Hong Kong Chefs Choose Sustainable Seafood: Foxglove

ADMCF Aquaculture, Dining, Health, Overfishing

Shakib Pasha, co-founder of Foxglove “We choose to use sustainable seafood because we believe, firstly, it does taste better. If you’re farming or fishing sustainably, that usually means the company is also very ethical and you’re probably really getting what they’re advertising. It also means that it’s very consistent, and even though it’s slightly more expensive, we do feel that there’s…

Hong Kong Chefs Choose Sustainable Seafood: The Grand Hyatt

ADMCF Aquaculture, Dining, Health, Overfishing

The global production of seafood, whether from capture or aquaculture fisheries, has expanded nearly eight times, from 20 million tonnes in 1950 to 158 million tonnes in 2012, according to the UN Food and Agriculture Organisation. Together with Foodie, we invited chefs from restaurants around Hong Kong who are already championing the use of sustainable seafood to help us as…

Why fresher isn’t always better?

ADMCF Aquaculture, Dining, Health, Overfishing

Hong Kongers are renowned for their love of seafood. We have the highest per capita consumption in the world. And due to our location, there’s an abundance of choice from all around the globe: Europe, the Americas and of course the Pacific. Thanks to HKIA’s status as a premier hub for air freight, we’re able to enjoy fish that’s been…

Eat the kiwi

ADMCF Online Stores

The eat the kiwi online store gives you access to the same ingredients as Hong Kong’s best chefs. They work closely with their suppliers and understand that high quality refers to not only the product itself but the way it was produced. Their major seafood partner is Sanford, the only major seafood company to have maintained ISO 14001 environmental certification…

Top Hong Kong Restaurants Choosing to Use Sustainable Seafood

ADMCF Uncategorized

Where to eat fish you can feel good about enjoying? Our oceans – and the marine resources that occupy them – are in very real danger. We often see images of nets full of fish lifted out of a clear blue sea, so it may be difficult to imagine the deep blue without the teeming life within. But this improbable…

Long live fish balls! But where’s the fish?  

ADMCF Dining, Health, Overfishing

Hong Kongers love fish balls for the aroma of fresh fish and their springy texture. These little balls go down well as a quick bite, in a hot pot or a noodle soup! In 2012, the local media Apple Daily reported that Hong Kong consumed a whopping 375 million of fish balls each day [1]. Commercial fish balls are widely available both at retails and restaurants. What are fish balls made out of? Traditionally, fish balls were made of fish once widely available in…

Calling restaurants and chefs to join the #ChooseRightToday sustainable seafood movement

ADMCF Community, Dining, Happenings, Health

We would like to reward you for supporting sustainable seafood! In partnership with Foodie HK, a programme supported by ADM Capital Foundation (also behind last September’s Kin Hong Seafood Festival), we are planning a few initiatives on our end to champion this good cause. If are a sustainable seafood supplier yourself, or know someone who is, read on to see how you can be part of this campaign!…

Kung Hei Fat Choi! May there be fish every year!

ADMCF Dining, Overfishing

Kung Hei Fat Choi! We all love the Chinese New Year, as the city is draped in red and gold, the auspicious colours of the Chinese culture. Friends and families gather to share hearty meals and, of course, everyone’s favourite red packets (lai see) are passed from the old to the young. The seemingly innocent feature of the colour red…