Get your dietary devotion with contemporary Korean temple food from Soil to Soul.
If you enjoy fine vegetarian cuisine in the form of lovingly created Korean dishes, then K11 Musea’s Soil to Soul Restaurant in Tsim Sha Tsui East is a must-eat dining destination. At the high but humble bar is Gu Jin Kwang, temple cooking master and certified world master, a six-year-old protégé of famous Korean Buddhist nun Woo Kwan, responsible for promoting healthy eating, well-being and minimalism with its modern take on a philosophy of Korean cuisine. which dates back over 1,000 years to the kingdom of Goryeo.
While Korean temple food adheres to strict principles, Gu modernizes and liberates the traditions of his trio of core principles: clarity and sincerity of chef and guest to “feed the soul”, flexibility and harmony. , and respect for Buddhist dharma. Ultimate monastic membership dictates that garlic, green onion, leek, chives, and onion are so pungent that they distract the mind with unclean thoughts.
Luckily, Gu takes those pretexts with a wider pinch of purified salt crystal and interprets ancient wisdom with a nourishing selection of a la carte specialties, lunches and six- to eight-course tasting menus, alongside bar snacks. contemporary and Temple Food Tasting Menu consisting of eight to ten courses, available in the omakase style (although it must be ordered a day in advance). Throughout the offerings, Gu ferments and preserves seasonal vegetables and fruits from local Hong Kong farms for pickles, traditional-style kimchi, and his own artisanal Korean sauces.
There is something for everyone at this wellness sanctuary, from the dinner tasting menu ($ 598 to HK $ 788, including perilla seeds with taro soup with jangajii wrapped rice and a pocket of blessed tofu skin stuffed with sweet potato noodles) to take out lunch sets of Korean vegetarian bento (HK $ 138) and bar snacks (daily Korean mini pancakes, HK $ 68 for three) to inspired cocktails and mocktails soju.
“At Soil to Soul, all preparation steps are nature-based,” Gu explains. “From the cultivation and harvesting to the preparation of the dishes, all or most of the ingredients are either cultivated or gathered from the wild.” It also explains the mindset of the temple food philosophy. “It encourages a minimalist diet – eating only what you need, with minimal waste and environmental pollution.” We only foresee one major problem: with such delicious food, how can we not want to taste everything?