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Kin Hong Seafood Festival 

Rationale and Aim for the Kin Hong Seafood Festival

The 2nd Kin Hong Seafood Festival is coming to Hong Kong in September, 2017, with the objective to build public knowledge of sustainable seafood, why we should care about what we are eating, and where that comes from.  "Kin Hong" means "healthy" in Chinese, and this is a different and important nuance from the word "sustainable" which means "continuous" when translated to Chinese.  The ocean cannot handle consumption at the "continuous" rate we have today on a global scale.  We already have over 100 participating restaurants, catering companies and F&B groups in the festival this year, and it's also going international!  We are pleased to have 25 Lusk from San Francisco, M on the Bund in Shanghai, Capital M in Beijing and the MGM in Macau and Virgin Atlantic Airways also participating.  The event involves seafood retailers, consumers, restaurateurs and suppliers in creative events that provided education about seafood sustainability.  The Kin Hong Seafood Festival provides an opportunity for the public to experience sustainable products first hand, which will be provided via restaurants or catering companies.  In working with the F&B industry, we helped to facilitate restaurateurs in gaining access to sustainable seafood and to increase availability and visibility in the market place.  Press Release 2017

All Press Event Press Coverage Links can be downloaded here.

Come learn from our special panel discussion night at Metta in Lan Kwai Fong, on September 21st, "Behind the Scenes with Sustainable Seafood."   The panel discussion will explore the challenges and opportunities in moving to a sustainable seafood "Norm" - from chefs', suppliers' and consumers' perspectives.  Hear from experts about what has been done, what else is needed, and the Asian frontier which has only just been tapped in moving to the creation of a healthy oceanic eco-system.

Seafood Panel Discussion Sept. 21.jpg

6:30-8:30pm  Mettā (21/F, California Tower, 30–32 D‘Aguilar Street, LKF, Central)


Lily Ng – CEO, Foodie Group Limited


Chris Hanselman – Managing Director, Pacific Rich Resources

Chef Gerhard Passrugger – Executive Chef, Grand Hyatt Hong Kong

Chef Jakko Sorsa - Executive Chef, FINDS

Doug Woodring – Founder, Ocean Recovery Alliance

What to expect: Great discussions and enlightenment on the topic 

Price: $100 for Foodie Club or Mettā members; $150 for non-members (entrance fee includes a glass of wine + light snacks)

Before our exciting sustainable seafood panel discussion on 21 September 2017, we are adding more to the plates of the Kin Hong Seafood Festival with a delicious Foodie Table (sustainable seafood version) at Giá Trattoria Italiana on Wednesday, 20 September 2017.

With carefully sourced ingredients from passionate Italian producers by founder Chef Gianni Caprioli, get ready to indulge in a sustainable seafood feast in this exclusively curated seven-course sharing menu with a glass of wine for only $450!   'Cause sharing is caring, all courses will be served in generous sharing portions. 

Purchase your dinner tickets here for September 20th!

For expanding the sustainable seafood choices in Hong Kong over the long term, don't forget to ask your waitstaff where your seafood comes from and if it is sustainable. Follow us on Facebook too.  You can also follow the Choose Right Today site for some of your questions related to seafood sustainability in Asia.  You can also follow the actions of the month on Foodie's site, our partner in the event, with a complete list of participating restaurants there as well too. 

Introduction to the Kin Hong Seafood Festival from Matthew Dolan, head chef at the award-winning Twenty Five Lusk in San Francisco, and auther of the cook book on sustainable seafood called "Simply Fish".

Kin Hong Sustainable Seafood Festival – (September - 2017)

The 2nd Kin Hong Seafood Festival will be held in September, 2017 in Hong Kong.  Kin Hong means healthy in Chinese, and symbolizes the need for having healthy seafood, from a healthy process of fishing or cultivation.  The Festival is organised by Ocean Recovery Alliance, a Hong Kong non-profit organization, with participation from restaurants, retailers, catering companies and others who are serving internationally recognized certified seafood.  The event is funded via the ADM Capital Foundation, which supports programs that help support the improvement of the ocean environment and communities that survive from the resources that the ocean provides.  For the Kin Hong Seafood Festival, participating organisations are also allowed to use the MSC and ASC Ecolabels at their premises to raise awareness with their customers if they are serving this type of certified seafood, or they can also qualify if they serve seafood that is on the WWF "Ocean Friendly Menu" list.


The 2017 Kin Hong Seafood Festival already has over 100 restaurants and F&B organizations which will be in Hong Kong’s key dining locations to gain maximum exposure, and we are pleased to announce some from the U.S., Macau and China.  The restaurants commit to provide at least one certified sustainable seafood dish on their menus for the duration of the month. Guidance and connections to sustainable seafood suppliers is provided as part of the program as well.

We are pleased to announce a list of the participating restaurants and F&B related businesses in the 2017 Kin Hong Seafood Festival.  Stay tuned, as this list is growing as well.  Let us know if you want to be part of it.

American Club, AOC Eat & Drink, Bostonian Seafood Bar + Grill, Bungalow, Cafe - Hyatt Regency, Catalunya, Chili Fagara, CitySuper, Crystal Lotus, Disney Explorer Lodge, Elephant Grounds - Mid Levels, Feast (Food by East), Finds, Fishsteria, Grand Café, Grand Hyatt Steakhouse, Grissini, IKEA - Kowloon Bay, IKEA - Shatin, Island Shangri-la (Lobster Bar & Grill), Island Shangri-la (Petrus), Kaetsu, L47 Morgan Stanley, Le Bistro Winebeast, Lily & Bloom, Limewood, Main Street Corner Cafe, Mercato, Mirage Restaurant + Bar, Neptune's Restaurant, One Harbour Grill, Plat Du Jour (PP), Plat Du Jour (Tai Koo), Pololi, Rech by Alain Ducasse, Shangri-la Kowloon (Angelini), Shangri-la Kowloon (Shang Palace), Shore, Studio Lounge, The Globe, The Grill, The Lighthouse, Walt's Cafe, Fish & Meat, Gia Trattoria, Le 188, 238 Grill, Cali-Mex, Carpaccio, DiVino Patio, DiVino Wine Bar & Restaurant, Sohofama, Spasso, The Grill Room, Watami, Youni, Armani Prive, Fish School, Picada, Akisan, Capital M (Beijing), M on the Bund (Shanghai), M Glam (Shanghai), Twenty Five Lusk (San Francisco), Crave Fish Bar (New York), Royal Hong Kong Yacht Club, MGM Macau, Cathay Pacific Airways Limited (select routes), Cathay Pacific Catering Services, (HK) Ltd., and Virgin Atlantic Airways (selected routes including HK/London), City University (City Express, AC2 Canteen, AC3 Bistro, City Chinese Restaurant & City Top), Hong Kong Jockey Club (selected restaurants), Compass Catering Group, Starbucks (HK).

Special thanks to Foodie for their great collaborative help in helping to organize the Kin Hong Seafood Festival, and also our new partner, Deliveroo, which has 15 restaurants serving sustainable seafood which you can have delivered to your home or office via Deliveroo. 


The following restaurants are part of the Kin Hong Seafood Festival, and have delivery options from Deliveroo: Sohofama, The Grill Room, Youni, Fishsteria, GIA Trattoria Italiana, Wong Chi Kei, 238 Grill, Cali-Mex, Pololi, Carpaccio, Divino Wine & Bar, Divino Patio, Spasso, Plat du Jour, Chilli Fagara

Pacific Rich, the sustainable seafood supplier, has also offered special discounts on supply for all restaurants and F&B locations who are involved in the Kin Hong Seafood Festival (or those who want to be involved).  Please contact Pacific Rich for more information:

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Press Release 2017

For more information, contact us at: Tel: +852 2803-0018  and

Articles from the 2015 event can be seen on our News page, but also here: "South China Sea Fish Stocks Threatened - BBC", "Hong Kong has one of the Highest Seafood Consumption Rates in the World," "Do You Know Where Your Seafood Comes From?", "Restaurants at the Kin Hong Seafood Festival," "Restaurants at the Kin Hong Seafood Festival (2)," "Boom or Bust, The Future of Fish in the South China Sea," "Kin Hong Seafood Restaurants (3)," "The Grouper Crisis in Hong Kong," "Hong Kong's Premium Eateries Pledge Support for the Kin Hong Seafood Festival," "Supplying Sustainable Fish to Hong Kong," "Is Aquaculture the Solution to Fishing in the South China Sea?" "Plenty of Fish in the Sea, but is it Sustainable?" "Cali Mex Converts to Sustainable Seafood," "The Problems with Hong Kong's Live Reef Fish Imports."

 健康海鮮節 — 二零一七年九月一至三十日



我們亦誠意邀請大家參與九月二十一日晚上在蘭桂芳Metta舉辦的「真 ∙ 可持續海鮮的背後」研討會。來自世界各地的專家將會帶領大家從廚師、海鮮供應商及食客三方面探索可持續海鮮在現行飲食業界常規下的挑戰和機遇;以及探討可持續海鮮於海洋生態保育工作處於起步階段的亞洲巿場的現況和展望。作為「健康海鮮節」的一部份,將會在九月十九或二十日設晚宴,詳情待定。




[1] 參加機構須簽署由MSC 及ASC 制訂的許可同意書。

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