Hong Kong’s favourite plant-based restaurant, Grassroots Pantry, is getting a makeover this summer. The restaurant on Hollywood Road, founded and run by Chef Peggy Chan, will close on July 10th 2019, before reopening on July 25th 2019 as Nectar.
One of Hong Kong’s pioneering plant-based restaurants, Grassroots Pantry was launched in 2012 and moved from a small shop in Sai Ying Pun to its current venue on Hollywood Road. The evolution of the restaurant and dining concept will continue with a high-end transformation into Nectar on July 25th this year.
“As the names suggest, Nectar Lab and Pollen Lab represents our natural growth and are complementary operations that foster holistic wellness,” explained Executive Chef and Founder Peggy Chan. “Grassroots Pantry was the initial seedling that blossomed over time. Throughout the years, we bore fruit and Nectar represents the next chapter in our evolution.”
“Nectar reflects my evolution as a chef and an impact-driven restaurateur. Seven years ago, Grassroots Pantry introduced Hong Kong diners to plant-based cuisine and cultivated an appreciation of the farm-to-table philosophy. We have always prided ourselves on raising awareness of a conscious-consumption lifestyle. At the same time, we have pushed creative boundaries beyond taste and aesthetics to explore the full potential of plant-based ingredients. With Nectar, we are excited to further elevate the dining experience, creating holistic, nutrient-dense, and seasonal tasting menus using locally-sourced organic ingredients.”
As part of this enduring evolution, Peggy will also debut Pollen Lab, another Grassroots initiative, planned for late summer. Pollen Lab will be an educational platform for ongoing culinary exploration. At the heart of the Grassroots mission is a drive to educate and empower others to take action. Raising awareness of the need to accelerate urgent changes in our food system and encouraging the public to make more informed food choices will be a central theme.
Pollen Lab will offer structured educational programmes, interactive workshops, and cooking lessons aimed at both passionate cooks and professional chefs. It will also act as a hub for research and development into plant-based, raw, and functional foods. Taking an integrated approach to wellness and nutrition, activities conducted in the Pollen Lab will inform Nectar’s seasonal tasting menus.
“Our intention is to attract diners who are drawn to our experiential tasting menus, our functional foods and clean-eating approach, as well as our unwavering commitment to using locally-sourced organic ingredients. Taking our cues from nature, Pollen Lab will be the hub for where we share systems change knowledge, encourage the industry to take accountability on the impact our activities have on the environment and to work collectively towards the reduction of mitigating greenhouse gas emissions,” said Peggy.
The space will also provide Peggy with opportunities to expand The Collective’s Table, her ongoing initiative to share knowledge with local celebrated chefs on using plant-based alternatives, minimising food waste and adopting zero waste practices. Designed to challenge chefs to move beyond their comfort zone, The Collective’s Table allows chefs to collaborate on a tasting menu and appreciate the complexities and health benefits of a plant-based diet.
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