The perfect comfort food. Sample the richest vegan risotto and perfectly al dente pasta at Mirror & Vegan Concept.
With more people following a plant-based diet, you can easily stumble upon a great selection of vegetarian restaurants in Hong Kong, with our recent favourites being POP Vegan and Confusion Plant Based Kitchen. A hidden gem in Queen’s Road Central, Mirror & Vegan Concept is a vegan western dining restaurant that is dedicated to blending Italian flavours with modern vegan cooking. Find out why their signature dishes are so delicious despite not incorporating any kinds of meats or dairy products.
Mirror & Vegan Concept in Central
The interesting name originated from the belief that food is the reflection of oneself, so the plate always serves as a mirror for individuals to examine themselves. Having adopted traditional Italian flavours and cooking methods, they have reinvented (and veganised) the taste of risotto and pasta, that is proven to be one of the best in town.
Why is it the best risotto in town?
Unlike a lot of restaurants, that cook their risotto in one pot, Vegan & Mirror Concept puts in time and effort to let the flavours sink in. It’s cooked with vegan cream and an amazing array of fresh and dried mushrooms, such as shiitake, honshimeji and boletus aereus. With the aroma of truffle adding a real flavour punch to it, this risotto is cooked to perfection. I honestly couldn’t stop digging in for more, especially aiming for those chewy mushroom bits.
Made with soy milk and three types of mushrooms, the mushroom soup is creamy and savoury. And if you crave some crunchiness, dip the slice of bread (toasted with vegan butter) in the soup! This simple combination is guaranteed to give you an utterly satisfying bite. We also had a small pastoral salad before the mains. It is just a lovely zesty salad that consists of fresh greens, dried muesli and balsamic vinegar.
Serving a great selection of mouthwatering pasta dishes, we tried the spaghetti bolognese and the falafel pasta with tomato sauce. Instead of substitute meats, the vegan bolognese incorporates minced mushroom and edamame to give that meaty bolognese texture and add an extra earthiness to it. Also, the tanginess of the tomato sauce helps create a lovely depth of flavours.
While the Spaghetti Bolognese delivers a nice tangy flavour, their twin sister – the Falafel Spaghetti with Tomato Sauce – is more on the sweet side since different tomato sauces are used in the recipes. The falafels are very nutrient-dense as they contain sauteed onions, celery, carrot, mushrooms and breadcrumbs. Despite not being as crispy and flavourful as typical fried falafels, this pan-fried version is a healthy alternative for those who don’t enjoy greasiness and salty flavours.
Having been vegan for over five years, the risotto with truffle and asparagus is honestly, by far, the best vegan risotto that I’ve ever tasted in Hong Kong. Even our omnivore colleague was pleasantly surprised by its taste. And with so many pasta dishes featured on their menu that are yet to be tried, like the signature Spaghetti Aglio Olio e Peperoncino, I’d definitely revisit this place for another food adventure.
Mirror & Vegan Concept, 9/F, 118 Queen’s Road Central, Central, Hong Kong, p. 2868 0810, 中環皇后大道中118號9樓
