Celebrated as one of the city’s leading plant-based restaurants, Grassroots Pantry, is popular for its flavourful and nutrient-dense approach to cooking.
This month, Chef and owner Peggy Chan and newly-appointed Pastry Chef Jessica Chow join forces to produce a delightful new range of sweet treats and refreshing drinks, specially curated for the summer season.
With Jessica’s extensive experience at various Michelin-starred institutions and award-winning patisseries, combined with Peggy’s mission to replace conventional ingredients such as flour, sugar and gelatin, the forward-thinking duo have put a distinctive twist on classic desserts.
The enticing sweet selection showcases not only an inventive use of fruits and herbs, but offers an array of healthy alternative without sacrificing taste. With the choice of ingredients limited to low-glycaemic, natural sweeteners – such as coconut nectar, coconut sugar, dates, maple syrup and inulin – the new desserts are unique masterpieces that promise summer sweetness and refined flavours.
Promising to surprise even the most dubious meat-eaters, it would be folly not to give these ingenious creations a try.
If after a hearty but healthy savoury meal, you feel the hankering for something refreshing, plump for the Pickled Ginger Granita (HK$88) made with coconut gelee, compressed pineapple, micro basil and quinoa crunch. The contrasting textures of the silky pineapple and vegan gelatin are further enhanced by the aromatic and zesty flavours. Meanwhile, the cool ginger granita will leave your palate feeling wholly-refreshed.
Whether chosen as an addition to a meal or a standalone afternoon pick-me-up, the Organic Tofu Crème (HK$108) offers a satisfying medley of earthy and nutty elements. Endorsing her support and appreciation for local organic produce, Chef Chan employs ‘Sun Fat Heung’ Local Organic Silken Tofu alongside Japanese kuzu flour, garnished with micro-herbs, snow swallow and a chilled honeydew-moringa sauce. The highlight, however, is the homemade golden phyllo, possibly the very first gluten-free and vegan alternative of this delicate but moreish puff pastry.
For diners with an appetite for variety, the Sweet Selection (HK$138) is Grassroot’s interpretation of mignardises. The delicious ensemble includes a miniature banana Darjeeling ice cream popsicle, a plump coconut chia mochi, rosemary-lemon financier and watermelon jelly. Each bite-sized dessert boasts unique flavours and textures that will leave you questioning how possibly they can be vegan, gluten free and Buddhist-friendly.
Wash back the delicious treats with a revitalising non-alcoholic beverage from the new summer drinks menu. Infused with Seedlip, a distilled non-alcoholic spirit, these special mocktails are refreshingly sweet and ideal for cooling down on a hot summers day. The Cucumberella (HK$110) blends a mix of cucumber, lemon, Seedlip Garden, coconut nectar and gingerella fizz, while the Tropical Spice (HK$100) lends a fragrant kick with passion fruit, Seedlip Spice, ginger and coconut water.
If, at this point, your sweet craving has not yet been satisfied, opt for the Maca Spiced Martini (HK$115), a decadent blend of sprouted almond milk (made in-house), Seedlip Spice, maca, vanilla and a dusting of suitably sweet and savoury cinnamon.
In an age of rapidly increasing meat consumption and poor diets, Chef Peggy Chan is once again proving that healthy can be tasty at Grassroots Pantry.
Address: Shop D, G/F, CentreStage, 108 Hollywood Road, Central
For reservations, visit www.grassrootspantry.com or call +852 2873 3353
Text: Hira Desai