All preparational steps are in line with nature, retaining natural characteristics and flavour, temple food philosophy also encourages a minimalistic diet – eating only as much as you need, for minimal waste and environmental pollution…

In line with the healthy vegetarian trend, vegetables and fruits are no longer the side dishes in a feast, but gradually overtaking as the protagonist on the table.

Opened recently at K11 MUSEA, the artistic shopping mall and landmark in Tsim Sha Tsui, Soil to Soul is a restaurant that incorporates organic plant-based ingredients into contemporary Korean vegetarian cuisine, presenting the philosophy of simple and mindful cooking to reinvent traditional Korean temple food-inspired cuisine with a stylish approach.

Soil to Soul is helmed by Chef Gu Jin Kwang from Korea who is the protege of a Korean Buddhist nun. Boasting 6 years of experience at a Korean temple learning temple vegetarian culinary, he has developed a unique cooking style that gives a new interpretation to Korean vegetarian cuisine.

Executive Chef Gu Jin Kwang from Soil To Soul once apprenticed to a famous Korea Buddhist nun, he then traveled to numerous international cities around the world.

“At Soil to Soul, we value the ‘Farm to Table’ process. From growing and gathering to preparation of dishes, all or most ingredients are either farmed or foraged from nature. All preparational steps are in line with nature, retaining natural characteristics and flavour, temple food philosophy also encourages a minimalistic diet – eating only as much as you need, for minimal waste and environmental pollution,” Chef Gu explained.

On the menu, Soil to Soul features a modern twist on contemporary Korean vegetarian recipes from the Chef, highlighting natural and plant-based ingredients with a wide variety of a la carte specialties, lunch sets and 6 to 8 courses dinner tasting menus.

When handling the ingredients, the Chef accords with three basic principles: clarity and sincerity to ‘nourish the soul’, flexibility and harmony, and compliance with the Buddha-Dharma, avoiding the use of five pungent ingredients believed to distract minds with impure thoughts – garlic, green onion, leek, chive and onion. The culinary concept adheres to enjoying food with a ‘humble, grateful heart’ without polluting or harming nature, mindful that just as the body and mind, humans and nature are one.

Importing purified salt crystal from Korea for a pure flavour, Chef Gu Chenguang also extracts sugar in a Korean tradition using green plum for a more natural seasoning, delivering layer of flavours and a complete Korean vegetarian experience to his guests.

Similarly, soy sauce is also imported from a temple in Korea, fermented for 5 to 10 years for exceptional purity and clarity, making it valuable with zero additives. Rice, as one of the indispensable staple foods in Asia, is another highlight at Soil to Soul. Exclusively sourced from Icheon, this rice is famed for Korea’s finest grains with a legendary pedigree, gracing the monarch’s table during the Joseon Dynasty, enjoyed by the royals only.

Incorporating the meticulously selected seasonings with seasonal vegetables and fruits from local Hong Kong organic farms, it uplifts Chef Gu’s specialty of fermenting and preserving pickles and his own handcrafted Koreanstyle sauces. Bringing a fresh experience of authentic Korean Temple food designed by the protege of a Korean Buddhist nun, an exclusive ‘Temple Food Tasting Menu’ of 6 to 8 courses is offered, adhering to the restaurant’s philosophy of a minimalistic diet.