The raw truth behind French chef Tina Barrat's vegan cuisine success story

Foods that have the label of “raw”, “vegan”, or “super food” often have a bad reputation. Raw vegan food is commonly perceived to be boring, bland and unsatisfying. I also thought the same until I attended one of chef Tina Barrat’s private dinners in Hong Kong. Hailing from France, Barrat started her food journey over a decade ago when she attended a workshop on raw cooking. She was amazed at how much energy she had after consuming sprouted food, which is full of enzymes, and this inspired her to learn more about raw vegan food. A few years later, she opened Maya Cafe in Hong Kong, but today Barrat enjoys a more flexible schedule as one of the most in-demand chefs in the city for private dinners, pop-up events and cooking classes. 6 places to enjoy vegan afternoon tea in Hong Kong I have had the chance to attend several of Barrat’s dinners and was surprised at how flavourful, creative and filling each dish was. As someone who likes to eat hearty, heavy, cooked vegan dishes, I’d never thought I’d enjoy raw food as much as I did when Tina made it. With my food, I want to build a bridge between non-vegans and vegans Tina Barrat I couldn’t help stuffing my face with her smooth French-style quiche, decorated with organic microgreens; drooling over the orange pumpkin ravioli with pecan pesto and caramelised cherry tomatoes; and indulging in the raw tiramisu with its fluffy mousse texture and a hint of organic coffee. What makes her dishes unique and full of flavour are the ingredients. Barrat says that raw food must contain the finest and freshest ingredients. If a chef uses anything less than top quality, it will show immediately. This past year I attended a seven-course dinner prepared by Barrat, which featured fresh spirulina in each dish. My only knowledge of spirulina was the bitter green powder sold at health food shops that people often put in their smoothies. Barrat used fresh spirulina from Bali, however, which gave the food a rich, cream-cheese flavour. How to have yourself a merry vegan Christmas feast One memorable dish from this dinner was her cream of avocado and spirulina soup, with home-made essential-oil-infused croutons and hemp seeds. I could never have imagined eating spirulina in a dessert, but Barrat made an amazing double chocolate spirulina “cheeze” cake, which was incredibly creamy and chocolatey. Another aspect of Barrat’s culinary creations is that she often uses food-grade, therapeutic essential oils, such as basil and orange. Not only do these add amazing tastes to food, but also, according to Barrat, they are high-energy ingredients that keep the energy vibrations in the body high, promoting health and protecting the body from disease. When asked what dish she is most proud of, Barrat says it’s her no-goose liver pate – something that her mother used to buy for her when she was little. She’s also recently mastered raw gnocchi, which, according to her, “passed the Italian test”. Her personal favourite dish is her no-salmon terrine, paired with tartare sauce and a bowl of green salad. Vegan gifts to help you celebrate a cruelty-free and ethical Christmas Barrat says that raw vegan food is important and beneficial, not only because of animal welfare or saving the environment, but also because of its health benefits. Raw food is more nutrient-dense, flavourful and rich in enzymes than cooked food. Barrat’s diners are not only vegans or health fanatics: in fact, 90 per cent of the people who attend her events are meat eaters. Her goal is to make people become more open-minded eaters and to show them that a new way of eating doesn’t have to be boring. “With my food, I want to build a bridge between non-vegans and vegans,” she says. Something that makes Barrat’s dinners really special, particularly for food enthusiasts, is the fact that each one is different. She says there’s a surprise element to each of them and that she never repeats what she’s made before. Each meal has a theme, too, either focusing on a particular ingredient, colour, or concept. Her pop-up dinners are often located in the most creative settings, from art galleries to open kitchens. They also provide a chance to meet and chat with other food-adventurous people. How to make the Chinese dish of vegan sweet and sour pork with Ming Court Over the next 12 months, Barrat hopes to travel more around Asia and discover new exotic fruits and vegetables to bring back to her Hong Kong audience. Want more stories like this? Sign up here. Follow STYLE on Facebook, Instagram and Twitter

The raw truth behind French chef Tina Barrat's vegan cuisine success story

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}She is one of Hong Kong’s most in-demand chefs for private meals – with 90 per cent of diners meat eaters – pop-up events and cooking classes

She is one of Hong Kong’s most in-demand chefs for private meals – with 90 per cent of diners meat eaters – pop-up events and cooking classes