Sustainable Dishes from MICHELIN Green Star Restaurants in Asia

"True to Simon Rogan’s sustainability ethos, the farm‑to‑table approach drives “Aged duck with beetroot and red cabbage,” with sourcing from local organic farms in the New Territories. The duck is aged in house for 14 days, every part—from crown and leg to carcass and skin—used in different ways and glazed with local “100 Flower Honey” from Yuen Long. Vegetables such as beetroot, red cabbage, and preserved mulberry are all local and of high quality, a combination chef Ash Salmon loves with duck (and even pigeon or venison), reflecting his personality alongside Simon’s ethos." - MICHELIN Guide Asia