Delightful vegetarian food at the snazzy VEDA restaurant in Central

Image copyright : Dimsumdaily

We published an article about the first and only vegetarian hotel restaurant called Veda in Central and we decided to try-out some of the fusion vegetarian dishes created by its renowned Australian Chef Hetty McKinnon who has a few cook books under her belt.

Veda, Ovolo Hotel, Central.

Veda – huge glass window panes and sterile interiors – is part of the new era of Hong Kong restaurant scene. The centrepiece of the restaurant is a small bar with a tinge of hygge chic to it. Selection on the menu is limited but we think that there is enough variety of vegetarian and vegan dishes on offer. The good news is portion of certain dishes can be selected to suit different appetites and groups.

The Menu.

We were eager to taste more dishes despite our not-so-generous appetite and guess what, we ended up ordering six instead. We had a couple spoonfuls of the hummus (HK$48) dip which was served with toasted pitas for dipping. The value-for-money portion surprised us as similar restaurants in the Central district usually serve dishes in sizes that could only satisfy our hamsters. Even houmous at M&S costs HK$45 (without toasted pitas) and the portion is so much less. The texture was consistent and we liked the little touch of chickpeas on top.

Hummus and toasted pita.
Generous portion of the hummus dip served with toasted pita bread.

Soba noodle salad with shredded cabbage, carrot and ginger + shallot dressing (HK$68) is served cold with a slight sweetness attached to it. We love the Asian condiments that make the dish taste so refreshingly appealing.

We literally turned from hangry to full in a span of 2 dishes as our appetite has been compromised as we just recovered from food poisoning caused by eating some contaminated ramen on Lee Tung Avenue in Wanchai.

We never thought vegetarian dishes could quench our hunger but miraculously they did. We stretched our stomach a little to savour the next dish, Za’atar roasted carrots with kale, quinoa and blood orange in maple dressing (HK$58). The concoction with a sweet-and-spicy glaze somehow flexes the versatility of vegetable flavours to a whole a new level. The brown rice and quinoa congee was added with a local twist of spicy oil (HK$50).

Za’atar roasted carrots with kale, quinoa and blood orange in maple dressing.
Brown rice and quinoa congee.

The next Indian-inspired dish, a popular kerala breakfast is Appam with vegetable strew (HK$58). It was slightly disappointing as the lacy soft hopper was too salty and the vegetable stew was nothing out of the ordinary.

The final main course of the night was Baked aloob gobi (HK$78), it’s basically baked cauliflower with a heap of potatoes, lentils and curry. We were so full that we had to take away and tried it only this morning. To our surprise, the mildly spicy crisp cauliflower dappled with lentils turns out to be our favourite.

Value for money : 4/5
Taste : 4/5
Ambience : 3/5
Service : 3/5

Baked aloob gobi (HK$78)

Chef Hetty McKinnon has done a a good job of coming up with a concept that isn’t duplicated around town and fleshing it out with style. Even those who think they don’t like vegetarian will find something here.


Address : 2 Arbuthnot Road, Central, Hong Kong.

Reservations : +852 3755 3067