The Height of Sustainability

Often served at Michelin-starred restaurants, NORDAQ water is sustainably bottled on-site at The Hari Hong Kong.

The Hari Hong Kong keeps to its commitment to the environment through a series of partnerships, practices and programmes.

From local partnerships and collaborations to an elevated sense of sustainability, The Hari Hong Kong takes a serious view of the environment. That the hotel, one of Hong Kong’s finest, has garnered the prestigious certification of LEED (Silver), BEAM Plus (Silver) and BEEO speaks volumes for its sustainable design, construction and energy-efficient performance. The Hari Hong Kong is also a member of the NOW Force for Good Alliance and Food Made Good HK in its efforts to reduce its carbon footprint, reassuring its discerning guests of an environmentally friendly stay.

So serious is the hotel’s commitment that it has kickstarted several green initiatives in support of the United Nations Sustainability Development Goals. Some of these include clean water and sanitation efforts that sees the hotel teaming up with NORDAQ, the leading Swedish provider of sustainable and automated bottled water refilling solutions. The partnerships means that the hotel is able to eliminate single-use plastic and transportation of glass bottles from one part of the world to another, resulting in more than 180,000 plastic bottles eliminated in 2021.

The Hari Hong Kong’s collaboration with ORCA has food waste from the hotel turned into an environmentally safe liquid that is repurposed at a wastewater treatment plant, significantly reducing harmful emissions from typical truck and bin collections. Elsewhere at the hotel, coffee capsules and grounds are transformed into farm compost or upcycled into scrubbing soaps or planting pots. Bespoke refillable bottles are used to dispense toiletries such as shampoo and soap in the Hari’s signature scent, which in itself is free of parabens and other harmful ingredients.

Social initiatives include meal services with Food Angel, support of WWF’s tiger conservation efforts, and Mother’s Choice for children at risk and pregnant teens. The hotel also sponsored a number of events recently, including Karen Leung Foundation’s ExtraOrdinary Exhibition, raising public awareness of Women’s Health.

La Résidence Phou Vao, A Belmond Hotel Luang Prabang Unveiling A New Gastronomic Era

The new gastronomic era celebrates the debut of Tam Nan, the new flagship restaurant of La Résidence Phou Vao, bringing to life the culinary vision and leadership of both Executive Chef Larisa Vesterbacka and General Manager Salim El Khayati, presenting the opportunity to discover unique food and drink experiences from a menu created fiercely from the heart. Tam Nan, which means “Legendary” or “Legend” in Laotian, is a noble word anchored in the soul of La Résidence Phou Vao’s ‘Heart to Table’ concept, which strives to revive traditional Laotian cooking techniques and honour its heritage and authenticity.

The F&B concept at Tam Nan is designed to transport guests through rich heritage, showcasing the arrestingly slow time and old-world charm of Luang Prabang as well as a strong plant-based menu using only the freshest ingredients including syrups and bitters made with hotel garden fruits and by caring hands. In strong support of local arts and crafts, Tam Nan has produced its uniforms and tableware locally in collaboration with a pottery house and local artisans, reflecting the talents of local craftsmanship. Tam Nan will also source 80% of ingredients within a 100 km radius and 90% Laotian ingredients, collaborating with only the best-inclass to secure the highest grade of coffee and produce from organic farms, and organic naturally-fed chicken and duck for the freshest flavours.

In Tam Nan’s tasting menu, Chef Larisa was inspired to create dishes from traditional methods, including using bamboo, banana leaves and fresh coconut over a charcoal grill or slow cooking in a clay pot with a variety of herbs, which results in rich Laotian flavours such as from the buffalo meat fermented in spices, dried in sunlight and chargrilled for a smokey infusion. Rice will also be prominent in the menu, harvested from wetland or dryland rice farming in Laos, and created in a variety of stick rice and steamed rice recommended for various accompaniments from the soup, vegetables, Laap and meats. Set on a serene hilltop of UNESCO Heritage, La Résidence Phou Vao is moments away from the oldworld treasures of Luang Prabang where time stills. The hotel offers a breathtaking escape enveloped in the panorama of natural surroundings, and where guests surrender easily to the calm and quiet atmosphere, blanketed in the endless cloud forest and spectacular mountain vistas. The hotel will reopen in early Oct 2022.