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2015-05-17
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This is a vegetarian restaurant with many classical dishes in meatless versions. We tried a Kung Pao "chicken" (made with tofu) and a sweet-and-sour "pork" (made with mushrooms) as well as a more traditional vegetable dish - sprouts in soup.The sprouts were very good in taste and texture. Kung Pao "chicken" could have had a bit more chilly, but besides that the taste of the dish was close to the original, however the texture of the tofu was nothing remotely similar to chicken. Similar the sweet
We tried a Kung Pao "chicken" (made with tofu) and a sweet-and-sour "pork" (made with mushrooms) as well as a more traditional vegetable dish - sprouts in soup.
The sprouts were very good in taste and texture. Kung Pao "chicken" could have had a bit more chilly, but besides that the taste of the dish was close to the original, however the texture of the tofu was nothing remotely similar to chicken. Similar the sweet-and-sour "pork" - taste-wise not far off the mark (a lot leaner), but very different texture.
Overall I enjoyed the taste, but expected the meat substitutes to be mire similar to real meat.
The interior is typical Chinese restaurant design (except they use a lot of green colors) and the restaurant has a nice view over the Victoria harbor.
Prices are a bit on the high side. Service was quick and efficient.
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