“Chinese vegetables are definitely a part of Chinese cuisine, but they don’t see it as a problem if there’s a tiny bit of meat in it .” – Christine Wong
Welcome back to our food. curated. documentary series on inspiring food artisans and passionate culinary masters in the food space!
Meet Vegan Hong Kong Recipe Master: Christine Wong
Christine Wong is a plant-based home cook, graphic designer, and author of the 2025 James Beard–nominated vegan cookbook The Vibrant Hong Kong Table, where 88 vegan Hong Kong recipes pop with bright platings and colors from page to page to page.
Christine has been plant-based for much of her life, but her new cookbook was born out of something deeper—a personal response to a moment that shook her. During the pandemic, amid the rise in anti-Asian hate crimes in NYC, Christine felt fear and grief in a way she never had before. Living just steps from the heart of Chinatown with her family, she suddenly felt targeted in her own city. But instead of retreating, she turned to what she knew best: food.
Cooking Through Grief and Identity
Christine began exploring her Chinese heritage more intentionally, channeling her emotions into something healing and joyful—reworking the traditional Hong Kong dishes she grew up with into colorful, creative, plant-based versions that still honored her roots. She tapped into her local Chinatown neighborhood to research, locate, and discover new ingredients and techniques to support her journey, developing deep friendships with many local shop owners and community organizers along the way. Over time, her vision for new plant-based Hong Kong recipes took shape, and along with it, the opportunity to write a cookbook.
“As I got more immsersed into the (Chinatown) community, I did find more magic because everyone has their stories.”
Rewriting a Culinary Tradition with Plants
“Hong Kong is a vibrant city where food is the central focus,” Christine shares. “And a lot of times, the food is meat-centric and seafood-centric.”
So what happens when a passionate home cook dares to rewrite the story of Hong Kong cuisine using only plants?
You get The Vibrant Hong Kong Table—a joyful, bold, and deeply personal collection of vegan recipes that feel as nostalgic as they are nourishing. Plus, she didn’t limit the cookbook to using only Chinese vegetables. Instead, Christine allowed the bounty and rainbow of fruits and produce coming from NYC farmers markets and local farms to inspire her vibrant cooking. These little sustainable twists made the cookbook more original and all her own. Alongside great storytelling, historic references, and stunning photography, it’s no surprise the book just earned a James Beard nomination.
Getting The Details Just Right
As a first-generation, first-born Chinese American, Christine knew it wasn’t enough for her dishes to look the part—they had to feel right too. That meant getting the textures, flavors, colors, and even the plating just right. Many people don’t even realize her cookbook is vegan at first glance. That’s her superpower!
While debuting The Vibrant Hong Kong Table cookbook launch in Hong Kong, Christine was nervous the locals might not be ready for her 88 vegan Hong Kong recipes. Fortunately, the time and effort put into every single dish was well received. People seemed to really enjoy her reimagining of familiar dishes with her own colorful, plant-forward twist.
“I try to emulate [classic recipes] as much as possible,” she says.
And she’s not afraid to get inventive. Think: vegan lap cheong (Chinese sausage) made from wheat gluten. Vegan Spam made with tofu, miso, and smoked paprika. Her mastery of mushrooms, spices, and layering flavors is both intuitive and artful—and it shows.
Why Her Story Stands Out
Christine’s story stood out to me because I know how rare it is to find vegan Chinese food that doesn’t feel like an afterthought. In New York City—and across much of America—it’s still hard to come by. Most menus might offer a couple of options, but rarely a full experience. Christine took on that challenge headfirst, transforming a cuisine deeply rooted in meat and seafood into something new, without losing its soul.
In my 20s, I traveled to the port-city of Hong Kong as part of a month long study-abroad program. I remember the energy of the city, the overpowering humidity, and the emphasis on food. Looking back, I have fun stories of eating snake and visiting the floating dim sum restaurants where tons and tons of pork-filled and seafood-stuffed dim sum stacked the carts that danced around the room. It’s funny, I have no memories of vegetables. But, I believe that’s about to change. As the world begins to shift towards more plant-heavy diets, and as my diet shifts toward more vegetables, I think this cookbook couldn’t have better timing. Sometimes you just need that one creative person willing to do the back-breaking work to inspire you! To help you realize that plants are not just sustainable for your body, but for the planet too 🫰🏽 So, thanks Christine!
Watch the Film
🎥 Watch our inspiring, heartfelt film that takes you inside The Vibrant Hong Kong Table to see how Christine brings these dishes to life at home and in her thriving, auntie-loving community. It’s a beautiful love letter to Hong Kong culture—and a reminder of the power of food to reconnect us with identity, memory, and joy.
Thank so much for watching and supporting food. curated.
Eat more stories! 💜
xx Skeeter (@SkeeterNYC)