The company also partnered with COA to auction an exclusive bottle of Jose Cuervo 250 Aniversario tequila to raise funds for Save Hong Kong F&B.
#Jason digital lab master mines series#
In 2020, Chan’s MetaBev worked with Chinese bottled cocktail company Laiba to create Bar in a Bottle, a series inspired and made by leading bartenders in Hong Kong during a period of bar closures, with proceeds going back to the venues. It's not the first time he's championed his community. The aim of the initiative is to bring the F&B community together at a time that has been particularly tough for those in hospitality and together to walk, hike or run the distance to the moon. But he won’t do it alone-as the driving force behind the newly established F&B Run Club initiative, Chan is a believer in teamwork. Impact statement: Supporting and strengthening Hong Kong's F&B community, particularly in its most challenging timesĬhampioning mental and physical wellbeing, Chan has set what might seem like a lofty target for 2021: to run to the moon. Profession: Chairman and founder, MetaDesign and MetaBev 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 Watch: Why Fine Dining Chefs Are Ordering Their Produce From Weeds & More Initially based out of a 400 sq ft test farm in Cheung Chau, Common Farms now operates a commercial production facility in Tin Wan, growing a wide variety of microgreens, herbs and edible flowers for home chefs, speciality grocers and high-end restaurants including Belon, Giando, Frantzen’s Kitchen, Tate Dining Room and Roganic. By taking farming indoors, she is able to exercise control over climate, lighting, water efficiency and fertilisation, cutting out the need for pesticides and reducing water use, while stacking growing layers to produce 10 times more per square foot than a traditional farm. Jessica Fong is looking to reclaim some of Hong Kong's former glory as an agricultural producer through Common Farms, the high-tech, forward-thinking urban farm that she co-founded with Preston Hartwick in 2017. Impact statement: Making farming feasible again in Hong Kong 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
0 kommentar(er)
