Covering over 70% of our planet, our oceans play a major role in our livelihood and provides us with seafood, a major protein source for 3.3 billion people.

In 2018, 99,000,000 tonnes of fish were caught from the ocean – 3 times the world’s entire population’s weight combined.

According to the latest figures, over 94% of the world’s fisheries are overfished, or already fished to the maximum sustainable level (i.e. the level beyond which an increase in fishing pressure could lead to a long term decline in fish population) – it’s time to rethink the way we eat seafood.

This year’s World Oceans Day, over 30 hotels, restaurants, and meal delivery services joined the call of the Hong Kong Sustainable Seafood Coalition (HKSSC) to provide sustainable seafood – seafood that was caught or farmed with the environment’s long term viability in mind, so as to minimize impact.

For the event, Hong Kong’s top chefs will be sourcing quality seafood that is deemed sustainable by a series of certifications that are in line with the United Nation’s sustainability principles, such as the Marine Stewardship Council (MSC), the Aquaculture Stewardship Council (ASC), the Best Aquaculture Practices program (BAP), or the Global Good Agricultural Practices (Global G.A.P.) program.

With creativity and a love for good food, these restaurants and hotels show how we can continue to savor delicacies while making sure that we will still be able to do so in the future.

Best restaurants to visit:

(in alphabetical order)



Image courtesy to andō

Chef Agustin Balbi from the Argentinian-Japanese concept will be presenting Line-caught sea bass, razor clams, asparagus, yellow wine and chive oil sauce. The entire fish is used in the dish -flesh, bones, skin, head and fins, in order to bring awareness about the importance of not wasting food and at the same time honour every part the product has to offer


1/F, Somptueux Central, 52 Wellington Street, Central

Online reservation:



Image courtesy of Arcane Hong Kong

To celebrate World Oceans Day, Australian chef Shane Osborn’s Michelin 1-star restaurant presents GAP-certified Ora king salmon with green asparagus, tofu stuffed morels, shio kombu, broccoli and macadamia on the set lunch menu, along with MSC-certified pan-fried stone bass with bouchot mussels, black rice risotto and datterino.


3rd Floor, 18 On Lan St, Central, Hong Kong

Email: [email protected]

Phone number: +852 2728 0178

Online reservation:


L’ATELIER de Joël Robuchon


L'ATELIER de Joël Robuchon | 置地廣塲

Image courtesy of L’ATELIER de Joël Robuchon
With wild-caught snow crab, Chef Julien Tongourian presents “Sologne Imperial caviar on its Snow Crab bed with an anised coral infusion”. The snow crab source was certified by the Marine Stewardship Council (MSC), meaning that they come from fisheries that meet the MSC’s sustainability standards.

Shop 401, Landmark Atrium, 15 Queen’s Road Central

Online reservation:



Image courtesy of AULIS

AULIS presents Ora King Salmon, cured with lemon and salt and then rolled, slow-cooked and seared, served with barbecued lettuce sauce seasoned with fermented scallop garum, garlic chive oil, pickled turnip scales and kombu powder.

The Ora King Salmon is raised in a healthy, low-stress environment, resulting in superior fish quality and less impact on our environment.  The feed is derived from specifically selected ingredients and contains only the essential nutrients needed for healthy salmon, and does not contain genetically-modified ingredients, antibiotics and growth hormones. Underwater cameras closely monitor appetite and activity during each feed, to ensure our salmon receive just the right amount and no feed is wasted.


UG08, Sino Plaza, 255 Gloucester Rd, Causeway Bay

Email: [email protected]

Online reservation:


Image: Grilled Australian octopus, preserved lemon mayonnaise, chickpea, frisee, and radish, courtesy of Cornerstone

Cornerstone is a casual all-day dining bistro by Chef Shane Osborn from Netflix’s “Final Table”. To promote responsibly-sourced seafood, Cornerstone will be offering a flavourful Grilled Australian octopus, served with preserved lemon mayonnaise, chickpea, frisee, and radish. For fish lovers, the pan fried sea bass served with curry veloute, broccolini, baby aubergine, chive, leek should not be missed.

The octopus is wild-caught from MSC-certified fisheries and pan-fried sea bass has been AGP certified sustainable; both dishes are priced at $268.


49 Hollywood Road, Central

Online reservation:


Image courtesy of écriture

The Michelin 2-stars fine-dining concept located at prime Central sources from artisanal fisheries in France, presenting a Dover Sole « petit bateau » from Quiberon, cooked whole, Girolles, ikura, chorizo, sauce Vin Jaune (yellow wine) for World Oceans Day.


26th Floor, H Queen’s 80 Queen’s Road Central, Central, Hong Kong
Phone number: +852 2795 5996
Online reservation:


KIN Food Halls
Image: Responsibly Sourced Sushi (8-pieces), courtesy of Mitch Lui//KIN Food Halls
Kin Food Halls is an innovative omnichannel food app that allows users to enjoy a diversity of dishes from over 40 well-known brands in their recipe cloud of over 200 dishes. For the occasion, KIN presents a set of Responsibly Sourced Sushi (8-pieces) available at just HKD$138. Making use of farmed salmon and yellowtail (hamachi), the nigiri sushi assortment is available in teriyaki or gunkan style, or can also be enjoyed with yuzu miso or spicy mayo.


2/F Devon House, Taikoo Place, 979 King’s Rd, Quarry Bay


Lobster Shack

Image courtesy of Lobster Shack

To raise awareness on the importance of sustainable fishing, Lobster Shack will be shaking up the Sai Ying Pun neighbourhood with their World Oceans Day menu featuring MSC and ASC certified seafood, priced at HKD$288:

  • Starters: Soup/Salad/Grilled Octopus
  • Mains: sustainably sourced Pollock Fish & Chips, Grilled Sea Trout, Wild Cod
  • Dessert: Lemon Tart/Matcha Green Tart


G/F, Tak Ming Lau, 6-8 Second Street, Sai Ying Pun

Phone number: +852 2381 8138

Email: [email protected]



Image courtesy to Margo

Brasserie-style European restaurant presents Cured Ocean Trout with Fennel & Dill. The Rainbow trout was sourced from certified responsible aquaculture operations in Australia, then cured for 12  hours with sea salt, sugar, fennel seeds, coriander seeds, lemon zest, dill and peppercorn after being smoked with Applewood.


Shop 6, G/F The Galleria, 9 Queen’s Road Central

Phone number: +852 2130 7731

Email: [email protected]

Online reservation:



Image: Mussels and Pesto Orecchiette, courtesy of MOXIE

Through 6th to 30th June, MOXIE will offer a 5-course sustainable seafood tasting menu. Seafood used in the menu is carefully selected from MSC-certified fisheries and ASC-certified farms.

Salmon Tartare | brioche, chili mayonnaise, avocado (ASC certified)

Mussels and Pesto Orecchiette  | romanesco, wild garlic (MSC certified)

Seared Fremantle Octopus | fresh burrata, broccolini, chimichurri (MSC certified)

Patagonian Toothfish | sweet potato, tomato, cardamom (MSC certified)

Citrus and Rhubarb fool | pistachio biscuit


Shop 203, 2/F, Landmark Alexandra

Phone number: +852 2718 8211

Online reservation:


Image courtesy of NOSH

As a Healthy Meal Plan Delivery service, NOSH will be brining sustainable seafood right to your doorsteps with the following menu:

  • 9th June: Baked Herb Arctic Char with Sweet Potatoes Mash, Roasted Broccoli with Lemon & Chili
  • 10th June: Velouté sauce Halibut with Potatoes Pea & Market Greens


Roganic Hong Kong

No photo description available.

Image courtesy of Roganic Hong Kong

Simon Rogan’s British contemporary concept voices for sustainability with their poached seabass with asparagus, wild garlic, and morel. This dish features sea bass topped with a scallop and thyme mousse, steamed and rested in brown butter, Wye Valley asparagus cooked in its own juice, morel mushroom puree, and finally finished with fermented white asparagus sauce split with wild garlic oil.


UG08, Sino Plaza, 255 Gloucester Rd, Causeway Bay

Online reservation:


LE SALON DE THÉ de Joel Robuchon
LE SALON DE THÉ de Joël Robuchon │ ELEMENTS 圓方
Image courtesy of LE SALON DE THÉ de Joel Robuchon
Also oversaw by Chef Julien Tongourian, LE SALON DE THÉ de Joel Robuchon offers a scrumptious Black Cod with daikon cream and citrus. The black cod has also been sourced from wild fisheries certified by the Marine Stewardship Council (MSC), in compliance with fishery regulations and MSC’s sustainability standards.

List of Hotels

(in alphabetical order)

The Mira Hong Kong


Cuisine Cuisine
Image: Stir-fried lobster with spicy preserved vegetables, courtesy of The Mira Hong Kong
Executive Chinese Chef Edwin Tang presents sustainable seafood in a modern Cantonese set dinner featuring some of the signature specials such as Stir-fried lobster with spicy preserved vegetables using MSC-certified American Lobsters, and Steamed Scottish scallop with Portobello and garlic among 8 mouth-watering courses (HK$1,688+ per person).

3/F, The Mira Hong Kong, Mira Place, 118 Nathan Road, Tsim Sha Tsui

Phone number: +852 2315 5222

Email: [email protected]

Online reservation:



Image courtesy of The Mira Hong Kong

Sustainable Seafood edition of the 5-course Taste of Craft (HK$460+ per person) lunch menu, featuring Obsiblue prawn from the world’s largest lagoon off the coasts of New Caledonia, a French territory on the Pacific Ocean, that is ASC-certified. This gourmet lunch menu showcasing craft cooking techniques will also feature sustainable Pollock from MSC-certified fisheries, creatively served by Chef de Cuisine William Lau.


5/F, The Mira Hong Kong, Mira Place, 118 Nathan Road, Tsim Sha Tsui

Phone number: +852 2315 5999

Email: [email protected]


Island Shangri-La, Hong Kong


Restaurant Petrus

Restaurant Petrus

Image courtesy of Restaurant Petrus, Island Shangri-La, Hong Kong

Chef Uwe Opocensky of the Michelin 1 star restaurant at Island Shangri-La will be offering sustainably-sourced French Pollock (Slow cook/ Seaweed/ Baby potato) from the period 6th to 18th June, celebrating both the World Oceans Day and the Sustainable Gastronomy Day.


Level 56, Pacific Place, Supreme Court Road, Central

Email: [email protected]

Phone: +852 2820 8590

Online reservation:


Lobster Bar and Grill

Image courtesy of Lobster Bar and Grill, Island Shangri-La, Hong Kong

Also under Island Shangri-La, the grill house offers the following 2 dishes from the period 6th to 18th June, both using sustainably sourced seafood.

  • Pan-fried pollock, sauteed baby spinach, mushrooms, Romesco butter sauce
  • Cod fillet Acqua Pazza, clams, tomato cherry, dried tomatoes, olives


Landmark Mandarin Oriental



Image: Scallop ˚ Granny Smith ˚ Moro Kyuri ˚ Wasabi ˚ Shiso ˚ Lime ˚ Cucumber Blossom ˚ // Courtesy of Landmark Mandarin Oriental Hong Kong

Ambassador for sustainability and Culinary Director Richard Ekkebus presents the following World Oceans Day 6 course lunch and dinner menu featuring seasonal sustainable seafood:

  • Ocean Trout ˚ Roe ˚ Carotene ˚ Shiro Soy ˚ Sudachi ˚ Aka Uni ˚ Horseradish ˚ Sorrel ˚ Marigold
  • Scallop ˚ Granny Smith ˚ Moro Kyuri ˚ Wasabi ˚ Shiso ˚ Lime ˚ Cucumber Blossom ˚
  • Octopus ˚ Chorizo Spices ˚ Saffron ˚ Amalfi Lemon ˚ Grenaille Potato ˚ Sea Grapes ˚ Seaweed ˚ Extra Virgin “Per Me” Manni Olive Oil ˚
  • Blue lobster ˚ Kabu ˚ Salicornia ˚ Daurenki Tsar Imperial Caviar ˚ Cultured Nut Butter ˚ Caviar Lime ˚ Chive ˚ Grilled Almond Oil ˚
  • priced at HKD$2188+10%, with both supplements going to Hong Kong Shark Foundation


The Landmark, 15 Queen’s Road Central, Hong Kong

Online reservation:


Image Courtesy of Landmark Mandarin Oriental Hong Kong

Just next to Amber, casual restaurant and bar SOMM will be joining the sustainability cause by offering the following two dishes designed with homage to the seasons, to be paired with fine wine and sake.

  • Ocean Trout with Kabu, Trout Roe, Bottarga & Junmai Sake Beurre Blanc
  • Freshly Shucked Seasonal French Oyster on Ice with Lemon, Sauce Mignonette & Buttered Rye Bread


7/F, The Landmark Mandarin Oriental The Landmark, 15 Queen’s Road Central

Phone number: +852  2132 0033

Online reservation:

MO Bar

Located on the ground floor of Landmark Mandarin Oriental, MO bar offers delicious cocktails along with sustainably-sourced feel-good seafood choices of the following:

  • Yellowfin Tuna Tataki with sesame seeds, spring onion & wasabi mayo
  • Farmed Silver Pompano steamed chayote shavings, myoga, spring onion & yuzu dashi


15 Queen’s Road Central

Phone number: +852 2132 0077

Email: [email protected]

Online reservation:


Rosewood Hong Kong

Asaya Kitchen

Image courtesy of Rosewood Hong Kong

Health-conscious concept Asaya Kitchen will present Patagonian toothfish served with bigoli, chickpeas, and smoked arbequina. The toothfish is fished in the French waters of the Kerguelen Islands, at a depth of around 1500 metres by a fishery certified sustainable by the Marine Stewardship Council.


Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, Hong Kong

Online reservation:



Image courtesy of Rosewood Hong Kong

Rosewood’s Michelin 1-star Indian restaurant presents Malai Grouper Tikka, featuring Australian-sourced Leopard coral grouper marinated with yoghurt, cream, garlic, ginger, then tandoori cooked and garnished with dill.



Rosewood Hong Kong, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui

Phone number:+852 3891 8732

Email: [email protected]

Online reservation:


Other participants of the campaign:

The Aubrey

25/F, Mandarin Oriental, Hong Kong, 5 Connaught Road Central

Online reservation:


Hong Kong Country Club

188 Wong Chuk Hang Road, Deep Water Bay


The Legacy House

5/F Rosewood Hong Kong Victoria Dockside, 18 Salisbury Rd, Tsim Sha Tsui

Phone number: +852 3891 8732

Email: [email protected]

Online reservation:,holtscafehk,legacyhousehk,henryrosewood,chaathk


Mandarin Grill + Bar (Mandarin Oriental Hong Kong)

1/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central

Phone number: +852 2825 4004

Email: [email protected]

Online reservation:


Man Wah (Mandarin Oriental Hong Kong)

5 Connaught Road Central

Phone number: +852 2825 4003

Online reservation:



5/F, 18 On Lan Street, Central

Phone number: +852 9726 9301

Email: [email protected]

Online reservation:



40 Upper Lascar Row, Sheung Wan

Phone number: +852 9583 8590

Email: [email protected]

Online reservation:,tatediningroom


Octavium Italian Restaurant

8/F One Chinachem Central, 22 Des Voeux Rd Central

Phone number: +852 2111 9395

Online reservation:


Sunset Grill

19/F, Sheraton Hong Kong Tung Chung Hotel, 9 Yi Tung Road, Tung Chung, Lantau Island

Phone number: +852 2535 0025

Email: [email protected] 

Online reservation:


TATE Dining Room

210 Hollywood Road, Sheung Wan

Phone number: +852 2555 2172

[email protected]

Online reservation:,mora


Tosca di Angelo (The Ritz-Carlton Hong Kong)

Level 102, International Commerce Ctr.

1 Austin Road West

852 2263 2270

Online reservation:,cafe100hkgkw,cafe103hkgkw,ozonehkgkw,theloungebarhkgkw,tinlungheenhkgkw,toscadiangelohkgkw

Macau participants:

Churchill’s Table at The Londoner Macao

Wynn Palace

Wynn Macau

Sands China

Mandarin Oriental, Macau


Supporting suppliers from Hong Kong Sustainable Seafood Coalition (HKSSC):

Indoguna Lordly

M&C Asia

Pacific Rich Resources

Saga Seafood

Upcoming Events

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Guide to Online Shops

Guide to Restaurants

Guide to Wet Markets

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