Tuna Temaki served at Nectar restaurant in Sheung Wan, Hong Kong. Photo: Jonathan Wong

Nectar in Sheung Wan: plant-based cuisine that highlights sustainable dining at its best

  • Chef Peggy Chan is a big advocate of zero waste, using what would usually be thrown away – this even extends to some of the decor on display
  • Delicious vegetarian alternatives include a rich foie gras, which was made with cocoa butter, cashew, white truffle oil and miso
Topic |   Hong Kong restaurant reviews

TOP PICKS

Tuna Temaki served at Nectar restaurant in Sheung Wan, Hong Kong. Photo: Jonathan Wong
READ FULL ARTICLE