Page 38 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition
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SAVOUR    FEATURE













                                       TRASH TALK







                        In an industry of excess and indulgence, there’s a growing movement
                              towards minimising waste in the upscale restaurant kitchen.
                    Chloe Sachdev speaks to those in Hong Kong who are championing a more
                                          sustainable way of feeding the masses

                                                     Illustrations by FORELIMB ART































































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