Celebrity chef Margaret Xu has created her own version of the chemical-pumped Spam that's less of a guilty pleasure. Her version of the luncheon meat uses no preservatives, has added potato mash for its glutinous quality and is cooked at low temperature. 'I could only make them in small quantities before because there's so much to do. I ended up sharing with just my friends,' Xu said. Her cha chaan teng-style restaurant Cantopop opened last Friday in Central, so she can now share her healthy Chinese tea house favourites with more local foodies. The restaurant opened at lunch hour, attracting plenty of office workers. A traditional lion dance troupe was booked to perform hip-hop while hormone-free egg tarts and pineapple buns were given away to onlookers. Xu said the restaurant uses almost all organic ingredients except for garlic because it isn't grown all year round locally. Most of the vegetables are grown in Hong Kong and on certified mainland farms. After her healthy cha chaan teng venture, Xu said she next wanted to create an open-air food stall, or dai pai dong. 'If you start doing it, maybe more restaurants would follow suit and eventually everyone can eat healthy,' she said.