No Junk on that Junk Grassroots Pantry Introduces Junk Trip Menus from its Catering Arm, Weekday Brunches, Summer Specials and the Next Phase of The Collective’s Table Chef Series!

Welcome to a gorgeous Grassroots Pantry summer as Hong Kong’s go-to destination for exceptional plant-based cuisine provides delicious and healthy smarts across the board, keeping you full of energy all the way! First up, we’re catering to the high seas with swimsuit-friendly food packages for junk trips, a summer special service by our popular catering arm! Following our successful guest chef series with Chef Richard Ekkebus of Michelin Two Star Amber and Chef Vinny Lauria of Linguini Fini, The Collective’s Table will resume in September with two more culinary heavyweights cooking plant-based in our kitchen! We’re also introducing all-day brunch on weekdays along with new hours of operation (both applicable only during the summer), and we’ll also add some beautifully vibrant summer dishes to the Grassroots a la carte menu!

Not Another Boat Party Chicken Wing! Grassroots Pantry Redefines the Term “Junk Food!”

Summertime means heat, and that means it’s time to hit the water! But there ain’t no place for junk on that junk! Grassroots Pantry will offer three packages of ascending depth, including:

– The “Mini No Junk” package with Chips & Dips, Cauliflower Potato Tater Tots, Satay Hedgehog Mushroom Skewers and Maca Pudding Pots (min. order for 20 people at $180 per person)

– “The Convert” package with Popcorn “Chicken,” Satay Hedgehog Mushroom Skewers, Lotus Root “Meatball” Sandwich, Coriander & Mint Pesto Quinoa Salad, Double Chocolate Chip Cookies and Lemon Posset Fruit Cup (min. order for 15 people at $300 per person)

– “The Grassroots Feast” with Chips & Dips, Summer Rolls, Curly Kale Salad, Satay Hedgehog Mushroom Skewers, Kimchee Quesadillas, Berbere Spiced “Steak” & Potatoes, Mini Lemon Chia Seed Pancakes and Maca Pudding Pots (min. order for 15 people at $400 per person)

Beverage-wise, we’re keeping the fun stuff a little less naughty. The Organic Fiesta Package includes bottles of Liveraid (2L) and Immune Booster (2L) cold-pressed juices, organic Mountain Goat Steam Ale (15 cans), three bottles of organic white wine and three bottles of organic red. The Lean Green and Mean Package includes cold-pressed bottles of Liveraid (3L), Immune Booster (3L) and AVC Me Elixir (3L), organic Mountain Goat Steam Ale (30 cans) and five bottles each of organic sparkling wine, white wine and red. Delicious plant-based excellence on the water is a fine idea as summer returns with healthy eating at an all-time high. Why weigh down your boat trip with cold wings and bad sandwiches when you could eat beautifully well and feel great at the same time?

The Collective’s Table Guest Chef Series is Back in September with Chef Neil Tomes and Chef Peter Franklin!

The challenge resumes! Many thanks go to Richard Ekkebus, Culinary Director of Michelin Two Star Amber, and Chef Vinny Lauria of Linguini Fini for helping us make phase one of The Collective’s Table a huge success! Chef Ekkebus and Chef Lauria joined our Peggy Chan in the Grassroots kitchen on two consecutive Mondays, cooking joint plant-based tasting menus in their culinary style to the delight of our attending guests. We’re far from done, and The Collective’s Table will return in September with two more accomplished names in Hong Kong’s culinary circles. Watch this space as we get set to welcome Chef Neil Tomes of Beef & Liberty and Chef Peter Franklin of Viet Kitchen into the Grassroots kitchen and see what these extraordinary talents come up with when placed out of their comfort zones! Plant-based cuisine is no longer a niche endeavour. The potential for creative excellence has grown by leaps and bounds as savvy diners emphasize healthier eating habits. To prove this, we only need to look to our top chefs who are embracing the green eating revolution, and Grassroots Pantry is proud to be at the center of this movement as we continue to welcome world class culinary talent into our kitchen!

Summer Special: Brunch is an All-Day Joy, Seven Days a Week at Grassroots Pantry

Brunch is such a treat so why confine it to weekends only? We agree. During the summer season only, we’re pleased to serve a brunch menu seven days a week! Our special “Lazy Summer Days” all-day brunch for late risers will be available from 11am-5pm on weekdays, starting from July 4th. Our hugely popular weekend brunch service will remain unchanged.

Special Summer Hours at Grassroots Pantry and the Happiest Hour of All!

We’re making a slight tweak to our hours of operation during the summer season, as Grassroots Pantry will be open from 9am-11pm daily from July 4th onwards. Along with our new weekday brunch service, we’ll continue to offer breakfast a la carte from 9am-11:30am, an all-day a la carte menu from 11:30am-11pm, and a special set lunch menu from 11:30am-3pm on weekdays. We’re also spreading the love this summer as Grassroots’ Happy Hour will be available from 3pm-7pm daily, with a fabulous buy-one-get-one deal on any of our six house organic beverages, delightful to the last sip.

Summer Inspiration: New A La Carte Summer Dishes at Grassroots Pantry:

Served from July 18, the new Summer A La Carte Menu features the following new creations in a quintessential Grassroots experience! We’ve retired the Spring Succotash Salad and in its place, we find the delectable Smoked Carrot Blini ($108) with Koji-smoked carrots, cashew sour cream, fresh dill, seaweed caviar and teff blinis. The innovative Lotus Root “Meatball” ($78) is a spice-laden dish with garam masala notes, served with home-roasted marinara and Tree Nut Pecorino cheese. Replacing the Hainan Tofu Rice is our beautiful Buckwheat Raviole ($168) with cultured cashew ricotta, zucchini cream, local Chinese greens, dehydrated cherry tomatoes and pine nut custard topped with robust walnut Parmesan. We bid a fond farewell to our Kofta Masala but in its place, we’re serving a delightful Vietnamese Yellow Curry ($138) with grilled kiffir tempeh, lemongrass, new potatoes, eggplant, coconut milk with steamed short grain brown rice. For dessert, enjoy an all-time classic (Grassroots style) in the form of the Raw Tiramisu ($105) with macadamia-cashew mascarpone, moist vanilla sponge, Ethiopian Koke Yirgacheffe coffee syrup, raw cacao and crispy buckwheat barks.

Summer is a glorious time of inspiration, and we’re feeling pretty inspired at Grassroots Pantry! Join us and take part in our exciting roster of vibrant happenings, and let us take your summer groove to new heights while keeping you perky and fresh at every step of the way!

Grassroots Pantry
108 Hollywood Road, G/F, Shop D, Central
(852) 2873-3353
www.grassrootspantry.com

About Grassroots Pantry
Grassroots Pantry is a homespun restaurant and workshop with a simple core philosophy: to create food that heals with the highest culinary standards and using the freshest, most nutrient-dense of sustainable, plant-based ingredients. Founded by chef/owner Peggy Chan in 2012, Grassroots Pantry started as a cosy destination restaurant in the heart of Sai Ying Pun. As our following grew, so did our reputation as a passionate supporter of deliciously healthy cuisine, eco-conscious practices and catering for special dietary needs.

In August 2015, we moved to our new home at 108 Hollywood Road, where the Grassroots Pantry philosophy continues under one roof.