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As we increasingly reflect on the relationship between food and sustainability, we talk to five people – Richard Ekkebus, Peggy Chan, Roman Ghale, Avni Jhunjhnuwala and Ashley Salmon – who are making waves in Hong Kong’s restaurant and hospitality industries, about the present and future of dining out.
Whether it’s a trendy coffee shop, a neighbourhood hole-in-the-wall, a fine-dining establishment or a cocktail bar, millions of people escape to restaurants every day to eat and socialise. In Hong Kong, more than in most global metropolises, dining out is an integral part of the urban culture. With more restaurants per capita than most places in the world, the industry makes a substantial contribution to the local economy.