Your guide to sustainable dining in Southeast Asia

These restaurants put sustainability front and centre.

  • Delle Chan
  • December 2019

From growing their own produce to sourcing for eco-friendly furniture, these restaurants in Southeast Asia are all about minimising waste without compromising on the dining experience.

Kausmo, Singapore

Wild Fish Congee, Java Ginseng & Coriander Tossed with Preserved Plum Dressing
The Wild Fish Congee, Java Ginseng & Coriander Tossed with Preserved Plum Dressing is a highlight from the restaurant’s dinner-only menu.

Helmed by two young chefs, this intimate 16-seater restaurant celebrates overstocked, over-ripened and misshapen fruits and vegetables — essentially, “imperfect” produce that would otherwise be consigned to the bin. These are paired with other ingredients (such as sustainably sourced seafood, native greens and secondary cuts of meat) to create elegant dishes such as a chipotle-berry glazed Wagyu chuck tender with vegetable jus and roasted cauliflower.

Address: 1 Scotts Rd, #03 - 07, Singapore 228208
Tel: +65 8126 8538 opens in new window

Ijen, Bali

Roasted barramundi and barbecued corn served on a banana leaf.

Indonesia’s first-ever zero-waste restaurant is constructed almost entirely from scrap materials: furniture is crafted from foam offcuts and recycled wood, while the terrazzo-style floor is flecked with broken glasses and plates. Candles are derived from leftover vegetable oil, and drinking glasses are made from old beer bottles.

Address: Jl. Petitenget No.51B, Seminyak, Kec. Kuta Utara, Kabupaten Badung, Bali 80361
Tel: +62 361 4737979 opens in new window

Haoma, Bangkok

Haoma's interior
Haoma’s plant-filled interior aptly resembles a greenhouse.

Sustainability, farm-to-table, zero-waste … these terms aren’t thrown around casually at Haoma. They inform and shape every aspect of this Neo-Indian fine dining restaurant, from small things like insisting that their vegetable suppliers use reusable cotton bags to building an integrated farming system at the back of the restaurant. “We make pellets from food waste and water from the kitchen is purified to raise fish. The water that’s now fertilised with fish waste is used to hydroponically grow over 30 herbs that we would otherwise need to import to Bangkok,” says chef-owner Deepanker Khosla.

Address: 231/3 Sukhumvit Rd, Khlong Toei Nuea, Watthana, Bangkok 10110
Tel: +66 2 038 5821 opens in new window

John Anthony, Hong Kong

John Anthony
The restaurant is named after the first Chinese man to be naturalised as a British citizen in 1805.

This restaurant’s cocktail menu keeps waste to a minimum, with fruit husks repurposed as garnishes and leftover lemons used to make falernum, a type of Caribbean liqueur. Its decor is equally eco-friendly — menus and candle holders are made from upcycled paper and plastic, while chairs and tables are locally produced instead of imported to keep its carbon footprint to a minimum. Even staff uniforms are fashioned from recycled fabrics.

Address: 1 Sunning Rd, Causeway Bay, Hong Kong
Tel: +852 2898 3788 opens in new window