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2012-10-07
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There is no need for more introduction to Grassroots Pantry (GP) among the veggie community. Since its opening in June 2012 it has built its loyal base of patrons (including me!) with its creative, healthy and yummy plant-based dishes, using in-season, local, and organic ingredients.Hiding away in an alley off Third Street in Sai Ying Pun, the country-style boutique restaurant and workshop is surrounded by shades of green from the potted herbs and plants at its doors. Once inside one is welcomed
Hiding away in an alley off Third Street in Sai Ying Pun, the country-style boutique restaurant and workshop is surrounded by shades of green from the potted herbs and plants at its doors. Once inside one is welcomed by the restaurant's warm, inspired-by-nature decorations of antique chairs, pink wallpaper with little birds on them, and a chandelier decorated with grass!
But what keeps me coming back is, of course, the food. Founder and head chef of GP, Peggy Chan, a Le Cordon Bleu graduate with experience of working in numerous famous restaurants and hotels across the globe, has found her true passion of promoting a healthy, green lifestyle through her culinary arts. So apart from holding the reins in the kitchen, she is spreading her word (or 'peas', in GP terminology), through various workshops and cooking classes held upstairs in the restaurants on weekends.
Having tried out quite a few dishes over my several visits there, I'm going to list out my personal favorites. But wait...when you go visit GP remember to spend a couple of minutes savoring the adorable hand-drawn menu which details the ingredients, their vegan- or buddhist-friendliness etc. of each and every dish.
Salads/StartersQuinoa Salad. Dried Fruits and Hazelnuts 榛子藜麥沙律 $90
This led to my first encounter with GP when this dish was chosen as a 'charity dish' and part of the proceeds went to Table for Two, a charity to help fund lunch programs in developing countries.
The salad has boiled quinoa (a grain-like plant commonly eaten as a cereal in South America), dried cranberries, dried figs, walnuts and hazelnuts, lettuce complete with an orange-based dressing. The crispiness of the veggies, the crunchiness of the nuts, the sweetness of the dried fruits and the dressing all go with each other very well, and the quinoa makes it more filling and is a meal in itself. No wonder it has established itself as a GP signature.
Mains
Inspired by her travels, Peggy puts different cuisines onto the menu including western, Japanese, Thai and Indian, do one is spoilt for choice.
Palak Paneer or Tofu/Mushroom with Homemade Chapati 印式芝士/豆腐咖喱配自家制印式薄餅 $132
The Palak Paneer is made amarath in a soy-based curry with chunks of tofu inside, so it is lighter in texture and tastes milder than the kind you have in usual Indian restaurants. The homemade chapati is whole wheat, so it's hearty, wheaty and consistently healthy as the palak paneer.
Japanese Cold Soba. Seared Marinated Tofu. Hijiki Salad. Tahini Miso Dressing 日式海藻沙律, 烤豆腐, 凍蕎麥麵配芝麻柚子麵豉汁 $162
Hmm...I'd call it a Japanese garden in a bowl! There are homemade ("homegrown" I guess?) sprouts --> yes they grow those on the balcony, hijiki + wakame i.e. Japanese seaweed salad, seared organic tofu drizzled with a specially made tahini miso dressing sitting on a bed of soba buckwheat noodles. It's a very clean noodle dish bursting with natural umami. I have tried to reproduce it at home afterwards but couldn't reach the same level as GP of course...perhaps the secret lies in the tangy tahini (white sesame) miso sauce?
Signature Mixed Mushroom & Asparagus Linguine with White Truffle Oil 雜菌扁意粉$168
This one is a pretty straighforward pasta using whole wheat linguine. The linguine is as a result a bit stiffer than regular linguine, but I think it's a bit too heavy on the Parmesan cheese and the truffle oil smell is masked. Although the portion is quite generous, the price is a bit steep for this one.
Apart from what's on offer on the regular menu, GP offers daily lunch specials like Black Peppercorn Tofu Stirfry with Steamed Brown Rice that usually comes with a coffee or tea. Brown rice is a staple in GP (even in desserts!) and this dish was one of the rarer occasions that I see HK-styled 碟頭飯 dishes at GP. Not that it was bad but I certainly would like to see more 'exotic' food here haha...
DessertsBasically only two are on the menu:
Raw Blueberry Cheese Cake 藍莓椰子凍餅 $68 and
Brown Rice Pudding. Raisins, Coconut and Almonds 印式提子果仁糙米糊 $48
The Raw Blueberry Cheese Cake is one of the things that brought GP to fame. The no-cook cake actually has no dairy product in it. The base is made from almonds, dates and shredded coconut, and on the top, while more appropriately called a mousse rather than 'cheese' cake, is made from coconut meat, soaked cashew, maple syrup and blueberries. Not only does it look fabulous, it also tastes great. The biscuit-like base is crunchy, and the smooth, velvety coconut blueberry mousse is light in texture with a natural fruity sweetness. You won't believe it's that good without having to use any butter or cream.
As I said, brown rice is a GP staple and here is an example. A fusion between a British rice pudding and Indian desserts, it is served in a nice copper pot. Short grain brown rice is cooked in coconut milk and infused with spices like cinnamon and cardamom, and then sprinkled with almonds and pistachio. It is a more refreshing twist of overly sweet traditional Indian desserts, but since it is quite substantial remember to save some stomach space for it.
Yet there are a whole lot of "off-menu" dessert items to be explored:
Chocolate Fudge Cake with Cashew Cream $62
There was a time when the Raw Blueberry Cheese Cake was sitting in the fridge waiting for some final touch ups, here is the solution to satisfy craving guests. Again this is something that doesn't quite live up to its name: instead of being a fudge cake the texture was indeed more like a brownie. But worry not, it is still very tasty. It's dense, moist and sweet, and of course the chocolate flavor is well there. You can just indulge without guilt. Frosting is made of cashew nuts which is an important ingredient in GP's desserts as it gives a rich and smooth texture and flavor that in some way mimics dairy cream.
Raw Cacao Nib Truffle $25
Raw food is one of the key elements in GP's cuisine especially in desserts. I have had a couple of raw chocolate truffles elsewhere, and GP's piece is the best executed so far. I can't tell exactly all the ingredients in it but from what saw and tasted it should include raw chocolate (no doubt), flaxseeds (maybe), almonds, pumpkin seeds and the all-important dates that gives sweetness without added sugar. It's dense yet not doughy, and it's more 'chocolaty' than the fudge cake.
Fresh Fig Napolean with Rose Water, Maple-whipped Cashew Cream, Pistachio and Coconut Palm Sugar Crumble $85
I saw this on somebody's Facebook and have since been dying to try it out. Here Peggy puts her French fine dining training into good use by baking filo pastry with coconut palm sugar, sandwiching between layers of locally produced fresh figs and maple syrup infused cashew cream and topping with crushed pistachios. I think it can be served in a five-star hotel restaurant for double the price and have people lining up for it! A picture says a thousand words; but it's worth the trip trying it out for yourself.
DrinksNo health-conscious restaurant is complete without some wholesome juices and smoothies. (These are all juices squeezed from seasonal produce. I haven't tried the smoothies yet as I'm too full every time to have them.)
Digestion Booster: Carrot, Lemon, and Ginger 甘荀檸檬 薑汁 $42
De-Bloater: Apple, Kale, Celery, Cucumber, Lemon蘋果甘藍菜青瓜汁 $45
Mean Green: Pear, Green Apple, In-Season Leafy Greens, Parsley, Celery, Cucumber, and Ginger 七青汁 $48
GP also carries a range of specialty teas ($35), like Gypsy Rose Black Tea that comes in an absolutely adorable teapot and cup.
Strangely enough, as an avid coffee drinker I haven't had, even once, coffee at GP. FYI GP offers organic and fair trade tea and coffee, and those who are in the mood for some booze can choose from a list of organic and biodynamic wines and beers.
Although I haven't become an instant convert of vegetarianism - who knows, if I can have such nice veggie food every day I'd be glad becoming one - meanwhile I'll keep coming back to Grassroots Pantry for more, now that they're going to roll out some new items for the fall season!
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