VEGGIE Spot, a new plant-based eatery located inside RGA Village in Dakudao, Agdao, proves that healthy eating doesn’t have to play it safe. They don’t just swap out meat; they’re reinventing it a bit, serving bold, guilt-free comfort food that changes the way one eats.
At the helm is 32-year-old businessman Lester Torres. For Lester, who is originally from Laguna, the journey to the culinary scene of the south is a story of profound personal transformation. It has been four years since he uprooted himself to Davao, a decision born out of bereavement that eventually blossomed into a lifelong anchor.
“I moved here because my mom died. I initially planned to stay here for six months, but then I found Davao to be a really good place to live,” Lester recalled.
His move coincided with another monumental chapter in his life: a post-kidney transplant recovery.
”I was 23 years old then. After doing dialysis for two years, my older brother decided to give one of his kidneys to me so I could have a second life,” he narrated. This life-altering gift became the catalyst for Lester to fully embrace a healthier lifestyle.
To protect his newfound health, he had to unlearn years of eating habits. “I had to remove some foods gradually, like pork and beef, because they are the hardest for our bodies to digest. It’s a slow process,” he explained.
As his diet evolved, so did his entrepreneurial spirit. Veggie Spot began as a humble, home-based business. As a growing demographic of health-conscious Dabawenyos—particularly among younger generations—began searching for sustainable and nutritious food options, the demand for Lester’s creations skyrocketed. The overwhelming response prompted him to expand.
”So, I gave it a shot and started my own restaurant. But this is not just a business, but an advocacy for educating people to choose a healthier lifestyle,” he shared.
Transitioning to a plant-based diet can be daunting for many, a hesitation Lester understands perfectly well. “People used to think that it’s ‘boring’ as most vegan restaurants serve only raw veggies,” he said. Determined to bridge this gap, Lester set out to create dishes that neither look nor taste like typical garden salads.
Collaborating with friends who also follow a plant-based diet, Lester brainstormed and perfected the menu. The results of this kitchen alchemy are nothing short of culinary magic. Today, diners flock to Veggie Spot to indulge in guilt-free versions of classic Filipino comfort foods, such as lechon kawali, humba, dinakdakan, tapa, grilled liempo, inasal, and even crispy chicken skin—all completely meatless, yet deeply satisfying.
When asked why he chose the food business, his answer points straight to a lifelong passion. “I have loved cooking since I was a kid. What I did with Veggie Spot was simply converting the meat I used to consume with plant-based alternatives,” he shared, noting that his ingredients are primarily crafted from soybean curd and texturized vegetable protein.
For Lester, Veggie Spot is more than just a place to grab a meal; it is a testament to resilience and the profound impact of mindful choices. “I’m a big believer in ‘health is wealth’ because I have experienced what it’s like to be sick; now I have more appreciation for having healthier choices. It’s not easy, to be honest, but it will be worth it,” he concluded.
Through every cruelty-free bite, Veggie Spot continues to invite Dabawenyos to taste the beautiful, delicious reality of a second chance at life.
