Contemporary Korean vegetarian restaurant Soil to Soul is welcoming summer with promotions headlined by a new seasonal afternoon tea set, along with distinctive seasonal specialties and tasting menu.
“Beyond Vegan – Summer” afternoon tea features a delightfully colourful presentation of savoury and sweet delicacies from plant-based seasonal summer ingredients, available daily at K11 MUSEA in Tsim Sha Tsui East from 3:30pm-6pm, priced HK$498 for two.
In collaboration with Hong Kong’s home-grown vegan and cruelty-free skincare brand B.Y.O.B (Blend Your Own Beauty) from 26 July to 31 August 2021, every table for 4 guests also receives a complementary gift of a lusciously smooth and rich detoxifying ‘Green Tea Detox Mask’ (original price HK$298 for 15 pieces), which echoes the long history and renown of green tea in Asian culture for its tranquilising, calming, and anti-oxidising benefits, restoring a radiating glow.
Savoury treats in the tea set include traditional ‘Kimbap’ Korean Rice Roll, Cabbage Roll with Ssam-Jang Sauce, Deep-Fried Veggies and Rice Ball with Assorted Jang Ajji; while sweet treats feature iconic Korean Traditional Donut and household favourites from Homemade Madeleine and Walnut & Dried Persimmon Roll to Assorted Korean Mochi, Caramelized Cashew Nut Tart, Korean Brown Rice Biscuit and Seasonal Fruit Jelly.
The set also includes Korean Herbal tea, with house-made plant-based mocktails at HK$48, and an option for guests to enjoy the Green Tea Cooler (HK$48), a brand new detox drink exclusively created for the collaboration with B.Y.O.B.
“Beyond Vegan – Summer” is a uniquely serene escape into the zen-like monastic calm of Soil to Soul, with only 10 sets available daily; mentioning the promotional offer on booking is recommended, which is essential to enjoy the collaboration gift, as limited numbers are available.
To complete the green summer indulgence experience, new summer dishes and a dinner tasting menu which accord with Executive Chef Gu Jin Kwang’s ‘Farm to Table’ philosophy are also on the menu.
Monastic-style ‘soul-cleansing’ summer specialties bursting with freshly-harvested ingredients feature Summer Asparagus with Fresh Melon Puree (HK$228), pairing the crunchy asparagus with sweet taste of imported honeydew; a super healthy non-carb “noodle” dish Handcrafted Eggplant Noodle (HK$228); Chilled White Noodle Tossed with Tomato Dressing (HK$238), served chilled as a super refreshing combination of Korean somen and tomato puree; crispy Deep-Fried Sliced Yam with Ginger Syrup (HK$228) in a luscious syrup; Tofu Salsa (HK$218), a Korean version of salsa topped with shredded ginger with a hint of spice to the light and healthy tofu; and crunchy Deep-Fried Lotus Root Dumplings (HK$258) with a soft filling of hearty, delicious veggies and tofu.
A new 6-course summer tasting menu of Amuse Bouche, Chef’s Selection of Soup, Enoki and Dried Apple Salad, Japchae Roll, Sweet & Spicy Mushroom, Blessed Tofu Skin Pocket stuffed with Sweet Potato Noodle, Korean “Sushi” Platter and Korean Petit Four is priced HK$698 per person, with a la carte dessert priced an extra HK$98.
Completing summer promotions, Soil to Soul is also offering an exclusive offer on artisan organic wines with ‘Buy One-Get One Free’ (priced on most expensive bottle) from 5pm-9pm daily.
Rare and fascinating vintages include Handpicked Sauvignon Blanc Marlborough 2019 (HK$580), a mouth-watering combination of juicy fruits, passionfruit, bright acidity and herbal lift; La Moscheta Prosecco Extra Dry DOC N.V (HK$540), a rich, elegant bubbly with notes of tropical fruits, pineapple, hazelnuts, lime-blossom and quince with a hint of vanilla; and Rosa Spinola Rosé Monferrato DOC (HK$780), produced from the purest organic grape, Nebbiolo, respecting the beauty of the vineyard and its environment.
New colour-themed summer mocktails (HK$88 to HK$108) on the drinks menu bursting with refreshing, fruity flavours also include Green (Fresh Cucumber, Fresh Mint with Apple Juice), Orange (Yuzu, Fresh Lemon 
Juice), Purple (Fresh Blueberry, Fresh Lime Juice), Cyan (Fresh Guava Juice, Apple Juice, Fresh Lime Juice), Beige (Pineapple, Coconut) and Pink (Pineapple & Grapefruit Juice Fresh Lime Juice and Cranberry Juice).
Internationally-experienced ‘World Master Chef’ Gu Jin Kwang introduces a contemporary interpretation of temple-style cuisine to Hong Kong at the helm of Soil to Soul, interpreting the ancient wisdom with a wide variety of nourishing a la carte specialties, lunch sets and dinner tasting menus, alongside contemporary bar snacks.
The philosophy adheres to a righteous natural order with a ‘humble, grateful heart’ without polluting or harming nature, mindful that just as the body and mind, humans and nature are one. The restaurant also strictly avoids five ‘Forbidden Pungent Roots’ believed to distract minds with impure thoughts – garlic, green onion, leek, chive and onion.
Soil to Soul is located next to the Avenue of Stars at 704, 7/F, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui East, Hong Kong – operates daily from 12noon – 10pm with car parking at K11 MUSEA car park.
For more information, please visit www.soiltosoulhk.com/ ; for enquiries, please email info@soiltosoul.hk or call (852) 2389-9588.
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