Your Body Is A Temple: If your first impression when you hear “temple food” is austere asceticism, you might want to think again. Soil to Soul is a unique Korean vegetarian food concept that’s healthy, modern and delish.
Look & Feel: Located in K11 Musea, the sprawling, 3,300sqft space features plenty of wood and takes inspiration from the Chinese five elements for its design.
On the Menu: Soil to Soul follows the Buddhist philosophy towards vegetarian cuisine, incorporates organic plant-based ingredients, and eschews garlic, leeks, onions, green onions and chives. Expect contemporary takes on Korean classics like bibimbap, ddeokbokki, and japchae, as well as other dishes such as ginseng salad, yellow bell pepper cold soup with kimchi, and pan-fried tofu and burdock. Set menus are available during lunch time while dinner involves a six or eight course tasting menu. The food is accompanied by wines and sojus.
Meet the Chef: The protege of Korean nun and temple food expert Woo Kwan at Korea’s Mahayeon Temple Food Cultural Centre, chef Gu Jin Kwang boasts over 20 years of experience as head chef in both his native Korea and the United Kingdom. He’s particularly known for his fermentation techniques involving Korean sauces of his own invention.
Great For: Healthy vegetarian dining with a twist.
FYI: Originally slated to open on August 2, Soil to Soul’s opening has been delayed due to the recent government dining-out restrictions, so watch this space.
Check out Hong Kong’s newest restaurants and bars here.
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.