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
What happens when two pork-loving omnivores visit Nectar Integrative Dining, a fine-dining vegetarian restaurant by chef Peggy Chan?
They have a great meal.
My guest and I had – unknown to each other – been planning follow-up meals after our dinner at Nectar, fearing that we’d still be hungry. That wasn’t the case.
Chan is a big advocate of zero waste, and of using what would usually be thrown away – which even extends to some of the decor in the Nectar space, which previously housed the chef’s Grassroots Pantry (which was a more casual concept). Zero-waste is great – but it does not matter if you leave feeling virtuous, if the results aren’t delicious.
We knew we were in for a treat from the amuse bouches of coconut tiradito with aji amarillo sauce, complexly flavoured dolmades – using yam leaf, instead of the usual grape leaf, and with a brown rice filling; and dense and crunchy panko-crusted pickled burdock with home-made tomato jam.