandwiched between Gaoler’s Mews and sinister-sounding Blood Alley, L’Abattoir is built on a colourful history further embellished by its imaginative menu. The duck glazed with long pepper honey on a bed of blood red beetroot was divine, and we still dream of the halibut poached in olive oil, dressed with lobster mushroom and oyster emulsion. 217 Carrall Street, Gastown, 604 568 1701 22 afoodieworld.com
Rain or Shine
Delicious Detours Vancouver is a frontrunner in the artisanal ice cream movement, and two establishments we adore are Rain or Shine and Earnest Ice Cream. Lick up their quirky seasonal flavours like roasted strawberry and apricot ale. Check out Steveston Pizza Company, L'Abattoir
Le Crocodile
situated in a quaint seaside town just off the pier. Must-haves are their seafood pizzas, stacked with jumbo
Good taste never goes out of style, and this is precisely
tiger prawns, crab, and salmon straight
what we thought as we indulged in a quintessential
from the incoming fishing boats!
classic French fine dining experience at Le Crocodile.
And thanks to the massive Chinese
Founded by Chef Michel Jacob more than 30 years
population, Vancouver has some of the
ago, Le Crocodile is synonymous with refined quality
best Chinese food around. Some usual
and service. Ask any Vancouverite what the pinnacle
suspects are Sun Sui Wah for their
of classic French cooking is, and Le Crocodile will
steamed garlic topped Alaska king
instantly come to mind. We couldn’t resist the pan-
crab, Kirin for dim sum, and Dynasty
seared veal sweetbreads with porcini, or the garlic-
for more out of the box Chinese cuisine.
sauteed frogs’ legs in a tomato fondant sauce. A classic combination of French technique and Westcoast
Tacofino started slinging tacos out of
cuisine, the grilled sablefish, in a sweet pea veloute,
a food truck in surf town Tofino, some
was utterly divine.
20 years ago, and has since achieved
Suite 100, 909 Burrard Street, 604 669 4298
cult status. The original food truck is still there, but expect at least a hour’s
Botanist Brushed gold, soft muted pinks and beiges, an abundance of natural light, define the airy ambiance at Botanist. Located at the Fairmont Pacific Rim Hotel, the showpiece restaurant is the newest brainchild of
wait fo ra taste of their iconic fish tacos. Bypass the line at the Vancouver location in Gastown, where Michelinstarred chef Stefan Hartmann has added some starpower to the team.
Chef Hector Laguna, from the critically-acclaimed Hawksworth. There’s a cocktail bar and “lab”, an outdoor terrace garden, a Champagne lounge, and a glass space filled with 50 different types of rare plants just in case you need more enticement beyond a menu packed with the culinary bounties of the Pacific Northwest. 1038 Canada Place, Fairmont Pacific Rim, 604 695 5500 afoodieworld.com 23
BANH mI BRAWL
BEST
CHOICE
BAHN MI KITCHEN
LE PETIT SAIGON
22 Li Yuen Street East, Central, 2328 9699
16 Wing Fung Street, Wanchai, 2455 2499
Price per sandwich: $48
Price per sandwich: $88
Their subs are baked freshly in-house and the mouthwatering smell wafts out into the lanes of Central. Generously packed with coriander, cucumber, spring onion and pickled veg, as well as optional fresh chilli, along with the four varieties of cold cut fillings. The bread had a beautiful buttery flavour and each bite was a moreish mixture of sweet pickled veg with the meats then coming to the foreground, followed by a hit of herby freshness. Despite the meat-heavy assortment, it was a well-balanced ratio of meat to veg to bread and the frequent kick of chilli made it perfect for our palates. It was a light and flavourful yet filling banh mi to get us happily through the day. We were all impressed by the incredible value; if you pair it with a Vietnamese coffee (cold or hot) it’s only an additional 12 bucks!
Made from the Vietnamese chef's mama's recipes, you’ve got pork belly slices, head cheese, sheets of pork tendon, and pork floss, along with creamy chicken liver pâté, homemade mayonnaise, pickled veg, cucumber and coriander, that all amounts to just the right balance of crunchy, soft and creamy perfection. A spattering of the specially-sourced Vietnamese chillies adds an aromatic jab that’s light and playful yet still memorable. Their bread is crunchy with a thin top layer that leads into a soft interior that’s easy on the soft palate. You can absolutely taste the love that goes into this sandwich They also serve on-the-go Vietnamese iced coffee in returnable glass bottles to tame those taste buds post-banh mi. Verdict: Looks the part and is worth every penny of the price.
Verdict: Our ideal everyday lunch sandwich. Foodie rating: Foodie rating:
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FO O D WAR
This classic Vietnamese sandwich is experiencing its due time in the HK spotlight with restaurants opening to specifically serve these bursting baguettes. We sampled four of the hot new contenders to find our favourite
ALTERNATIVE TAKES ON THE CLASSIC: Bahn Mi Bakery in Kowloon City is well worth the MTR ride. Boasting 19 banh mi varieties including confit duck leg ($128), beef stew in tomato sauce ($92) and portobello mushroom with blue cheese ($88). With outlets in Central and Wanchai, Seoul Bros does a Korean banh mi with kimchi and garlic aoili ($48).
COM BANH MI
CO THANH
28 Tai Wong Street East, Wanchai, 2528 9131
2-4 Kau U Fong, Sheung Wan
Price per sandwich: $60
Price per sandwich: $88
This boorishly monikered establishment isn’t exactly our favourite, but it’s endured a couple years on the Wanchai scene already now. They didn’t serve a cold cut version and offer a lone lemongrass pork variety with a pâté smear and the usual pickled veg and coriander. It appeared light on the mayo, but was still a soggy sandwich. The only flavour punching through came from the strongly pickled carrot and daikon. They have their bread made by a factory from rice flour, which gives it a light and soft consistency that was also unfortunately on the bland side. It was also at a disadvantage given the different style of filling from our other contenders. Pricewise, it was quite decent for a HK sarnie.
Cô Thành is owned by Nguyen Thi Thành, aka The Lunch Lady in Saigon, famed for her appearance on Anthony Bourdain's No Reservations and renowned for her noodle dishes and banh mi. The Hong Kong branch is run by her first student, Brian Woo and the ingredients are all made from scratch from the baguette to the sausage to the pâté. Also chock-full of four different meat varieties, the strongest flavour was from the overpowering pâté and the herbs and pickled daikon didn’t come through in the end. The tangy sauce was a bit heavy-handed and left the bread over-saturated so it had trouble holding up all the fillings. The baguette had a lovely flavour on its own but we wish the pâté power had been dialed down a bit so we could have fully enjoyed the combination of elements in this one.
Verdict: The bahn mi is as tasteless as the name on the door. Foodie rating:
Verdict: We were all quite surprised that we didn’t love this one more. Foodie rating:
LITTLE HONG KONG KITCHEN Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes www.mylittlehongkongkitchen.com
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R ECIPES
beef & broccoli noodles Serves: 4 Prep time: 10 mins Cooking time: 10 mins
Ingredients: Noodles • 200g dried egg noodles • 600g sirloin steaks • 200g tenderstem broccoli • 1 red bell pepper • 75g shiitake mushrooms • 4 spring onions • 1 clove garlic • ½ tbsp grated fresh ginger • 1 bird's eye chilli • 2 tbsp dark soy sauce • Coriander and peanuts Sauce • ½ cup light soy sauce • 3 tbsp rice wine vinegar • 1 tbsp sesame oil • 2 tsp caster sugar • 1 tsp cracked black pepper • 1 clove garlic • ½ tbsp ginger • Olive oil
3. 4.
5.
Method: 1.
2.
Cook noodles in boiling water until al dente. Be careful not to overcook the noodles, as they stir fry much easier this way. Rinse the noodles with cold water and set aside. Slice the steak into thin strips (removing any excess fat). Slice the bell pepper into
6.
7.
thin strips and trim the ends off the tender stem broccoli. Slice the mushrooms thinly and finely chop the spring onions. Crush the garlic clove and grate the ginger. Finely dice the chilli. Make the sauce by combining all of the ingredients. Taste to ensure it is balanced. Add a drizzle of groundnut (or any flavourless oil) to a wok on medium-high heat. Add garlic, chili, ginger, and spring onions and stir fry for a minute. Add in the chopped vegetables and stir fry for 3-4 minutes until slightly softened. Add 2 tablespoons of the sauce mix to the vegetables and toss through. Set aside the cooked vegetables. In the same wok, add another drizzle of oil and add the slices of beef. Cook on high heat until the meat has seared and browned. Add more sauce mix into the wok with the beef and allow to reduce. After 2 minutes, add the vegetables back into the wok along with the cooked noodles. Toss the ingredients through the noodles and add in the remainder of the sauce mix along with a splash of water to make the sauce go a little further. Continue to stir fry to combine. Once the noodles are well combined with the beef and vegetables, add in the dark soy sauce and twist of black pepper along with some chopped coriander. Top off the noodles with coriander, spring onions, and some crushed peanuts for an added crunch. Serve.
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R ECIPES
vegetable potstickers Serves: 4 Prep time: 25 mins Cooking time: 5 mins
Ingredients:
3.
Potstickers • 20 dumpling/wonton wrappers • 200g white cabbage • 150g shiitake mushrooms • 5 spears asparagus • 4 spring onions • 2 red chillis • 1 heaped tsp freshly grated ginger • 1 heaped tsp fresh grated garlic • 1 tsp sesame oil Dipping sauce • 6 tbsp rice wine vinegar • 3 tbsp light soy sauce • ½ tsp caster sugar • ½ tsp freshly grated garlic • ½ tsp freshly grated ginger • 1 tsp sesame oil • 1 red chilli
4.
5.
Method: 1.
2.
To make the filling, grate fresh garlic and ginger and place into a frying pan with a drizzle of flavourless oil (like peanut oil) and finely chopped chillis. Sauté for a little while until the flavours begin to release. Chop the cabbage, shiitake mushrooms, asparagus, and spring onions into a fine dice and add to the pan. Cook the vegetables on medium heat for 5-10 minutes until they are softened and coated with garlic, ginger, and chilli. Set aside and allow to cool.
6.
To assemble the potstickers, take a wonton wrapper (leaving the rest under a damp cloth so as not to dry out) and place a teaspoon of the mixture in the centre. Dip your finger in water and run it around the outside of the wrapper. Fold in half and press to secure the dough into a half moon shape. Use your thumb and forefinger to pinch sections along the top of the dumpling or simply use a fork to press along the edge. This will ensure that they won't burst in cooking. You can freeze the potstickers for up to two months at this point. To make the dipping sauce, place all of the ingredients into a bowl and mix well. Allow to sit for ten minutes to allow the flavours to infuse. To cook the potstickers, heat a tablespoon of oil in a frying pan and place the potstickers in with the pleated crease pointing up. Allow to cook for 1-2 minutes until golden underneath (3-5 minutes if cooking from frozen). Once the stickers are browned underneath, add 100-150 mls of water to the pan and cover with a lid or tin foil to steam the parcels for around 2 minutes (3 if cooking from frozen). It will sizzle and spatter, so be careful when adding water. Remove the lid and check the potstickers – if the water has disappeared and the top of the parcels are soft and slightly translucent, remove from the pan. Serve the potstickers on a large platter along with a bowl of the dipping sauce.
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meatless monthly Cindy Lam of Olive Oly Kitchen cooks delicious vegetarian recipes that support local farms and promote good old home cooking. This month, she shares her hearty veggie pancake www.oliveolykitchen.com
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R ECIPES
ROASTED CARROT & AVOCADO FARINATA Serves: 1-2 Prep time: 35 mins Cooking time: 10 mins
Ingredients:
Method:
Farinata • 1 cup chickpea flour • 1 cup water • 1 big pinch of salt and black pepper • 1 big pinch of cumin powder • 1 tbsp extra-virgin olive oil
1.
Toppings • 200-250g carrot • ½ avocado, thinly sliced • 1 small bunch coriander • ½ tsp dried chilli flakes • 1 pinch of dried lavender • ¼ lime juice • 1 tbsp Greek yogurt • Extra-virgin olive oil
2.
3.
4.
To make the farinata batter, whisk together the chickpea flour, olive oil, and water. Season with a big pinch of cumin, salt, and pepper. Let the batter rest. Preheat the oven to 180ºC. On a baking tray, mix the carrots with some olive oil and season with chilli, salt and pepper. Roast the carrots for about 25 minutes until they are browned. While the carrots are being roasted, preheat an 8-inch nonstick pan on medium-high heat. Drizzle 2 tablespoons of olive oil on the pan, pour the batter in and cook for about 3 minutes until the bottom is crispy and the top is almost set on one side before flipping to the other side. Cook for another 2 minutes. Turn the heat off and transfer the farinata to a serving plate. Assemble the roasted carrots and avocado, then garnish with coriander, dried lavender, a dollop of Greek yoghurt, and a drizzle of fresh lime juice and olive oil before serving.
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the zero waste diaries Hannah Chung is on a zero Photo Credit: The Green Head
waste challenge. She seeks eco alternatives and green solutions for everyday living and is aiming to achieve zero waste within one year. Follow her journey on Instagram @thezerowastechallenge. According to the Environmental Protection Department, the average Hongkonger throws out about 1.39kg of household waste per day, and 22% of what's being sent to the landfill is plastic. Due to the dropping prices for recyclables, we've seen a sharp decline in its recycling rate in recent years and it’s estimated that only 14% of plastic is recycled in Hong Kong, and on average, 2,000 tonnes of plastic are thrown away every day. As I collate these growing and unfathomable numbers, I take a step back and marvel at the whole notion that the life-sustaining substance that we call water, a basic human right, should be sold in a form of material that lasts forever, yet is intended to be used only once. Growing up in the age of convenience, I would often carry a plastic bottle with me around school. For my
32 afoodieworld.com
mother, it was the solution for her to ensure that I drank enough water outside of the house, and that the water I was drinking was clean and safe. I shudder to think that every single piece of plastic that I have used still exists in some form or another on earth today. So is drinking water straight from the tap in Hong Kong safe? It’s comforting to know that HK’s Water Supplies Department (WSD) delivers one of the safest water supplies and conforms to the Guidelines for DrinkingWater Quality recommended by World Health Organization. However, problems arise when the plumbing of buildings is not maintained, leading to cases of excess heavy metals found in water, such as with the lead contamination incident found at numerous housing estates, schools, and public buildings back in 2015.
THE ZERO WASTE DIAR IES
If you are concerned about the quality of your water, encourage and petition for your building representatives to join WSD’s Quality Water Recognition Scheme for Buildings. In addition, there are several listed companies on the Hong Kong Association for Testing, Inspection and Certification website (www.hktic.org) where you can find experts to test your water, starting from around HK$280.
Photo Credit: mr_t_in_dc / Flickr
The WSD has been hesitant to recommend filters in recent years, as they are concerned about people not washing them sufficiently, which can allow legionella and other bacteria to build up. But if you do want to invest in a filter, there are a plethora of options on the market. Pitcher jugs are affordable but do not remove lead, and they would need regular replacement due to the low capacity of filters, which lead to plastic waste. With WSD’s high standard of water, expensive reverse osmosis filters are not necessary. Activated carbon filters are a popular choice as a system that is easy to maintain at a relatively low cost.
For when you’re out and about, the Water For Free app shows all the available public water fountains and dispensers around the city. There are also companies such as Urban Spring (www.urbanspring.hk) providing safe water dispensers at public spaces and events to help combat plastic waste. As their safe and wellmaintained water refill stations called WELL# are just on a pilot scheme now, Executive Director Ada Yip states their goal is to install around 200 more WELL# in high traffic locations so that more citizens can access safe drinking water outside homes and offices by early 2018. As for water bottles, I recommend double-walled lightweight stainless steel bottles such as Vaca by Buffalo (www.vaca.com.hk) and Klean Kanteen (www.kleankanteen.com) for easy carrying and toxic-free drinking.
For more zero waste tips and green solutions to try at home, visit www.afoodieworld.com/users/hannah