bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Tracey Furniss


GRASSROOTS PANTRY
108 Hollywood Road, Sheung Wan, 2873 3353
 
FARE Vegetarian and vegan with Western and Asian influences.
AMBIENCE The high ceilings make the restaurant spacious and airy. The minimalist design and neutral tones are accented with plants and ceramic spoons hanging on the wall, giving it a homely touch. Stairs lead up to the open kitchen where there is a bar and stools for casual dining.
COST HK$368 per head for a three-course set dinner.
WHO TO BRING Friends and family.

TURN-ONS The raw spicy temaki with sprouted seed "tuna", jicama cauliflower rice, avocado, home-made Sriracha, scallion and wasabi mayo and the spring succotash salad with organic cucumber, aquaponic greens, sprouted mung bean and almonds, mixed seaweed and nori, pickled kohirabi with yellow corn dressing both had a great balance of flavours and textures and were tasty starters. For mains, the signature mixed mushroom linguine with shitake, cordyceps, morels, kind eryngii and white truffle oil is a house favourite and we loved this tasty dish. The vegan desserts were good, especially the chocolate, oranges and cream consisting of Raiz-The-Bar raw cacao pudding, chocolate sponge, orange-cashew pastry cream, orange gelée, raw cacao butter and an orange tuile - it was delightfully refreshing and creamy. The matcha cannelle cake with fresh raspberries, light almond cacao pastry cream, matcha whip, raw cacao nibs was rich and tasty with sour, crunchy and creamy textures.
TURN-OFFS The lotus root kofta masala with tomato masala, coconut kefir yoghurt, golden paneer and spinach naan was not too exciting, it did not pack a punch.
DRINKS Organic spirits, cocktails and juices. 


Homely attractions: Grassroots Pantry in Sheung Wan

Magazines

Good Eating

The raw spicy temaki with sprouted seed "tuna", jicama cauliflower rice, avocado, home-made Sriracha, scallion and wasabi mayo and the spring succotash salad with organic cucumber, aquaponic greens, sprouted mung bean and almonds, mixed seaweed and nori, pickled kohirabi with yellow corn dressing both had a great balance of flavours and textures and were tasty starters. 


Homely attractions: Grassroots Pantry in Sheung Wan

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Tracey Furniss

Tracey Furniss