Eliminating things like plastic straws is also a given, stemming in part from Alex's Australian background where the tide against plastics began a decade ago, and partly by consumer demand. “People are definitely more conscious about plastic use these days,” says Malouf. “If they see something plastic, they’re going to complain, and that's a good thing.”
Aside from operational sustainable practices, Malouf is also supportive of sustainable food trends. “It would be good to see a boom in vegetarian and vegan places, though I don’t think Hong Kong is quite there yet, compared to places like Australia. And while Catch is not a vegan restaurant, we definitely want those options to be available,” he says.
This philosophy will be reflected in the new menu, which will highlight a selection of vegetarian and vegan dishes such as an eggless scramble and tofu panna cotta, with a full vegetarian brunch menu and other experimental offerings in the works.