Nectar is a fine dining, plant-based restaurant by chef Peggy Chan, one of Hong Kong’s pioneers of plant-based cuisine. The restaurant occupies the same space as her previous, more casual, Grassroots Pantry.

The 2,000 sq ft restaurant is minimalist, marked by white walls and white tablecloths, with green plants to add some colour. The kitchen takes up half the space and is up a few steps. Chan describes the dishes – made from locally-sourced organic ingredients – as elevated, holistic, nutrient-dense and seasonal.

We had a good start to our eight-course menu (HK$950) with three amuse-bouches – short-grain brown rice mixed with pickled olive greens and wrapped in sweet potato leaf; fermented teff crisp topped with an avocado dressing, sweetcorn and cucumber; and battered okra served with a fermented tomato jam. Chan is on hand to describe the dishes and how they are made.

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Our first course was the tomato tuna with jicama nori, which we rolled into a sushi roll; the tomato did have a tuna texture. The banana blossom with wild betel leaf reminded me of Vietnamese flavours, while the faux gras had the taste and texture of foie gras. The bak kut teh with truffle wonton was a favourite of the table. We also enjoyed the “cheese” course, where we were presented with a rich array from tofu Gorgonzola to herb goat cheese made with macadamia and pine nuts and studded with pink peppercorns.