Hong Kong’s best sustainable restaurants

Fishsteria purchases its ingredients daily rather than in bulk, meaning fresher produce and less waste. Any ingredients not up to standard are used to create broths and sauces rather than discarded. As is the trend now, Fishsteria uses stainless steel straws only, and even the decorative ornaments have been upcycled, sourced from European flea markets, purchased second hand or rescued from scrap piles, culminating in a quirky aesthetic.

The newest eatery – and a hotly anticipated one – to join the sustainable fold, John Anthony, like many of Maximal’s other outfits including Blue Butcher and Stockton, works closely with sustainable suppliers and operates on many sustainable practices – from the use of energy-efficient light bulbs to making sure all food waste is composted. Get stuffed on Chinese dishes with innovative, international influences, but if you’ve leftovers, the doggie bags are all eco-friendly too.

Sourcing unprocessed, organic and sustainable produce to create hearty, healthy meals bursting with flavour, Grassroots Pantry combines great food with a relaxed environment. With its cool, fresh-yet-rustic design, the restaurant feels more like a revamped farmhouse than a typical Hong Kong establishment. With a plethora of vegan-friendly choices such as the lemon chia seed pancakes, it’s a reliable spot for a delicious and sustainable meal outside your own home. 

Popular healthy grocery store Green Common recently opened Kind Kitchen, which serves up a healthy and vegan menu. How does this plant-based concept translate to being sustainable? While it’s not a miracle formula, it does mean less beef consumption, lessening the methane gas production that goes with factory farming, thereby reducing the greenhouse effect on our climate. Have a go at the meat-free Omnipork and Just Scramble – an egg alternative – in dishes like KK’s bánh mì and dan dan noodles.

It’s not just about pasta and Italian fare here – though it does it expertly so – Linguini Fini is also built on foundations of sustainability. The team at Linguini diligently sources their ingredients locally and use an on-site compost machine – which goes on to help fertilise their homegrown herbs. And of course, there's not a single-use plastic straw in sight. 

With a strong focus on sustainability and responsible sourcing, Mana’s ethos is at the heart of everything it does. The company aims for zero waste across its three sites with 100 percent plant-based ingredients being used. Mana Cafe is a laidback hangout in Soho where you can enjoy a range of vegan-friendly coffees as well as Middle Eastern-style vegan food. The signature burger is a tasty tower of grilled halloumi, tofu, roasted veggies, portobello mushroom and pickled cucumber in a spelt bun.

Nood Food, best known for its use of raw and unprocessed ingredients, is a popular go-to spot for healthy wraps and smoothies. In keeping with its brand philosophy, Nood has recently introduced a BYOC policy where customers who bring their own cups receive $3 off their drink, smoothie or soup. All its products are packaged in recyclable materials in an effort to reduce waste.   

Too busy to eat out and can’t be bothered to organise your own meal plan? Nosh can bring healthy and nutritious meals straight to your door. The kitchen prioritises fresh ingredients like grass-fed beef and most notably, sustainable Norwegian salmon, as well as biodegradable packaging. All the takeaway boxes used here are made out of sugarcane and PLA plastics, meaning the containers decompose after 51 days in a landfill. Be good to your body and to the environment. 

Though it can be a bit awkward dining on seafood right when there’re fishes swimming almost next to you, Neptune’s Restaurant located inside the Ocean Park Grand Aquarium serves only sustainable seafood – cooked in Chinese or Western-style. Rest assured that Neptune’s closely follows WWF-HK’s seafood guide and provides certified options as well. Don’t miss Hong Kong’s first sustainable fish balls while you’re there.

Sustainable seafood paired with incredible ocean views? What's not to like? This Michelin-starred restaurant offers Japanese and French-inspired dishes where more than 80 percent of its seafood is MSC- or ASC-certified – respected titles that reward sustainable fishing practices. That means you can truly kick back on the beach-facing booths, enjoy the signature degustation menu and do so without having to worry about harming the ocean.

Aside from getting three dollars off on any order when you bring in your own cup, Hong Kong’s homegrown coffee chain also encourages customers to take its coffee grounds to reuse. They’re especially good in natural skin care products – the grounds make for fantastic masks, scrubs for boosting blood circulation and reducing cellulite, as a deodorant and also as fodder for plant fertiliser. They also offer a free upgrade on your next purchase when you return coffee lids for recycling.

Got a night out planned but worried about waste? Thanks to Potato Head, you can booze with a conscience. The Indonesian bar/restaurant has a drinks menu that maximises ingredients while minimising waste, using things that otherwise would’ve been disposed of. All fruit waste is used to create compost to help fertilise herbs and produce that will be used in recipes later on. Potato Head has also done away with plastic straws – it was one of the first to do so – using bamboo instead.

At Tate, instead of using flowers, which need frequent replacing as table decorations, staff plant sweet potato leaves to add some vibrancy. Tables are covered with durable eco-leather tablecloths that can be wiped clean instead of laundered. Tate strives to source the best and most eco-friendly ingredients, using seasonal and locally grown produce to help cut down on the restaurant’s carbon footprint.