Would You Eat Bugs to Save the Planet?

Does the sound of grasshopper burgers or cricket flour gross you out? What about fly ice cream? As global warming accelerates, entomophagy – or eating insects – may be an alternative to those who want to go even further in reducing their carbon footprint through diet.

Entomophagy is a novel solution to ensure sustainable food production for years to come. Insects are incredibly easy to raise because they reproduce quickly and they’re incredibly high in protein, as well – certain insects, such as caterpillars, have as much as 35 grams of protein per 100 grams of edible portion, as opposed to 21g and 20g for beef and chicken respectively. 

Raising insects to eat is also less environmentally damaging. Producing animal meat for human consumption is extremely resource-intensive; producing 1 gram of protein from chicken requires two to three times as much land and 50% more water than that of mealworms. However, producing beef requires up to 14 times as much land and five times as much water than mealworms! Also, livestock production represents 14.5% of all greenhouse gas emissions, which insect production would decrease! 

Another benefit of producing edible insects is that they can be raised on food waste, which is great because we waste so much food – a third of all food intended for us to eat is wasted or lost every year! A farm in Singapore is raising fly larvae on food waste, and a startup in Malaysia is also raising these larvae for use in burgers and ice cream

cricket flour

However, despite these benefits, convincing people who’ve never eaten insects before to eat them instead of beef or chicken is difficult. Even though insects are widely eaten in many countries in Africa, Asia and Central and South America, people in Western countries may not be so eager to try. However, those who find insects unappetising don’t have to eat the insect whole. As mentioned above, you can find burgers and ice cream made from fly larvae, cookies made with cricket flour and pasta from grasshopper flour. In Switzerland, mealworm burgers are sold in supermarkets and mealworm meatballs will soon be in Ikea cafes. Hiding insects in everyday foods makes encouraging entomophagy so much easier! 

caterpillar entomophagy

We also need to change the perception towards insects as a whole, which can be done with wider adoption and education; after all, sushi was considered “radical” in the 1970s and 1980s, and now it’s arguably one of the most widely-known foods in Western countries! 

sushi

If you’re still not convinced that eating bugs is the way to go, perhaps you could start by simply cutting your meat consumption by one day a week. If you’re not sure where to start, check out our picks of the best vegan restaurants in Hong Kong! 

See also: Meatless Monday: Impossible Japanese Potato Croquettes Recipe

apple farm

Shop Local at Fivelements’ Sustainable Plant-Based Market

sustainable plant based market at fivelements
Source: Fivelements

ICYMI, Fivelements Habitats will be closing its doors for good at the end of this month (September 2021), so if you’ve been meaning to check it out one last time, here’s a very good reason to do so. On Thursday, 16 September, the Causeway Bay-based wellness sanctuary will be hosting several local, sustainable and plant-based businesses for a sustainable plant-based market.

cacao at fivelements market
Source: Cacao

Vendors include Farmhouse Productions, a collective group that promotes awareness of local sustainable organic farming, Cacao, artisanal chocolatiers, Tempehola, which creates tempeh and tempeh dips in Hong Kong, and Garden Hill, a plant-based dairy alternative products company.

tempehola
Source: Tempehola

Products available at the market will include organic and local fruits, organic tempeh, plant-based cheeses, butters and spread, chocolates, granola, gluten-free cakes and biscuits as well as herbal teas. 

garden hill plant based
Source: Garden Hill

Bring your reusable shopping bags and get ready to enjoy the best wares that Hong Kong’s local, plant-based industry has to offer, all made with passion and care.

organic vegetables

The Sustainable Plant-based Market takes place at Fivelements on Thursday, 16 September 2021 from 11AM to 5PM. Get more details here!

See also: Rewriting Hong Kong’s Food Scene With Our Forks and Chopsticks With Larry Tang

soulistic

Hong Kong’s Best Vegan Mooncakes For Mid-Autumn Festival

Mid-Autumn Festival is around the corner (21 September) and with that, comes family time – and mooncakes! However, the holiday is also often synonymous with overindulgence, and can leave you feeling bloated and uncomfortable from the festivities. Why not reduce this with clean, guilt-free mooncakes? In preparation for Mid-Autumn Festival, here’s our picks of yummy vegan mooncakes you can get in Hong Kong.

The Cakery

the cakery vegan mooncake
Source: The Cakery

Not only are the Cakery’s mooncakes gluten-free, vegan and free from food colouring, but they also contain a lower sugar content compared to traditional mooncakes. Available in a box of four mooncakes, flavours this year are black sesame lava, mango bean pasta lava, jasmine raspberry and taro bean paste. 

Excitingly, the forest green gift box housing the mooncakes lights up in the centre, a feature inspired by the lanterns characteristic of the Mid-Autumn Festival. 

Price: HK$628 for the gift set of four mooncakes.

Available at The Cakery locations around Hong Kong

Green Common

green common vegan mooncake
Source: Green Common

Indulge guilt-free this Mid-Autumn Festival with Green Common’s mooncakes, which, in addition to being vegan, are free of cholesterol, trans-fat and preservatives and come in two flavours – custard and mixed flavour. The vegan custard flavour is made with flaxseed powder and agave syrup, while the mixed flavour comes in two varieties: figs with pistachios and oat and blueberry and purple sweet potato. Even better, the cakes come in a completely compostable package, which also features a sugarcane bagasse tray and a reusable box which converts into a mini-table.

Price: Mixed flavour mooncake – HK$328 per box of six. Custard mooncake – HK$308 per box of six.

Available at Green Common

Soulistic

soulistic vegan mooncake
Source: Soulistic

Soulistic’s “Cheers to Full Moon!” mooncakes are handcrafted using plant-based ingredients; the soy crust encasing a homemade vegan custard filling with a chickpea “salted egg yolk” will make for a delicious vegan treat! 

The mooncakes also boast a low-GI index, no refined sugar, no trans fat and no preservatives. 

Price: HK$338 for a four-piece set. HK$430 for a set and two bottles of Soulistic’s apple and elderflower kombucha.

Available at Soulistic

Miss Lee

Hong Kong’s beloved vegetarian restaurant, Miss Lee, is offering homemade vegetarian mooncakes for dine-in guests who order their four-course set menu or tasting menu. The delicious mooncakes come in four flavours: sweet potato, red bean, egg yolk and sesame (each guest can receive one mooncake of their chosen flavour).

Available at Miss Lee

Black Garlic Restaurant x Lissome

black garlic
Source: Black Garlic

Black Garlic has teamed up with vegan bakery Lissome to create a collection of mooncakes. They’re available in three flavours that take inspiration from popular Asian desserts – yuzu adzuki, matcha black sesame and black garlic. 

Besides being vegan, the mooncakes have a low sugar content and are gluten-free

Price: HK$338 for a box of six.

Available at Black Garlic locations across Hong Kong 


Have a safe, fun and healthy Mid-Autumn Festival! Follow our IG (@8shadesofficial) for more tips on how to live a more sustainable life!

allklear

Allklear: The Sustainable Food-Tech Company of the Future?

Here at 8Shades, we’re all about highlighting companies and brands that champion sustainability, so this week, we’re happy to introduce you all to local Hong Kong brand, Allklear.

Allklear is a food-tech company that uses aerospace technology to make healthy food products. Not only this, but their brand ethos is rooted in making plant-based, functional and sustainable products, so not only are Allklear’s products good for you, but they’re also good for the planet.

Here are some of their signature products:

Detox Future Salad 

allklear detox future salad
Source: Allklear

One sachet of Detox Future Salad is equivalent to five bowls of salad, and uses only fresh ingredients. Detox Future Salad is suitable for people of all ages, particularly for those concerned about health, weight loss, indigestion, acne, obesity, diabetes, high blood pressure and cardiovascular health, among other things. 

Green Shake Meal Replacement

allklear meal replacement shake
Source: Allklear

While meal replacement shakes should not completely replace balanced diets, Allklear’s meal replacement shakes’ nutritional value are comparable to that of ordinary meals. Enriched with dietary fibre, the shakes will make you feel full, and are especially suitable for people who want to maintain their weight, who have busy schedules and are prone to forgetting to eat meals and for vegetarians.

If Allklear’s commitment to creating healthy and nutritious food products hasn’t quite convinced you, what about their eco-friendly credentials? 

The Environmental Impact of Allklear’s Detox Future Salad

Compared to the traditional boxed salad, Allklear creates more than 98% more space for storage and transportation. Not only that, the same resources used to transport your food can be diverted to transport food for 5,370 more people. 

Allklear predicts that if 30% of consumers switched to Detox Future Salad, 515,000 tons of greenhouse gases would be avoided, as well as over 11,000 tons of plastic containers and more than 1,200 tons of unconsumed vegetable waste in Hong Kong each year. 

Want to try Allklear out? You’ll get the chance to do just that at our next #8ShadesBreakfastClub at Grand Hyatt Hong Kong on August 28 and 29. Allklear will be sponsoring some items for our goodie bags, which each guest can take home and enjoy. Tickets are selling fast, so book now to reserve your spots! 

See also: You’re Invited: 8Shades Breakfast Club at the Grand Hyatt Hong Kong

meatless monday

Meatless Monday: Impossible Japanese Potato Croquettes Recipe

Want to take part in Meatless Monday, but stuck for a decent recipe that will please the whole family? A solution is at hand: Impossible Japanese Potato Croquettes. These things are positively addicting, especially with Impossible Burger in the mix. This is a fairly easy recipe to make, and you can even make it 100% plant-based if you use a plant-based milk. Originally introduced to Japan by a French chef in 1887, Korokke (the Japanese name for this dish) are universally popular throughout Japan for their low cost and wonderful flavour. This recipe has two preparation options: deep-frying or skillet frying. Deep frying tends to yield a slightly better flavour but can be messy. Three things to keep in mind: 1) Use a deep pot like a Dutch oven or wok, 2) Use a neutral oil with a high smoke point (peanut, sunflower, safflower or soy oil), and 3) Heat the oil to 350 degrees Fahrenheit (175 C). Use a candy thermometer to monitor the heat of the oil. Oils can burn between 400-450 F (200-225 C). If this all sounds daunting, you can pan fry them in a hot pan with a neutral oil. They’ll still turn out great.

Makes: 6 servings

Time: 15 minutes preparation, 60 minutes cooking

Ingredients

  • 1 Pack Impossible Beef
  • 900 Grams Large Russet Potato
  • 1/2 Small Onion
  • 2 Tablespoons Japanese Soy Sauce
  • 2 Tablespoons Sugar
  • 4 Tablespoons Milk
  • 1 3/10 Litre Oil (For Deep Frying)
  • 100 Grams Flour
  • 2 Eggs
  • 125 Grams Panko Breadcrumbs

Steps

1. Prep Your Potatoes

Peel and clean the potatoes, then cut into halves. Bring a pot of water to a boil and put the potatoes in. Salt water until briny to season potatoes while cooking. Cook for 20-25mins until tender. Drain the excess water and put the cooked potatoes into a large bowl. Using a fork or potato masher, mash the potatoes. Add milk* into the mashed potatoes and stir until well incorporated. *Make 100% plant-based with plant-based milk!

2. Make the Filling

Peel and dice the onion. Heat 2 tablespoons of oil in a frying pan over medium heat and sauté the onion until fragrant. Crumble Impossible™ Beef into the pan and cook for 5-6 minutes until brown. Add in soy sauce and sugar, stir until the sauce gets absorbed into the meat.

3. Assemble the Croquettes

Add the cooked ingredients into the mashed potato and mix until well combined. Set aside and allow the mixture to cool. Using hands, form the potato croquettes into a round or desired shape. Depending on the size, you could make 8-10 croquettes. Roll the croquettes in flour until coated, then dip the croquette in beaten egg*, and finally cover with panko breadcrumbs. Repeat for all the croquettes. *Make 100% plant-based with plant-based milk instead of egg!

4. Fry the Croquettes

Heat deep frying oil to 180C. Place the croquettes into the hot oil and deep fry until golden. Transfer to a paper towel to soak off excess oil. To pan fry the croquettes (instead of deep frying), add croquettes into a hot skillet over medium heat with 1/4″ oil. Fry each side for 4-5 minutes until golden.

5. Serve, Share and Enjoy

Transfer to a plate and serve immediately. Makes 4-6 servings or 8-10 potato croquettes.

This recipe originally appeared on Impossiblefoods.com and has been republished with permission.

See also: The Pegan Diet: Fad or Fab?

vegan met gala chefs

Met Gala 2021 Goes Vegan: Meet The Chefs Behind The Menu

ICYMI, the fashion industry’s most highly regarded charity event, the Met Gala, will be serving an entirely vegan menu to its guests for the first time this year! The menu has been put together by 10 prestigious New York chefs selected by acclaimed chef, Marcus Samuelsson.

The theme for the 2021 Met Gala is “America,” and Samuelsson says that he thought it was important to use the menu to highlight how food is changing in America and how he hopes it will start a wider conversation around eating plant-based foods. 

marcus samuelsson
Marcus Samuelsson via Instagram

The 10 chefs all hail from New York and represent what the food scene in the city looks like, according to Samuellson. The lineup includes Aquavit executive chef Emma Bengtsson, Le Bernardin pastry chef Thomas Raquel, Junghyun Park of Atomix, Fabian von Hauske of Wildair, Instagram chef Sophia Roe, Fariyal Abdullahi, Nasim Alikhani, Lazarus Lynch, Erik Ramirez and Simone Tong. 

pictures of met gala vegan chefs
The chefs chosen for this year’s Met Gala. Source: Met Costume Institute via Instagram

Read on to learn a few interesting tidbits about each 2021 Met Gala chef:

Emma Bengtsson

Emma Bengtsson is a Swedish chef who holds two Michelin stars at the New York City-based restaurant Aquavit. She is the first Swedish chef to win two stars, and only the second female chef based in the US to do so.

Thomas Raquel

Born in the US, Thomas Raquel briefly studied medicine before turning to the culinary arts. He trained in Paris, and then started his career at L20 in Chicago. Four years later, he became a pastry chef at two Michelin-starred Acadia, and he is now the pastry chef at Le Bernardin.

Junghyun Park

After earning a degree in food science in Seoul, South Korea, Junghyun Park travelled to more than 30 countries, taking a deep dive into European food culture. He has since worked in Melbourne and South Korea. In 2016, he and his wife opened Atoboy, a casual Korean restaurant and two years later, opened the second Ato concept, Atomix.

Fabian von Hauske

Mexican-born Fabian von Hauske studied at the French Culinary Institute before working in the kitchens ofFäviken (Sweden), Noma (Denmark) and Attica (Melbourne). In 2013, he moved back to the US and opened Michelin-starred Contra in New York. His two other restaurants, Wildair and Una Pizza Napoletana, have earned rave reviews in national publications. 

Sophia Roe

Hailing from Denmark, Sophia Roe is an Instagram influencer, chef, writer, and Emmy-Award nominated TV host, as well as a wellness expert whose work has appeared in Vogue, Elle Magazine and Atelier Dore, among others.

Fariyal Abdullahi

American-Ethiopian Fariyal Abdullahi is the culinary manager of R+D Kitchen in Dallas. In 2020, her work was featured in the Vilcek Foundation‘s cookbook ‘A Place at the Table: New American Recipes from the Nation’s Top Foreign-Born Chefs.’

Nasim Alikhani

Nasim founded Sofreh, a Persian restaurant in Brooklyn, at the age of 59. Studying law before moving to America, Nasim worked as a nanny and later opened a print shop. It took six years to open Sofreh, and in that time, Nasim went to culinary school and interned in the kitchens of a few chef friends, working as a line cook and a prep cook.

Lazarus Lynch

Lazarus Lynch is an entrepreneur, chef, musician, author and multi-media host. He is a two-time Chopped champion, Food Network Digital Host and author of the cookbook, Son of a Southern Chef: Cook with Soul. Born and raised in New York, he learned to cook from his father, and went on to create the culinary content platform and brand, Son of a Southern Chef.

Erik Ramirez

Erik Ramirez began working in New York developing skills in French and American culinary methods, working at Eleven Madison Park and Irving Mill. However, after taking a trip to Lima, he became passionate about Peruvian cuisine. In 2015, Erik opened the Llama Inn in Brooklyn and has since opened two more restaurants – Lama-San, a Japanese-Peruvian fusion restaurant, and Llamita, a more casual version of Llama Inn.

Simone Tong

Simone was born in Chengdu, China. In 2002, she moved to New York and enrolled at the Institute of Culinary Education. She worked at Dufresne before moving to its sister restaurant Alder. In 2016, she opened a Yunnanese noodle restaurant called Little Tong Noodle Shop in the East Village and opened a second location in 2018.


Each chef will contribute a recipe that reflects their take on American cuisine, and they’ll also work on a collaborative menu of canapés, entrées, and desserts. In the weeks leading up to the event, Vogue will be sharing Instagram Reels of the chefs creating plant-based recipes inspired by summer picnics. 

The Met Gala will take place on Monday, 13 September 2021 at the Metropolitan Museum of Art in New York, so stay tuned!

See also: 8 Vegan Restaurants in Hong Kong For a Delicious Plant-Based Meal

pegan diet

The Pegan Diet: Fad or Fab?

In the quest to lose weight, gain muscle or simply stay healthy, many people embark on diets, some complicated and others seemingly impossible. A relatively new diet that has emerged is the pegan diet, which combines paleo and vegan principles, but encourages some meat consumption. While its supporters say that the diet promotes optimal health, some components of the diet are controversial. 

What exactly is the pegan diet? Is it another fad diet or does it actually work? Additionally, what are its environmental implications, since the diet encourages some meat consumption? 


What is the Pegan diet?

The pegan diet is a combination of the paleo and vegan diets. The paleo diet is basically designed to look like what our hunter-gatherer ancestors ate thousands of years ago, with an emphasis on meat, fish, eggs, veggies, fruits, nuts, seeds and healthy fats, while the vegan diet consists of only plant-based foods and no animals or animal products. 

While the pegan diet does allow some meat, fish and eggs, it limits whole grains, dairy and legumes. Essentially, the idea is to eat more vegetables and plants and cut back on the processed stuff, keeping your sugar low, your protein high and your belly full of veggies. You can still eat meat, but think of it as a topping or side dish instead of a main course. 

fruits and vegetables

While critics say that the diet is time-consuming and confusing, creator Dr Mark Hyman believes it’s all worth it and that the pegan diet promotes optimal health by reducing inflammation and balancing blood sugar. 

See also: Is “Grass-Fed” Just A Load Of Bull?

Is going ‘Pegan’ eco-friendly?

It’s considered to be eco-conscious because it encourages 75% of your nutritional intake to come from fruits and veggies, while the remaining 25% should be meat and fish that’s responsibly sourced. The diet places emphasis on grass-fed, pasture-raised sources of beef, pork, poultry and whole eggs. It also encourages intake of fish — specifically those that tend to have low mercury content like sardines and wild salmon.

In Hong Kong, a survey conducted in 2019 found that nearly 96% of people aged 15 and above consumed less than five servings of fruits and vegetables per day, while nearly 10% ate processed meat on average at least once a day. Following a pegan diet would encourage Hong Kongers to eat more fruits and vegetables, which helps in the prevention of chronic diseases such as heart diseases, hypertension, cerebrovascular diseases, diabetes and certain cancers. Meanwhile, there is sufficient evidence in humans that consumption of processed meat can cause certain types of cancer. 

salmon following the pegan diet

Who is it for?

Generally, the pegan diet is applauded for encouraging a higher intake of plant-based foods and limiting meat intake, which is both good for the environment and health. However, because the diet calls for natural, organic food, it can be inaccessible for a lot of people who can’t afford to buy organic food all the time. 

The pegan diet is also criticised for its confusing nature. While it’s less restrictive than the paleo or vegan diets it’s derived from, it may not be the easiest diet to follow, especially if you’re eating out or cost-conscious. This is also why the pegan diet is criticised for its unsustainability in terms of long-term commitment. 


We are in no way advocating certain diets, but many dieticians and nutritionists tend to agree that if you’re looking to improve your eating habits, you should focus less on one dietary philosophy and instead apply the key concepts that tend to be highlighted among dietary patterns.

This includes choosing fruits, vegetables, and healthy fats, reducing reliance on meat (especially highly processed red meats), limiting added sugars and choosing high-fibre foods. This pattern is both healthy for you and the planet, and that should taste better than anything!

See also: 8 Vegan Restaurants In Hong Kong For A Delicious Plant-based Meal

8 shades with david yeung of green monday

8Shades Of… David Yeung, Founder of Green Monday Group

In our latest edition of “8Shades of…” – where we get up close and personal with new and known faces in the sustainability field – we caught up with David Yeung, the founder and CEO of social enterprise Green Monday Group.

Green Monday is the sponsor of the latest (and final) giveaway for our #8Shades8Weeks challenge! If you haven’t yet completed the easy challenge of showing us your meatless meal this week,what are you waiting for? Sign up here!

We played a round of eight quick-fire questions with David. Read on to find out his best (and worst) eco-habits, his favourite veggie dish and what’s next for Green Monday!


  1. In one sentence, tell us what you do?

As founder of Green Monday Group, I am a social entrepreneur who is dedicated to innovating and developing a plant-based food ecosystem that can combat some of the world’s most urgent crises.

2. Why are you an 8Shader?

Almost 15 years ago, Al Gore’s “The Inconvenient Truth” opened my eyes to the urgency and severity of climate change.  It led me to believe that fundamental business paradigm shift and behaviour change is not an option but a must. 

3. Your best eco habit?

I have been vegetarian for more than 20 years. I also despise any kind of waste.

david yeung eating food
Source: David Yeung via Instagram

4. Guilty not-so-green habit?

Eliminating plastic in our daily living is still very hard.  Lots of innovation and changes in business practices need to happen to shift the world away from plastic.

5. Fave eco product?

OmniPork and OmniSeafood products, as they are inventions that our team developed from scratch.  If people truly become aware of the outrageous environmental damage from industrial animal farming and overfishing, they will understand why alternative protein truly plays critical role in saving the planet and humanity. 

6. Fave veggie dish in HK?

OmniPork Luncheon ramen. It is the one ‘cha chaan teng’ menu item that instantly brings back childhood memory. 

7. What’s next for Green Monday? 

Global expansion. We are very excited that our OmniFoods products are going into Whole Foods and Sprouts in the U.S., Sainsbury in the UK and Woolworth’s in Australia, along with further expansion in Asia-Pacific. 

david yeung green monday
Source: David Yeung via Instagram

8. What shade of green are you?

The entrepreneurial and innovative shade. What I mean is that for the sake of the planet, we actually need everyone to go from not green to light green to medium green to deep green. However, people, corporates and governments need solutions. So activists, scientists, researchers, innovators, entrepreneurs and impact investors all have huge roles to play if we truly want to green the world.


About Green Monday

Green Monday is a multi-faceted social venture looking to take on climate change, global food insecurity and public health. It is the creator of OmniFoods, including OmniPork and OmniSeafood, which are delicious plant-based meat alternatives taking the world by storm. Besides this, it also operates Green Common, a one-stop shop in Hong Kong for all things plant-based with dining experiences, and engages in a number of green corporate and social initiatives.


See also: 8Shades Of… Wesley Ng, Co-founder & CEO of Casetify

best accounts to follow for plant-based inspiration

8 Plant-Based Foodies to Follow on Instagram

So you’ve made the decision to cut back on meat and eat more plant-based food – that’s great, but where do you start? You could opt to buy new cookbooks or discover your new favourite plant-based restaurants, or you could simply follow some plant-based foodies on social media to get inspiration.

To help you along on your plant-based journey, be sure to enter the last week of our #8Shades8Weeks challenge to win a hamper from Green Common with their signature OmniPork products! All you need to do is show us your meatless/plant-based meal this week and sign up here.

Ready to go? Here are eight plant-based foodies that you need to follow on Instagram: 


1.

Hot For Food

vegan nachos
Source: Hot For Food

Lauren Toyota’s Instagram account, @hotforfood, is a vegan dream. Her account and blog feature many vegan versions of comfort food, including vegan nacho cheese, made with potatoes and carrots, as well as vegan macaroni and cheese and cauliflower buffalo wings. We’ll take one of each!


2.

Green Kitchen Stories

plant-based soup
Source: Green Kitchen Stories

David Frenkiel, the creator of Green Kitchen Stories, shares healthy vegan and vegetarian food tips and recipes. Come for the food tips, stay for the pics of his gorgeous family!


3.

Sprouted Kitchen

plant-based burger
Source: Sprouted Kitchen

Food blogger Sara Forte encourages readers to improvise in the kitchen with her simple recipes on her Instagram and blog. She’s a big fan of fresh ingredients and natural foods, so expect to find tons of seasonal plant-based recipes, like roasted zucchini, black bean and goat cheese enchiladas.


4.

We Are Veganuary

salad
Source: We Are Veganuary

@weareveganuary educates followers on a plant-based lifestyle, with sustainability news, tips and recipes. They also have a free kit containing 31 days of vegan recipes! 


5.

Thriving on Plants

vegan lasagne
Source: Thriving on Plants

Sydney-based Instagrammer, Cherie Tu, shares her vegan lifestyle with her followers, including delicious recipes. You’ll also find mouth-watering recipes for sweet treats, proving that plant-based diets don’t have to be boring!


6.

Plantd.Co

sweet potato curry
Source: Plantd.Co

The Plantd.Co team shares wellness and sustainability news, as well as healthy recipes and cooking tips. 


7.

The Colourful Kitchen

flatbread with avocado
Source: The Colourful Kitchen

Did you know that different-coloured veggies each have their own array of nutrients? Health coach Ilene Godofsky’s Instagram encourages followers to “eat the rainbow,” sharing recipes and tips on how to do just that. From orange- kabocha squash to pink- sauerkraut, and everything in between, you’ll find the inspiration you need to eat a wider variety of veggies. Other standout recipes include tahini sweet potato stew or vegan berry breakfast pizza.


8.

Sweet Potato Soul

plant-based foodies sweet potato taco
Source: Sweet Potato Soul

Jenné Claiborne is a vegan chef, author, YouTuber and blogger who shares mouth-watering vegan recipes with her 380,000 followers. She’s released a vegan cookbook called Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul : A Cookbook.


See also: 8 Vegan Restaurants In Hong Kong For A Delicious Plant-Based Meal

best vegan restaurants Hong Kong

8 Vegan Restaurants In Hong Kong For A Delicious Plant-based Meal

Consuming less meat and more plant-based foods has been steadily increasing over the past few years, and more and more vegan restaurants in Hong Kong have been opened to meet this demand. Vegan food definitely isn’t boring, as evidenced in the wide range of eateries serving flavourful, wholesome and healthy foods.

This week’s#8Shades8Weeks challenge is about cutting down on your meat consumption, so here are our picks of the best vegan restaurants in Hong Kong- there’s something for everyone!

Green Common

green common
Source: Green Common

Green Common is Green Monday’s (creator of OmniFoods) health food and eatery. Their menu offers fusion vegan foods, including noodles, soup, Omnipork dishes and sandwiches. 

Green Common, various locations across Hong Kong, +852 3855 5100, greencommon.com

Veggie SF

veggie sf burger
Source: Veggie SF

Veggie SF has been serving a meat-free menu since 2011. The 1950s inspired space serves an internationally-inspired menu, featuring everything from homemade burgers and pastas to Indonesian gado gado salad and more.

Veggie SF, 10/F, 11 Stanley Street, Hong Kong, Central, +852 3902 3902, veggiesf.com

Years

the park by years bowl
Source: The Park by Years

With two locations in Sham Shui Po, Years and the more recent The Park by Years caters to both vegans and vegetarians, with The Park by Years being completely plant-based. Some of their top sellers include the Katsu Curry Risotto and the Sichuan Dan Dan Spaghetti. Sweet-toothed diners can enjoy lemon tart and chocolate banana rum tart.

The Park by Years, 132 Yu Chau Stree, Sham Shui Po, Hong Kong, +852 5336 4000, Yearshk.com

POP Vegan

pop vegan
Source: POP Vegan

Located on Elgin Street in the Soho district, POP Vegan offers a variety of Western vegan dishes, including eggplant parmigiana and hedgehog mushroom pie. It’s also free from alliums, (a species of plant including onions, garlics and chives) making it suitable for Buddhists. 

POP Vegan, 1/F, 28 Elgin Street, Central, Hong Kong, +852 2628 6211, facebook.com/popveganhk

See also: Plant-based cuisine in Hong Kong

2084

2048 curry
Source: 2084

This Sai Kung staple is renowned for its Asian-inspired tapas, including its papaya-infused Tikiya Kebab, crispy peking taco and more. If this doesn’t strike your fancy, try one of their burgers or curries. Their happy hour deal is amazing as well – you can get two drinks for HK$55 across the restaurant’s Italian house wines and Bavarian lager. 

2084, 5 Sha Tsui Path, Sai Kung, +852 6420 8456, 2084.casa

MANA!

mana flatbread
Source: MANA!

With their zero-waste, plant-based and whole-food ethos, MANA! has been a staple for non-meat eaters in Hong Kong since 2012, serving flavourful and nutritious whole foods. They’re renowned for their Za’atar flatbread wraps, but their house-made burgers and salad bowls are also great. Wash it down with one of their house-made range of vegan coffees. 

Mana, 8 Staunton Street, Soho, Central, Hong Kong, +852 5501 7583

Mana, 8-10 Queen’s Road East, Wan Chai, Hong Kong, +852 5501 7591; mana.hk

See also: 8-Week Challenge: 8 Benefits OF Going Meatless

TREEHOUSE

TREEHOUSE bowl
Source: TREEHOUSE

TREEHOUSE is a great grab-and-go plant-based option when you’re out in Central. The iconic restaurant’s offerings include sourdough flatbreads to grain bowls and burgers. The in-house vegan sourdough is well worth the trip. Overall, the menu is completely unprocessed, serving only whole foods free from preservatives, refined sugars, artificial sweeteners, food dyes, trans-fats, soy-isolates and bleached flour.

TREEHOUSE (BaseHall), BaseHall, LG9 Jardine House (Basement Level), 1 Connaught Place, Central, Hong Kong, +852 3643 0865, basehall.hk

TREEHOUSE (H Code), Shop 1, G/F, H Code, 45 Pottinger Street, Central, Hong Kong. +852 3791 2277, treehouse.eco

Hemingway’s DB

hemingway's vegan restaurant
Source: Hemingway’s

Stop by Hemingway’s on your next day trip to Discovery Bay. The beach-front bar and restaurant specialises in plant-based foods. The menu has a wide variety of foods, including nachos, burgers and pizzas, ensuring something for everyone, as well as a full bar and live music on weekends. 

Hemingway’s DB, Shop G09, G/F, D’Deck, DB Plaza, Discovery Bay, Hong Kong, +852 2987 8804, hemingways.hk


Whether you’re looking to cut back on your meat consumption or just curious about plant-based food, our list of vegan restaurants in Hong Kong will help (and delight you)!

See also: 8-Week Challenge: 8 Benefits of Going Meatless