Central’s iconic tower Jardine House has just welcomed a new food hall with ten restaurant partners. Called BaseHall, the new dining destination transforms the original decades-old concept of a food hall with current consumer trends: a focus on sustainability throughout its operations and catering to the growing demand for plant-based options.
Officially opening its doors on June 15, BaseHall is a new food hall located in Central’s Jardine House. While typical food halls always showcase a range of local artisan restaurants and other food-oriented boutiques, BaseHall modernises the concept to match changing consumer demands in the city.
Adding in eco-friendly decor, compostable food packaging and offering plenty of plant-based options into the mix, it’s clear that landlords in Hong Kong are noticing the growing demographic of environmentally and health conscious diners.
“We took almost two years to choose our operators, searching across the city for the most exciting and upcoming talent,” said Tom Andrews, senior asset manager at Hongkong Land, the developer behind BaseHall.
Ten vendors will be housed under one roof in BaseHall, with around half of them offering plant-based options, including Treehouse, the exclusively vegan and vegetarian eatery that took Soho by storm last year. Treehouse’s entirely plant-based menu includes sourdough wraps, salad bowls, platters, burgers and more – all made using fresh whole food ingredients prepared from scratch.
Joining the ranks to cater to meat-free diets and the growing number of flexitarians will be grassroots burger joint Honbo, which will serve up its signature vegan-friendly juicy burger, and Korean outlet Moyo Sik, whose menu includes vegetarian bibimbap, meatless tofu spicy soup and a plant-based japchae.
Other herbivore-friendly choices at BaseHall include sesame and seaweed salads and sweet potato sides at Japanese fusion Roti Tori, as well as Westside Taqueria’s Mexican-Californian veggie tacos that can be veganised upon request.
On the sustainability end, it’s again clear that BaseHall’s developers are taking note of the growing awareness about plastic pollution and food waste, particularly amongst millennials and Gen Zs in the city. The new-age food hall will provide compostable food packaging and cutlery, compost bins and free water refill fountains.
Even the decor gives a nod to the rising eco trend, with the interior bathroom walls lined with upcycled rods from the ceiling of Hong Kong’s two Michelin-starred restaurant Amber.
“BaseHall [is] a key part of our strategy to attract younger customers…while still catering to our existing loyal customer base,” said Raymond Chow, the executive director of Hongkong Land.
In order to minimise food waste, BaseHall will also be partnering with local charity St. James’ Settlement’s food assistance programme to distribute all leftover food to people in need across the city. This is particularly relevant amidst the coronavirus-induced global economic downturn, which has seen thousands in Hong Kong face pay cuts and job losses.
What’s clear from the latest food hall addition to Hong Kong’s dining scene is that amid a challenging market, to remain competitive in the F&B industry requires evolving and innovating healthy, sustainable and plant-centric dining experiences that the many locals are now embracing.
All images courtesy of BaseHall.