Award-winning gourmet restaurant of the Upper House Hotel by New York Chef Gray Kunz who makes use of sustainable ingredients where possible including local organic produce, wild seafood and grass-fed beef.
位於奕居酒店的獲獎餐廳，由紐約主廚Gray Kunz主理，盡量使用來自可持續來源的食材，包括本地有機農產品、野生海鮮和草飼牛肉。
Modern Cantonese seafood restaurant using locally & sustainable sourced fish and seafood, as well as organically-grown produce- a collaboration between restauranteur Yenn Wong & chef David Lai. Dinner only, Tuesday-Sunday.
採用本地魚類和有機種植農產品的海鮮餐廳。
Fresca serves healthy, vegetarian cafe food with an emphasis on sourcing local & organic ingredients, harvested daily from their own farm. They also have a takeaway salad bar selection.
提供健康素菜咖啡廳食品，專注於使用由自家農場每天新鮮運到的本地及有機食材，亦有外賣沙津。
Restaurant and coffee shop serving Western fare. They source many of their ingredients from their on-site hydroponic farm, their herb farm and their mushroom farm. They also offer hydroponics classes which include a mini-hydroponics garden kit.
Chinese restaurant with dishes that use organic vegetables when possible. The vegetables are sourced from the LOHAS Organic Farm run by the same organization. Lunchbox delivery and a full range of catering options are also available. Ginko House is a social enterprise seeking to provide employment opportunities and skills education for the elderly in Hong Kong.
致力採用有機蔬菜的中式餐廳，使用來自LOHAS Organic Farm的蔬菜，提供午餐盒送貨服務和一系列到會服務。同時是一間社會企業，旨於為香港長者提供就業機會和技術指導。
Vegetarian and vegan gourmet cafe with close to 100% organic ingredients sourced locally where possible. Everything they serve is homemade including all sauces, jams and butters. They also feature raw vegan and gluten-free dishes and desserts. Read our full review.
素食及純素食咖啡店，接近百分百使用本地有機食材，所有食品包括醬汁、果醬和牛油都是自家製的，亦出售未熟純素和不含麵筋的菜式和甜品。
Hong Kong's first non-profit social enterprise vegetarian restaurant supporting local farm produce and fair trade ingredients.
Hong Kong's first non-profit social enterprise vegetarian restaurant supporting local farm produce and fair trade ingredients.
