Next-level Sustainability: The shuttering of Grassroots Pantry on Hollywood Road made way for Nectar, a new restaurant offering plant-based cuisine. Also run by chef Peggy Chan, it uses organic, locally sourced ingredients in seasonal tasting menus, presented with a focus on educating diners on the importance of ethical sourcing and sustainability.
Look & Feel: Forget the dimly lit, claustrophobic arrangements usually found in restaurants in the SoHo area. Nectar has made the most of the spacious venue on Hollywood Road, with a minimalistic decor featuring a soothing beige palate, wooden furniture a smattering of plants for decoration.
On the Menu: Nectar offers a set lunch ($258) that gets you a garden salad with a bowl filled with goodness: think a “Mexican Bowl” with edamame sweet corn salsa, chili lentils, avocado mousse, hedgehog mushroom fajita and brown rice, plus a passionfruit profiterole to round off the meal. There are several tasting menus available, including a five-course spread ($680) inspired by Grassroots Pantry’s offerings with bagna cauda, Thai Green curry and tagliatelle; an eight-course “intergrative tasting menu” ($950) with a variety of plant-based dishes — bak kut teh with truffles wonton, and pineapple with fermented ricotta; and the 12-course “edible solutions” tasting menu, which features dishes each inspired by ways to reduce greenhouse gas emissions. How does that work? Think a dish named “food waste,” featuring banana blossom and betel leaves; “tropical forest restoration”, with seasonal tropical fruits, chocolate bark and molten almond mochi.
Meet the Chef: Over the last few years, chef and restaurateur Peggy Chan has been one of the major forces in propelling the trend in sustainable, farm-to-table dining.
Great For: Carnivores looking to eat greener and vegetarians who want something way more than just basic meatless dishes, in a fine-dining setting.
FYI: Nectar has launched two-hour free-flow brunch ($550) with shared small plates. Add $180 for unlimited natural wines.
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This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.