Cathay Pacific's Cathay Members’ Choice Awards 2024: Asia’s best sustainable restaurant

Welcome to the Cathay Pacific's Cathay Members’ Choice Awards: our flagship awards which celebrate everything that makes the world so amazing – as voted for by you, our global community of members. Discover the winner that captured your hearts – and your votes – as well as the contenders that made it to the shortlist. 

Not a member yet? It’s free to sign up and unlock a world of benefits, rewards and experiences – not to mention the chance to vote in next year’s awards. 

Winner: Desa Potato Head, Bali 

A pioneer in Bali’s sustainable hospitality movement, this design-forward beach club , hotel and restaurant complex isn’t just a hip venue with a proudly locavore approach (at the plant-based Tanaman, the herbs you're eating in your meal are grown inside the dining room): it’s also become a nexus of zero-waste culture for the entire island’s hospitality scene. Almost all waste here is upcycled in ingenious ways: oyster shells might be used to make trays, while coconut husks become biodegradable bedroom slippers.

Amber, Hong Kong SAR

Amber ’s culinary director Richard Ekkebus shocked diners by closing his two-Michelin-starred restaurant and reopening it in 2019 with a “responsible fine dining” ethos. Now, all dishes feature reduced salt and sugar, ethically sourced ingredients and local organic produce, and you’ll also find vegan, dairy-free and gluten-free alternatives to the usual fare. Chef Ekkebus also introduced sophisticated waste-reduction efforts, which have not only reduced Amber’s carbon footprint but also earned the restaurant a Michelin Green Star.

Haōma, Bangkok

Helmed by chef Deepanker “DK” Khosla, Haōma crafts seasonal and sustainable neo-Indian cuisine in the heart of Bangkok. Not only has the Michelin-starred restaurant achieved zero food waste, but it also grows vegetables and herbs in its own garden. What’s more, the chef raises fish in an aquaponics system, operates a farm outside of the city, and partners with wineries championing organic viticulture.  

Roganic, Hong Kong SAR

British Chef Simon Rogan’s landmark restaurant has upended everything restaurateurs thought the farm-to-table concept could be. Spotlighting local ingredients, Rogan and his team grow their own herbs and source sustainable goods from Hong Kong suppliers, including vegetables, rice and pork from the New Territories and seafood from fisherman in Aberdeen. These efforts have not only earned Roganic a Michelin Green Star but they have also made it a must-visit in Hong Kong’s competitive fine-dining scene.

Little Bukit Farm, Phuket

A rustic wonderland in the middle of Phuket, Little Bukit Farm has been a runaway success since it was launched during the pandemic. Run by a husband-and-wife team, the organic farm is built from reclaimed construction materials, grows pesticide-free produce, raises goats to make fresh cheese, and keeps chickens for eggs. What has moved it to the next level is a partnership with the Rosewood Phuket, which hosts magical seven-course dinners at the farm crafted by the resort’s executive chef, Luca De Negri.