in our community.
Larry Tang is another ecopreneur
offering more sustainable choices to hungry
Hongkongers. Larry runs Locofama in Sai Ying
Pun, and Sohofama in Central – two restaurants
where the food’s provenance is key. He shares,
“In my experience, people become interested
in the integrity of food when one of two things
enters their house: a newborn or serious illness.”
It’s interesting that we’re awakened to the
power of food by being touched by life or death.
Larry’s restaurants were born from his personal
struggle helping his father eat better while
battling cancer. In a previous life, Larry was
a Mad Man running an advertising agency.
Now, he spends his days converting the non-
believers by creating delicious food from ‘clean’
ingredients. His mission is to get Hongkongers
making changes before that poignant life or
death moment.
Larry is passionate about shifting the
perception of the masses. He says, “Hong
Kong is an advanced, civilised society. As a
community, I know we are ready to embrace this
evolved behaviour, to be more mindful of what
we eat and where it originates from. We get a lot
of tourists into Sohofama – they’re often referred
to us by the concierge at their hotel. This type of
behaviour and consumption sets an example for
the region. Hong Kong should be leading.”
Both Larry and Bobsy are working hard
to change the landscape of eating in our city,
and they’re not entirely alone. The start-up
community in Hong Kong is also on board.
Designers and ecopreneurs are busy creating
solutions for everything from the world’s first
desktop hive for edible insects, to hydroponic sets
created specifically for our small living spaces.
Staying conscious
Enterprises like Bobsy’s and Larry’s are often
called ‘conscious businesses’. But what exactly is
a conscious business?
Bobsy explains, “Consciousness is about
everything you do. It’s not just about menu items
– it’s about where your quinoa comes from, what
it’s served on, how you get rid of the waste, how
staff are treated. Is the business participating
in the community or just taking money from
customers?”
“There is an awakening in Hong Kong, but
we feel lonely in the conscious efforts in our
business,” says Bobsy. “We see a lot of ‘me’ in
FEED YOUR FAMILY
GREENER
• The Green Queen (
www.
greenqueen.com.hk
)
is a great resource for
everything from eating out
to wet market shopping
and beyond.
• Check out City
Hydroponics (
www.
cityhydroponics.hk
) for
a space-saving solution
to growing your own
veggies.
• If you’re feeling brave,
want to be in at the
start of a sustainable
food trend, and are
eager for your very own
Bush Tucker Trial in the
comfort of your kitchen
- you could grow a
food revolution on your
kitchen bench with this
Hong Kong designed
LIVIN Farm Hive (
www.
livinfarms.com
) - a
desktop hive for edible
insects.
When eating out, try
conscious restaurants:
• MANA! Café, (
www.
mana.hk
) 8 Tai On
Terrace, Pound Lane,
Sheung Wan.
• MANA! Fast Slow Food,
92 Wellington Street,
Central.
• Locofama (
www.
locofama.com
) 11 Fuk
Sau Lane, Sai Ying Pun.
• Sohofama (
www.
sohofama.com
) G/F
Block A, PMQ, 35
Aberdeen St, Central.
“In my
experience,
people become
interested in the
integrity of food
when one of two
things enters
their house:
a newborn or
serious illness.”
