It's hard to keep up with what to eat and what not in our ever-changing landscape of the food industry. Perusing the supermarket aisles looking for organic, free range and non GMO food products is hard enough even on a good day. On top of that, we also have to consider the topic of sustainability, especially when Hong Kong now has one of the highest seafood consumption rates in the world.

If there really were "plenty of fish in the sea”, these figures would be less unsettling, but unless there are significant efforts made to buy from sustainable sources, this phrase will soon cease to be relevant.

To learn more about what types of seafood are sustainable and where to find it, Ocean Recovery Alliance has launched the Kin Hong Festival. It's a month long promotion to raise public awareness about eating sustainable seafood, understanding where a restaurant's seafood comes from, and letting the community know they can make a positive difference for our ocean by choosing dishes which are “healthy,” both in terms of seafood quality, and for the environment in the way they are caught or raised.

To launch this promotion, Gitone in Sai Wan Ho are inviting a group of people to come, taste and learn more about the sustainable seafood on offer. The head chef will demo a few of their signature dishes while guests can engage in conversations about local fish farms and where to purchase the sustainable produce.

What's more is guests can also sample dishes such as tiger prawns with Dan Dan noodles, Japanese scallops with stir-fried eggs, plaice pan fried in pumpkin sauce and jade perch with braised pork. Classic dishes, expertly cooked at Gitone and all using satisfyingly sustainable produce.

When: Sunday 22 November, 4pm–6pm

Where: Gitone, G/f, GB27-28, Lei King Wan, 45 Tai Hong Street,Sai Wan Ho, Hong Kong

How much: $250