Feast, East, Hong Kong

Proving that our love for seafood need not jeopardise our marine ecosystem, East, Hong Kong’s Feast collaborates with WWF with year-round Sustainable Seafood Wednesdays featuring ingredients certified either by the Marine Stewardship Council (MSC) or Aqua Stewardship Council (ASC).

Portrait of Tammy Strobel
My Reading Room
My Reading Room
My Reading Room

Proving that our love for seafood need not jeopardise our marine ecosystem, East, Hong Kong’s Feast collaborates with WWF with year-round Sustainable Seafood Wednesdays featuring ingredients certified either by the Marine Stewardship Council (MSC) or Aqua Stewardship Council (ASC).

Gourmands can look out for an antipasti spread of salads alongside freshly shucked oysters from Australia and France; Boston and Canadian wild-caught lobster; wild Dutch mussels and Canadian wild-caught crab and scallops. Mains include Norwegian salmon; the signature East Fish Pie – made with farmed Norwegian salmon; Canadian scallops and Australian prawns and ocean trout fillet or Dutch sole meuniere.

Pushing the green dining envelope, executive chef David Parkin initiated the East Urban Garden to grow his own chemical- and pesticide-free herbs like basil, chili, lemon mint and coriander, which are used in dishes at Feast as well as cocktails at the hotel’s rooftop bar, Sugar. The rooftop farm partners with local urban-farming enterprise, Rooftop Republic, who are responsible for set-up, maintenance, interactive workshops, talks and events in the space.

Adhering to the philosophy of ‘simple things, done well’, Feast is pioneering a sustainable and healthy dining culture. The perfect way to eat guilt-free! www.east-hongkong.com