Autumn In Shanghai: M Restaurant Goes Green
On November 24 to 26, M Restaurant Group’s Executive Chef Hamish Waddell will cook alongside Grassroots Pantry’s Chef Peggy Chan in a collaborative dinner and brunch menu, for a special “Autumn in Shanghai”.
Sharing the vision of providing healthy food options that come from reliable and sustainable sources, M Restaurant Group and Grassroots Pantry have formed a partnership to promote healthy eating and wellness. This collaboration is the seventh edition of The Collective’s Table, an initiative created by Grassroots Pantry to raise chef’s interest in offering more plant-based dishes in restaurants.
Each restaurant will present three dishes (starter, main and dessert) that will comprise a collective six-course dinner menu on November 24 and 25, and a four-course brunch menu on November 26. Adhering to The Collective’s Table’s guidelines, ingredients sourced will be seasonal, organic, locally sourced from the vicinity of Shanghai, and most importantly, completely plant-based.
Founded by chef/owner Peggy Chan in May 2012, Grassroots Pantry is Hong Kong’s leading plant-based dining destination. Under Peggy’s culinary direction and personal passion for environmental activism, Grassroots Pantry is adamant about the use of unprocessed, sustainable, organic and locally produced plant-based ingredients.
Born in Hong Kong and raised in Montreal, Peggy Chan’s approach to plant-based cooking is technique-driven, while exploring the versatility of texture and depth of flavour in vegetables and legumes. Having been a vegetarian for ten years and seventeen years as a conscious consumer eliminating red meat, Peggy founded Grassroots Pantry in 2012 with a mission of providing nutritious plant-based food with a dose of environmental awareness.
Along with a dedicated team of Grassroots activists, Peggy continues to strive to work towards a cleaner food system, promoting equal opportunities in the workforce and practising personal responsibility for creating a kinder and more compassionate world for all future generations.
Executive Chef of M on the Bund & Glam, Hamish Waddell is excited by this collaboration. He said about the partnership with Grassroots Pantry, “Many people aren’t aware of the variety of vegetables that are produced around Shanghai and this is an opportunity for us to showcase our relationships and support for the surrounding farmers who are working hard to maintain a sustainable food system within the metropolitan eco-system.”
The “Autumn in Shanghai” menu at Glam will be a welcome dining experience to those who regularly seek plant-based food options in Shanghai. Diners can look forward to dishes including Glam’s Char-grilled Cauliflower Handles topped with Spiced Walnuts, Pomegranate Seeds and Sweet Tamarind with Chestnut and Cauliflower Cream while Grassroots Pantry pairs a harmonious Teff Pumpkin Gnocchi, sauced with a Raw Vegetable Pepperoni, Sage & Pine Nut Cream and Crispy Okra.
Brunch will be a unique experience deploying the creativity of both chefs, presenting dishes complex with texture and layers of flavour. Glam’s take on a Vegan Scotch Egg is made with sweet potato and served with autumn red leaves, comprising a nutrient-dense and flavourful dish. Grassroots Pantry shines a spotlight on seasonal wild mushrooms, featuring a Wild Mushroom Lasagne, composed with gluten-free buckwheat pasta, morel, porcini, shiitake and enriched with a vegan Yunnan cashew ham cream.
Honouring The Collective’s Table’s charitable aspect, a percentage of proceeds from the menu will go to supporting a charity. M Restaurant Group and Grassroots Pantry will support the Educating Girls of Rural China (EGRC) initiative, which is dedicated to providing high school and university educations to impoverished young women from rural regions of Western China.
The “Autumn in Shanghai” menu is priced at RMB 388 + 10% for a six-course dinner, served on November 24 and 25 between 6 pm and 10:30 pm, and RMB 298 + 10% for 4-course brunch on November 26 between 12 pm and 3 pm. Diners are encouraged to book in advance by reserving with Glam at +86 21 6350 9988 or emailing reservations@m-glam.com.
Glam is located at 7/F, Bund 5, Shanghai.
The full menu is below:
The Collective’s Table x Glam
Autumn in Shanghai
Dinner Menu
Amuse Bouche, very vegetarian
By Glam
Starters
From The Garden
seasonal Shanghai produce, fu yu cashew mayo, pistachio & olive soil
By Grassroots Pantry
Char-grilled Cauliflower Handles
scattered with spiced walnuts, pomegranate seeds and sweet tamarind on a bed of chestnut and cauliflower cream
By Glam
Mains
Teff Pumpkin Gnocchi
raw vegetable pepperoni, sage & pine nut cream, crispy okra
By Grassroots Pantry
Crispy Risotto Cakes of Ancient Grains
seaweed & preserved vegetables, on a green, green sauce topped with lots of lovely mushrooms from the wilds of Yunnan
By Glam
Desserts
Raw Chocolate Torte
raw cacao ganache, salted almond caramel, coconut sugar feuilletine
By Grassroots Pantry
Capricious Pear and Ginger Tart
with spiced vegan ice cream
By Glam
The Collective’s Table x Glam
Autumn in Shanghai
Brunch Menu
Amuse Bouche, very vegetarian
By Glam
Appetizer
A Grassroots Salad
kale ivory gem leaves, sprouted seeds & mulberry quinoa, golden beetroot,
mandarin cashew dressing
By Grassroots Pantry
Mains
Sweet Potato Scotch Egg
happy and free-range, of course, spiced with cumin & coriander, buried in red leaves
By Glam
Wild Mushroom Lasagne
buckwheat lasagne, morel, porcini, shiitake, Yunnan cashew ham cream
green peas & broad beans, snow pea leaf, celeriac foam
By Grassroots Pantry
Dessert
Crispy coconut biscuits
layered with caramelized pineapple, lime & coconut sorbet and crispy coconut shards
By Glam
