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2014-12-21
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Found this vegetarian eatery hailed as a great place on an expatriates' website thus decided to eat here for our monthly gathering.The location is awkward for those who don't drive (you might need to consider a long trek or a taxi from Pacific Place or Central), but for those who do drive, there is a parking Iot at the building. It was a bit confusing as there was no directions on how to reach the restaurant (one needs to change escalators at a certain floor), anyhow we managed to settle down af
Found this vegetarian eatery hailed as a great place on an expatriates' website thus decided to eat here for our monthly gathering.
The location is awkward for those who don't drive (you might need to consider a long trek or a taxi from Pacific Place or Central), but for those who do drive, there is a parking Iot at the building. It was a bit confusing as there was no directions on how to reach the restaurant (one needs to change escalators at a certain floor), anyhow we managed to settle down after ten minutes.
With Buddhist teachings on the wall, this looks like one of the traditional Chinese vegetarian restaurants. In fact, it provided innovative choices to the menu and many tables were eating seasonal vegetarian hotpot - we saw the prices were quite affordable.
First came sweet and sour fried gluten as the appetizer - likely one of the most traditional forms of Chinese vegetarian product - and this was a pleasant surprise as it was fresh and did not taste like it's been soaked in oil for ages. Then another sweet and sour dish - breaded konjac posing as pork with fried bell pepper, this was crispy and crunchy and tasted quite good. The stir fry mixed greens included lily bulbs, asparagus and bamboo fungus, again they were fresh but a bit heavy in seasoning. The breaded deep fry golden mushrooms with salt and pepper looked like fried calamari and was just like crispy, though my dining companions found it slightly too salty and spicy. The soft vegetable buns were soft with thin coats (I personally loathe buns with thick outer coats). The pot rice with matsutake or pine mushrooms was very tasty and cooked soft and hot - great choice in winter. The pumpkin stew with vegetables stew was fulfilling but one couldn't really taste any pumpkin in it (we chose this as the dragon fruit one was out of season). The desserts were traditional Chinese ones; the sesame roll was initially light but it grew in sweetness with each bite. The date cake was rich with a strong herbal flavour (that some would call pungent) but I liked this unique taste.
The service was fair, but for the price ($283 per head) this was really great Chinese vegetarian cuisine marrying traditional and creative elements - we decided then and there we would return for a revisit.
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