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 on 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 flavor 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 working towards a cleaner food system, promoting equal opportunities in the workforce and practicing 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 flavor. Glam’s take on a Vegan Scotch Egg is made with sweet potato and served with autumn red leaves, comprising a nutrient-dense and flavorful dish. Grassroots Pantry shines a spotlight on seasonal wild mushrooms, featuring a Wild Mushroom Lasagne, composed with a gluten-free buckwheat pasta, morel, porcini, shiitake and enriched with a vegan Yunnan cashew ham cream.  

Honoring 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 six-course dinner, served on November 24 and 25 between 6pm and 10:30pm, and RMB 298 + 10% for 4-course brunch on November 26 between 12pm and 3pm. Diners are encouraged to book in advance by reserving with Glam at [phone] or emailing [e-mail].

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

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