Vegetarian dishes are not always healthier, especially if they are cooked with plenty of oil and flavour enhancers.

Mr. CHAN Kut-fai, Chief Chef of Bodhisattva Vegetarian Cuisine, has rich culinary experience in vegetarian cuisine. There are more than 50 types of synthetic vegetarian food and many of which are made with additives, he says, but their restaurant insists on using natural Ingredients and refrains from using oyster oil, soya sauce and fish sauce in their dishes.

Mr. Chan’s motto is “Be creative”. He suggested us to try steaming burdock and common yam rhizome. Air-dry and then soak them in water overnight. “You’ll be surprised by its meal-like flavour!” Mr Chan exclaimed.