Sustainable seafood is an increasing trend in restaurants worldwide.
In Hong Kong, The Bostonian restaurant at The Langham recently unveiled a fully sustainable seafood à la carte menu including wild snapper (above). It’s one of the first restaurants to go sustainable in the city.
Says Mark Bannon, executive chef.
‘This has been a hugely educational journey for the whole team. I am proud of what we have achieved, in a relatively short time, and even prouder that we can now boast a fully-sustainable seafood offering. The new à la carte menu has been created to complement the produce, so dishes are kept simple, allowing the quality to speak for itself.”
Until the end of May 2010, restaurant guests will receive 25% off their total food bill when ordering from the new à la carte menu.
For more info, visit The Langham online.
Image courtesy of Langham Hotels
