Vegetarian chef and zero-waste and sustainable dining advocate Peggy Chan took plant-based cuisine to another level, making dishes that even dedicated carnivores would want to eat. She opened her first restaurant in Hong Kong in 2012, and it was such a success she moved to bigger premises. In 2019 she opened a fine-dining vegetarian restaurant, which sadly she had to close.
The Hong Kong-born, Canada-raised chef remains part of the local food scene, but is concentrating on consultation work and training for hotels and restaurants eager to serve more sustainable, eco-friendly food. She is the founder, managing director and principal consultant of Grassroots Initiatives.
Chan’s Japanese macro bowl (often called macrobiotic bowl) is a nutritious, flavourful dish that can be varied according to what you find in the market. She recommends using organic ingredients to make the macro bowl. You should use at least two of the optional toppings.
Ponzu is sold in bottles in the Japanese section of supermarkets. Nama shoyu is Japanese unpasteurised soy sauce.