Check out these five MICHELIN-recommended hotspots serving up scrumptious plant-based delights.
David Yeung, the founder and the CEO of Green Monday, has been a vegetarian for 20 years. He tells us which MICHELIN restaurants are his favourites when he craves a great plant-based meal.
Buddhist monk Jeong Kwan at Baekyangsa Temple, celebrated for her timeless and elegant temple cuisine, shares her recipe for maesaengi jjim.
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