You don't know, I as a semi-professional dietary food has been two consecutive years of physical examination report total protein is low, you say ironic is not ironic?
In fact, eating light and healthy is a science, like I like more dishes and less meat, eating not enough and not the most prone to health problems, with everyone to encourage. Nevertheless, I went to Sow Vegan, a modern vegan restaurant in Kwun Tong, Hong Kong, last week, where the manager and chef Pamela graduated in psychology in the UK and completed her postgraduate course at Le Cordon Bleu, now paving the way for the future of the planet with a monthly updated experimental menu.
Restaurant gate
Homemade bread
I like all kinds of homemade breads, such as natural yeast sour bread, sour fruit mushroom rolls, Italian green sauce bread sticks, and vegan fermented tofu butter. Eating should be crisp and crisp, should be soft and soft, should be tough, the taste releases the natural gas field, is completely free of additives, preservatives or any artificial ingredients, the basic raw materials are only organic flour, salt, water and natural condiments, such as vegetables, dried fruits and spices.
Vegan crab salad
The vegan crab salad on the appetizer is crisp and fresh, and the deep taste of seafood is stacked with banana flowers, coral grass, tomato fruit jelly and saffron lime foam, which is also appetizing, and the chef's meticulous care is not off topic. To understand, too many chefs in the world do not innovate but create chaos, it is simply a mess of the nerves of the taste buds.
Vegan fish with blackberry sauce
Vegan fish is full of Spring Festival feelings, with Umami full of kelp combined with taro to make a steaky fried crisp, plus the sweetness of blackberries to make the tip of the tongue dance, as well as the oxalis (Oxalis) oxalis, apple mint fruit sweetness and basil oil to spread the balance of fun, is a high degree of completion.
Copenhagen's "Noma"
"Noma" barley mold round cake with plum kernel ice cream
Hearing that "Sow Vegan" was inspired by Copenhagen's "Noma" fermentation culture to ferment quinoa with Rhizopusoryzae, I immediately felt a deep feeling in my heart. I remember that after the reopening of the new store "Noma" 2.0, I tasted the barley mold round cake sandwich Li Coren ice cream and sweet vinegar juice directly killed my senses, looking at it was a wet moldy Dongdong, the bite feeling was more like soaked kitchen paper, or like the mycelium on the outside of the cheese, the most pitiful thing was that the subsequent 3 to 4 hours with obsessive-compulsive B Jun did not stop farting, and finally the smelly symphony led to the cancellation of the afternoon trip.
Fermented quinoa cake with pumpkin foam, mustard hollandaise and caramel orange chunks
Fortunately, the dish here not only did not break my stomach, but it was also a dish that I greatly appreciated that day. Fermented quinoa cake in the deep grain aroma overflowing acid, bitter, sweet, spicy, salty, fresh, hemp clouds of rain, with pumpkin foam, mustard Dutch juice and caramel orange block of the sour and sweet nature at once balance too much impact, showing the vitality of nature.
Plum chocolate lava cake
Fancy snacks
I thought I wouldn't have enough to eat, but I didn't expect that the dessert link was already a bit propped up - a warm plum chocolate lava cake and 3 kinds of fancy snacks, including cherry macarons, gingerbread people and pistachio white jade, half of which had to be packed home.
Simple dining area
Menu of the day
You know, everyone has a responsibility to protect the earth, rusu does not have to have religious beliefs, and fasting just to wash away sins or to achieve self-interest does not see the heart perfect. In fact, the earth and human beings only have a living space for mutual respect and coexistence, it is so simple, just care about monopoly, monopoly, plunder, will there really be good results?