This month, inspired by the availability of seasonal ingredients, and experience distilled from The Collective’s Table pop-ups with Filipino ingredients, chef-patron Peggy Chan is set to create a selection of new dishes comprising of rich, international flavours.
Guests can indulge in a range of new starters, including Chan’s version of Sichuan classic red oil wontons made with Sichuan chilli steam XO sauce, as well as lotus root kofta with pine nut tahini dressing, and Orlam soup, a Laotian concoction inspired by the chef’s recent travels. Other notable new creations include:
- Banh xeo crepe (with cashew spam pate)
- Harissa-roasted cauliflower with cannellini bean spread, quinoa tabbouleh, pistachios and homemade local fig jam
- Palak paneer (or tofu cheese paneer in organic spinach curry)- Yunnan hot pot (seasonal wild mushrooms, kelp, mung bean noodles and greens in five-spice tonic broth and truffle yolk sauce)
- Raw bergamot cheesecake (pili nuts, date, and orange pekoe tea crumble crust with bergamot posset and Aquafaba meringue)
Grasssroots Pantry’s new autumn dishes are available during both lunch and dinner services.
Grassroots Pantry, Shop D, G/F Centrestage, 108 Hollywood Road, Sheung Wan; +852 2873 3353
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