GRASSROOTS PANTRY EVOLVES INTO ‘NECTAR’
Grassroots Pantry, the award-winning restaurant founded by Chef Peggy Chan that pioneered plant-based cuisine in Hong Kong, is evolving from its current concept. The existing space will transform into Nectar from 25 July.
Since launching Grassroots Pantry in 2012, Executive Chef Peggy Chan has been at the forefront of the sustainable food movement in Hong Kong. Aside from being a celebrated chef and an impassioned educator, Peggy is also an authoritative voice on responsible sourcing and implementing sustainable practices. Nectar will allow Peggy to build on this already impressive legacy.
“Nectar reflects my evolution as a chef and an impact-driven restaurateur” explains Peggy. “Sevenyears 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.”
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. 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.
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.
Adds Peggy: “Nectar and Pollen Lab represent our natural growth and are complementary operations that foster holistic wellness. Throughout the years, we bore fruit and Nectar represents the next chapter in our evolution. At Nectar, 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.”
Adds Peggy: “Nectar and Pollen Lab represent our natural growth and are complementary operations that foster holistic wellness. Throughout the years, we bore fruit and Nectar represents the next chapter in our evolution. At Nectar, 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.”
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