3 Hong Kong entrepreneurs who are shaking up the plant-based scene
Founders of Confusion, The Green Platters and Bear's Lab tell us how they made the move to support the plant-based movement
Who said healthy can’t be tasty and vegan?
We speak to the owners of three vegan joints that are making healthy food taste almost decadent. These kitchen wizards are throwing all the old preconceptions in the bin.
All about making dishes bursting with the flavour of home and nostalgia:
Lisa Terauchi, owner of Confusion Plant Based Kitchen
1. What sparks your creativity when thinking of the menu or dishes you make available at Confusion?
We run a tight ship here at Confusion. We are a small team, and everyone has their talents that contribute towards making the food taste the way it does. We don’t have time to waste. We work flat out from the start of our shift to the end. Time management, dishes that are time-conscious when it comes to prep – and that are also pleasing to the senses – have helped us structure the menu the way we have.
I'm Asian. Growing up half-Japanese and half-Indian in a large family, food was always a beautiful experience of sharing and togetherness. In Japan, food isn’t purely about taste. It’s about how it looks, how it smells, how it tastes and, in the end, how the whole experience makes you feel satisfied, and also, knowing that attention was paid to detail. My goal was always to make dishes that weren’t fussy, but that would be difficult to create at home. I wanted us to do our own take on home-cooked food that was hearty, delicious and nutritious, with no particular need to be pretentious because the food should speak for itself.