Vegan restaurant Soil to Soul in Tsim Sha Tsui proves the plant-based diet cuisine can be refined

Environmental vegetarianism and veganism are gaining traction around the world. The breeding of livestock accounts for 18 per cent of greenhouse gas emissions and with the polar ice caps melting at alarming rates, it’s no wonder that people are looking for meat alternatives.

At the helm at Soil to Soul is certified specialist Gu Jin-kwang, who focuses on eco-friendly, vegan food philosophy using naturally cultivated ingredients, which is a modern interpretation of Korean temple-style cuisine.

We were treated to a six-course dinner menu (HK$598) and started with a perilla seed, taro soup with jang-ajji wrapped rice. The soup was nutty with a thin texture and the pickled vegetable rice combo added interest as well as a tang on the palate. A strong start. The braised eggplant with fresh tomato came next and showcased the natural flavours of the superior ingredients. Up until this point, the flavours had been very delicate, so we loved the sweet and spicy mushroom, where the batter-fried funghi is smothered in a sauce similar to gochujang – it added some fire in our bellies.

The main course, burdock and tofu with king oyster mushroom, made for a lightly charred bouquet on the palate. Poached pear with red dates, cinnamon and star anise was dessert and had flavours reminiscent of Christmas.

Clean and delicate, the food at Soul to Soil proves that vegan cuisine can be refined, too. While vegetarians and vegans will rejoice in a meal with this level of attention to detail, carnivores will find it hard to adjust.

Soil to Soul