GRASSROOTS PANTRY LAUNCHES SEASONAL AND SUSTAINABLE FALL TASTING MENU

Grassroots Pantry is well know for its innovation and creativity. Now, the restaurant introduces a seven-course tasting menu. Taking plant-based cuisine to new levels, the tasting menu includes amuse-bouches and mignardises from award-winning Executive Chef Peggy Chan. 

To coincide with the launch, Grassroots Pantry is also raising awareness on sustainable initiatives with the introduction of a 3% carbon tax. As a leading member of the Zero Waste Restaurants Alliance HK, the team is dedicated to promoting best practices and making responsible choices. In the last six months, Grassroots Pantry has worked with ZeroFoodprint and 3Degrees based in San Francisco to analyse detailed data from the restaurant and produce a comprehensive sustainability report.

The report is part of Grassroots Pantry’s commitment to transparency and traceability. Whether through stringent practices, such as segregating waste with data supported by HK Recycles, or diverting its own food waste (via ORCA, a food waste digester machine created by a Canadian startup company), Grassroots Pantry believes in accountability. 

Grassroots Pantry has removed the 10% service charge and introduced a 3% carbon tax (diners will be encouraged to tip their service staff according to performance). Proceeds from this tax will go towards the restaurant’s ongoing efforts to support organic producers, researchers, NGOs and social enterprises.

“Our patrons understand the need for real action on climate change,” explains Peggy. “As restaurateurs we have a responsibility to explore ways to reduce greenhouse gas emissions, to immediately improve our industry’s massive consumption and waste issues and to create tangible and affordable systems to initiate change. We need to propose alternative sustainable products in order to accelerate the changes necessary to reverse greenhouse gas emissions caused by the food industry’s actions. This is our core mission at Grassroots Pantry in 2018 and 2019.”

Food innovation and quality continues to be the central platform for introducing change. Launching in November, the tasting menu begins with three amuse-bouches, each one determined by seasonal availability and influenced by various food cultures to make the dishes more relatable to the customers.The Butternut Squash Taco features a savoury bell pepper confit and hemp queso fresco. The dish’s “fresh cheese” (made from hemp), offers a plant-based alternative of the Mexican snack. The Chinese-style Lettuce Cups, featuring an array of seasonal colourful produce and herbs, are dressed with fu yu (fermented bean curd) cashew dressing and hydroponics dill while the Okra swims in a light milk of spiced walnuts, purple amaranth and its pods. 

The seven-course tasting menu continues Grassroots Pantry’s tradition of surprising diners with vegan versions of traditional dishes. The Not Cheesecourse features the team’s version of “halloumi” recreated from cashews, served with molasses and pickled fig preserve. Shimeji mushroom meticulously toasted then dehydrated mimics the flavour of dried shrimps found in traditional Taiwanese Steamed Bamboo Rice.

Fully plant-based desserts that are dairy and egg-free with low GI have always been a signature of the Grassroots Pantry experience. Serving as a palate cleanser for the dessert selection, Dragon Fruit presents the fresh, clean flavours of beetroot sorbet, rhubarb and chia seed soup. The final course, Cookies n Cream, combines charcoal sable, Tahitian vanilla and black salt to create a sweet, aromatic finish to the meal.

The culinary experience concludes with three unique mignardises, each one a small surprise to discover. Taking pride in the quality and providence of the ingredients, the selection includes a perfect chewy bite of Coconut Chia Seed Mochi, Peppermint Patties coated with 100% Vegan Marou Chocolate Couverture, and tangy Mandarin Pate de Fruit.

Along with the tasting menu, this month Grassroots Pantry will also introduce new dishes to its a la carte menu. The seasonal specials include Pancit Bihon, Macadamia Cheese & Beetroot Agnolotti and Clay Pot Rice, all hearty additions perfectly suited to the cooler weather. 

Taking bold steps to change the culinary scene, Grassroots Pantry has always led the mission to raise awareness of the personal and environmental benefits of a plant-focused diet. Committed to creating innovative experiences, Grassroots Pantry new tasting menu expands the concept of vegetarian cuisine and reinforces Executive Chef Peggy Chan’s culinary creativity. 

Using produce sourced directly from local farms through Hong Kong Farmers Pride Association, ECO