We're celebrating Kin Hong Seafood Festival this November where over 40 restaurants across Hong Kong are serving their seafood from trusted sustainable sources throughout the month. Championed by Ocean Recovery Alliance, the 'Kin Hong' festival aims to highlight the issue on the state of our seas and inform on how we, as consumers, can help by choosing the right places to buy and eat seafood.
Gitone in Sai Wan Ho hosted their own seafood tasting event and invited a group of inquisitive Foodie Club members down to learn more and taste three signature dishes.
Part restaurant, part pottery workshop, Gitone boasts not one but two kilns where owner and renowned pottery artist, Terence Lee designs beautiful bowls and platters to display their food. All the dining ware used at the restaurant is handmade and we discovered that Terence is as passionate about art as sustainability.
Seared scallop salad with Mirin dressing
On menu for the event was a three-course meal, which included seared scallop salad with Mirin dressing, fried fish fillets topped with pumpkin truffle salsa and a great finish of highly aromatic dan dan noodles with pan fried prawns. All of these were paired with a lovely glass of white wine, which topped off the meal for a perfect afternoon.
Dan dan noodles with pan fried prawns
The special treat of the day was being able to go behind the scenes with a cooking demonstration by Chef David. All three dishes were simply prepared and highlighted the natural sweetness of the main ingredients and we all watched in awe at Chef Davis' skilful manoeuvre of the wok.
Over 40 restaurants in Hong Kong are taking part in Kin Hong Seafood Festival. If you want to join us at the next sustainable seafood event, don't miss out at Fishful Season on November 28th where we'll be trying a selection of their signature items. Think oysters, mussels and cod for a lovely Saturday afternoon in Tai Hang as we take the 'Deep Dive' and get into the gritty issue of sustainability over wine and great food. Eating and changing the world, the Foodie way.
When: Saturday 28 November, 12.30pm–2.30pm
Where: Fishful Season, Shop B, G/F, 23 Shepherd Street, Tai Hang, Hong Kong
How Much: $250
* Ticket includes samples of three signature dishes and a glass of wine
