The Rescued Feast 🍽️
Introducing Asia’s first ever sustainable dining experience, where all the food offered has been created using food surplus.
THE CONCEPT 💡
The Rescued Feast is a first of its kind sustainable dining experience
that raises awareness for Hong Kong’s food waste problem.
We turn food surplus and scraps into delicious gourmet meals,
demonstrating the potential of rescued food. Guests experience an upscale feast
whilst gaining an understanding for the importance of food waste reduction
and sustainable practices in an innovative way.
SAVE THE DATE!
FEATURING
Chef Samaira Kavatkar
as our Guest Chef, alongside Chef Chris Winski
Born and raised in Mumbai, formerly known as Bombay, in India, Samaira Kavatkar is no stranger to her home country’s cuisine. Mumbai-native Kavatkar is better known as The Bombay East Indian Girl, and shares her culinary endeavours as well as celebrations of her culture through her social media account @thebombayeastindiangirl_14.
Kavatkar’s Indian cuisine is inspired by her Portuguese-Indian descent - the Portuguese arrived in India in the 1500’s, and for centuries the country’s cuisine has been influenced by this. Her recipes have a goal to cherish family recipes whilst embracing the art of hospitality and entertainment.
Kavatkar moved to Hong Kong and quickly became a popular private chef, bringing her unique flair to restaurants, private kitchens, private and corporate clients, and pop-up events. What always stood out to her guests was her colourful scope of Indian cuisine beyond the stereotypical spice-laden dishes, bringing a distinctive perspective of Indian cuisine unknown to many, but often beloved.
OUR IMPACT 🌿
across 4 private and public events
+1,247kg
Total kg of food saved during our events
+2,500kg
Total kg of CO2 saved from emitting
820+
Previous attendees
9.8M
Reach across media and social media platforms
PAST CHEFS 👩🏻🍳
Chef May Chow (Little Bao)
Chef Mike Silva (More Good)
Chef Chris Czerwinski (Soho House)
PAST DISHES 🍳
Falafels (using leftover oat milk)
Roasted Gochujang Cabbage (using wasted cabbage hearts)
Pavlova and marshmallows (using discarded egg whites)
Brownies (using cocoa husks)
Smoked Gravlax (using ugly wintermelon and raw salmon)
Focaccia Bread (using leftover IPA beer)
Burnt-end Sliders (using leftover brisket )
PAST SPONSORS 🎁
And more! Interested in sponsoring our next event?
IN THE MEDIA 📰
