We inspire others by shining a spotlight on our founding member foodservice providers. They share knowledge, inspire change, and empower their peers to make better choices that will, in turn, have a positive impact on the wider food system and, ultimately, the food on our plate.
OUR FOUNDING MEMBERS
Plant-based Restaurant Group
We’re not on the planet for business, we’re in business for the planet.
MANA! pioneered the plant-based fast-casual market since 2012, serving plant-based whole-food, served fast, in an eco-friendly & responsible manner, packaged & ready to go. MANA! is known for its original “flat”- wholesome zaatar flatbread topped with customer’s choice from 30 toppings & wrapped in compostable paper.
MANA! currently operates 3 branches in Hong Kong – MANA! Central, MANA! Poho, and MANA! Starstreet – with more local and international locations planned.
MANA! has consistently received industry, media and consumer accolades, most recently Best Green Eats, Best Lunch Spot, and Best Plant-Based Restaurant.
Planet-friendly burger menu
We love hamburgers more than anything else in the world. While our passion for burgers is unparalleled, we also care deeply about the environment. As a business, we’ve made it our goal to work towards a greener, healthier and more sustainable menu as well as supporting and sponsoring environmental protection campaigns. Leaves & Liberty is our sustainable, vegetarian, vegan and plant-based sister brand highlighted through different menu items in Hong Kong & Shanghai, including The Impossible™ burger, where we were the official launch partners in Hong Kong in 2018. As of December 2018, the Deliveroo Food Market on 58 High Street, Sai Ying Pun, Hong Kong, is Leaves & Liberty’s first brick and mortar outside our restaurants.
TREEHOUSE hopes to re-ignite the connection to who we are and where we come from by revealing the nature of life and showing us the way forward. It’s a refreshing introduction to the future of dining with features such as lead-free eco-cement, reclaimed wood, recycled plastic, and composting, as well as seasonal certified nutritious produce and more. This holistic approach is conveniently found in one location with dishes made fresh to order and ready within moments to take away. Vision: To be the thoughtful alternative at home and abroad that’s “accidentally” vegan/vegetarian without compromising on taste. Mission: We want to push boundaries as a fast, simple, highly scalable plant-based experience at little cost or training. We care about delivering fresh quality food with transparency, expressed in a modern mindful environment.
Cafe and Retail
SpiceBox Organics is a boutique USDA National Organic Program certified organic food store and café, and a socially conscious company that specializes in the sourcing and distribution of high quality food that is healthy, environmentally friendly and tasty. Located in Mid-Levels and Kennedy Town, SpiceBox Organics offers over 1000 products, freshly prepared grab & go meals, and full service café counters. Known as Hong Kong’s one-stop-shop for all organic pantry needs and more, the company’s mission “the conscious choice” aims to inspire and educate the local community on making better food choices.
We pride ourselves on offering delicious, great value products executed to the highest possible standards whilst maintaining a positive impact in our community through how we source ingredients, create culture, and value flavour. We are Fineprint because of you.
PizzaExpress is really proud of its pizzas, its love for music and supporting meaningful causes in the community. Since 1965 the restaurants have been serving hand-crafted pizzas made with the freshest ingredients. Each pizza is made to order by skilled Pizzaiolos (pizza chefs). Beautiful pizza served in a socially-responsible and creative environment; this truly is ‘Pizza in Style’.
Largest Asian healthy food chain
SaladStop! is more than just an international salad chain serving up healthy salads, grain bowls and wraps. SaladStop! is spearheading a movement aimed at changing the way people think about food; from how it nourishes their bodies, to where it has come from, and the hands that made it possible.
Saladstop! motto, Eat Wide Awake, is reflective of a global shift towards leading healthier lifestyles, which has led to a significant demand in food that is not only delicious, but healthy and nutritious. It is pushing an end to ‘pre-made culture’ and ensuring a more conscious way of eating.
Today, SaladStop! operates in Singapore, Hong Kong, Philippines, Indonesia, Korea, Spain, Vietnam, Malaysia and Japan.
Contemporary French Cuisine
Restaurant Petrus, Island Shangri-La’s flagship contemporary French restaurant, commands spectacular views of world-famous Victoria Harbour. Hotel’s Executive Chef Uwe Opocenky applies his signature culinary techniques with exclusively sourced ingredients and seasonal organic flavours to offer an engaging dining experience plated and served in his innovative presentation. Petrus boasts one of Asia’s largest wine cellars that features a premium Château Pétrus collection and extensive vintages from well-known and exclusive chateaux.
Inspired offerings from around the globe
An all-inclusive diner that offers seven different cooking theatres, cafe TOO is a concept that blends international cuisine with a dash of drama. Here, the chefs are the performers and the restaurant, their stage. The Asian contemporary minimalist décor is the trademark of innovative Japanese interior design house, Super Potato. The restaurant is harmonised with warm organic earth tones and textures, coupled with sleek modern furniture and tableware presents a dining experience where east meets west. A wide array of cooking stations such as the Chinese kitchen that showcases traditional barbecued specialties, freshly made dim sum on steamers and many Cantonese classics; then noodle station, Middle-Eastern cuisine kitchen, Thai, Malaysian, Indonesian spices and tandooris from the authentic ovens. All ingredients are fresh and from sustainable sources whenever available.
Kind Kitchen is the newest F&B concept of the popular plant-based retail and deli chain Green Common. It is a 100% vegan full-service restaurant at Nan Fung Place in Central. It features a brand new menu that highlights international dishes like vegan dan dan meen, vegan pizza, Hong Kong local dishes and features a dedicated vegan children’s menu. Beyond Burger, JUST Egg and many other plant-based products debut here first in Asia. Kind Kitchen is a welcome addition to Hong Kong’s healthy, veg-forward dining scene with a tasty comfort menu of Asian favourites and Western classics.
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 restaurant to offer a vegetarian menu and vegan dishes are a regular highlight for guests.
Modern bistro serving fresh produce
Located in the heart of bustling Soho that is 49 Hollywood Road, Cornerstone debuted in 2019 as a modern bistro championing the best of quality ingredients in a vibrant and relaxed setting. Cornerstone offers all-day dining and serves dishes that encapsulate Chef Osborn’s style of harnessing unique flavours with simplicity at its core. Showcasing both local and international high-quality produce executed through modest cooking techniques is paramount to the restaurant. Cornerstone also selects a unique wine list of almost 50 bottles showcasing special grape varieties from lesser-known regions such as China and Uruguay, making for a more interesting pairing.
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.
When Classified launched in 2006, its founders wanted to create a new dining concept in Hong Kong. Rather than open Classified in a character-free mall, the intention was to revive street-level interaction and neighbourhood sociability. Opening on Hollywood Road in Sheung Wan, many questioned whether a European-styled café could survive in a traditional Chinese area. But Hong Kongers showed they had an appetite for homemade artisanal food. Locals embraced the authentic style, contemporary design and wide selection of boutique wines, gourmet coffees, specialty cheeses and handmade breads. Serious about cheese, Classified broke new ground providing a walk-in cheese room, allowing locals to make their selections from within a temperature-controlled environment.
Offering an exceptional dining experience above the bustle of the city, Alibi is a modern stylish restaurant and bar where you can enjoy bespoke cocktails and creative shared plates with influences from Asia and Europe. It’s where good food and good company intertwine.
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.
Sustainable modern Malaysian cuisine
Inspired by the much-loved hawker halls and mamak stalls of Malaysia, JALAN brings to life the vibrancy of street food culture to Hong Kong. From this melting pot of cuisines, the menu takes on loved classics like Laksa and Rendang but served JALAN style.
Set amongst leafy greens and 70s aesthetics, this modern Malaysian kitchen and bar is a laid-back affair of bold prints, punchy plates, refreshing drinks and a healthy dose of Malay-pop tunes.
Just two doors down from sister restaurant Uma Nota in the heart of SoHo’s Peel Street, JALAN welcomes guests for dinner, lunch and brunch across long bar seating and a communal Hawker table, encouraging social dining between friends, while their private Disco Fever Room allows more intimate settings for groups.
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.
Making healthy hip
Locofama serves delicious organic bites and dishes all day. Offering food that is at its nutritional and palatable peak, we are dedicated to providing options to support a healthier lifestyle, and we work closely with Hong Kong’s local farms to source “clean” fruits and vegetables free of pesticides and chemicals.
Designed with the health conscious in mind, our menu has options for every diner, including vegan, dairy-free, nut-free, and pescetarian dishes, and swappable options like gluten-free pasta. In response to just one of the most popular food fads – the “paleo diet” we also serve carb-free dishes, with full flavor, but minus the calories.
Urban farming meets Chinese comfort cuisine
Where urban farming meets Chinese comfort cuisine.
SOHOFAMA raises awareness for healthier living; serving good, chemical-free food, locally grown ingredients which support the community, and organic ingredients to support the body. Drawing on Chinese tradition, we created seasonal herbal soup selections, designed to suit a range of wellness needs of the urban dweller. Our menu is carefully balanced to reflect both the old and the new with some dishes reflecting childhood favorites, while others celebrate the multiculturalism of today’s HK society in dishes. We use freshly grown herbs for taste and slow-cooked chicken broth to fully enhance flavours, with no MSG or chicken powder.
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.
Epicurean cuisine inspired by nature
Fivelements Habitat in Hong Kong features a rich collection of holistic practices aimed at fostering self-exploration, wellbeing, as well as mental and physical health. Complemented by its delicious plant-based cuisine, Fivelements Habitat’s Sakti Elixir serves up healthy vegan-friendly, gluten- and dairy-free dishes. Chef Arnaud Hauchon, who also oversees the award-winning Sakti Dining Room at the brand’s flagship Fivelements Retreat Bali, applies a farm-to-table approach with the aim to offer Hong Kongers the healthiest, freshest and seasonal cuisine with much attention to detail. Furthermore, the wellness haven also offers a wide range of sacred arts and yoga classes, tea ceremonies, workshops, spa treatments and wellness rituals.
American grill and smokehouse
With roaring wood-fired ovens, a blazing charcoal grill and impressive meat locker displays, Henry welcomes guests to his smokehouse – Rosewood’s homage to time-honoured customs of old-school butchery and signature Texan barbeque traditions. The handsome space boasts a clubby, polished modern aesthetic to match the robust, meat-centric offerings from veteran British chef Nathan Green. A corner of the restaurant is devoted to Henry’s smokehouse and butcher shop, revealing dry-aged responsibly sourced heritage breeds, homemade terrines, artisanal sausages and more for the meat-loving gourmand.
Health conscious and sustainable cuisine
The 120-seat Asaya Kitchen showcases a vibrant new dining concept, serving wholesome, health-conscious fare that respects responsible sourcing from the sea as well as careful cultivation of the soil. Helmed by Executive Chef Renaud Marin, Asaya Kitchen champions an artful Mediterranean and healthy Japanese diet-inspired menu that focuses on seasonal ingredients sourced from local farmers, fisheries and artisans, prepared in a light, clean style. Designed to be a social space, the main dining area gives the feel of an expansive home kitchen, leading out to the dynamic al fresco Poolside Bar with stellar views over the outdoor infinity pool and harbour.
OUR FOUNDING SUPPLIER MEMBERS
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 200 to 1,000 kg of organic waste per day 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.
Rapid Fish DNA Analysis
Spidfier is a lab-in-a-box machine that is capable of rapid fish DNA analysis to combat fish fraud and promote fish Sustainability. From a small 2mm sample, Spidfier can determine 1. Fish Identity 2. Fish Origin (even for migratory species) 3. Fish Freshness 4. Pathogen detection 5. evidence for short weighting. By empowering wholesalers and end consumers with the tools to test fish products for fish fraud, we hope to curb the practice, bringing transparency to the seafood industry and improve fish sustainability and conservation efforts. With Spidfier, enjoying seafood becomes a guilt-free experience.
Organic Smallholder Farmers
Founded in 2018 under a social enterprise business model to support and promote smallholder farmers, Lyfegreen now delivers farm-to-door a selection of more than 200 varieties of fresh organic produce seasonally throughout the year. Every Lyfegreen organic selection box contains hand-selected items from the top 1% of the harvest. Everything is certified organic or grown sustainably using 100% organic methods by a network of carefully curated partner farms in Taiwan, Asia’s kingdom of fruit & veggies. Freshness, Quality, People and Diversity is at the heart of what we do – our mission is to help protect the fading biodiversity in our world while supporting our sustainable farmers in real and practical ways.
Adhering to the Grassroots Initiatives vision, our consultancy arm is based upon an integrated approach which takes into account the front and back of house operations, management, sourcing, menu development, nutrition and ongoing evaluation of the entire food value chain. Our goal is to scale sustainable food systems quickly and effectively by helping others in the industry adopt our techniques and know how with ease.
Soilable: Paper Straw Reinvented
Soilable is a HK brand developing products balancing convenience, user experience and sustainability. Paper straw is our initial project.
We have reinvented paper straws with modern materials and technology (patent-pending). Soilable paper straws can satisfy today’s dining requirements on usage time and comfort, e.g. usable for 3 hours without being soggy. More importantly, they are designed to fulfill current and even future sustainability demands, e.g. lower carbon footprint, recycling, and composting.
Soilable product range includes: standard drinking straws (7mm), hot drink stirrer straws (2mm), and bubble tea straws (12mm).
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.