Review: Veggie Express

One of my favourite restaurants to visit in Hong Kong, is Veggie Express. Nestled away in the busy suburb of North Point, it never disappoints. This restaurant is a testament to the versatility of vegetarian cooking. And for those of us who choose not to eat animals, we can still get the opportunity to experience traditional Hong Kong flavours in a vegetarian setting. The menu is clearly marked with which dishes contain eggs and dairy, so it is easy to navigate if you are a vegan. 

Veggie Express offers a diverse menu. With a 4.0 rating on Tripadvisor, this modest eatery has made a name for itself on the local food scene. This restaurants opts for a no-frills, cafe-style setting that's often packed reflecting its popularity among locals and visitors. 

My absolute favourite is their Hong Kong style green beans. While these might steal the spotlight, other dishes worth mentioning are the savoury almond soup and the English breakfast. The soup offers a twist on the traditional sweet version, and some might find it unusual. The breakfast with an array of faux meat choices and tofu ensures that there is something for everyone. 

A great restaurant to visit! 

 

The Great Acceleration

"The Great Acceleration: An Environmental History of the Anthropocene since 1945" by J.R. McNeill and Peter Engelke is a significant work that delves into the profound environmental changes that have occurred since the mid-20th century. A period that the authors argue marks the beginning of the Anthropocene - a new epoch in Earth's history defined by human activity being the dominant influence on the environment.

The book is lauded for its clear and detailed account of humanity's relationship with the biosphere post- World War II, tracing the accelerating use of fossil fuels like coal and oil. It highlights the massive increase in carbon dioxide emissions and the resulting ecological disruptions, offering a sobering look at the consequences of human actions on the planet. 

One of the critical points the book makes is the transformation of Earth within a human lifetime, particularly through urban growth. In 1950, only 29% of the global population lived in cities. This number has since risen to over half and is projected to reach 70% by 2050. The book discusses how this urban expansion is a significant driver of environmental change, leading to the loss of agricultural land, changes in temperature, and biodiversity loss. However, the authors also note that people living in cities often have lower carbon emissions due to efficient public transport systems and proximity to their workplaces. This presents a nuanced view of urbanisation, recognising both its environmental impact and its potential for sustainability. 

"The Great Acceleration" is praised for its comprehensive analysis and is considered an essential read for those interested in environmental history and the Anthropocene. It provides a well researched narrative that is both informative and through-provoking, urging readers to consider the scale of human impact on the Earth and the urgent need for change. 

McNeill and Engelke's work is a critical contribution to the field, offering valuable insights into the environmental challenges we face and the historical context that has led to the current state of the planet. It is a book that not only educates but also compels action towards a more sustainable feature. 

Review: Kung Tak Lam Shanghai Cuisine

Kung Tak Lam Shanghai Cuisine in Causeway Bay offers a unique dining experience for those seeking vegetarian or vegan cuisine. The restaurant has existed for more than 30 years and has garnered attention for its commitment to Shanghainese vegetarian stir-fry dishes. The restaurant recently moved from the World Trade Centre, to Sugar next to Windsor House. It has such a nice view of Causeway bay, looking out over Victoria Park, and you can see the harbour.

 

The service is usually friendly and helpful, with staff members attentive to the needs of their guests. Only a few staff speak English, so sometimes it is a bit difficult to communicate. The Dim Sum menu, only served during lunch, is diverse with creative takes on traditional dishes. The menu is well-marked, distinguishing dishes that contain eggs from those that are purely plant-based, making it easy for vegans to navigate. 

 The culinary experience is a blend of traditional flavours and innovative cooking techniques. Signature dishes like the cold noodles and mock meat platters are recommended by patrons. The tofu dumplings and Emperor vegetable dumplings are particular noteworthy for their fresh ingredients and delicate flavours. 

The restaurant stands out for its vegan options and the ability to maintain traditional Shanghainese flavours in a vegan and vegetarian format. The over dining experience is great and a must visit for those who like Chinese cuisine and a nice view.