Do you know where your seafood comes from? How and where was it caught? Is it pollution free? Were bad labour practices used to capture or cultivate these products? With the growth in organic food, transparency of supply chains and the knowledge that Asia’s waters are some of the most diverse in the world, but also under some of the biggest stress from overfishing and pollution, Foodie is excited to partner with Ocean Recovery Alliance to bring the second Kin Hong Seafood Festival to life in Hong Kong this September 2017. Kin hong means “healthy” in Chinese and represents both healthy fish and healthy methods of catching or cultivation.
The aim of the festival is to raise public awareness about eating sustainable seafood, asking questions about where the seafood comes from and letting the community know that they can make a positive difference for our oceans by choosing dishes that are healthy for them and the environment.
We hope that you can be part of this exciting event – join us to enjoy the food from some of the nearly 100 restaurants, hotels, caterers and outlets involved who are all proud to be part of this new trend in food awareness that benefits all of us along the way. Some of the participating establishments include:
Mosaicc, Morgan Stanley’s canteen run by Sodexo, is located on the 47th floor at the ICC, offering local and international cuisine with a business-luxury vibe and the best views of Hong Kong. They offer a wide selection of food including a salad bar, noodles station, sandwich station, Asian station, chef’s specials, soup station, juice bar and more. They also provide fine dining facilities, services for clients and business-related activities.
Cathay Pacific, Hong Kong’s leading airline, will be incorporating sustainable seafood into their dishes for a large number of flights in the month of September.
In economy class meals for flights from Hong Kong to Australia/New Zealand, passengers can choose to have braised sea bass served with bean curd sheets, mushrooms, green beans, black fungus, carrots and steamed jasmine rice.
As for flights from Hong Kong to the USA/Canada, passengers in business class can choose to have seared scallops served on top of a ginger fruit salad.
If you’re travelling to Dubai on business class, you’ll be given the option of marinated prawns served on a potato and leek salad.
For passengers travelling to closer destinations in business class, those flying to Japan can choose scallop tataki with salmon roe, French beans and cod roe mayonnaise while those flying to Singapore can opt for stir-fried prawns served with gai lan, carrots and steamed rice with garlic chilli sauce.
At The American Club in Tai Tam, The Fireside, Bay Cafe and Tides & Terrace will be serving dishes made from sustainable seafood.
Virgin Atlantic Airways are supporting the Kin Hong Seafood Festival, serving braised or baked sea bass (Aquaculture Stewardship Council certified) on their Hong Kong to London Heathrow flights throughout September. In fact, 76 per cent of their flights worldwide already serve sustainable fish, including meals provided by their two biggest caterers, Gate Gourmet in the UK and Flying Food Group in the USA.
Over the past three years, they’ve been working with the Sustainable Restaurant Association and have made real progress on the sustainability of their global airline catering. Together, they’ve been asking their suppliers to meet a number of challenging criteria: sourcing fairly traded products and ensuring employment rights for workers, promoting higher animal welfare standards and sourcing sustainably certified fish, seafood, beef, soy and palm oil or finding better alternatives. During 2016, all the caterers they worked with made progress in their collaborative efforts to enhance supply chain sustainability.
178 Degrees takes the best of Kiwi produce and makes it available to Hong Kong’s discerning clientele. At the core is an expression of New Zealand’s heritage as a farming nation and its world-leading agricultural practices. Check out their web shop here.
Great Food Hall at Pacific Place has always placed importance on animal welfare and sustainable practices as key benchmarks in their product selection. Their commitment to supplying credible and accurate information to customers has been at the centre of this goal. Information throughout the shop highlights Great’s commitment to quality, provenance and sustainable practices. Much of the fresh fish and seafood range, as well as processed fish items such as tinned tuna, are certified by Friends of the Sea and the Marine Stewardship Council. In light of this, Great Food Hall was recognised by the Friends of the Sea sustainable seafood alliance back in 2010 as Asia’s first sustainable fish and seafood retailer. They are proud of their commitment and extend this dynamic across to other offers – for instance, many of their meat items are intentionally sourced from farms to ensure that they are in compliance with the standards of Global Animal Partnership, Label Rouge and Red Tractor in the UK.