Food & Drink

6 Plant-Powered Recipes from Hong Kong’s Top Kitchens

We asked chefs to share their delicious vegetarian recipes for you to make at home.

By Chris Dwyer

Mar 9, 2021

Chickpea and Coconut Curry
By Komune


1kg dry chickpeas (soaked overnight)
4 garlic cloves
300g brown mushrooms
2 white onions
2L coconut milk
2 sprig rosemary

15g turmeric
6 pc Thai lime leaf
6 pc fresh red chili
2L mineral water
Fresh Thai basil
500g pesto (base recipe)


  1. In a saucepan fry the garlic, fresh chili, mushroom and onion til golden.
  2. In a different pot, boil the already-soaked chickpeas with the lime leaf until tender, but not soft.
  3. Scoop the chickpeas into the vegetable mix along with the turmeric and pesto, pan fry quickly adding some water.
  4. Finally, add the coconut milk and a bouquet garni with lime leaf and rosemary.
  5. Simmer the curry to thicken.
  6. To finish, add fresh Thai basil.

Beetroot Kebab
By Bombay Dreams


4 beets
2 whole green chilies, chopped
2 potatoes, medium size
2 tbs chopped ginger
2 tbs oil
1 tsp garam masala
½ tbs clove powder
½ cup roasted gram flour powder
½ tbs cardamom powder

2 tsp cumin powder
2 tsp cumin seeds
½ cup chopped coriander
1 tbs coriander seeds
Salt, to taste
1 tbs red chili powder
Oil, for roasting
2 tbs tomato paste


  1. Boil the potatoes and beetroot separately with some salt and water for 10 to 12 minutes on medium flame.
  2. Once done, grate the potatoes and deep fry them; then let the mixture cool down.
  3. Peel and grate the beetroot and squeeze out the excess juice. Pan sauté the grated mixture with cumin seeds, chopped green chili, ginger and salt to taste; then let the mixture cool down.
  4. Take a mixing bowl. Combine all the ingredients and mix well, add roasted gram flour powder.
  5. Grease your palm with a teaspoon of oil so that mixture does not stick. Now make a small lemon size ball, flatten it between your palms and make round shaped cutlets. Use same process for remaining mixture.
  6. Place a sheet of parchment or lightly oiled aluminum foil in the basket/tray. Now place the cutlets into a single layer.
  7. Using the display panel, select “Airfry,” then adjust the temperature to 375°F (190°C) and set the time to 12 minutes, then touch start.
  8. Preheat for 3 minutes. When the display indicates “Add Food” insert the cooking tray in the center position.
  9. When the display indicates “Turn Food,” carefully flip the cutlets
  10. Once beetroot cutlet/tikki/patties are crispy and golden brown, take them on to the plate and serve hot with coriander mint chutney.

Xiao Long BaoOmnipork Siu Loong Bao
By Crystal Jade


Vegetable soup:
160g Napa cabbage
4g chopped ginger
500g water
8g salt
5g sugar
4g agar powder

200g cake flour
8g vegetable oil
120g hot water (70°c)

200g Omnipork
50g diced bamboo shoots
300g chopped tientsin cabbage
40g vegetable soup
10g vegetarian oyster sauce
¼ tsp white pepper powder
6g soy sauce



  1. Heat the pot with a little vegetable oil. Put chopped ginger and Napa cabbage to sauté. When the cabbage starts to soften, add water to boil.
  2. Simmer around 3 minutes. Season with salt for taste. Keep aside to cool.
  3. Mix agar powder and 400g of cabbage soup in another pot. Heat the mixture until boiled then pour it into a container.
  4. Let the mixture cool then move it to the fridge till it turns into a jelly-like texture. Remove from the fridge and dice small.


  1. Sieve the cake flour and add vegetable oil into the mixing bowl. Add hot water in and mix quickly. Roll the dough into a ball-shape.
  2. Cover the dough with a wet towel for 30 minutes to let the dough rise.


  1. Put Omnipork, bamboo shoot, Napa cabbage in a mixing bowl and mix well. Add vegetarian oyster sauce, white pepper and soy sauce to marinate.
  2. Slowly add in vegetable soup and let the mixture slowly absorb the liquid. Keep aside.


  1. Take out the dough and sprinkle with flour. Roll it well and cut into small 12g pieces.
  2. Flatten them with a wooden rolling stick to a diameter around 10cm. Place 10g stuffing and 12g soup jelly and fold the skin to a siu loong bao shape.
  3. Steam for 8 minutes. Serve with Chinese vinegar and ginger slices.

By Ma…and The Seeds of Life


40g chia seeds
200ml of filtered water
½ red onion finely chopped or mini cubed
2 tbs tamari
10g powdered seaweed
(N.B: Chef Tina uses wakame but nori or kelp work, too. And she powders hers herself in a Vitamix, but pre-powdered is also fine)
2 tbs flax oil (optional — it makes the chiaviar shinier and enhances the sea flavor)
1 lemon — juice and zest


  1. Using a whisk, mix chia and water together until the chia expands and absorbs water.
  2. Add seaweed and tamari, lemon juice and zest, chopped onion and flax oil.
  3. Adjust to your liking (e.g., you may want to add more water or tamari).

Can be stored in the fridge for up to a week.

Braised Tofu and Burdock Root
By Soil to Soul


300g tofu, firm, sliced (4cm x 4cm x 1cm)
300g burdock roots, peeled and fine julienned
3 Korean green chili peppers, seeded and fine julienned
2 tbs perilla seed oil
2 tbs rice syrup
1 tbs soy sauce
1 tbs fermented green plum extract
2 tbs grapeseed oil
½ tsp fine salt
1 tsp black sesame seeds


Mix everything together.

Sweet and Sour Mixed Mushrooms
By Miss Lee


100g king oyster mushrooms
100g lion’s mane mushrooms
50g pineapple
35g red bell pepper
40g zucchini
¼ green apple
100g glutinous flour

1L rice vinegar
600g brown sugar
300g white sugar
200g ketchup
50g sweet and sour sauce
60g plum
15g dark soy sauce


  1. Cut mushrooms into small pieces
  2. Dice pineapple and bell pepper; slice zucchini and green apple
  3. Stir together ingredients for the sauce and set aside
  4. Coat the mushroom with glutinous flour thoroughly
  5. Pan-fry mushrooms until golden brown and crispy, set aside
  6. Using the same pan, stir fry pineapple and bell pepper dices, set aside
  7. Heat sauce in the pan, add in mushrooms, pineapple and bell pepper dices, stir to coat the ingredients with the sauce evenly, until sauce starts to bubble and thicken
  8. Plate up and garnish with zucchini and green apple slices

Read about how these Hong Kong restaurants and others have developed their new plant-forward menus and just how tasty they are here.

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