People were generally supportive of the plastic cutlery ban that took effect on Monday, but some said it was inconvenient and restaurants could do more to protect the environment.

Restaurants are now banned from giving out plastic utensils like straws and cutlery, but plastic containers and cups are still allowed for takeaways.

Lamini, an office worker in Wan Chai, said cutting down on plastic products is the right thing to do.

“By removing plastic one by one, I think it can only be positive for our children and future generations. I agree to pay maybe a little bit more to have something made from paper and I think we have to do it now,” he told RTHK.

Nevaeh, a student enjoying a drink at a cafe in Admiralty, said she did not mind using a paper straw, even though it became soft after a while.

“I got used to it because they only provide paper straws, so you’ll just accept it,” she said.

But Luk, a worker, said paper straws just do not work and restaurants should switch to reusable ones, like stainless steel straws, for dine-in customers.

“They should have thought it through and tested the straw first,” he said.

“I could barely drink from the paper straw. I had to take it out and drink from the glass, because it was flattened.”

Michael, the director of a steakhouse in Wan Chai, said he understands that eco-friendly cutlery may not be as useful as plastic cutlery and so he is offering his customers different options when ordering takeaway food.

"If they want plastic tableware it’ll cost them HK$5. Of course people will prefer to dine in if they’re having steak. If they order takeaways they can ask us to slice the steaks for them,” he said.

Meanwhile, the owner of a Vietnamese noodle joint said it will switch to paper pulp cutlery in a week or so, when the stock of plastic tableware is used up.

But she said eco-friendly alternatives are more costly and will make it harder for small businesses to stay afloat.

“It costs around 30 percent more. But the economy is in a tough shape, how can we transfer the cost onto the customers? They may not come if we put up the price,” she said.

“We chose sturdier paper tableware because we serve soup noodles... and they’re more expensive.”