Grassroots Pantry in Central has been couched as “Hong Kong’s leading plant-based dining destination with all-day dining, bar and catering services”.

Here, chef-owner Peggy Chan who is also an environmental activist, takes meatless meals to a whole new level. Serving creative ‘plant-based’ cuisine since 2012, chef Chan rolls out a new autumn menu this month with touches from other Asian cuisines.

Chef-owner of Grassroots Pantry in Hong Kong, Peggy Chan

Chef-owner of Grassroots Pantry in Hong Kong, Peggy Chan

Try the lotus root kofta with fresh tahini dressing, toasted pine nuts, sweet spiced raisins and flax seed dukkha; and an intriguing pulled jackfruit and chayote salsa nachos where the jackfruit is served with chipotle cashew cheese, chayote salsa, purple cabbage and sprouted corn tortilla. For mains, have the harissa-roasted cauliflower with cannellini bean spread, quinoa tabbouleh and homemade local fig jam, and the Vietnamese banh xeo crepe given a twist with cashew spam pâté.

One of the desserts at Grassroots Pantry, the mango pudding

One of the desserts at Grassroots Pantry, the mango pudding

Desserts are no less unique, such as the raw bergamot cheesecake, comprising the Filipino pili nut, a date and orange pekoe tea crumble crust, bergamot posset and a meringue of aquafaba, “the latest plant-based discovery utilising chickpea water”. Beyond its restaurant, Grassroots Pantry offers space for workshops and community activities that promote wellness and environmental awareness.

Shop D, G/F, CentreStage, 108 Hollywood Road, Central. Tel: +852 2873 3353;


This was first published in Wine & Dine’s Jan/Feb 2018 issue – Embracing Clean & Green, ‘Traveller’

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