Meet Christine Wong, home cook, graphic designer, and author of The Vibrant Hong Kong Table, a 2025 James Beard, nominated cookbook that reimagines classic Hong Kong dishes through a plant-based lens. Christine shares how grief, identity, and resilience during the pandemic's Asian Hate movement led her to dive deeper into her Chinese roots, transforming beloved, meat- and seafood-centric dishes into nourishing, inventive vegan recipes. Think vegan lap cheong - the classic Chinese sausage - made from wheat gluten, or tofu-based Spam with miso and smoked paprika. The film is not only a celebration of food, it’s a story about healing, culture, and creativity. It’s also a rare spotlight on what it means to make Asian cuisine vegan without losing its soul.