A recent convert to vegetarianism, chef Michael Smith creates mostly plant-based dishes at Moxie in Central, Hong Kong. Photo: Jonathan Wong A recent convert to vegetarianism, chef Michael Smith creates mostly plant-based dishes at Moxie in Central, Hong Kong. Photo: Jonathan Wong
A recent convert to vegetarianism, chef Michael Smith creates mostly plant-based dishes at Moxie in Central, Hong Kong. Photo: Jonathan Wong
Wellness

Hong Kong chef turns vegetarian and so is his menu, mostly – Moxie’s Michael Smith on his transition to a plant-based diet and the wellness benefits he feels

  • Moxie’s menu features 80 per cent vegetables and fruit and 20 per cent sustainable seafood – a soft-touch approach to mindful eating, says chef Michael Smith
  • Smith took the Veganuary meat-free challenge in 2020, kept with it and transitioned to a plant-based diet. He feels better, enjoys food more and has lost weight

Topic |   Wellness
A recent convert to vegetarianism, chef Michael Smith creates mostly plant-based dishes at Moxie in Central, Hong Kong. Photo: Jonathan Wong A recent convert to vegetarianism, chef Michael Smith creates mostly plant-based dishes at Moxie in Central, Hong Kong. Photo: Jonathan Wong
A recent convert to vegetarianism, chef Michael Smith creates mostly plant-based dishes at Moxie in Central, Hong Kong. Photo: Jonathan Wong
READ FULL ARTICLE