Ken Kwong（鄺梓罡） is a renowned vegetarian chef, cookbook author, and culinary instructor in Hong Kong, affectionately known as "Vegetarian Cooking Guru" (素食教煮).
Vegan Black Truffle Turnip Cake (Lo Bak Go / Radish Cake) is a luxurious, elevated version of the classic Lunar New Year savory pudding, expertly demonstrated in vegan chef Ken ("教煮"). This plant-based recipe uses no animal products at all, making it perfect for vegans and health-conscious celebrants during Chinese New Year. Made with fresh, juicy daikon radish as the base, it's infused with premium Italian black truffle sauce or truffle oil, along with shiitake mushrooms, plant-based proteins, or other gourmet fillings for deep umami and texture.
Steamed to a soft yet bouncy consistency with distinct radish shreds, it develops an irresistible aromatic black truffle fragrance. Pan-fried until golden and crispy on the outside while remaining tender inside, it offers a melt-in-your-mouth experience that's richly fragrant yet light and not greasy.
The elegant black truffle elevates the traditional mild sweetness of the radish cake, symbolizing prosperity and good fortune—ideal as a festive dish, dim sum-style breakfast, or premium vegan gift, proving that plant-based holiday fare can be sophisticated and unforgettable!
Background and Experience
Education and Early Experiences: He majored in Sports Science and Recreation Management in university and was a member of the Hong Kong Karate Team, possessing a strong physique and athletic background.
Vegetarian Transition: Originally a meat-eater, he became a vegetarian (over 12 years ago) due to environmental concerns, health, and his connection with Tzu Chi. In his 3rd-4th year as a vegetarian, he became a vegan (abstaining from eggs, dairy, honey, and the five pungent vegetables).
Career Development: He has studied vegetarian cuisine in Taiwan, South Korea, and Thailand. He was formerly the Creative Chef of the Yu Vegan Group and is currently the Executive Chef and General Manager of Soo Good Vegan Restaurant.
Major Achievements and Contributions
Cooking Program: "Vegetarian Cooking Guru" (produced by Veggie365 and Channel B) 《素食教煮》（Veggie365 與 Channel B 出品）, which has run for several seasons, teaching numerous simple, healthy, and delicious vegan recipes, and is very popular.
Cookbook Author: Co-author of *Vegetarian Beauty Inside and Out 2 – Nutritious Cooking, Health, Food, Housing, and Transportation* (co-authored with registered dietitians 陳秋惠Sharon Chan and Dr. Irene Lo) 《素食內外美2 —— 營養樂廚，醫食住行》（與註冊營養師陳秋惠、盧麗愛醫生合著）, the book combines nutrition, medicine, and practice, providing over 20 nutritionally complete vegan recipes.
Teaching and Promotion: Regularly teaches vegetarian cooking classes, workshops, and public lectures. Also serves as a cooking instructor for the Vegetarian General Education Course at the Chinese University of Hong Kong's Harmony College, teaching university students how to prepare delicious vegetarian dishes.
Columns and Media: Long-term contributor to platforms such as Veggie365, sharing vegetarian experiences, ingredient knowledge, and healthy cooking methods.
Social Media Influence: Has over 100,000 followers on Facebook ("Vegetarian Cooking Tutor - Ken Kwong") and Instagram (@veggiesoeasy_kenkwong), actively promoting the concepts of "healthy vegetarianism, environmental protection, and holistic health."
Cooking Style and Philosophy
Ken Kwong's cuisine is based on fusion, incorporating elements of Chinese, Hong Kong, Japanese, Thai, and Korean styles into vegan recipes. He excels at transforming traditional "meat" dishes into delicious vegan versions (such as vegetarian char siu, vegetarian crab roe, and vegetarian snake soup). He emphasizes:
Simple and easy to make, practical for everyday use
Focusing on nutritional balance and the original flavor of ingredients
Drawing on his multiple roles as a farmer, scientist, nutritionist, and doctor, he strives to make food both delicious and healthy.
