2021 Media Kit

‘Sustainable’ eatery opens in Hong Kong

A new Japanese Izakaya adhering to sustainability practices recently opened at the Mandarin Oriental hotel in Hong Kong. Developed by the hotel and Maximal Concepts, the Aubrey employs sustainable practices using viable compostable cling wraps, bamboo and paper products. The restaurant also wants to be zero-waste and aims to gradually remove single-use plastic from all operations. The vision is to be a pioneer and educate in the sustainable hospitality space. Along with its focus on sustainability, the Aubrey offers high-quality Japanese ingredients and traditional cooking techniques and promises guests culturally rich beverage and dining experiences. 
Chef Yukihito Tomiyama leads the new restaurant. He is formerly from Michelin-starred Shinji by Kanaseka in Macau. Devender Sehgal, most recently the bar manager at Otto e Mezzo Bombana and an alcohol drinks professional celebrated in Hong Kong and India, is in charge of Aubrey's bar programme. (Image from the Aubrey)

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