The Best Farm-To-Fork Fine Dining

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The Best Farm-To-Fork Fine Dining

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When it comes to culinary trends, a movement towards sustainability is on the up and up – and we couldn’t be happier about it.

Not only is the trend better for our bodies and better for the planet, but it’s tantalising our taste buds in new ways, too. One such restaurant that brings sustainability to the table with exceptional flair is the Island Shangri-La’s Restaurant Petrus. 

Island Shangri-La Executive Chef Uwe Opocensky

Perched on the top floor of the Island Shangri-La Hong Kong since 1991, Petrus has established itself as one of Hong Kong’s most iconic French restaurants. In 2019, German-born Chef Uwe Opocensky took over the role as the hotel’s executive chef, injecting a bout of fresh energy into the 30-year-old intuition. The shakeup includes the embracement of Hong Kong’s local farming community into the sourcing process – a move that has helped Chef Uwe be applauded for reigniting a culinary icon and earning the restaurant its first Michelin star.

It was Chef Uwe’s daughter who, having completed a foraging course at a local farm in Tai O, led Chef Uwe to enlist the area’s local farmers in delivering wild seasonal produce such as herbs, vegetables, and salad leaves to the hotel weekly. Some of Chef Uwe’s favourite locally foraged finds? Flavour-packed wild pepper leaves, succulent ginger flowers, and wild, tangy passion fruit. 

Pumpkin Tart Tatin, Restaurant Petrus

The humble, locally grown fresh produce is transformed into exquisite, delicately-presented fine dining creations that are bursting with colour and flavour. While the minimalistic menu changes with what’s in season, expect to delight in the earthy sweetness of dishes such as Beetroot Flower and Pumpkin Tart Tatin and the crisp, unexpected flavour punch of the Summer Salad (as seen in the main image). 

Beetroot Flower, Restaurant Petrus

Petrus isn’t the only restaurant under Chef Uwe’s portfolio that is making a push towards sustainability and community – the hotel’s eight dining places have started placing emphasis on the importance of fresh produce from local farms, and the hotelier works with the World Wide Fund for Nature (WWF) to source sustainably fished seafood.

Discover more about Restaurant Petrus and make a booking here.  

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