Hong Kong’s iconic wet markets are, at best, an assault on the senses: from fetid dry meats to flopping fish on beds of ice to the odd durian seller, the markets litter the streets from Mid-Levels to Mong Kok. Rarely do these markets aspire to sell organic products and ask any stall owner for the lineage of the eggs for sale and you’re likely to be shooed away with a scowl. Enter Island East Markets, a weekend market in Hong Kong that aims to fill the city’s void of organic offerings. After a successful first run last year, the market is being relaunched following a rainy season respite with new opening hours (Sundays from 11 a.m. to 6 p.m.) but in the same Tong Chong Street location in Quarry Bay. The market was founded by Vincent Poon, a creative force behind Hong Kong’s first restaurant week, and Janice Leung, a Hong Kong food writer and blogger. Around 50 local businesses flock to the market every weekend, creating a unique mix of artisans, cooking pros, and foodie civilians. Best of all, the market offers only fresh produce grown by Hong Kong’s leading organic farmers, ensuring that the smell of only pure greens will color your visit.

For more information, visit Island East Markets‘ website