‘Designing a green kitchen is all about making sustainable decisions to create a cooking environment that is built to last.’ – Mark Percy, Director of Restaurant & Bar/Executive Chef of EAST Hong Kong 👨‍🍳 At FEAST (Food by EAST), our bustling eatery with a “Three Leaf” 🍃🍃🍃 rating from Swire Properties Green Kitchen Initiative, flow rate restrictors have been installed on water taps to minimise water waste. #SD2030 #WeThinkDifferently #SmallActionsBigChanges #EveryDropCount