Repost: Community Feature: Chef Tiffany Lau
The story-telling philosophy of a plant-based chef.
"Storytelling is the backbone of my creations. It pushes me to keep learning and exploring what's out there. A plant-based diet is not something new, but there's always something new to learn."
What advice do you have for someone looking to get started in a plant-based diet?
1. Start with whatever is realistic for you and build from there. You will know when you are ready to go full vegetarian or full vegan; it can take time for your body to adapt. Your mind may be ready for the change, but your body might not be ready, it takes time to adjust.
2. Try to do it first in moderation, being as open-minded as you can. Keep exploring different plant-based foods that you haven't tried before.
Story-telling: as necessary in the kitchen as a pot or a knife.
“Before, I just focused on what fueled my body. Now, I think about how I want food to enhance my body, my mind, and my emotional health. I believe in a whole-food, plant-based diet.”
Following the encouraging reception she received for her initial work in the small but growing plant-based community in Hong Kong, she took the leap into entrepreneurship and launched her food business, Soulistic, in 2019. "Soulistic creates food that is not just plant-based but also features a touch of local flavours. We offer a wide range of food products, food consultation and private dining experiences." She currently offers several vegan and plant-based products on her website, including vegan mooncakes, kimchi, superfood fudge, and more.
Story-telling and nutritional value form the foundation for her creative products. She always approaches her recipes by focusing on the background story first. "What does it remind me of? How can I transform it into something inspiring - something that has a story to tell?" Then, she molds this story into a dish that is good for the body and the soul.
Back To The Farm
How do you work sustainability into your cooking?
1. Try to incorporate the waste from one dish into ingredients for the other dishes. It helps use fewer ingredients overall and binds the dishes together into a common theme.
2. Eat more raw food, as it minimizes sources of pollution such as cooking oil that will go into the drain.
3. Put more thought into quantity control. Sometimes you have to sacrifice ingredients because they're too expensive, but don't let it make you take shortcuts by using poor-quality and possibly unhealthy ingredients, which will lead to negative consequences down the line.
References*"The HKU research shows that Hong Kong has one of the highest meat consumptions per capita in the world at 664g/day/capita (equivalent to two pieces of 10-oz steak). Pork and beef consumption are the highest, with average daily consumption four times higher than the UK. "https://www.hku.hk/press/news_detail_17940.html