Green and clean

Green eats have never been so popular. If you have a passion for all things veg, the following gems should not be missed.

Inspired by the Chinese myth of the Eight Immortals, vegetarian restaurant Miss Lee in Sheung Wan is launching a new tasting set menu that includes four appetizers, two mains and two desserts. Every ingredient is linked to symbols of the eight immortal and preserves health.

The menu starts with Mushroom Beauty, a napoleon-style puff pastry layered with shimeji mushrooms, walnuts and caramelized onion.

A steamed egg might seem boring, but Broccoli Wizard is certainly not. The patties made of steamed egg, tofu, baby corn, kale and edamame soybeans nest on a bed of superfood broccoli are simply refreshing.

Eggplant Composer – enoki mushroom and Chinese yam wrapped up and served with eggplant and black fungus – is as delicious as the popular enoki mushroom beef roll.

The last appetizer, the Doughnut Beggar, is the most challenging dish to prepare, said director of culinary operations Max Lee.

Inspired by the classic Cantonese lemon chicken, the Chinese doughnut is glazed with lemon and ginger sauce and topped with a layer of potato foam mixed with fregola. “This is a uniquely created east-meets-west dish that cannot be found elsewhere,” Lee said.

Among the main courses, Melon Poet stands out. The imitation red braised pork belly – made with braised winter melon, king oyster mushroom and fried lotus root flavored with the chef’s secret light soy sauce – is as tender and juicy as the real thing.

A pinch of seaweed brings out the umami taste of Seaweed Highness, a pan-fried taro and mushroom patty served with morel mushroom, asparagus and baby carrot.

The chef’s favorite is the Pear Commander dessert, a Chinese version of the red wine poached pear, in which the red wine is replaced with osmanthus wine. “The aroma is fully infused in the naturally sweet European pear, making the dessert a refreshing end to the meal,” said Lee.

As an avocado fan, my personal favorite is Avocado Priest, a dark chocolate half-shell filled with avocado mousse. Sourish frozen mango puree hidden in the mousse perks up the avocado’s mellow sweetness.

The menu is available in eight (HK$498) and six courses (HK$398) with choices of one main and dessert, and requires reservations two days in advance.

Meatless Chinese dishes, salads and bread dominate the city’s vegetarian offerings but later this month, veggie lovers will have another choice: Korean vegetarian restaurant, Soil to Soul at K11 Musea in Tsim Sha Tsui.

Its menu includes lunch sets, six and eight-course dinner menu along with a variety of a la carte selections, bar snacks and drink specialties.

Alongside various Korean-style noodles, fried rice, rice balls, rice cakes and kimbap, you can enjoy main course signatures such as chef’s favorite pan-fried tofu and burdock (HK$228), and sweet and spicy mushroom with assorted vegetables (HK$238). The chef also recommends the Korean turnip dumpling with soybean paste and kimchi (HK$138).

After opening in H Code last year, Christian Mongendre’s Treehouse is offering a selection of vegetarian and vegan dishes at its new BaseHall location in Central. This includes its signature create-your-own sourdough flatbreads with more than 38 toppings and seven sauces. Or you can opt for the bestselling Banyan, Willow or Oak (from HK$60).

Another of the eatery’s signature dishes is the kelp dan dan noodles (HK$138), topped with a soft-boiled egg, roasted mushrooms and seasonal greens and flavored with tahini dan dan sauce.

Not a strict vegetarian? The one Michelin-starred Roganic in Causeway Bay is introducing dishes that use ingredients from local farms and presents a more affordable take on farm-to-table dining.

Served between 12 to 3pm from Tuesday to Sunday, the three-course set lunch (HK$120) includes chicken liver parfait, served with Exton Park jelly and pickled onion gel, Wah Kee Farm pork served with grilled spring onion, fermented king oyster mushroom and raw turnip, and a chocolate tart served with a chocolate sable base, salted beetroot and cassis sorbet.

The restaurant’s classic short (HK$680) and long (HK$980) tasting menu has undergone a revamp for the summer. Highlights include ragstone, pickled onion and shallot confit, and New Territories tomatoes semi-dried in lemon sugar.

(This article was published at The Standard on July 10, 2020: Weekend Glitz: Green and clean )


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