A FRESH APPROACH

Farm-to-table – a movement that highlights locally grown, seasonal produce – is nothing new in many parts of the world. For some it’s a lifestyle choice, while others view it as a passing fad. But health-conscious diners in Hong Kong are now starting to transform the local food scene as a slew of restaurants sourcing local and fresh ingredients have popped up in the space-starved city in recent years.

Despite some enormous hurdles – from ensuring ingredients are fresh, to keeping food affordable and often battling a lack of consistency in supply quality – a small number of the city’s chefs are committing themselves to travelling up to local farms and bringing fresh, nutritious and local fare to diners’ plates. They are also telling restaurant-goers the story of locally sourced food in an effort to promote the value, both in terms of health and taste, of food grown within Hong Kong’s borders.

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