Dishing out vegetarian options
Vegetarian specialities are appearing on menus across the city, with Tao Li at New World Millennium Hong Kong Hotel presenting a series of dishes for health-conscious diners, until the end of the month. Diners can enjoy braised shredded winter melon and gond katira with pumpkin sauce, smoked bean-curd skin roll with taro and plum and sautéed asparagus with vegetarian chicken, lily bulbs and pumpkin. Over at Sevva, vegetarian choices include the swami plate which is a platter of braised artichokes with shrooms, guacamole, broccolini and chopped eggs, ratatouille, Mexican chilli rice and Saigon spring roll or a risotto with truffle and asparagus. At the Regal Airport's Rouge there are new vegetarian options on the menu, including stir-fried assorted organic vegetables with bell pepper, braised bean curd with dried straw mushrooms and vegetables, and simmered cucumber with bamboo piths and Matsutake.