DINING

The farm-to-table concept is an ever-growing and evolving sustainability movement that focuses on the traceability of produce and promoting local farms. Farmacy HK’s latest smart mobile farm collaboration with a cafe in Cyberport hopes to pave the way for farming in Hong Kong.

The new cafe, Interval x Farmacy features a hydroponic (soilless) farm inside the dining area. The cafe aims to supply diners with the freshest ingredients and offers a seasonal menu using inhouse produce. “By setting up an indoor hydroponic farm, customers can see the chefs handpick salad greens and edible herbs from the mobile farms and garnish their dishes,” says Raymond Mak, co-founder and CEO of Farmacy HK.

With Hong Kong’s extreme climates, typhoons and competitive prices from mainland China, there is a heavy reliance on imported vegetables. In the city, over 95 percent of vegetables are sourced from around the world. This collaboration aims to encourage people to consume locally grown produce and activate more unused spaces.

Due to the enclosed farm nature and ability to fully control all factors, the smart mobile farms can grow a large range of species without seasonal limitations. Currently, the mobile farm grows kale, arugula, microgreens and a large selection of herbs. They hope to develop the selection to include root vegetables as well.

“Due to the ability to control the harvesting

environment, mobile farms can save up to 95 percent more water compared to soil-based agriculture,” says Wing Kwong, co-founder and CCO of Farmacy HK. By growing produce on-site the company also reduces its transportation by 90 percent, and provides diners with 25 to 50 percent more nutrients than shop-bought products.

By closing the distance between farms and people, Farmacy HK hopes to help cities become self-sufficient in their food production. Both founders agree that their long term goals are to create a green movement, first at the local level before moving onto a worldwide scale.

Apart from the dining establishment in Cyberport, the collaboration hopes to introduce these indoor farming systems to schools, supermarkets and other restaurants. Mak sees the effect of Coronavirus and the resulting spotlight that has been placed on the urgent ecological and food supply challenges. Now more than ever, there’s a desperate need for access to fresh, safe and sustainable green produce. farmacyhk.com

Focusing on local ingredients, Roganic takes the farm-to-table concept to create a sustainable dining experience. Its attention to ingredient traceability has led it to win the first Michelin Green Star in the Michelin Guide Hong Kong Macau 2021.

With its east-meets-west approach, Fresca sources most of its produce from a private local farm to promote fresh food. Ingredients are harvested daily before being brought to the neighbourhood café to lower its carbon footprint. frescahk.com

With a primary focus to give back to the environment, MANA! uses compostable packaging and effectively composts food scraps and leftovers. The compost soil is then sent to local farms to complete the green circular economy. mana.hk

Traditional Thai comfort food restaurant, Baan Thai has opened its second location in Sai Wan. Inspired by the rich food and culture of Thailand, the menu showcases authentic flavours and elevates local Thai dishes including lobster pad thai and lamb shank massaman curry. With high ceilings and al-fresco seating you’ll be transported to the streets of Thailand. 1 South Lane, Shek Tong Tsui, Sai Wan. baanthaihk.com

Casa Cucina & Bar has opened its doors in Sai Ying Pun. Spread over three spacious floors, the restaurant serves up classic Italian dishes and freshly-made pastas, with a cocktail menu to boot. Taking charge in the kitchen is owner and executive chef Anthony Cheung, who recently completed a four-year stint with Amber in Landmark Mandarin Oriental under Richard Ekkebus. Happy hour runs from 3pm to 8pm daily, with drinks from just $40.

The popular Repulse Bay pizza restaurant Amalfitana recently opened its second venue in Central. The restaurant, known for traditional pastas and pizzas, also unveiled an exclusive bar snacks menu that pairs with its signature drinks list. amalfitana.hk

The Grand Hyatt Hong Kong is offering a unique stay and dine package throughout May. Taking on the theme of French GourMay, the package includes a selection of Artisanal French petit fours and two bottles of champagne upon arrival. A fourcourse French gourmet dinner set crafted by executive chef Soren Lascelles, will be served in a romantic pop-up restaurant overlooking Hong Kong’s iconic skyline. Other venues throughout the hotel will also host French inspired offers including a champagne and caviar experience at the Champagne Bar and classic French dishes at the Tiffin dinner buffet. hyatt.com

The Upper House has unveiled a new dining concept that draws inspiration and flavours from the Mediterranean. Called Salisterra, the new venue is located at Level 49 and replaces Café Gray Deluxe, which called time out after 11 years at the heart of Hong Kong’s luxury dining scene. salisterra.com