Having prescribed to the plant-based, cruelty-free lifestyle for six years – when understood that going vegan would heal my eating disorder mentally and physically – I now subscribe to a plant-based diet free of dairy and meat and animal by-products such as honey too. I also asked myself: will I remain a vegan forever?

Because the truth is, it is not easy to be vegan.

What is it like being a vegan?

A question I so often get from non-vegans.

This started as an article describing how I navigated my way through Hong Kong after arriving from Kuala Lumpur, Malaysia, to this city that boasts some of the best Michelin-starred restaurants of various cuisines. No foodie would ever give Hong Kong a wide berth. Food is an essential driving force for the Chinese – talk always turns to food: Have you had your dinner? What did you have? Have you been to this bar/restaurant/cafe?

So what it’s like to be a vegan in Hong Kong...

I have had many moments sitting at a table full of dishes, and yet I have nothing to eat. I have had many moments when people have asked, “How do you even do without cheese and milk? Where’s the protein?” I have had many moments when potential dates have said, “No thank you, I can’t imagine ever living with a vegan”.

Despite these moments, I have never doubted my choice. I love the feeling that I get from eating plant-based – I feel more energetic, and rarely get sick. I also feel more positive about food, with which I have had a long arduous struggle. I have seen nutritionists who told me to “eat more meat” to put on weight, which led me to question the impact of incorporating meat and dairy in one’s diet. This question set me off on a quest for a diet I could live healthily with, and with which I could make peace.

Two years ago, when I arrived in Hong Kong and was looking for places to eat, Home Eat to Live was the go-to choice. Sadly, this establishment in Central no longer exists, but it was a safe haven where I could get my vegan and healthy fixes, from salads to vegan cakes and oven-fired flatbread that you could adapt to your heart’s content; it was delicious and it proved to be a cosy hangout that I went back to repeatedly.

I was sad when I found out it was closing in 2017, months after my arrival. After a little effort researching vegan versions of Korean food – I am a huge fan and often made my own kimchi, bibimbap and tofu jjigae when I still had a proper kitchen in Kuala Lumpur – I found Mimi2Go. Kimmy, the sweet owner, offers healthy Korean fare, and I am such a frequent visitor that we are now on first-name terms.

Then I heard about Grassroots Pantry, and though I love Peggy Chan’s pioneering creations – Chan was in the vanguard of the green movement long before anyone else had caught on to the idea of veganism in Hong Kong – it remains too costly to be a regular haunt.

I found myself searching for more kinship, and in my quest I found Vegans Hong Kong on Facebook, where I promptly made friends with the admins, Simon Newstead and Adeline Chan – two of the most lovely people I have met. They are truly passionate advocates of the vegan cause, and their comprehensive guide to places to dine in Hong Kong for vegans – on the channel – is extremely helpful.

Fast forward to 2018, I began to witness a rapid change of scene. Firstly, I was invited to attend the Future of GREENovation Forum. This was the first time I met David Yeung, the founder of Green Common, and one of the pioneers in Hong Kong in calling for a meat-free lifestyle to save the planet. Highly inspiring, Yeung had great plans to reach the China market and beyond. The event was MCed by Sonalie Figueiras of Green Queen (one of the most inspiring people I know and whom I turn to whenever I need advice, because, #greenqueenknows), and attracted speakers such as Jodi Monelle of Live Kindly, Klaus Mitchell of Plant-based News, and Califia’s Greg Steltenpohl – and this was just the beginning.

The pace quickened with the launch of Beyond and Impossible burgers in this fair city, the first outside the United States to sample the meat-free meat. Word spread. Hotel chains Cordis and Grand Hyatt took both brands on, and restaurants such as Little Bao wanted a piece of the action. Ovolo has opened up the city’s first vegetarian-only restaurant Veda, backed by a great menu created by Hetty McKinnon of Arthur Street Kitchen fame. Sands Resorts Macao has revealed its Green Monday collaboration, a Green Cuisine campaign that introduces vegan dishes to 14 restaurants – think Omnipork pork chop buns. Imagine the delight – vegans can now relish in Macau’s signature street snack too.

Yeung also has a vibrant plan for Omnipork, a meat-free pork made of pea protein and non-GMO soy, that is backed by his company Green Common. He wants to help the green lifestyle become mainstream – which would eradicate the notion that a plant-based lifestyle has to be “expensive”. When I visited a little dumpling hole-in-the-wall opposite work in Causeway Bay and found an Omnipork dish – a Shanghainese sang jin bao – I was floored by the idea. Two years ago, there was no way I could have had a meal in a cha chaan teng.

The trajectory continues upwards. Last month, the international Veggieworld graced our shores, held at PMQ for the first time. Lush has gone egg-free with all its products, and China says it will cease testing of animals before cosmetic brands can enter the market. At times like this, I am reminded of the sentiments of Figueiras and Yeung: “Our goal is not to strive to have more vegan restaurants, but to have more understanding of the diet and then subsequently more options in any food establishments around the world”.

I cannot wait to see what the future holds. The fanfare may be about the latest “not-meat” meat or Gregg’s vegan sausage roll, but I am happy with a simple vegan buddha bowl, thrown together with roasted potatoes, mushrooms, Brussels sprouts and beans and grains. Carb it up baby, to realise the potential of this beautiful, fulfilling lifestyle.

My favourite local vegan-friendly neighbourhood haunts:

Confusion Plant based Kitchen

Completely plant-based home-cooked meals here that offer satisfying, comfort food I can devour and still want to return to every time, thanks to a creative, ever-changing daily menu. Owner Lisa Terauchi-D’Rozario and her staff are always friendly and up for a chat too, which I do enjoy. I am there at least once a week, so if you run into me, please say hi.

G/F, 103 Jervois St, Sheung Wan

Pure Veggie House

Loved for its Chinese cuisines, dim sum and hotpot (unlimited refills), Pure Veggie House is a vegan mainstay on top of Mid-Levels. I love that they make their food in a healthier way, too.

3/F, Coda Plaza, Mid-Levels, Garden Rd

LN Fortunate Coffee

I love to come here for light bites – but if you fancy a bowl of udon, be my guest too – everything from dumplings to the hedgehog mushroom salad and breakfast toast all taste great, and it is a nice place to hang out for a lazy weekend afternoon.

118 Sai Wan, Second St, Sai Ying Pun

Kind Kitchen by Green Common

A brainchild of Green Common, you can find Kind Kitchen in its Sheung Wan branch, where delectable interpretations of Asian delights can be found – such as the latest, Japanese curry rice, as well as pan-fried gyoza. I am patiently awaiting a JUST egg version of the Omurice now.

Shop 1, 1/F, Nan Fung Place, 173 Des Voeux Road Central, Central

MiMi2Go

Although this Korean cuisine establishment is not entirely vegan, it deserves inclusion because it was one of the few places I found that accommodated my dietary requirements to a tee. Owner of the cute little cafe-restaurant, Kimmy, is wonderfully responsive on Facebook and can adjust her dishes on request. Nowadays I go in and order her gluten-free and vegan options – favourites include the Veggiejeon and Detox bibimbap – which are available year round.

15 Old Bailey St, Central

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