by Heidi | May 21, 2020 | COVID-19, News
By Tom Tanner With social distancing rules extended to 4th June, it’s incredibly helpful to hear first-hand from our Members and what they are doing in terms of adapting to the distancing rules and health and safety regulations, as well as the demands of an anxious...
by Heidi | May 19, 2020 | News
On average, people in Hong Kong eat an astonishing 72kg of seafood per head annually, which is the equivalent of 7000 pieces of sushi¹! While the idea of eating that much sushi might appeal to some, it also highlights the importance for restaurants in Hong Kong to...
by Heidi | May 15, 2020 | Past Events
Reducing single use disposable waste, reducing whenever possible, and recycling the rest reduces the financial and environmental impact of the things we throw away. Join Food Made Good for our monthly Sustainability Breakfast Series, where we will be focusing on how...
by Heidi | May 15, 2020 | COVID-19
The lifting of certain social distancing measures under prevention and control of disease ordinance...
