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Introducing the kingi chopping board, a special collaboration between our sustainable seafood restaurant kingi, green technology startup CRITICAL, and not-for-profit organisation LegaSea. Together we’re shining a light on the impact that bottom trawling and commercial fishing has on our ocean’s ecosystem – one chopping board at a time.
Designed by Rui Peng, co-founder at CRITICAL and Tom Hishon, the kingi board is made using CRITICAL’s proprietary technology which turns old commercial fishing nets and recycled post-consumer packaging and plastic wastes into a chef-grade chopping board.
While the kingi board was primarily designed to raise awareness, and discussion about an important issue, one chopping board at a time, it’s also a really great product. It’s made to a chef-grade standard, and can be used in the kitchen, boat or the bach. It’s the perfect size for filleting too.
All profits from the kingi board go to LegaSea, a non-profit organisation dedicated to restoring the abundance, biodiversity, and health of New Zealand’s marine environment.
Each board has a unique pattern and available in three colourways, to suit your kitchen colour scheme, or help you differentiate boards for meat, fish and vegetables.