This dosa bridges Indian and Italian influences—a signature Hetty McKinnon approach. The paneer is silken and mild, the pesto adds herbaceous freshness without dominating, and the tomatoes provide acidity. The coconut yogurt sauce cuts through the richness of the cheese. Served with the same vegetable stew as all dosas. Multiple reviews mention this as vegetarian-friendly but not vegetarian-focused.
Tips from diners
This is the signature vegetarian dosa—order both the truffle egg and pesto paneer versions if sharing, as they represent different flavor profiles.
Dosa (South Indian rice crepe) rethinking through a modern, vegetarian lens. The crepe is made from fermented rice and lentil batter, achieving the ideal crispiness while staying tender inside. Stuffed with silken scrambled eggs infused with truffle, sautéed mushrooms, and melted cheese. Served with house-made coconut yogurt sauce and spiced vegetable stew. Reviewers praise this as a brunch standout that goes beyond traditional dosa while respecting its roots.
Tips from diners
This is the best dosa option if you're not vegetarian/vegan—the egg adds richness while the mushrooms provide umami depth. Pair with chai.
The chai at Veda uses house-blended spices (cardamom, ginger, cinnamon, clove) steeped with black tea. The spice ratio is balanced—warming without being aggressive. Steamed with high-quality milk, the final drink has body and presence. Reviewers particularly praise this as a coffee alternative and note it's perfected through repetition.
Tips from diners
The chai latte pairs perfectly with the breakfast/brunch menu. It's more substantial than coffee and provides sustained energy through the morning.
The salads at Veda go beyond simple greens—they're substantial enough to be mains, packed with roasted vegetables, cooked legumes (chickpeas, lentils), fresh herbs, and creative house dressings. The approach emphasizes whole ingredients and minimal processing. Seasonal rotation means the salad changes based on produce availability. Perfect for lighter appetites or when combining multiple small plates.
Tips from diners
Order a salad + dosa combination to get the full Veda experience—one is light, one is rich, together they balance perfectly.
Rather than a static curry menu, Veda features daily specials based on seasonal ingredients and chef inspiration. The curries maintain Indian flavor principles (warmth from spices, balance of sour/hot/savory) while incorporating whatever is fresh. Recent variations have included coconut-based curries with seasonal vegetables and paneer-based preparations. Served with rice or flatbread. Reviewers appreciate the menu evolution rather than repetition.
Tips from diners
Ask your server what the curry of the day is—this represents chef Hetty's personal cooking style. It changes frequently so revisits reveal different dishes.
Veda Café & Bar is a vegetarian restaurant in Central curated by Brooklyn-based Australian chef Hetty McKinnon, author and food media personality. The restaurant opened as a response to global vegetarian dining trends and focuses on high-quality, unprocessed ingredients including locally sourced organic eggs and house-blended spices. The menu draws inspiration from modern Indian homes worldwide, balancing traditional recipes with contemporary plating. Veda emphasizes gluten-free and plant-based options and operates as a pet-friendly outdoor dining space in the heart of Central.
Veda is small (23 seats) with limited outdoor seating on Graham Street. On clear days, request outdoor seating—it's the highlight of the experience.
Brunch (9:00-12:00 on weekends, 8:00-12:00 on weekdays) features special items not available at dinner. The vegetarian brunch in collaboration with local businesses is worth planning around.
This is one of Hong Kong's rare pet-friendly restaurants. Bring your dog for outdoor seating—the staff is welcoming and provides water bowls.
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