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GOING GREEN

“I feel our role in protecting this world should be embraced by everyone as a sense of responsibility for our future generations.” - Jennifer Cheung, General Manager of EAST Hong Kong

Sustainability is more than a trend - it’s a lifestyle movement that we’ve proudly embraced. From eco menus to going plastic-free, we’ve made some big steps at EAST Hong Kong to inspire our guests and visitors to live a greener life.

A key project has been our eco-friendly festive decorations. Every Christmas, we repurpose different hotel materials such as corks and boxes and give them a new life as part of our Christmas village. Our village grows every year, and so do our ambitions.

We’re leading the pack at EAST, pioneering programmes that our sister hotels in Beijing and Miami are implementing too to help our guests feel good about what they eat and drink, and confident that their stay is as sustainable as possible. Below you’ll find more details about the different ways our team is making sure a better tomorrow starts here.

FLOW CONTROLLER IN GUEST ROOM

Water taps and showers in guest rooms are fitted with flow controllers. After the installation, the hotel estimated to save 1,040 litres of water daily on average.

MINIMISE FREQUENCY OF LINEN AND TOWEL CHANGE

Guests are encouraged to only change linen when required. They can simply place the acrylic plate provided in the room on the bed if they would like to have the bed linen changed. 

FLOW RESTRICTOR AT FEAST

At FEAST (Food by EAST), water tap flow rate restrictors are installed to minimise water waste.

GREEN KITCHEN

FEAST was awarded with a Three Leaf rating from Swire Properties Green Kitchen Initiative in 2020, for its efficient and environmentally friendly way of operations.

 

Various features have been equipped to ensure maximum energy, water, fume exhaust and purifying efficiency, including build–in induction cooker, water tap flow rate restrictor.

ENERGYSAVING

Floor-to-ceiling windows in restaurants, bars and guest rooms not only create a bright and welcoming space, but also provide amazing views and plenty of natural light.

Dimming systems and motions sensor are installed at certain locations to provide essential lightings.

We have also been participating in the Charter on External Light organised by Environment Bureau of The HKSAR Government by switching off the external lightings of decorative purpose daily from 10:45pm to 5:30pm .

BAOBEER

With the aim to minimise food wastage, we have launched our own craft beer ‘Bao Beer’, made with surplus bread from bakery at Domain.

DIGITALISED GUEST SERVICES

We provide the seamless service in guest rooms as well as FEAST and Domain.

 

By scanning a QR code in the room, an extensive range of services such as room service and in-room dining order are only a few taps away. Diners at FEAST and Domain can simply order food and drinks by scanning a QR code using their personal devices to enjoy a paperless dining experiences, minimising the use of paper for menu printing.

GREENER MEALS

Going green is tastier than ever with our healthy plant-based menus that use meat-free alternatives. We only source cage-free eggs in our energy-efficient kitchens and Sugar offers guests a selection of vegan and biodynamic wines from France and Spain.

SAY NO TO SINEGLE-USE CUPS

Huskee eco-takeaway cup is introduced to replace and minimise the use of plastic or paper cups at Domain. The cup made from coffee husk is available at a special price for on-the-go coffee drinkers.

SIP ANDSAVE

Water is precious; so we’re constantly exploring new ways to reduce our usage and ditch single-use plastic bottles. Key steps we’ve taken include installing in-room filters and flow controllers as well as working with NGO ‘Water for Free’ to give away free drinking water to anyone who brings their own cup or bottle.

REUSE ANDRECYCLE

We’re big believers in living a minimal waste lifestyle – that’s why over 80% of our hotel products are reusable or recyclable. Making eco-friendly choices like paper over plastic packaging, process used cooking oil into biodesel, use coffee ground as fertilisers, dispensers for body care products and inviting guests to take part in our Go Green Programme - because only changing linens and towels when needed, is the just the beginning!

SUSTAINABLECHRISTMAS VILLAGE

Every Christmas since 2014, we decorate the hotel lobby with the signature sustainable Christmas Village and restaurants with eco-friendly festive decorations made with unwanted materials e.g. wine boxes, plastic caps, wine corks, wine bottles etc., from our restaurants as well as fallen logs collected from Typhoon Mangkhut in 2018.

OURCOMMUNITY

Sustainability is team effort. We love working with local organisations such as Foodlink Foundation to donate unused food to those who need it most.

 

We also invite our community to explore questions of urban living and sustainability through artistic expression. In 2021, we launched the ‘City Symphony’ interactive exhibition to provide guests an opportunity to explore the Taikoo neighbourhood through an art installation comprised of sounds and imaginative sculptures made from reused pine wood.

FRESHAIR

We have obtained an Excellent Class in the IAQ (Indoor Air Quality) Certification Scheme set up by Environmental Protection Department in Hong Kong, pledging to provide a safe and healthy environment for our guests and team members. 

BACK TONATURE

There’s no greener way to travel than by bike or on foot. That’s why we’re inspiring guests to get out and explore Hong Kong’s natural side with complimentary hiking packs and bicycle rental. Borrow a bike, strap on your running shoes and discover parks, trails and green spaces.

DOING OUR PARTSMALL AND BIG

Jennifer Cheung, General Manager, EAST Hong Kong

 

SD Dialogue is a candid bi-monthly conversation with people from all walks of business who are passionate about sustainability, hosted by Jennifer Cheung, General Manager of EAST Hong Kong.

In this issue, Jennifer sits down with Michael Lee, Area Back of House Manager to chat about her passion for sustainability and how she looks to inspire the people around her.

Read More

DOING OUR PARTSMALL AND BIG

Mark Percy, Director of Restaurant & Bar and Executive Chef, EAST Hong Kong

 

As restauranteurs, we understand the amount of energy  consumed every day, that’s why we seek to make our daily operations greener. Designing a green kitchen is all about making sustainable decisions to create a cooking environment that is built to last, energy efficient and ultimately deliver an extraordinary dining experience for our guests.

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EAST Hong Kong

29 Taikoo Shing Road,
Taikoo Shing,
Hong Kong
T: +852 3968 3968
F: +852 3968 3988

EAST Residences

23 Tong Chong Street,
Taikoo Place, Quarry Bay,
Hong Kong
T: +852 2901 3628
F: +852 2901 3728

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