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2015-01-20
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This is my second visit to this vegetarian place with, again, friends who drive – this was of utmost importance since the restaurant was really located at a rather awkward location accessible only to drivers. The Buddhist decor found favour with my friends. They were also taken by the quality vegetarian cuisine.The preserved gluten appetizer was fresh and slightly zesty. The sliced white fungus was served as a cold platter and, interestingly, tasted like abalone sashimi – there was a spicy wasab
This is my second visit to this vegetarian place with, again, friends who drive – this was of utmost importance since the restaurant was really located at a rather awkward location accessible only to drivers. The Buddhist decor found favour with my friends. They were also taken by the quality vegetarian cuisine.The preserved gluten appetizer was fresh and slightly zesty. The sliced white fungus was served as a cold platter and, interestingly, tasted like abalone sashimi – there was a spicy wasabi-like sauce which matched it quite well. The sweet and sour breaded konjac was not spectacular, but the vegetables including pineapple, bell pepper and plum/berries that went with it lent a special flavor to this slightly old-fashioned dish. The breaded enoki mushroom was prepared in parody of fried calamari with salt and pepper, and the separate breading and deep frying process must have been time-consuming. The “guava purse” formed from beancurd with fungus and diced celery inside was nice but there did not taste of guava as the name suggested. The miniature siu lung bao tasted of bamboo shoots or water chestnuts and were not particularly impressive. The beancurd roll wrapped with seaweed and added with fermented soybean sauce to imitate a traditional Cantonese dish (“fermented soybean mud carp”) and was surprisingly similar. The impressive and aesthetically pleasing “lotus beauty” which was designed to look like a giant lotus seedpod – it was formed from zucchini wrapped around boiled lotus seeds built over broccoli and the taste was light but not bland. For desserts, there was no trace of “bitter gourd” in the “bitter gourd sesame glutinous ball” which might be masked by the red bean paste; the moist date cake consisted of traditional herbs and had a chewy texture but was not too sweet.
The service was better tonight and we figured $323 per head was good value for money. We were also introduced to the membership scheme with various boon – which we would seriously consider for future gatherings.
张贴
