When they say “farm to table”, they mean literally.

    Following the success of sister organic restaurant Locofama (and in partnership with HK lifestyle brand G.O.D.), Sohofama somehow seems to have fun with the seemingly difficult task of making Chinese food healthy. They’ve embraced the farm to table concept to the point that the farm is actually at the table. An urban mini garden is built into the restaurant and provides a nicely lush backdrop but also ensures that patrons are served the freshest greens one could possibly ask for.

    Lest you worry that “healthy” Chinese means boring and bland food, fear not. With specialties such as Black Truffle Xiao Long Bao, Shanghainese pan fried pork buns and Yeung Chow fried rice, the food tastes as decadent as it sounds but with less of the guilt. Be sure to ask your waiter about any off-menu surprises. When the ingredients are this fresh, there are bound to be some last-minute additions based on seasonal ingredients.

    As if that weren’t enough of a selling point, they also have a killer mixologist. Even their drinks are farm to table, with a herb wall next to the bar providing fresh greens to garnish your cocktail. Sohofama doesn’t have an official closing time so keep the drinks coming, until you’re ready to call a cab.