New Hong Kong restaurant Soil to Soul plans to change perceptions of traditional Korean vegetarian temple cuisine.
So this whole COVID-19 thing has been a bit of a wake-up call and you’ve decided to start treating your body more like a temple and less like an amusement park run by Wagyu cattle? Good effort. Diet plays a vital role in our overall wellness, so if you’re decided to cut meat (even just now and then) then a new Hong Kong opening has your name all over it.
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For contemporary Korean vegetarian cuisine inspired by the diet of monks, Soil to Soul is set to open at Tsim Sha Tsui’s K11 MUSEA later this month. Helmed by chef Gu Jin Kwang, a protégé of renowned Korean Buddhist nun WooKwan, Soil to Soul promises good, wholesome food laced with organic and plant-based ingredients and guided by a food philosophy that dates back to Korea’s Goryeo dynasty.
Highlights of the new vege-friendly restaurant’s omakase-style tasting menu include Korean ginseng salad; gluten-free turnip dumplings; cold yellow bell pepper soup with kimchi; pan-fried tofu and burdock; and sweet and sour shiitake mushroom.
As part of the culinary philosophy, five pungent herbs – garlic, green onion, leek, chive and onion, and faux meat – are avoided, while all dishes are prepared in accordance with three principles: clarity, flexibility, and compliance with the Buddha-Dharma.
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You’ll also be able to pair your meat-free feast with a host of biodynamic, organic and premium wines, traditional soju, and soju-inspired cocktails.
Time to nourish your body and nurture your soul.
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