Featuring over 90 sustainable seafood dishes from more than 40 restaurants across Hong Kong, Macau, and Singapore
Celebrating World Oceans Day, top restaurants from Hong Kong, Macau, and Singapore have come together to create a sustainable statement during the ‘Sustainable SEAFood Festival’. Organised by Hong Kong Sustainable Seafood Coalition (HKSSC), and proudly sponsored by Global Seafood Alliance (GSA), this year’s June-long event is now underway and will run through 30 June 2026, featuring over 40 restaurants from top hotels across the three cities. With more than 90 specially-curated sustainable seafood dishes, the festival continues to highlight the “Blue Culinary Movement” and is leading the way in responsibly sourced dining, demonstrating that it can be an accessible and delicious choice for everyone.
Hong Kong, Macau, and Singapore serve as major seafood trade hubs in Asia and are home to passionate seafood lovers, yet each city faces mounting pressure to adopt more responsible practices. In Hong Kong, for example, the city imports seafood from more than 150 countries and territories, and each resident consumes an average of 66.5kg of seafood per year – three times the global average, which highlights a significant opportunity for restaurants to expand the supply of sustainable seafood. With one-third of global fisheries overfished, now is the time for restaurants and diners to adopt responsible sourcing and choose sustainable seafood options to help preserve our precious ocean resources.
This year marks the fifth edition of the Sustainable SEAFood Festival, spotlighting seafood from Best Aquaculture Practices (BAP)-certified farms. Participating restaurants are featuring sustainable seafood dishes across their à la carte and regular set menus. In Hong Kong, YAMM, The Mira Hong Kong offers Pan Seared Murray Cod Fillet, served alongside Lemon and Pea Risotto and Almond and Herb Butter Sauce. At Lucciola Restaurant & Bar, The Hari Hong Kong, guests can savour Black Mussels with Parsley and Garlic, finished with a sprinkle of Ground Black Pepper to enhance the mussels’ natural freshness.
Over in Macau, several restaurants present a showcase of BAP-certified culinary creativity, where diners can indulge in a range of sustainable seafood creations. At Wynn Palace, 99 Noodles serves Wok-fried Shrimps paired with Cucumber, Carrot and Sweet Bean Sauce, while Palace Café tempts diners with Deep-fried Prawn with Lychee in Vinegar Chili Sauce. At Wynn Macau, Red 8 presents Stir-fried Daliang-style Shrimp with Milk, a dish that is both delicate and creamy. Brasserie, Parisian Macao offers two refined courses in their Sustainable Seafood Set Menu: Marinated Smoked Herring and Potato Millefeuille with Smoked Salmon Pearl (MSC and BAP certified), a layered and elegant starter, followed by White Shrimp Flambé in Tomato Gin soup with Aioli Crouton, a bold and aromatic creation that balances richness with a touch of warmth.
As for Singapore, RISE Restaurant, Marina Bay Sands presents Poached Seabass infused with dried chili, Sichuan peppercorn, ginger, garlic and leek. It offers a delicately aromatic heat with layers of fragrant spice that enhance the natural sweetness of the fish.
This year’s festival is supported by M&C Asia, Indoguna Lordly and Pacific Rich Resources, supplying BAP-certified seafood to restaurants. Consumers can also purchase sustainable seafood products through each supplier’s retail platform, including Seafood Society, MAXZI, and Pacific Rich Resources.
Steve Hart, Senior Vice President, Global Seafood Alliance, said, “We are proud to support this year’s Sustainable SEAFood Festival. HKSSC’s vision closely echoes our mission to advance responsible seafood practices throughout the global supply chain. Together, it raises awareness of our BAP programme, which already serves approximately 4,000 seafood processing plants, farms, hatcheries and feed mills worldwide. With Hong Kong, Macau and Singapore as major hubs for seafood consumption, we are excited to see how each city drives and advances responsible practices across Asia and supports the future supply of seafood.”
Mandy Wong, Secretariat, Hong Kong Sustainable Seafood Coalition, said, “Over the past five years, sustainability has structurally transformed the food sector. It is inspiring to see sustainable options diversify beyond Western dining into traditional Asian classics. This shift highlights the momentum of the ‘Blue Culinary Movement’ and the market opportunities it presents. Moving forward, our next frontier is to unlock Asia’s seafood production potential to supply the market with local, sustainable ocean bounty.”
The HKSSC is a coalition of seafood industry members dedicated to mainstreaming sustainable seafood and accelerating market transformation towards sustainability. Through new strategies and services, the Coalition supports corporates in building capacity and raising awareness around responsible seafood sourcing.
Visit the official festival website for the full list of participating restaurants and sustainable seafood dishes: https://sustainableseafoodfestival.com/. Join the Sustainable SEAFood Festival to savour delicious sustainable seafood cuisine while protecting our beautiful oceans.
