Soil to Soul is celebrating its first festive season with an 8-course menu of contemporary Korean vegetarian cuisine inspired by the country’s ancient ‘temple food’ at K11 MUSEA in Tsim Sha Tsui East.
The exquisite festive season menu showcases the new Korean vegetarian dining destination’s signature contemporary twist on cuisine from plant-based ingredients by ‘World Master Chef’ Gu Jin Kwang, priced HK$998 for lunch and HK$1,388 for dinner from 16 to 31 December 2020.
True to its eco-friendly vegan philosophy, Soil to Soul is also nourishing the soul with a Christmas present to the world – minimising carbon footprint not only by shunning meat, but also using mostly locally-sourced, naturally cultivated seasonal ingredients, at less cost to air-freight emissions from imports.
The ultimate Korean vegetarian menu starts with Korean Ginseng and Chestnut Soup, Tofu & Potato Croquette, new festive creation Asparagus Kimchi and the restaurant’s most popular dish, Sweet & Spicy Mushroom, lightly battered and crunchily fried with a tangy and mildly spicy kick, as a vegetarian alternative to sweet & sour pork.
Four ‘main’ courses continue the temple food concept of eating sufficiently without over-indulging to avoid wastage – featuring Korean Radish Dumpling (Kimchi), a new creation for winter with radish at its finest; Blessed Tofu Skin Pocket Stuffed with Sweet Potato Noodle and Napa Cabbage, styled after a fortune bag bringing best wishes and blessings, using Chef Gu’s signature sweetly aged soy sauce; refreshing and healthy Zucchini Noodle with hand-shredded zucchini in a umami house-made fermented soy sauce and Korean sesame oil; traditional Five Veggie Rice, ‘BiBimBap’ and completing the celebration with a festive interpretation of Petit Fours and Specialty Herbal Tea.
Since Soil to Soul presents a contemporary and more liberal interpretation of strictest temple food, wine pairing is also offered at HK$698 for six glasses of premium, exclusively-sourced Makgeolli Korean Rice Wine and international white and red wines handpicked to match each dish.
Drink specialties include biodynamic and organic wines, traditional soju and soju-inspired cocktails (HK$98-108) such as Apple Sojutini and Jang-ajji. A wide range of by-the-glass options are also available on premium Champagne, New and Old World wines and exclusive Korean Makgeolli rice wine rarely found in Hong Kong.
Newly-opened in early August, Soil to Soul continues to present a la carte contemporary Korean vegetarian cuisine throughout the festive season, including lunch sets and 4 to 8 course dinner tasting menus, alongside contemporary bar snacks and exquisite afternoon tea.
“Our basic philosophy is that all preparation steps are in line with nature,” Chef Gu explained. “From growing and gathering to preparation of dishes, all or most ingredients are either farmed or foraged from nature, as a festive, environmentally-friendly Christmas present to the world.”
Similar to the ‘Farm to Table’ process, all natural characteristics and flavour are retained, with temple food philosophy also encouraging a minimalistic diet – “eating only as much as you need, for minimal waste and environmental pollution.”
The culinary concept 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. Ultimate monastic adherence also avoids five pungent ingredients believed to distract minds with impure thoughts – garlic, green onion, leek, chive and onion.
Seating 106, the 3,380 sq. ft. restaurant and bar incorporates elements of wood and earth inspired by the Chinese philosophy of “Wuxing” – the five phases of fire, water, wood, metal and earth. Using wood flooring and seating as foundation, a spacious interior stimulates air circulation and glass enhances space, encouraging interaction between light and air, and an overall ‘soul to roots’ concept bringing peace of mind.
An oblong-shaped bar with spectacular harbour view is the key focus of the design, styled as a contemporary Korean oasis blending traditional and modern with a touch of theatrical intimacy. Three VIP rooms, including one with harbour view, offer ultimate privacy and exclusivity for festive season celebrations.
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 – 11pm with car parking at K11 MUSEA car park.
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