"If there is one restaurant in Hong Kong that believes in sustainability and wellness and still cooks delicious food, Grassroots Pantry is it," says Tony Tan. "Owner-chef Peggy Chan is setting an excellent standard with her plant-based menu. While she is an eco-warrior with years of fine cooking under her belt, she doesn't brandish her beliefs like a zealot. Instead, she lets her outstanding food do the talking. This delicious curry calls for hedgehog mushrooms, but as these are hard to find in Australia I use portobello mushrooms instead."
This recipe from Hong Kong Food City by Tony Tan (Murdoch Books, $49.99) has been reproduced with minor GT style changes.