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‘Sustainable SEAFood Festival’ launches on June 1, in support of World Oceans Day
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Monday, 26 May, 2025, 16 : 00 PM [IST]
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Hong Kong
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Hong Kong, Macau and Singapore’s vibrant culinary scenes get a sustainable makeover in celebration of the upcoming World Oceans Day. The ‘Sustainable SEAFood Festival,’ organised by the Hong Kong Sustainable Seafood Coalition (HKSSC), is set to take place from June 1 to 30, 2025. This unique four-week event will feature over 45 restaurants from top hotels and meal delivery service in the three participating cities, each offering specially curated sustainable seafood dishes or menus, revealing that delicious dining can be responsible.
Hong Kong, Macau, and Singapore are significant global trade hubs inhabited by seafood lovers but each face a critical need to embrace sustainable seafood practices. Take Hong Kong as an example, local residents consume approximately 66.5kg of seafood annually – three times the global average. Seafood imports to Hong Kong alone originate from over 150 countries or territories, but the availability of seafood sourced from sustainable options, whether farmed or wild-caught, remains limited in many food outlets. With one-third of global fisheries being overfished, now is a critical time for restaurants and diners to adopt sustainable seafood consumption practices to safeguard precious marine resources for present and future generations.
During the festival period, participating restaurants will offer sustainable seafood dishes in their à la carte and regular set menus, inviting diners to choose sustainable options in their daily life. Amber, The Landmark Mandarin Oriental, Hong Kong will serve Oyster (MEL Certified) paired with Tomatillo, Granny Smith Apple, Jalapeño and Thai Basil as part of the full Amber experience menu. 5 ON 25, Andaz Singapore, will serve a Crispy-Fried Black Cod (MSC certified) and Kai Lan, available on the à la carte menu. In Macau, Brasserie at the Parisian will serve a five-course World Oceans Day Seafood Festival Menu, which includes Butter Sauteed Prawns (BAP certified) flambéed with Pernod on Tomato, Bell Pepper and Saffron sauce.
Richard Ekkebus, culinary director, Amber, The Landmark Mandarin Oriental, said, “Sustainable seafood is fresher, more flavourful, and speaks to the values of transparency and care that discerning diners increasingly seek. Sustainability is not a trend – it is a necessity. As chefs, we have the unique power to influence change through the choices we make. By prioritising sustainable seafood, we honour the ocean and ensure its bounty remains abundant for generations to come. Through collaboration with organisations like the Hong Kong Sustainable Seafood Coalition (HKSSC) and other sustainability certifiers, as well as by staying informed about the latest developments in seafood sustainability, I aim to set a standard of excellence that inspires both my peers and guests.”
Cheung Hong Man, executive chef, Hyatt Regency Hong Kong, Sha Tin, said, “Caring for the planet is a natural extension of Hyatt’s purpose – to care for people so they can be their best. At Hyatt Regency Hong Kong, Sha Tin, we are thrilled to continue our support for World Oceans Day by offering more sustainable seafood options that are sourced responsibly. Together we can protect our oceans by raising the awareness of marine conservation and sustainable fishing practices through our restaurants.”
Mandy Wong, secretariat, Hong Kong Sustainable Seafood Coalition, said, “The fourth annual World Oceans Day event by the HKSSC, ‘Sustainable SEAFood Festival’ is a collective outcome of chefs, procurement teams, sustainability teams, and marketing teams who make continuous efforts to source sustainable ocean’s bounty, curate delicious seafood dishes, and promote sustainable cuisine. It is our pleasure to join forces with the F&B industry in Hong Kong, Macau, and Singapore to showcase sustainable seafood.”
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