From experimenting with growing tomatoes on a 400 sq ft plot of land on Hong Kong’s Cheung Chau island to moving into a brand new 9,000 sq ft (840 square meter) indoor space in Kwun Tong, East Kowloon, Jessica Naomi Fong’s urban farming journey is now bearing some serious fruit.
Over the best part of three years, her company Common Farms has evolved from being a curious side project to an influential part of the culinary network in Hong Kong. Not just a small business that sells microgreens, delicate edible flowers, and leafy vegetables, the organization represents a new way for the community to engage with the food that they eat.
The work put in by Fong and her team of three has long been recognized by customers and advocates, but finally, their mission was put on the world stage when Fong – and Common Farms – was named among The World’s 50 Best Restaurants’ new crop of “50 Next” change-makers.
The second edition of the list, announced at a live event in Bilbao, Spain, on June 24, “features 50 bright, young humans who are changing the world of gastronomy in unique and interesting ways”. Previously, Hongkongers Kisum Chan (based in London, in the UK) and Adelaide Lala Tam (working in Rotterdam, the Netherlands) have been featured on the list for their culinary contributions.
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