To celebrate Earth Day, we turn our focus to the food on our plates. The choices we make about what, where and how we eat can help protect our planet – one delicious meal at a time

Roganic Hong Kong

Hong Kong’s first Michelin Green Star establishment, Roganic Hong Kong is the eastern outpost of the original London restaurant by celebrated British chef Simon Rogan. Rooted in Rogan’s farm-to-table, zero-waste ethos, the produce that powers the cooking is used in the height of its season and locally sourced from the restaurant’s network of trusted growers and farms built over the past years. Each ingredient as much as possible is used in its entirety, from skins and seeds to tops and tails, to avoid food waste.

Take, the Wah Kee Farm pork with whey cabbage, pickled walnut and sauce finished with fats and apple mead. Wah Kee Farm pork, brined in koji for 24 hours, is cooked over coal then glazed with soy and house XO. Served with pressed local cabbages, pickled walnut purée and a sauce enriched with pork fat and apple mead, it’s a dish that balances depth, sweetness and smoke – a reflection of local produce elevated through craft.

Where: Shop 402-403, 4/F, Lee Garden One, 33 Yun Ping Road, Causeway Bay

Mora

Mora by chef Vicky Lau celebrates the versatility of soy – a fundamental and nutritious ingredient in Asian cuisine. Shaped by French influences, the hyper-seasonal menu focuses on texture-driven dishes that elevate soy in all its forms, from house-made tofu to soy milk, skin and more. Each plate is a refined balance of tradition and innovation, offering a plant-forward menu carefully crafted to reduce food waste and minimise carbon footprint that transforms the humble ingredient into something elegant and expressive to reduce food wastage and minimise their carbon footprint. Think, Cold Geoduck Noodle served with cold soy milk clam bouillon and fresh tofu skin, Roasted Duck with red fermented tofu and preserved plum, and Tofu Pudding with white lotus seed paste and jasmine green tea ice cream.

Where: 40 Upper Lascar Row, Sheung Wan

Arcane

An elegant, Michelin-starred haven helmed by Australian chef Shane Osborn, Arcane offers refined modern European cuisine with a focus on fresh, ethically sourced ingredients as locally as possible – often from the restaurant’s own discreet, outdoor terrace garden.The menu, plant-forward – but by no means vegetarian – evolves with the season, so there’s always a reason to come back.

Try the Japanese fruit tomato, intensely sweet and balanced served with sweet pea hummus, sesame tofu mayonnaise, red endive and pomelo citrus dressing. A favourite among regulars, this season’s edition of the Sautéed potato gnocchi is paired with fresh morel, dau miu, shaoxing wine velouté and grated black truffle. Make sure you save space for the Yuzu and lemon posset – smooth, creamy and with balanced acidity. 

Where: 3/F, 18 On Lan Street, Central

Feuille

At Feuille, sustainability is not just a buzzword – it’s a way of life. The restaurant operates with nature as its guide, celebrating the lifecycle of every plant in its purest, most vibrant form. This “root-to-shoot” approach is best exemplified in the Pointed Cabbage – Watercress – Nutmeg dish. Home-made cheese with jackfruit seed miso milk curd forms the base of the tart shell, providing a creamy, umami-rich foundation. Compressed pointed cabbage, seasoned with roasted kale oil, sits atop, complemented by a delicate watercress sauce. Finished with kale powder, fresh nutmeg and a touch of capers, the dish achieves a refined balance of freshness and savoury depth.

Amber

From sourcing to employment practices and daily operations, sustainability is threaded through every aspect of Amber – a dedication that earned the restaurant its Michelin Green Star in 2022. Under the vision of culinary director Richard Ekkebus, the three-Michelin-starred restaurant has pioneered a blueprint for the future of fine dining by eliminating dairy, minimising refined sugar and reducing salt, proving that world-class gastronomy can be both indulgent and responsible.

See also: One restaurant, two decades and three stars: Julien Royer on his next steps