Earth Day: How MICHELIN Green Star Restaurants In Asia Are Doing Their Part With Sustainable Practices

"Built on the belief that a vegetarian diet is the kindest way to treat the environment—“like allowing the planet a moment to catch its breath”—this restaurant went fully vegan in 2020 by removing eggs and dairy. Eco-friendly design extends beyond the kitchen: the adjacent Ruoshui Tea Room overlooks a pond lined with bentonite instead of cement to avoid damaging the earth beneath, while expansive floor-to-ceiling windows bring in natural light to reduce electricity use. Outreach includes cooking classes, retail, e-commerce, and overseas exchanges, and the team advances its credo through ‘Cherish Food’ practices and recycling to minimise waste, as well as publishing books, organising talks, and running a vegan retail shop." - Pearl Yan