After a year-long review, it has become clear that sustainability must become even more of a main course issue in the culinary philosophy and style of Relais & Châteaux chefs. Aware of the key role she plays, chef Vicky Lau of Tate Dining Room in Hong Kong shares precisely this commitment.
Chef Vicky Lau of the Hong Kong's Tate Dining Room drives innovation for World Oceans Day by cooking sustainably. Co-hosted with the United Nations and in partnership with Oceanic Global and Ethic Ocean, this series showcases six R&C chefs' commitment to promoting ethical sea- and plant-based meals.
From October 4th to 7th, the chefs of Relais et Châteaux take part in the international event Food for Change to combat climate change and protect biodiversity. Watch the videos of their favorite products in Instants !