The cost is about £8.50 at the time of writing, inexpensive by Hong Kong standards for what you get – a spread of 20 or so different dishes cooked based on what the chef feels like cooking that day. This is a business run by an older woman who believes so strongly in veganism that she made it her life mission to make vegan food at a reasonable price so people could afford to eat. You'll find it on the first floor of a building that seems virtually inaccessible, but be patient and you'll get in. Too distracted by the friendly atmosphere and good vibes of CS Vegan to take pictures (I know!), this all you can eat buffet of home cooked Chinese food should be on everyone's must visit list in Hong Kong. Served with a little sugar, this is a heavenly treat.Īddress: Chain with various locations. This is unsurprising considering most of us have yet to experience to bliss of freshly made silken tofu. Our uses for it are so limited, and we are convinced it has to be doctored to oblivion in order to be palatable. Love it.īean curd pudding: When it comes to tofu us Westerners got the short end of the stick. Daikon, carrot, wood ear and shiitake mushrooms are wrapped in yuba (the dried and rehydrated variety, which is sturdier) and either steamed and coated in the aforementioned SpaghettiO sauce or just plain stewed in it. With rice the dish also includes some greens. Tofu skin roll in fresh tomato sauce: This can be ordered with or without rice. Lettuce in noodle soup may sound strange to the uninitiated, but don't knock it until you try it. Toppings include a heaped pile of yuba, seaweed, sweetcorn, and lettuce. Anyway case in point is the bean curd noodle soup, a bowl of thick udon noodles bathed in a light soy milk broth. No complaints here (fresh yuba is not an everyday item in European life, and when found it's not at a simple and accessible diner). Noodles with bean curd in soup: My favourite thing about Jade Vegetarian is their confusion of tofu and fresh yuba, the latter often served in dishes advertising the former. Stewed salty bean curd puffs (not pictured): Smoky from fermented soy bean sauce, this salty tofu has been deep fried and then stewed in the aforementioned yellow bean sauce. Sweet and sour gluten (not pictured): Imagine fried gluten in SpaghettiO sauce. Vegetable noodle soup + tofu skin roll & rice + tofu skin roll & tomato + bean curd pudding The texture of the soup stands out above its flavour, in my opinion. The flavours here are so subtle they are near imperceptible, but the mildness of the dish makes it a perfect complement to the Taiwanese Ding Dong Oolong (because it would be a shame to drink this alongside anything that would overpower its toasty floral honey and passionfruit notes). Quite savoury with a slight grassy, aromatic, earthy undertone. Tonkin jasmine in soup: Literally flower buds. Steamed rice noodle roll with yellow sesame: Light and simple, these not-too-bouncyĬheung fun rice noodle rolls are dressed with a delicate soy and sesame sauce. This all vegetarian dim sum restaurant and tea house is artfully decorated and professionally staffed with individuals who can help you to decide which of the twenty billion tea offerings to order and spill on yourself. LookCha Tea House sits in the middle of Hong Kong Park and offers calm respite from the city heat. Tonkin jasmine in soup + steamed rice noodle with yellow sesame from LookCha Tea House in Hong Kong
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