Restaurants in Hong Kong are creating vibrant vegetarian dishes for you to enjoy this spring

At the new Casa Cucina in Causeway Bay, chef Anthony Cheung wants to put more emphasis on seasonality and local produce. “I think that as a chef you should really try to use what you have around you,” he says. “You never know what you’re going to get and when you’re going to get it, but that’s the fun of it; it forces you to do different things.” The pumpkin ravioli is a great example of the possibilities of using high-quality local ingredients. The dish consists of sun-dried tomatoes, crispy slices of pickled Japanese pumpkin, drops of basil oil and a smooth pistachio and mascarpone sauce, but the real star of the show is the sweet, creamy filling of the ravioli. The wonderfully simple and uncomplicated filling is a puree made from organic pumpkin from Hong Kong, caramelized and seasoned with salt. “The backbone of this restaurant is Italian cuisine, and what they do is appreciate the products themselves. That’s why we try not to do too much and let the original flavors shine through.”

Shop C & D, Riviera Mansion, 59-65 Paterson St, Causeway Bay; @casacucinahk

Pursuing vegetarian Chinese fine dining is no easy feat; it’s a concept that has remained untouched in the local food scene, at least until Yuan’s launch. But the task is not without challenges. “Vegetarian cooking has its own rules that are radically different from conventional cooking, so on the one hand we open ourselves to new culinary influences and the vast arsenal of culinary techniques beyond tradition; while on the other hand, we try to showcase and interpret Chinese culinary heritage,” says Chef Law Chak-kei. “The approach we are taking is a very delicate dance of conservation and innovation, and we are essentially working without a blueprint to follow.” Instead, he looks to the world around him for inspiration. Nature takes the lead in curating the menu at Yuan, where dishes highlight the fresh, natural flavors of the best seasonal produce. With tender artichoke heart, homemade rice crackers, and air-dried, dehydrated cabbage leaves for textural intrigue, this mushroom and Chinese baby kale dish injects newness and wonder into a well-known Chinese homestyle recipe.

Shop 2, G/F, Chinachem Hollywood Centre, 1-13 Hollywood Road, Central; @yuanhongkong

Photography: Samantha Sin
Styling: Ella Wong