2 Michelin Star Restaurant

Ushering in a new approach to fine dining, Culinary Director Richard Ekkebus of Amber dispenses with artifice to present nuanced, nourishing flavours and dishes that are sublime in their subtlety.  Richard has forged a style of his own with intuition and passion, drawing inspiration from around the world and celebrating exquisite ingredients with pure flavours and meticulous presentation. Respectful of tradition yet dedicated to innovation. Amber is committed to exploring solutions to minimize waste, reduce single-use plastics and limit our carbon footprint. As well as implementing a sustainable sourcing policy, Amber seeks the very best natural, nourishing and traceable ingredients.

Sustainable Japanese-Brazilian cuisine

Uma Nota is a modern boteco, which in Brazil is traditionally known as a meeting place for those looking for a refreshing drink and good street food in a fun, easy-going setting.

Nestled at the corner of Hollywood Road and Peel Street, the Brazilian Japanese restaurant & bar brings São Paulo’s Nipo-Brasileiro street food and cocktails to Soho.

Offering a unique twist to a long heritage of Japanese migration to Brazil, the restaurant has adapted a menu to include local ingredients featuring dishes that combine Japanese cooking techniques with fresh, authentic and unique São Paulo flavours.

Uma Nota is unpretentious, open-minded, and lively. This is reflected in its design, its food, its drinks and its vibe; playing music that is a mix of both old school and modern Brazilian, Latin and International beats.

Sustainable Bedouin Cusine

BEDU takes inspiration from the nomadic wanderings of the Bedouin tribes across the deserts of North Africa to the rocky sands of the Middle East.

This cozy Middle Eastern restaurant & bar located in Central Hong Kong showcases the region’s diverse street food culture. From a semi-open kitchen, plates of unapologetically bold spices perfectly balancing spicy and sour alongside smoky notes and flavours from the grill make their way to the bar counter or into the main dining area. The adjoining bar produces refreshingly complementary tipples. This is a menu designed for sharing and is our interpretation of a journey through the stomach of a modern day Bedouin adapting to the seasons of their travels.

Circular System Restaurant

Haoma is Thailand’s first urban farm and zero-waste restaurant in the heart of Bangkok. Guided by our philosophy “Grow to Give Back,” everything we do is aimed at regenerating our ecosystem, food and community. With a firm anti-pesticide, no antibiotics policy, we use seasonal, home-grown ingredients, supplemented by fresh produce sourced from farmers, breeders and fishermen in the vicinity of Bangkok, getting the best local organic Thai ingredients, most of it grown at partner farms and monitored personally by our chefs. At Haoma, a Neo Indian restaurant, we insist on finding a harmonious balance between innovative gastronomy and sustainable practices. Our restaurant is run on rainwater harvesting and we grow more than 40 variants of plants, herbs and edible flowers on site, raise 2000 fish in an aquaoponic system and recycle all solid waste into fish food and compost.

1 Michelin Star Modern European Cuisine

Arcane is multi-award winning chef Shane Osborn’s first solo venture in Hong Kong. The one-Michelin starred restaurant delivers the finest quality modern European cuisine presented in six starters, six mains and five desserts, alongside specials and set business lunches.  With the same dedication, passion and attention to detail that earned him his multiple awards and Michelin Stars, Osborn delivers top-quality dishes using the finest of ingredients. Arcane was one of the first fine dining restaurants to offer a vegetarian menu and vegan dishes are a regular highlight for guests.

Natural Wine

We pick our wines from small growers because we believe in their small-scale philosophy: sustainability, organically or biodynamically grown vineyards, harvested by hand with the minimal intervention in the winery.
Our aim is to present wines that most sympathetically reflect the place from which they originate, the nature of the vintage itself and the personality of the grower. Wines that speak for themselves and define terroir.
Certification is a necessary condition but not sufficient. This is why it is so important for us to be in close relationship with our winemakers, to know in depth how they work in order to trust their wines.

Private Member’s Club

Founded in 1883, the Ladies’ Recreation Club is a private member’s club located in the heart of Hong Kong. With five-star sporting and dining facilities and outstanding service, the Club offers its members a place to gather, socialise and enjoy an array of activities for their families and guests. With members of many nationalities and ages, the LRC continues to be one of the most sought after family oriented sports and recreation clubs in Hong Kong. Today, there are approximately 5000 members.

Refined European Grill 

Designed by Terence Conran, Mandarin Grill + Bar is long renowned as Hong Kong’s favourite dining room that benefits from natural daylight and spacious seating. It has retained its Michelin star for over ten consecutive years where the culinary team serves an exciting contemporary adaptation of grill classics. High-quality and sustainably sourced ingredients of impressive meats and seafood remain the backbone of this restaurant, creating seasonally inspired dishes as well as adding a few unexpected touches throughout the menu. A crustacean bar runs the length of the restaurant where diners can enjoy a selection of the world’s finest fresh oysters. 

Vegetarian Heaven

VEDA comes from the Sanskrit word “vid”, meaning “to know”. VEDA is “knowledge” or “wisdom”. Here, we celebrate Eastern and Western cultures and ingredients, bringing them together into a menu that is meant to be shared. We serve comfort vegetarian food with the philosophy of always using noble products and treating them with passion and care.

Mexican Eatery

A buzzing two-storey Mexican eatery, Te Quiero Mucho is a must-visit for dynamic travellers and city-dwellers alike. Helmed by Guadalajara-native Chef Pepe, the Te Quiero Mucho kitchen serves up well-sourced, modern Mexican fare that combines innovation and authenticity. Te Quiero Mucho brings punchy flavours, traditional techniques and unsurpassable dishes to foodies’ palates along with an impressive selection of artisanal tequilas and mezcals including boutique pours and beloved classics.

Italian Comfort Food at Its Finest

Casual and convivial, BACI (Italian for kisses) is a slice of magic that delights with a cosy and relaxed atmosphere centred around Italian comfort food. From pizza to pasta – with a drink in between – BACI pays homage to the ingredients and honest flavours of Italy. Conveniently located in the heart of Lan Kwai Fong, BACI’s modern interior with a vibrant mural together with an exciting theatre of an open kitchen add a touch of liveliness to the place.

Sustainable Coffee & Laundry

International Sandwich Franchise 

Founded in London in 1986, Pret is the short form of the British household name Pret A Manger (“Ready to Eat”). In 2002, the first outlet opened in Hong Kong and since then, Pret’s mission has been simple, to serve freshly made food and good organic coffee, whilst also trying to do the right thing. Pret’s sandwiches, salads and wraps are handmade fresh throughout the day using carefully sourced ingredients and offers unsold food to charity at the end of the day. Pret currently has approximately 500 shops worldwide and 31 shops in Hong Kong.

Cantonese Culinary Experience

Cuisine Cuisine explores intricate Cantonese cuisine through its Chef’s signature 36 different cooking methods. These methods are mastered to not only serve time-honored Cantonese dishes but also present seasonal ingredients in their best and rich form. Experience elegant dining with vibrant views of the Victoria Harbour from their IFC outlet and fine-wine from the Tsim Sha Tsui outlet at The Mira Hong Kong offering verdant views of the Kowloon Park. This “tycoon canteen” aims to preserve culinary traditions while ensuring a classy and exquisite ambience.

Extraordinary and Environment-friendly Fine Dining

Fusing French fine dining with the intricate and expansive South American Cuisine, Mono offers an unparalleled seasonal tasting menu curated by Chef Ricardo. His mastery and creativity allow each dish to present a variety of unique textures and flavours as he changes menus with the seasons. Mono not only aims to deliver its mesmerizing menus but equally emphasises sustainability. Not only do they use recyclable packaging, but the interiors are also designed using recycled material. MONO further addresses social responsibility by partnering with Blossom Minds, a Hong Kong-based florist which offers employment opportunities for young adults with special needs.

Tea and Cocktail Fusion Bar

 Tell Camellia brings an immersive bar experience of blended tea and cocktails, one-of-a-kind in Hong Kong. This modern style blends timeless flavours and experimental techniques to serve a contemporary and memorable bar experience. They carefully source their teas to capture a variety of tea-producing countries and ensure a rich and authentic experience of their tea-drinking traditions. The co – founders come from an exceptional international and awarded background of bar and cocktail specialists that aim to expand their unique expertise. Bartenders recently completed a Pernod Ricard Bar World of Tomorrow training course on operating sustainable bars.

Making Healthy Dining Celebratory

ORKA is an energetic showcase of how healthy & sustainable dining can be tasty, trendy, and all-inclusive. Located on Wyndham Street in Central, the restaurant is positioned to be a one-stop destination for vegans, pescatarians, and meat lovers alike to meet, dine and celebrate high-quality food & beverage creations.
ORKA’s seasonal menus are curated by the award-winning wellness professional Nobin K.John & his team of aspiring culinary wizards. The menu features comfort food inspired by recipes from around the world and are made using sustainably sourced high-quality ingredients. They are designed to be nutritionally balanced without sacrificing flavor.
More than half of the superfoods (mainly plant-based) used are directly sourced in a bid to lower the carbon footprint with every plate served.
At ORKA, our mission is to make wellness & sustainability an inspiring, affordable, and socially responsible affair in Asia.

Interactive Japanese Dining Experience 

The simplicity and serenity of Japan is reflected in Kaetsu, whose name literally means the sounds that deer make when calling friends for a good meal. The menu features traditional Japanese favourites and seasonal specialities prepared with fresh and quality ingredients. Teppanroom provides an interactive dining experience in an elegantly mixed Western and Japanese-style setting, where guests can watch from their tableside as chefs transform market-fresh ingredients into delicious dishes on the teppanyaki grill — a fresh take on market-to-table dining of world flavours at Grand Hyatt Hong Kong.

International Buffet

Award-winning restaurant of The Mira renowned for thematic buffets, Yamm serves up an extensive choice of Japanese, Chinese, Southeast Asian, Indian and Western cuisines in an ambient yet sophisticated interior. They not only showcase different cuisines but also seasonal produce through their buffet themes rotating regularly. They source their range of mouthwatering ingredients from high-quality sources, making the buffet experience an extraordinary dining of quality, rather than quantity. Selected meats and seafood prepared in small portions a la minute at the exciting live cooking stations further their focus on freshness and enhance the experience through engagement between chefs and diners.

Seasonally Inspired à la Carte

Porterhouse brings a premium steakhouse dining experience to Lan Kwai Fong, injecting renewed vibrancy into the stylish space and seasonally inspired menu. With a spotlight on the quality cuts of juicy meat and the rewarding weekend brunch, Porterhouse unveils a whole new dimension of look, feel and taste. The restaurant not only delights the masses with its signature grilled meats, but also a wide selection of fresh seafood served raw or fired up on the grill.

From Ancient Grains To Modern Pizza

Our name is our beginning: Emmer is an ancient, organic heritage grain, which we blend with rye and good Italian flour. These hand-selected grains are lower in gluten, and higher in nutrients like antioxidants, vitamins and minerals. We don’t use them because they sound good, or just because they are good for us, we choose them because they make every pizza naturally better, and naturally tastier.

Luxury Hotel

The Landmark Mandarin Oriental, Hong Kong is one of the most exclusive luxury hotels in the world, We are a chic five-star urban oasis located in Central, the heart of Hong Kong’s business and fashion districts. The Hotel is a pioneer in embracing eco-friendly practices in hospitality and its operations with the aim to provide guests with the best in sustainable luxury. Restaurants and bars on-site are Amber, SOMM, MO Bar and PDT.

A Sophisticated Nightspot

In style from early morning breakfast to late night cocktails. MO Bar specialises in fresh, organic food, MO Bar serves a la carte & set menus during breakfast and lunch featuring Asian and international delights. In the afternoon, MO Bar offers a unique selection of sandwiches and pastries accompanied by luxury teas. Evening sees the atmosphere change as MO Bar turns into a sophisticated nightspot with cocktails and dining.

Modern Fine Dining

Helmed by Chef-Founder, Agustin Balbi, the restaurant’s name has multiple meanings: in Spanish, it acts as the present participle – the act of doing, whilst in Japanese the word alludes to a sense of comfort. This dual meaning reflects the interesting concept behind Ando in which Agustin references his Hispanophone heritage and his love of Japanese culture and ingredients with restrained elegance, creating a modern fine dining experience that is borderless and exciting. Defying labels and bending genres, Ando’s modern tasting menu is a translation of Agustin’s unorthodox journey onto the plate.

Luxury Hotel 

The Hari Hong Kong seeks to inject modern luxury and social dynamism into the district, bridging the commercial pulse of Causeway Bay and the creative design scene of Wan Chai. The hotel comprises 210 guest rooms including three signature rooftop suites showcasing a layered approach to the design created by renowned London interior designer Tara Bernerd.

More than just a place to stay, The Hari Hong Kong serves as the community’s living room, boasting a variety of social spaces including a lobby lounge; Zoku Restaurant & The Terrace, a neighbourhood gem for modern Japanese delights; as well as Lucciola Restaurant & Bar that offers authentic Italian fare.

Japanese Immersive Dining Experience 

Zoku’s asymmetric origami ceiling, pink shades and khaki velvet signal you’re in for an experience. Located on the second floor of The Hari, Zoku (meaning “clan” in Japanese) Restaurant dispenses with all the traditional trappings of Japanese zen to serve up a refreshing take on Japanese cuisine – focused on quality and ingenuity. Chef de Cuisine Edwin Guzman oversees Zoku’s innovative yet timeless Japanese dining concept, championing its immersive dining experience. Zoku sets the stage for those in the know in this multi-faceted city to meet and indulge – think signature cocktails crafted with Japanese ingredients; sakes and fine wines that will carry the party into the night. Located adjacent to Zoku Restaurant, The Terrace is an ideal venue for hosting al fresco luncheon or enjoying an after work drink with panoramic views over Wan Chai.

Ingredient Based Cuisine Specialist 

Specialising in depurated seafood and Conscious, Ingredient Based Cuisine, TABLE is a contemporary Western restaurant in Sheung Wan. Locally sourced seasonal ingredients and worldwide intermix with traditional Chinese medicine principles and 24 Solar Terms, dishes showcase beloved local flavours using Western cooking techniques with ingredients from Hong Kong and around the world to create a ‘Conscious, Ingredient Based Cuisine’ that is uniquely Hong Kong and uniquely ‘Sandy’.  

An eccentric Japanese izakaya experience 

The Aubrey is an elevated Japanese izakaya located on the 25th floor of the Mandarin Oriental, Hong Kong. Created as a home-away-from-home for local Hong Kong and global guests alike, The Aubrey is inspired by the journey of a hungry travelling mind. The Aubrey offers three distinct bars that offer culturally rich beverage experiences and channel the whimsical vibe of Japanese izakaya in Ginza. These are complimented by an elevated dining experience created as an ode to high quality Japanese ingredients and traditional cooking techniques. Designed by Maximal Concepts, The Aubrey was inspired by Japanism.

Trendy Cantonese BBQ

Good BBQ has 4 shops and operates a central kitchen. First to utilize western culinary techniques, Good BBQ created signature dishes such as ‘slow-cooked charsiu’, ‘lamb shoulder charsiu’ and Japanese onsen egg with charsiu. Menu items are designed to keep authenticity to Hong Kong’s favorite comfort food but bringing innovations and modern touches to the overall customer’s experience.

Pioneered in using French technique “Sous Vide” to prepare its char siu (roast pork) on a commercial scale to avoid using additives to tenderize meat. “Sous Vide” or Slow Cooked Charsiu has become Good BBQ’s signature amongst other signature products. Good BBQ remains the only professional siu mei shop that uses such techniques on a commercial scale.

Modern Italian Ristorante

Boasting a panoramic view spanning across the sea and sky that frame Hong Kong’s iconic skyline, Aria offers
the ultimate Italian food experience in California Tower, Lan Kwai Fong. Including family style recipes with a twist, Aria’s kitchen team will take you on a delectable culinary journey to a modern Italian ristorante. The menu features the best of nature and the freshest ingredients in season sourced from their origins, allowing guests to truly experience the authentic flavours of Italy.

Aerobic Digestor

ORCA Asia is a distributor of a Canadian food waste management technology, headquartered in Hong Kong representing Totally Green. Our food waste digestors, which come in four sizes, use aerobic digestion to turn between 7kg to 45kg of organic waste per hour over a 24-hour period into an environmentally-responsible effluent. Our technology and service provide customers economic, operational, government compliance and sustainability benefits over traditional landfill disposal, composting or other food waste processing methods. With over 500 clients worldwide trusting the ORCA technology, ORCA Asia brings this smart solution to food waste to the Southeast Asian region to be part of the movement to solve the problem of unsustainable food waste management.

Premier Food Distributor

Founded in 2002, Waves Pacific Limited is one of Hong Kong’s premier food distributors. The company sources its imported products solely from the highest calibre of suppliers. Many of our meat and gourmet products originate from farms and producers which do not use hormones or antibiotics and who practice environmentally sustainable production methods. Waves Pacific is also an ISO 2200 certified food factory in which we can help create value added products. Our facility is outfitted with modern processing equipment that can produce fresh minced meats, fillet fish, and portioned meats from boneless and bone in product. Our processing and storage facility are located on the same premise to insure greater traceability.

Distributor of Craft Beers and Ciders

Tai-Pan Beer Co. was set-up in 2013 by 3 friends to import and supply some of the finest craft beers and ciders around. Since then, our portfolio has expanded to include everything from all natural premium tonics from India, to kombucha made fresh in Macau.

We are now looking for more sustainable solutions and options to shipping glass bottles and single use kegs around the world. We are already heading in the right direction by stocking more products in aluminium cans instead of glass bottles, but there is more to be done!

Fermentation Made Easy

A Food Powerhouse With A Purpose

PTG Food is a consortium of fast-growing and progressive food businesses across Asia Pacific with a global reach. We offer a diverse portfolio of responsibly delicious products, brands and solutions servicing local and global customers. Focusing on delivering values and value to our customers and consumers, PTG Food is purpose driven, innovation led and powered by people.

PTG Food is on a mission to enrich lives through delicious experiences and mindful sustainability, and to become the next generation food company with a new way of doing business: one that delivers growth by servicing our people and their nutritional needs, and our environment

Organic Condiments

Edgar and Simeon Curtice shared a passion for food. They opened their first grocery store in 1868 where they sold fresh fruit and vegetables. Soon they began to develop sauces and condiments using the fresh produce from their store and developed the recipe for their famous Tomato Ketchup which was said to have the richest flavor – like red-ripe tomatoes in a bottle. With the same passion and thorough research we re-created Curtice Brothers’ once famous Ketchup. Today, at Curtice Brothers Organic Sauces we use the freshest ingredients from certified, organic farms from Italy. We cook our tomato ketchup – our signature sauce – to retain the full-bodied flavor of fresh tomatoes resulting in a ketchup that has won the Great Taste Award three consecutive years in 2018, 2019 and 2020. Ketchup like it used to be made – great ingredients, home cooking and a lot of love.

New Zealand Based Food Distributor

Eat The Kiwi was launched in 2015.  We are a Hong Kong distributor focused on high-quality New Zealand goodness. We supply over 230 restaurants, hotels and private clubs across Hong Kong and Macau. We also work with Hong Kong’s supermarkets, large and small. 2 years ago we launched our home delivery retail platform and are now one of Hong Kong’s leading online grocers. Eat The Kiwi is more than a distributor. Our partners are New Zealand’s top food producers – we work closely with them to both sell and market their brands with a goal of long term growth and brand establishment in Hong Kong.

Chicken Made from Plants

TiNDLE is a mouth-watering chicken experience, made from plants. It recreates all the things we love about chicken – the taste, mouthfeel, texture, and versatility – satisfying every meat lover’s cravings.

A game changer, TiNDLE is made for this era, where we are actively thinking about what we eat and how that affects the environment. We bring real people together for a mind-blowing taste experience that also benefits the planet, one delicious bite at a time.

TiNDLE is the first brand created by Next Gen, a Singapore-headquartered food tech company developing and commercialising innovative and sustainable plant-based food products.

Beyond a Water Station

Urban Spring provides alternatives to single-use plastic bottled water by offering well-designed and well-maintained water refill stations for different locations and occasions. Urban Spring is a certified B Corp which demonstrates that we meet the highest verified standards of social and environmental performance, transparency, and accountability. Our signature product Well井 is designed and engineered in Hong Kong, an innovative smart water station with data analytics of usage and operating conditions that are remotely monitored by Urban Spring service team, ensuring hassle-free and timely maintenance. Well井, a winner of the Consumer Product Design Award of HKAI (Hong Kong Awards For Industries) in 2018, incorporates functional technology in a contemporary design, providing accessible and reliable water refill for everyone.

Anti Food Waste App

Every day, the city sends up to 3,600 tonnes of food waste to landfills and one third of the world’s food is wasted. If this can be rescued and turned into opportunities, it would not only be beneficial to the environment, but also food retailers, customers and the society as a whole. Such win-win-win situation is the fundamental concept of Phenix by OnTheList. Products which might lose their commercial values but remain good will be available for sale on the App. With the App, partners generate additional profits from the originally lost cost while customers can enjoy “delicious” discount offers.

NORDAQ

Premium Water Solutions

Where Gastronomy meets Sustainability. Welcome to a taste experience like no other! NORDAQ makes your water taste like pure water and everything else taste so much more. As a Hotel or Restaurant manager, your goal is to implement more sustainable practices to your business while keeping taste and guest experience at its core. With NORDAQ, you will find a leading and premium water solution for your hotels or restaurants, adaptable to whatever their size may be. You will ultimately discover how Eco-responsible water can be: a highly profitable, sustainable and tasteful alternative to ordinary bottled water.

Sustainable Meat Alternative

Karana is a Singaporean sustainable foods startup focusing on developing meat alternatives through the Asian lens. The tropical jackfruit with its meat-like texture is used to create meat alternatives, quintessentially used in meat shreds and minces in Asian dumplings. Karana’s venture is based on the idea that while Asian plant-based ingredients abound, we only use and consume a small fraction of them. Karana is on its way to transform and revolutionize the global sustainable shift towards plant-based eating, as well as creating a redefined appreciation for Asian cuisine. 

Fine Food Specialist

The Classic Fine Food story began over 20 years ago and has become a leader in the industry. It is one man’s passion and desire to share, the world’s best products around the tables of Hong Kong, that have made this adventure possible. Since then, Classic Fine Foods has continued its expansion.
We partner with brands and businesses that are as passionate about food as we are and who provide exceptional, unique gourmet products, from local gastronomic jewels to rare and seasonal offerings.

We work hard to source great value, innovative and artisan products to meet our customers’ needs.

We are a fine foods specialist and our aim is to find the best products over the world and bring it to you!

Sustainable from Ground to Glass

Imagine… 69 hectares of vineyard and 77 hectares of wild protected woodland overlooking the Golden Isles on the French Riviera. A Cru Classé de Provence in organic conversion since August 2020 …Château Galoupet: a sanctuary for biodiversity, a blueprint for organic viticulture, and a lighthouse for sustainability.

The nature within the ecosystem between the vines and protected woodland of Château Galoupet plays a vital role in the vineyard. Also Château Galoupet is encouraging eco-conscious behaviours and challenging the status quo with its new innovative packagings and practices. After three years of examining the soils, nurturing the vineyards, and reviving the nature on the estate, Château Galoupet is thrilled to share its first terroir wine in conversion to organic viticulture: Château Galoupet Cru Classé Rosé 2021.

Responsible Gourmet Online Food Store

In three years, CHEESE CLUB has become a major player in the Cheese and Gourmet food industry by establishing its reputation on five cornerstones: authenticity, freshness, affordability, diversity, and eco-consciousness.

Its innovative approach is based on bulk pre-ordering, minimizing food waste, and making artisanal and authentic gourmet food affordable to a wider audience.

Pioneer in the Hong Kong landscape, CHEESE CLUB offsets the carbon emissions generated by its import and distribution activities – from its purchases to suppliers to delivery to its customers. The dedicated offsetting funds are invested in certified social and environmental projects across Asia aiming at reducing carbon emissions and improving condition of populations.

High Quality Coffee

Nespresso is the pioneer and reference for highest-quality portioned coffee. The company works with more than 120,000 farmers in 15 countries through its AAA Sustainable Quality™ Program to embed sustainability practices on farms and the surrounding landscapes. Launched in 2003 in collaboration with the NGO Rainforest Alliance, the program helps to improve the yield and quality of harvests, ensuring a sustainable supply of high-quality coffee and improving livelihoods of farmers and their communities.

Fresh, Clean and Healthy

Life Solutions is the leading water solution provider in Hong Kong, Macau, and China with 20 years of experience. We aim to provide all our clients with a greener alternative to plastic bottled water and cultivate an attitude towards green living. Backed up by an in-house technical team, we offer comprehensive solutions with top-rated end-to-end service to private residencies and over 3000 high-profile corporate and hospitality clients. By undertaking all the installation and maintenance work in-house we can have complete control on the quality of service and react immediately to our client’s requirements.

Fighting against Modern Slavery

The Mekong Club is a non-profit organization that focuses on working with the private sector to address modern slavery and related crimes, such as human trafficking and forced labour. Our business association members include brands and companies from a range of industries, from financial services, to hospitality, retailing and manufacturing, amongst others. We cultivate a community of like-minded professionals, seeking to create sustainable approaches to ending modern slavery. Through these efforts, our mission is to inspire and engage the private sector to work together towards creating a slave-free world.

Biodegradable & Sustainable Packaging

It is universally known that plastic pollution is one of the greatest threats to our planet. In recognition of this problem, Superganic was founded to provide sustainable alternatives to single-use plastic packaging. We provide a full range of plant based packaging made from biodegradable and natural ingredients that are fully compostable. Our extensive product catalogue includes a range of coffee cups, straws, cutlery, carry bags, pizza boxes, paper napkins, food bowls and take away boxes. We make use of materials like sugarcane bagasse, recycled paper, corn starch and wheat fibre amongst others. We also provide custom printing on a large range of our products with the clients logo and artwork. Our products are known for their sturdy quality and design that showcase food beautifully.