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May 24, 2020

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‘Miss Green,’ for food with a conscience

PLANT-BASED eating may not be a mainstream concept just yet but it is becoming more accepted in every passing day.

Vivian Chang, an advocator of healthy, ethical, sustainable food, is supportive of everyone moving toward a healthier direction. Her restaurant Miss Green is a heaven for vegans or anyone in search of healthy eating, regardless of ideology or label.

She believes in a concept that can help spread health awareness — even if it is just a slight change in what we eat and the impact it has on the environment. She wants to see healthy, whole, plant-powered food that is delicious and affordable to all in a beautiful and enticing way.

“Everyone dreams of saving the world but you can do it three times a day through your meals,” the Taiwan restaurateur said. “Since opening we have attracted vegans and vegetarians, but a big percentage of our guests don’t consider themselves vegan. These folks are mindful about what they eat and have made a conscious decision to move toward nutrition-focused recipes,” she said.

Chang carefully designed the plant-based menu with her chef, Guillaume Comparat, with an emphasis on nutritional benefits. Fresh produce is sourced locally from organic farms and suppliers with a conscience. Chef Comparat, who has worked in several Michelin-starred restaurants, found creating a plant-based menu with great tastes and textures the utmost challenge he’s faced in his culinary career.

“I’m used to cooking with meats, thus what I’m creating now requires abundant creativity. It did open my eyes on all the possibilities from different plant-based ingredients, but after all, a dish is a dish. The key is to create something with balanced texture, flavor and colors,” he said

I picked several plates to try, from pandan plant-based chicken, Miss Green fried crab cake to pumpkin soup.

The crab cake with mango salsa left a good impression. It is made of artichoke, bamboo shoots and chickpeas. The umami flavor from the artichoke is reminiscent of a sea taste and the bamboo shoots are used for the crunchiness and fiber.

“I don’t want to create a fake crab cake but something tasty,” Comparat said.

Miss Green beans bolognese pasta comes with a twist. The ragout is made with shiitake and portobello mushrooms close to the textures of the meat after long hours of slow cooking. The flavors are concentrated as well.

After a healthy yet delicious meal, don’t forget to take a look at the retail section where you will find a well-curated selection of plants to beautify your living space and lift your mood.


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