Bubble tea is possibly Taiwan’s most popular epicurean export, but it hasn’t been made suitable for plant-based eaters — until now. Nuttea changes everything, by blending its drinks with homemade nut milk, usually made from almonds and cashews. You’ll get extra green points if you bring your own reusable cup and straw too. Shop D, 1/F Maxgrand Plaza, 3 Tai Yau St, San Po Kong; fb.com/nutteahksanpokong
The city’s first all-vegetarian hotel restaurant serves comfort food with a focus on South Asian and Middle Eastern flavors, proving that meat-free does not mean tasteless. Try the baked aloo gobi, a dish of curried potato and cauliflower, and the fried pastry balls called pani puri. Ovolo Central, 2 Arbuthnot Rd, Central; ovolohotels.com.hk
For those with a sweet tooth, look no further than Infiniti C’s gluten-free, vegan cakes — which also, where possible, use raw ingredients to minimize their carbon footprint. The café takes its coffee seriously too, by exploring specialty brews and beans from around the world. Shop 6, The Hudson, 40 Forbes St, Kennedy Town; infinitic.hk
The “POP” in POP Vegan stands for “pursuit of peace”, which is what this SoHo establishment hopes to inspire with its all-vegan comfort food. Be surprised by the gluten-free vegan Peking duck pizza and tandoori-spiced cauliflower steak. 1/F 28 Elgin St, Central; fb.com/popveganhk
Nectar, the newest opening from innovative chef and plantbased food pioneer Peggy Chan, advances the legacy she built at Grassroots Pantry, elevating conscious eating to new levels of refinement. Diners choose between five-, eight- and 12-course tasting menus, all of which are stunning to behold and even more pleasing to the palate. 108 Hollywood Rd, Sheung Wan; nectarexperience.co
Ask the expert!
Q: What inspired you to establish Green Monday?
This world faces many problems: food insecurity, public health issues and population explosion. The nexus of these urgent global crises is the food industry, or, more specifically, our overconsumption of meat. The Green Monday movement was established to provide a common platform for businesses and individuals to contribute to health and sustainability.
Q: How have Hongkongers’ attitudes toward plant-based eating changed?
The popularity of plant-based eating is rising dramatically, and this is evidenced by the growing number of vegan and vegetarian restaurants in town, as well as the expanding green menus in regular restaurants.
Q: Why has there been such a shift?
As millennials become the core of the consumer market, they also become drivers of the evolution of consumer habits. They’re most likely to consider food sources, animal welfare issues and the environmental impacts of their purchases.
— David Yeung, co-founder of social startup Green Monday