GRASS­ROOTS PANTRY

T.Dining by Hong Kong Tatler - - The New Gastronomy -

Since open­ing five years ago, che­fowner Peggy Chan of Grass­roots Pantry has been on a mis­sion to in­tro­duce the gen­eral pub­lic to green eat­ing by way of tasty, veg­e­tar­ian dishes that ap­peal to both veg­e­tar­i­ans and meateaters alike. The il­lus­trated menu, while small, does this by sim­u­lat­ing var­i­ous pop­u­lar dishes across dif­fer­ent cuisines, be it In­dian, Viet­namese, Ital­ian and/or Ja­panese. Pop­corn ‘chicken’, sa­tay skew­ers, and ‘Bolog­nese’ pasta all fea­ture on the menu—but don’t worry, it’s all made with faux meat (hedge­hog mush­room be­ing a main in­gre­di­ent, with a tex­ture that is un­can­nily like cooked chicken breast). Now lo­cated on Hol­ly­wood Road from its orig­i­nal spot in Sai

Ying Pun, the in­dus­trial green­house­feel restau­rant is bright, plant­filled and made for In­sta­gramlov­ing, smoothie-sip­ping hip­sters. Com­mu­nal wooden ta­bles are the norm here, so don’t be sur­prised if you end up know­ing more about your neigh­bours than you do your din­ing part­ner by the end of the night. Ser­vice can some­times be spotty and im­per­sonal, which is a dis­ap­point­ment for a restau­rant with oth­er­wise so much per­son­al­ity. Nev­er­the­less, the restau­rant’s ethos of do­ing good for the planet is com­mend­able and some­thing worth get­ting be­hind.

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