In Hong Kong, you don’t need to step inside a restaurant to know what’s cooking. Roast ducks dangle in windows, char siu glows behind glass and the scent of pork buns fills the air. Meat is front and center, a daily celebration of flavor and tradition.
But for those like me who grew up vegetarian, options tend to be limited to the usual suspects like stir-fried greens or tofu in brown sauce. So when a friend mentioned a 100% plant-based dim sum spot serving authentic Cantonese flavors, I quickly called and made a reservation. I also dragged along two self-avowed carnivore friends, not least in honor of the Hungry Ghost Festival in September, when many locals forgo meat.
Dining and Cooking