Aulis

What an amazing few services we had for our second Friends of Sustainability event at Roganic Hong Kong with Restaurant Labyrinth, Toyo Eatery, and MUME. We could not have wished for a better group of chefs to work alongside, so wanted to say a huge thank you them and to everyone that joined us.

On the evening, we created a 12-course menu which championed ethical production, locality and provenance. Highlights included "Trio of local clams, starfruit, blood cake, laksa sauce, dill"
by Labyrinth, "Local chicken with malunggay and tapuy (Philippine Rice wine)" by Toyo Eatery, "May queen potato in onion ashes, lovage and nasturtium" by Roganic Hong Kong and "Local figs, whipped ricotta, hazelnut praline" by MUME.

Events like these inspire us and show us that, against the odds, there are incredibly talented chefs out there who are focussing on sustainability and putting our environment first. We hope there are many more still to come.