8th GOVEG Asia Magazine

100% Vegan Beauty Products Delivered to Your Home

  100% Vegan Beauty Products Delivered to Your Home by Angie P. 小帕       Shopping is so easy and convenient now, with everything from groceries to lingerie being able to be purchased with just a few clicks. Online shopping enables us to be smart consumers co

An App with a Purpose

An App with a Purpose BY:Rajeswari Vikiraman Loving that more people are realizing that animals are really not that different from humans, Rajes is happy to be playing her part, albeit small, in creating a more compassionate world. She currently works as a comp

Double Mushroom Gourd Roll

    BY:  Luo Wen Hui |PHOTO:Lao Mian Low Fat Vegan Diet for a Healthy Immune System   Ingredients: Small dried mushrooms 6 pcs Maitaka 3g Perigord truffles 6 slice (optional) White Gourd 700g Luffa 200g Carrots. 40g   Seas

Every Vegan Mom Has a Different Start

BY: Rachel Choi Rachel Choi is a vegan mother born in the ‘80s in Hong Kong. She is fond of green living and also good at vegan cooking. Last year, she gave birth to a healthy and cute vegan baby boy. Rachel is also a versatile yoga teacher who teaches yoga at various places.

Finding Vegan Food in Local Eateries

Finding Vegan Food in Local Eateries BY Jennifer Lai  花花 Jennifer Lai is a 15-year Hong Kong vegan who cares about animal well-being and environmental protection. She is the author of “Exploring Jennifer’s Vegan World” and is Facebook page owner of FaFa Vegan Travel.

Fruitful Living that Takes Running to a New Height

Article / Photo by Jiang Yanjun 蔣燕駿   Jiang Yanjun is a biological vaccine factory worker, who was born in the 80s in Nanning, Guangxi, He practices a fruit-based diet and long-distance running on a daily basis. He often participates in marathons and trail running races. Ha

Healthy, Tasty Raw Food Recipes

  BY Tina Barrat   Tina is a certified raw food chef and educator giving vegan cooking classes as well as a personal vegan chef designing and catering gourmet meals for private dinners, pop-up events and corporate events. Being a conscious-foodie, Tina uses locally grown ingre

Low Fat Vegan Diet for a Healthy Immune System

  BY:  Luo Wen Hui |PHOTO:Lao Mian   COVID-19 has swept around the globe, putting many lives at risk. Only now do we truly realize the importance of health. We begin to fear, even panic. As a result of this pandemic, more and more of us are beginning to pay atten

Macau’s Vegan Culture: A Blend of New and Old School Approaches

Macau’s Vegan Culture: A Blend of New and Old School Approaches BY Angie P. 小帕  Editor-in-Chief of GoVeg, author of the book Veganastic. She also coaches Pilates, barefoot running and animal flow at the pure vegan studio Positiv Wellness, and lectures for var

Making Your Own Garden in the City

Making Your Own Garden in the City BY:  Patrick Lo Patrick Lo heard about the vegetarian diet from a liver/ gall badder flush naturopathic practice eight years ago and became a vegetarian with no turning back.  During his vegetarian days, he participated in many different vegetar

Plant-Based Diet: Phytochemicals and Health Benefits

by Maitree  Suttajit Dr. Suttajit was born in 1939, and has been a Buddhist and vegetarian/vegan since 1981. An Emeritus Professor, Biochemist and nutritionist teaching and doing research at Faculty of Medicine, Chiang Mai University, Thailand. Retired in 2001, followi

Rediscovering Japan’s Plant Eating Traditions

Rediscovering Japan’s Plant Eating Traditions by Eiko Azumano 東野映子\     《about the author》 A polyglot interpreter based in Osaka, Japan, Eiko has been a vegetarian since 1999. Eiko is the Director of the Japan Vegetarian Association and an ambassador of the

Sichuan Style Dan Dan Noodles

  Sichuan Style Sour & Spicy Flat Noodles   By: Chef Cheung Pak Kuen      《Cheung Pak Kuen》 Cheung Pak Kuen aka King Sir learnt cooking from his father since he was 15 years of age. He began working as a cook for Treasure Chinese Restaurant, then

Sichuan Style Sour & Spicy Flat Noodles

Sichuan Style Sour & Spicy Flat Noodles   By: Chef Cheung Pak Kuen    《Cheung Pak Kuen》 Cheung Pak Kuen aka King Sir learnt cooking from his father since he was 15 years of age. He began working as a cook for Treasure Chinese Restaurant, then switched to being a

Stir-fried Lotus Root with Ginger

    Stir-fried Lotus Root with Ginger   BY:  Luo Wen Hui |PHOTO:Lao Mian Low Fat Vegan Diet for a Healthy Immune System   Ingredients: Young ginger 50g  lotus root 100g water chestnut 2 pcs red peppers half piece &n

The Best Vegan Meals You Can’t Miss in Seoul

The Best Vegan Meals You Can’t Miss in Seoul   BY: Marcos Ortega   A vegan entrepreneur living in Gangnam, Seoul. Part of the V Market team that imports and distributes Violife vegan cheese to restaurants and shops across the country. An avid phot

Vegan Food from Land of Multiple Spices

Vegan Food from Land of Multiple Spices   BY: Ng Ling Yi   《About Ling Yi》 Ling Yi was born in Penang, Malaysia. She has studied and lived in Taiwan for more than 13 years and now lives in Canada. She was a happy veg placenta with a vegetarian family for reli

Vegan Travel 101

Vegan Travel 101 BY: Crystal Lee Crystal Lee is a freedom-loving traveller and blogger for the Vegan Expression channel. She specializes in making videos and writing articles on vegan topics. She hopes that through more vegan related texts and videos, more people can understand and adopt a

Zucchini and Mushroom Soup

  BY:  Luo Wen Hui |PHOTO:Lao Mian Low Fat Vegan Diet for a Healthy Immune System   Ingredients:  (serve 2) Agricus Blazei Murrill mushrooms 4 pcs Yellow Fungus 6g zucchini 300g figs 2 pcs (big size) walnuts 2 pcs red dates (stoned) 2 pcs

Macau’s Vegan Culture: A Blend of New and Old School Approaches

BY Angie P. 小帕

<Writer Profile>

 Editor-in-Chief of GoVeg, author of the book Veganastic. She also coaches Pilates, barefoot running and animal flow at the pure vegan studio Positiv Wellness, and lectures for various Fortune 500 companies and Hong Kong organizations, promoting worldwide a healthy vegan lifestyle, with an emphasis on balancing mind, body and spirit.

 

<Writer Profile> Editor-in-Chief of GoVeg, author of the book Veganastic. She also coaches Pilates, barefoot running and animal flow at the pure vegan studio Positiv Wellness, and lectures for various Fortune 500 companies and Hong Kong organizations, promoting worldwide a healthy vegan lifestyle, with an emphasis on balancing mind, body and spirit.

 

Remy was born in the ‘90s in China’s Anhui province, and is now a semi-vegetarian. He started his career as a vegetarian chef at the age of 15 and decided to pursue that career in Guangdong at the age of 23 after leaving Beijing’s JingzhaoYin Vegetarian Restaurant. He has, since that time, had experience working in many restaurants. 

With 14 years of experience as a vegetarian chef, Remy is committed to making vegetarian cuisine a refined, healthy and fashionable choice, combining Chinese and western features, as well as traditional and modern cooking methods. He selects ingredients according to the “24 Solar Terms” to make vegetarian dishes that better suit mainstream consumers.

As the famous Chinese saying goes, people’s lives depend on food. The basic idea of the “24 Solar Terms” is that each season has its representative foods and that eating those foods in season is a great way to stay healthy. People in harmony with nature will choose their food according to natural rhythms and seasons.

 

 

 

For this reason, some chefs, including Remy, choose their ingredients based on the current season, when harvest for those ingredients is at its peak. Thus the chefs go with nature. 

Furthermore, different regions have different eating habits in line with different times of the year. For example, in the north of China there is a custom of eating dumplings on the winter solstice and noodles on the summer solstice. But in the south it is different. The choice of food should adapt to local traditions. Where the customers come from plays an important part in what the chef is going to cook for them under the private bookings.

Simply put, the chef is customizing the vegetarian food for the customers. Choosing food based on the season and local traditions enables chefs to cook food more suitable for them.

To give three examples, Remy shared the following vegetarian dishes that he made at ShangShan Vegetarian Restaurant. The first one is gorgon fruits with sweet peas. The season of this dish corresponds to the White Dew in the 24 solar terms, which is around September.  Remy first blanches gorgon fruits and peas, then stir-fries them briefly using camellia oil. Lastly, he adds tomato slices and seaweed almond crisps.

 

 

The second one is radish soup, and the corresponding season is the beginning of winter. Remy stir-fries the radish with white pepper and ginger. The soup base is made with a blender afterwards. Next, he slices the radish then stir-fries them without oil, and these radish pieces are then put back into the soup. The toppings are baked beancurd slices.

 

The third dish is coconut milk with peach gum. The main ingredient in this dish is coconut, which corresponds to the hot summer in the 24 solar terms. It is a perfect desert for summer. Natural coconut milk, without any seasoning, is the base of the dessert. Next, Remy makes some coconut jelly.  The “caviar” is made out of mango and the peach gum is stewed with crystal sugar. Black wolfberries are used as decoration.

It is a cold soup but can also be a dessert. The chilled coconut is refreshingly sweet. Remy says this dish is particularly intereesting as the inspiration comes from a mobile phone. Thus we could say art is life. Life is art.

 

 

 

 

 

 

 

 

 

The third dish is coconut milk with peach gum. The main ingredient in this dish is coconut, which corresponds to the hot summer in the 24 solar terms. It is a perfect desert for summer. Natural coconut milk, without any seasoning, is the base of the dessert. Next, Remy makes some coconut jelly.  The “caviar” is made out of mango and the peach gum is stewed with crystal sugar. Black wolfberries are used as decoration.

It is a cold soup but can also be a dessert. The chilled coconut is refreshingly sweet. Remy says this dish is particularly intereesting as the inspiration comes from a mobile phone. Thus we could say art is life. Life is art.