Travel eats: Canada’s connection to Hong Kong’s innovative cuisine

But I visited his two-year-old Cafe Bau, which, unusual for Hong Kong is stubbornly a low carbon, farm-to-table enterprise. Over 90 per cent of products including beef, poultry, pork and seafood, are local and nothing is flown in. Wines arrive by sea rather than air. Rice is from an almost one hectare co-operative farm on nearby Lantau Island. The star of the eight-course tasting menu was a whole roasted local Ping Yuen chicken bred for taste, texture and higher fat content. It was brined in coconut milk, dry aged, stuffed with lemongrass, pandan leaves and rosemary. It arrived in a wooden box, whole and steaming. The server ceremoniously opened it as he would a crown jewel. Upon carving, it was served with the local rice and a velvety sauce with chicken marrow and cartilage.