Inspired by the farm-to-bar movement currently taking the culinary world by storm, Hong Kong bar Penicillin champions a closed-loop production model – sourcing most ingredients locally, repurposing surplus cocktail ingredients in its kitchen, using lab food and sending scraps to its fermentation room. More
From scratch, Vivian Chang and George Chen had built a successful, vertically integrated garment company but after they sold the business 15 years ago, the Hong Kong entrepreneurs began thinking of eliminating plastic pollution. More
Growing concern over pollution caused by single-use plastic containers is driving an innovative Hong Kong firm to set up water-dispenser networks allowing thirsty consumers to fill cups or reusable containers.
Self-made industrialist Li Tao-tak (at left, main picture) was born and raised in Hong Kong; he retired from the plastic mould business in 2011 and invested HK$200 million (US$26 million) to establish Zhanxiang Farm in the Hunan Province. More
After moving from Singapore to Hong Kong a year ago, life-long vegetarian Bhawna Shetty was inspired to set up The Green Platters after planning her daughter’s birthday party and finding healthy vegetarian catering options thin on the ground. More