KIN 蛋來由雲南生態區的永㬢農場，並由農戶家庭專門管理，眾山群繞，完全遠離繁囂污染。
佔地460英畝
海拔2000米
農場致力實行「資源循環供應鏈」，以化糞為肥模式，創造出一個對環境友善的高效減廢系統，讓6,000隻母雞享用有機種植的玉米之餘，同步減少碳排放，保護環境之永續發展。
Address:
KIN Food Hub TAIKOO:
2/F Devon House, Taikoo Place,
979 King’s Rd, Quarry Bay
Opening Hours:
Monday- Friday 12:00-21:00
Weekend and Public Holiday: Closed
Phone No: +852 6792 1935
KIN Cafe SHEUNG WAN:
G/F, Wing Cheong Commercial Building,
19-25 Jervois St, Sheung Wan
Opening Hours: Monday- Sunday 12:00-21:00
Phone No: +852 2328 9981
Email:
info@kinfoodchange.com
© 2023, KIN Food Halls
We discover, watch, and eat. Just that simple!
Fill in the form below and our team will get back to you soon, or reach out to us at events@kinfoodhalls.com
COOKING INSTRUCTIONS
1. Mix an egg with an equal portion of water
2. Steam for 15 minutes, remove from heat and wait for it to cool
3. Cut the egg into a square
4. To make egg wash, beat another egg with a tablespoon of water or milk
5. Coat egg in flour, then egg wash, then panko (breadcrumbs)
6. Fry at 180º C for 4 minutes Serve with milk bread and tonkatsu sauce
Hard Boiled
Soft Boiled
Sunny Side
Scrambled
In the egg industry, most laying hens are confined to tiny cages, inhumane conditions that pose serious risks to the hens. Cage–free eggs are produced by chickens that live in open indoor spaces, allowing them to roam as they would in natural environments.
•KIN believe in supporting local sources with low carbon emissions. We’re proud to be the first to import organic eggs not by air.
