Sustainable eating has become the biggest trend over the last couple of years. Eating sustainably urges us to choose foods that are healthful to our bodies and the environment. There are plenty of restaurants in Hong Kong that are taking a sustainable-approach, here are a few of V&VPR’s favourite haunts in Hong Kong:
Located in Sino Plaza in Causeway Bay, chef Seth Rogan brings contemporary British cuisine to Hong Kong through his creative menus at Roganic. The restaurant first opened up in London and was recently introduced in Hong Kong in February 2019. Rogan’s classic British dishes are made from local, fresh produce from local farms and suppliers.
A restaurant that pays tribute to a new-world culture that celebrates diversity, juxtaposition and a melting pot of influences, John Anthony pushes the boundaries by fusing Chinese food with a Western twist. The restaurant is eco-friendly, with sustainability included in every aspect of the design – from upcycling plastic into coasters, menus made from recycled paper and floor tiles made out of reclaimed terracotta from old Chinese village houses. The wines are all from environmentally responsible vineyards, and spirits from distillers that focus on craft distilling. The kitchen uses a food composting system to reduce its waste, and menus are curated with fresh ingredients from ethical suppliers.
MANA! has been pioneering the sustainable market in Hong Kong. Serving “fast slow food” through inspiring vegetarian menus and operating a strict zero waste policy – MANA! Has saved over 100 tonnes of food waste by composting its vegetable-only scraps. Other eco-friendly iniatitives include sourcing biodegradable takeaway packaging, and hiring full time staff to sort and transport the food waste for composting.
Potato Head is home to various original lifestyle concepts, including authentic Indonesian restaurant Kaum. The culinary collective has developed engaging relationships with ethnic tribes and small-scale producers in Indonesia to craft a menu that showcases genuine flavours that reflect Indonesia’s heritage
Oolaa is a chic restaurant and bar that debuted in Hong Kong in 2009. Serving a selection of tasty seafood dishes that are all MSC Certified, Oolaa ensures sustainable practices using responsibly sourced ingredients.
On Friday 7th February, Lyre’s Non-Alcoholic Spirits hosted a preview event in Singapore for their exquisite range of lovingly crafted alcohol-free, classic spirits.
Ruby Warrington, author of Sober Curious and founder of the movement, was present to share her personal experiences, assess the history of drinking, and help re-evaluate our perception of alcohol.
The sober curiosity movement has seen a sharp increase in traction over the last few years, as people have become more in-tune with their own personal wellness journeys. It has been increasingly reported that Gen Z is the least-boozy generation to date, with more pressure at school and work being cited as the main reasons behind this change.
But what exactly is sober curiosity?
According to Ruby, it’s exactly that – to be curious about sobriety:
“[Being sober curious] means, literally, to choose to question, or get curious about, every impulse, invitation, and expectation to drink, versus mindlessly going along with the dominant drinking culture.”- Ruby Warrington
Often, Ruby argues, we drink on autopilot, with the expectation to drink at social occasions being firmly rooted in society. The sober curiosity movement encourages a judgement-free exploration of one’s relationship with alcohol and conscious drinking.
Drinking is socially ingrained
From weddings and birthday parties to work events and holidays, we commemorate many of life’s greatest moments or achievements with alcohol, with Champagne in particular being synonymous with celebration. Often, people declaring that they are abstaining is met with resistance by other members of the party, or else it is assumed that there is an underlying reason – namely pregnancy or alcoholism – behind the decision.
A rise in month-long sober social experiments such as ‘Dry January’ and ‘Sober October’ are becoming more commonplace, suggesting that people are looking for an ‘excuse’ not to drink, but how can the movement shift these mindsets and allow sober curiosity to become accepted, as opposed to reinforcing the notion that you either drink or you don’t.
So, what’s the alternative? Living sober curiously
The movement towards sober consciousness has inspired the creation of and market for viable non-alcoholic alternatives, which offer those opting out of booze a tasty, ‘grown-up’ tipple to enjoy. Brands such as Lyre’s are paving the way, lowering the ‘barrier to entry’ for the sober curious club and creating a talking point, bringing the questions of sobriety to the forefront of the conversation.
Every Lyre’s spirit is designed to look, taste and sashay around the palate just as its alcoholic counterpart might, whilst allowing drinkers to remain clear-headed and in control. Lyre’s will be available in Singapore from mid-March, and we can’t wait!
For more information on Lyre’s, and to take a look at their full range and recipe suggestions, visit their website.
If you are interested to learn more about Ruby Warrington and her journey towards sober curiosity, you can purchase her book ‘Sober Curious: The Blissful Sleep, Greater Focus, Deep Connection, and Limitless Presence Awaiting Us All On The Other Side of Alcohol’ here.
Perth is a city with a plethora of beautiful restaurants, bustling cafes and vibrant bars. The V&VPR girls have selected their favourite spots of where to eat and drink:
Famous for its fresh local seafood, invigorating tipples and gorgeous sunset views across the sea, Bathers Beach House holds the key to the perfect summer evening in Western Australia. Diners can order the seafood board to share, featuring an assortment of the day’s catch including flaky grilled fish, tangy squid, buttery prawns and chargrilled octopus. The menu also boasts a fine selection of draught beers and ciders, as well as a curated selection of sundowners to sip on.
Helmed by Chef Matthew Sartori, Wildflower is perched on the top of COMO The Treasury and has gained international acclaim for being one of Western Australia’s top restaurants. Diners will be treated to a curated menu of dishes that evolve according to the seasons. Many of the offerings at Wildflower are made using local produce including wildflower honey, eucalyptus, pepperberries and a myriad of native herbs.
Down by Watermans Bay lies The Little Bay café, a charming dining establishment with lush foliage, minimalistic coastal interiors and a phenomenal ocean view. Guests can expect impeccable service, and a contemporary breakfast and lunch menu that also caters for gluten/dairy-free, vegan and vegetarian diets. Highlights include the Turkish Eggs with dill, Greek yoghurt, and poached eggs served with toasted ciabatta, and the Beef Ragu Pappardelle with beef brisket, radicchio, hazelnut, saltbush and parmesan. Dishes can be paired with the café’s curated wine and cocktail list.
Having started 25 years ago, family owned Vans has become something of an institution in Perth and a hotspot for locals and tourists alike. Renowned for curating an ever-changing menu that features the freshest seasonal and local produce, Vans reinvents bistro classics with a twist for an impressive array of contemporary fusion –indulge in Vans’ healthy house made sodas, and the delicious spicy Indonesian style fried eggs. Diners will enjoy a relaxed and bustling atmosphere, with seating areas either indoors or outside.
Overlooking Swanbourne Beach, The Shorehouse is a coastal culinary haven that showcases modern Australian cuisine, combined with a Mediterranean influence from head chef Oliver Gould. Designed as a celebration of coastal living, The Shorehouse features a large deck, whitewashed walls and bright pastel colours for a laid-back beach-side eatery. As well as delicious breakfast, lunch and dinner menus, there is also a ‘small deck menu’ that includes oysters, sandwiches and other seaside-friendly snacks ideal for watching the waves and surfers on an afternoon.
FOOD, CAFÉS AND BARS
A popular spot among locals for food in the city centre is the Eastern Food Bazaar, it’s home to mostly Indian cuisine but also features Middle-Eastern food, but a local speciality that is a must-have is Bunny Chow. It is a South-African dish, which consists of a hollowed out loaf of bread filled with a spicy vegetable curry.
Just a stroll away is Honest Chocolate Café, which is a chocolate shop and café by day and gin bar by night. If you haven’t had your fill of bunny chow yet, grab the Honest café’s dessert version of a bunny chow – a banana bread that is cut open and is filled with chocolate chips and vanilla ice cream (a vegan option also available).
To go with this sinful treat is an equally sinful vegan chocolate milkshake with their own homemade chocolate and coconut milk.
Another dining destination is the Old Biscuit Mill in the Woodstock neighbourhood of Cape Town. It is an old steel mill that has been converted into a marketplace with stalls selling clothes, camera equipment, crafts, wine, beers and spirits.
However, the best part of the Old Biscuit Mill is the food hall with a wide variety of food and cocktails to boot. V&V insider tip: go to for the fresh pizza (made in an authentic brick oven), the shakshuka stall, the mac and cheese station and the bourbon bar.
When it comes to nightlife, nothing the scenes on the famous Long Street, which is home to a host of bars and clubs. One of the bigger bars there is Beerhouse which is a taproom that features 25 beers on tap and 99 varieties of bottled beer. The outdoor seating is the best place to sit back and relax and enjoy the New Orleans style vibe.