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Chongqing, First Restaurant Partner, Press Conference Recap

November 30th, 2012

Press Release Recap

On November 28, 2012, Vancouver Aquarium’s Ocean Wise program and Shark Truth proudly announced The Original Szechuan Chongqing Seafood Restaurant as both organizations’ first Chinese restaurant partner. At the press conference, more than 30 media outlets joined us to celebrate this groundbreaking moment for Chongqing and Vancouver’s restaurant industry.

[Chef Robert's live demo: Sablefish Preparation]

“By adopting a fin-free policy and joining the Ocean Wise program, Chongqing is showing that being environmentally and socially responsible makes a lot of business sense,” said Kevin Huang, Shark Truth Director of Campaigns.”With the absence of shark fin and removal of other unsustainable seafood items from its menu, Chongqing is leading the way in redefining Chinese cuisine with their usage of ocean-friendly ingredients.”

“We really appreciate that Chongqing restaurant puts so much efforts in becoming Ocean Wise. Our organization will continue to find best sustainable alternatives that work for Chef. Robert Wong’s dishes,” said Mike McDermid, Ocean Wise’s Partner Relations Manager.

“I hope Chongqing restaurant can set an example and more Chinese restaurants will follow us to become Ocean Wise and Fin Free,” said Robert Wong, Executive Chef at Chongqing restaurant.

At the end of the press conference, Vancouver Aquarium’s Ocean Wise program and Shark Truth awarded The “Original” Szechuan Chongqing with a plaque recognizing the restaurant as the the first Chinese restaurant partner in Canada committed to programs that promote healthier oceans.

“So Fresh + So Wise” CarrotMob

Following the afternoon’s press conference, Shark Truth organized a CarrotMob dinner event at Chongqing to celebrate the launch of its new Ocean Wise menu. The sold out event featured an 8-course sustainable seafood dinner prepared by Chongqing’s Michelin Star Chef, Robert Wong.

Please stay tuned for a comprehensive blog covering the CarrotMob event!

Chongqing Carrotmob Preview

November 23rd, 2012

With just over 5 days before the launch event of the “Original” Szechuan Chongqing’s new Ocean Wise menu, the Ocean Wise team and I joined Doug and Aimee from Mission Hill Wineries for a sneak preview of the dishes that guests will be enjoying at next Wednesday’s “So Fresh + So Wise” CarrotMob.

In the capable hands of Chongqing’s Michelin Star Chef, Robert Wong, and host Managing Director, Lisa Wong, we sampled traditional Szechuan dishes highlighting the new ocean-friendly seafood items and Chongqing’s take on a Sans Fin Soup.

This banquet style, 8-course, menu will be served at the “So Fresh + So Wise” CarrotMob event with 4 select wine pairings generously sponsored by Mission Hill Winery.

Soup:

The “Original” Szechuan Chongqing’s Sans Fin Soup by Chef Robert Wong: Shredded Duck with Bamboo Pith in Superior Soup Broth

Appetizer:

Ocean Wise Deluxe Seafood Platter (from top, clock-wise): Spicy Calamari, Deep fried Oysters, Emperor Style Chilli Prawns, Smoked Ling-Cod (Shanghainese Style)

Entrees:

Deep Fried Whole Chicken

Mussels in Szechuan Bouillabaisse

Sauteed Pea Tips with Parma Ham in Superior Soup Broth

Steamed Whole Sea Bream in Ginger & Onions

Dried Scallops with Egg White Fried Rice

Dessert:

Egg White Wrapped Red Bean
[Dessert for the November 28th event will be a Hand-made Peony Pastry Stuffed with Lotus Paste]

As of posting this blog entry, we only have a handful of tickets left so get yours before it’s too late!

Event details:

Date: Wednesday, November 28, 2012
Time: 6:30 – 8:30PM
Location: The “Original” Szechuan ChongQing Seafood Restaurant on Broadway
#205-1668 West Broadway, Vancouver, B.C.
Ticket Pricing: $60/person, $500/table of 10
Proceeds from this event will be benefitting Ocean Wise and Shark Truth.

 

On behalf of the Shark Truth team and Ocean Wise, we hope to see you there!

Kevin Huang
Shark Truth Director of Campaigns

The Original Szechuan Chongqing –First Fin Free & Ocean Wise Chinese Restaurant

November 20th, 2012

[The Original Szechuan Chongqing’s Sans Fin Soup – Shredded Duck with Bamboo Pith in Superior Soup Broth. Photo credits: Jeff Tan]

Shark Truth’s Restaurant Campaign Unveiled

The Original Szechuan Chongqing Seafood Restaurant has signed on to become Shark Truth’s first restaurant partner. The goal of Shark Truth’s restaurant campaign that launched earlier this year is to work with Chinese businesses to not only to get them to adopt a Fin Free policy but also to encourage a further commitment from these businesses to healthier oceans. By signing onto our campaign partner Ocean Wise’s sustainable seafood program, The Original Szechuan Chongqing Seafood Restaurant will also become the first Chinese Ocean Wise restaurant partner.

During a recent conversation with Lisa Wong, Managing Director at Chongqing Restaurant, she shared with us her story of becoming the first Chinese restaurant going green. “I want my restaurant to be responsible and meaningful, not only for myself, but also for the ocean and everyone in the future,” said Lisa.

Just like Shark Truth’s founder Claudia, Lisa felt deeply about endangered shark species after watching the movie Sharkwater. She thereafter decided to seek out ways to sustainably manage her business. Lisa said going Ocean Wise was just the first step; she looks forward to working with Shark Truth to continue to green her restaurant in terms of recycling, take-out containers, and waste management.

[The restaurant is located at 1668 West Broadway. Vancouver. Photo credits: Jeff Tan]

Partnering with Shark Truth and Ocean Wise, Chongqing will be hosting a celebration on November 28.

The restaurant will prepare sustainable seafood, including a Sans-Fin Soup using traditional Chinese cooking techniques. Seated at a round table of ten, you will experience a Chinese banquet atmosphere. Ticket information is available here. There are limited numbers of seats, so grab your tickets now before they are sold out!

Shark Truth would like to applaud Chongqing Restaurant for taking the business leadership. This step reflects changing attitudes not only about shark fin, but also about how businesses can share the responsibilities in becoming a part of the solution towards healthier oceans and beyond. On behalf of the Shark Truth team and our restaurant campaign partners, we are inviting each one of you to join us for this exciting moment!

Brenda, an Entrepreneur with a Happy Heart for Sharks

October 30th, 2012

As a participant of the Happy Hearts Love Sharks (HHLS) wedding contest last year, Brenda Lo was inspired to take an eco-friendly approach for her new business, HML Trading Services. Originally from Hong Kong, Brenda feels compelled to support shark conversation given that HK is one of the world’s largest importers of shark fins.

Palm Fiber Packaging Material

Brenda started her sourcing agency with a strong sense of social responsibility. HML not only supplies eco-friendly brand products, but also organizes programs and events to deliver environmental messages to its customers. For example, HML implemented the “One Dime A Dream” program where for every product sold, ten cents are donated to an environmental group, like Shark Truth. Brenda believes that this will lead to increased public awareness and promotion of sustainable lifestyles.

Brenda also encourages local restaurants to join Shark Truth to promote their HHLS campaign. She said, “Restaurants may gain more from promoting and hosting more Fin Free banquets than selling shark fins in fewer banquets since more people are aware of shark conservation now. Restaurants can attract customers by offering discounts or bonus on Fin Free banquets. It’s a win-win cooperation!”

If you are passionate about shark conservation, click here to find out how you can join and support our Happy Hearts Love Sharks wedding campaign.

Brenda speaking about the importance of going Fin Free for her wedding:

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