To say that Peggy Chan is at the forefront of Hong Kong’s progressive dining scene would be no exaggeration.
Long before the likes of plant-based diets and sustainably-sourced eateries became mainstream in this city, homegrown chef and eco-warrior took the lead in introducing a range of fuss-free, organic recipes and innovative flavours to the local vegetarian dining scene through her pioneering concept, Grassroots Pantry, first opened four years ago.
And now, she is taking her empire a bit further with her newly minted restaurant Nectar, opened in the heart of Sheung Wan just this July.
The space’s design, much like the down-to-earth recipes that dominate the menu, gives a beautifully stripped-back sensibility. Gone are the usual embellishments of floral arrangements or elaborate lighting; in fact, a sense of pragmatism drives all elements of the decor, where streamlined furnishings and botanical accents seem to nudge guests to slow down and find beauty in everyday practicalities.
The restaurant’s innovative and refined seasonal menu uses all organic ingredients from local and neighbouring farmers, fully presenting the restaurant’s farm-to-table dining philosophy. The five-course Original Grassroots menu features coconut green sweet corn with homemade vegan pasta with mushroom, adorned with fresh cashews, dates and Madagascar vanilla cream.
For guests who want to get a taste of the best that Nectar has to offer, definitely try the eight-course Integrative Tasting Menu, where the appetiser Halomi cheese Turkish spring rolls first whet your palette, before presenting stronger flavours such as a vegetarian “tuna” seaweed hand roll, a new interpretation of “pork ribs” with truffle wonton and ginger-flavoured ice cream.
If you wish to give your palette a completely innovative experience, the 12-course Edible Solutions Tasting Menu incorporates classic bites and often overlooked ingredients, which encourages diners to reconsider the nature of food as well as the environmental impact to the world when we’re consuming it.
“At Nectar, we are creating holistic, nutrient-dense, and seasonal tasting menus,” says Peggy. “Our intention is to welcome diners who are drawn to creative experimentation, functional foods and our clean-eating approach, as well as our unwavering commitment to using locally and regionally-sourced organic ingredients.”
Recently, the restaurant has also rolled out its weekend brunch menu, presenting over 10 seasonal dishes which you enjoy to your hearts’ content for 2 hours. Enjoy highlights such as the “chicken curry” scones with coconut sour cream, and crepes complete with creamy custard and pine nuts.
Address: G/F, Centrestage, 108 Hollywood Rd, Sheung Wan
Telephone: 2873 3353
