Green Initiatives

Kevin Wong, chef-owner of Singapore’s first MICHELIN Green Star recipient Seroja, talks us through his process of making produce-driven drinks.

A strong belief in continuous improvement and a generous attitude with both employees and suppliers have paved the way for THOMAS CHIEN's commendable commitment to sustainability.

MICHELIN-Starred Labyrinth's chef, LG Han, champions sustainability in Singapore and shares his recipe for ethically sourced Foie Gras.

As travellers increasingly focus on their carbon footprint, hotels in Hong Kong and Macau are stepping up their game with a range of eco-forward initiatives.