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Chef Peggy Chan unveils Nectar, an integrative dining concept that advances plant-based cuisine with progressive tasting menus.

Chef Peggy Chan unveils Nectar, an integrative dining concept that advances plant-based cuisine with progressive tasting menus. Located in Hollywood Road, previously home to the much-loved Grassroots Pantry – the pioneering restaurant founded by Chef Peggy Chan that introduced local diners to the possibilities of plant-based cuisine, Nectar will advance this legacy with its menus. 

Combining her formal training in the culinary arts and her mastery of raw, functional foods, Chef Peggy Chan serves nutrient-dense, seasonal tasting menus using locally sourced organic ingredients. During each dinner, Nectar guests have the choice of a five, eight or 12-course tasting menu. Original Grassroots is the five-course option, while Integrative comprises eight courses and Edible Solutions includes 12 individual dishes.

Refined and inventive, Nectar invites guests to experience progressive, plant-based cuisine prepared by Chef Peggy Chan.

Chef Peggy explained that while Nectar provides an elevated and more sophisticated dining experience, they remained committed to educating and empowering diners on conscious eating, exploring ethical sourcing and how our decisions impact the environment.

Refined and inventive, the seasonal tasting menus are available for dinner daily, except Tuesdays. Celebrating the versatility of locally and regionally sourced organic products, the five-course Original Grassroots tasting menu (HK$680 per person) showcases Grassroots Pantry’s foundational dishes. 

Chef Peggy Chan is Hong Kong’s most knowledgeable and passionate advocate of sustainable dining.

Highlights include Young Coconut, Sweet Corn and Aji Amarillo Pepper, which introduces guests to the surprising ability of plant-based ingredients to mimic ocean textures and flavours. The Signature Mixed Mushroom Linguini is given extra love with freshly made in-house vegan pasta tossed with maitake mushroom and shavings of summer truffles. 

For a more extensive dining experience, guests can opt for the eight-course Integrative Tasting Menu (HK$880 per person) that reflects Chef Peggy’s belief in the healing nature of plant-based cuisine or The Edible Solutions 12-course Tasting Menu (HK$1,380 per person) that draws inspiration from Project Drawdown, a global initiative to reduce carbon emissions and reverse global warming. 

Offering a comfy and natural ambiance, the restaurant is perfect for savouring a wholesome meal.

Nectar also serves a three-course lunch set menu, available everyday except Tuesdays, that includes a starter, a choice of mains and Mango Granita with coconut custard and crispy oats. On weekends and public holidays, Nectar’s brunch extends to a free flow and rotational menu that showcases organic, locally — and sustainably – sourced ingredients in creative ways. 

The revolving menu focuses on brunch classics, reimagined with appetising and nutritious twists such as Chef Peggy’s interpretation of the quintessential Caesar salad and many more. Wholesome desserts that include Waffles with chia jam and ice cream, Mango Chia Seed Pudding and Warm Zero Waste Banana Cake will conclude the Nectar experience sweetly. 

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