Chef/owner of Grassroots Pantry and real food advocate winning people over to plant-based eating in her native Hong Kong.
Born in Hong Kong and raised in Montreal, Peggy earned a degree in the culinary arts from Le Cordon Bleu Ottawa. Her approach to plant-based cooking is technique-driven, while exploring the versatility of texture and depth of flavour in vegetables and legumes.
Peggy will co-create a menu of 5 courses as part of her dinner series The Collective's Table. In pop-up, one night only dinners, Peggy invites a guest chef to cook alongside her – the catch? The collaborative menu must be locally sourced and completely plant based. Peggy began the positive challenge to encourage diners to enjoy more plant-based eating, and chefs to embrace the variety in plant-based cooking.
Please note: Some seating will be bar seating.
For online purchases via melbournefoodandwine.com.au, a credit card fee of up to 1.7% and booking fee of $2.50 per transaction may be applied. Purchases through other sites may incur different booking fees.