And more than anything, there were the restaurant's signature rice-bowls: Smitten, I bought the restaurant's cookbook, Fresh at Home.
Though some of the recipes, such as the coconut curry and the golden dhal, are ludicrously easy and quick to prepare, others involve a little more of your time. One of my favourites, the sunflower rice bowl involves pre-preparing "Simple sauce" one of the cookbook's staples which you can make in larger quantities and store in the fridge , creamy sunflower dressing and marinating tofu steaks.
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The extra effort is rewarded with a dish that is richly-flavoured, variously-textured and truly joyous. Some months later, having familiarised myself with the Fresh book, I was eager to try some other adventurous recipes, and after a little investigation chanced upon a website named VeganYumYum. It's written by Lolo Ulm, a young Boston woman who falls asleep dreaming of recipes miniature aubergine napoleons, which involve artfully stacked roast veg bound together with delicious aubergine "creme", were a particular drowsy triumph.
Like Fresh, VeganYumYum displays a passion for flavour, and many of the featured recipes are a result of trial, error and experimentation: One of the first recipes I tried from the site was the spaghetti squash, shitake, rocket and pistachio spring rolls.
Browsing the "Tsim Sha Tsui" Category
Another of VeganYumYum's triumphs is that it dispels the notion that vegetarian and vegan cuisine is austere or restrictive; this food is gutsy and gorgeous and occasionally gluttonous — the site boasts a particularly excellent selection of recipes for sweet treats such as blood orange and coconut mini bundt cakes, ground cherry pies and mojito cupcakes. I was, by this stage, a little obsessed with finding new and interesting ways to cook without meat, and as last year's festival season approached I began to feel a tad worried that I might face a summer of little more than veggie burgers and half-arsed Thai curry.
Happily on the first day of Glastonbury I found a branch of a London cafe named Dragonfly Wholefoods, which I credit with keeping me alive and healthy for the duration of the festival. The menu specialised in raw vegan food — vegetable noodles made from marinated slivers of carrot and cucumber, raw onion seed bread and raw pizza, flax fire crackers and walnut and thyme cutlets. While I had no desire to make my diet completely raw, it did excite me that here was a whole thrilling new world of flavour and recipes to explore, and, as I lay awake in my tent at night, I began to wonder whether having a dehydrator which preserves food without cooking it in my kitchen would be any more bonkers than someone having a microwave.
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In New York last year, a friend directed me to a raw vegan restaurant named Pure Food and Wine, set up by two chefs, Matthew Kenney and Sarma Melngailis, who had both previously been dedicated meat-eaters. Din Tai Fung is an award winning restaurant from Taiwan. There are branches all over the world.
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Din Tai Fung has been around since and then in the s they began selling Xiao Long Bao, which made them very [ Or at least my dream since I grew up watching the cartoon and reading the comics. This location is their flagship store.
When I passed by, I had to stop and go here. My grandfather took us to [ Paul Lafayet is a 3 Michelin starred pastry chef who bring the citizens of Hong Kong authentic French pastries and desserts. This location is in K11 in Tsim Sha Tsui. They are best known for their yummy macarons and delicate [ There are a lot of locations all over Hong Kong and attracts locals and tourists.
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They are best known [ Most MTR stations with have one inside. Even if you look along the streets of popular areas, you are bound to run into this bakery. Ippudo is a world famous chain ramen store. It was started by Shigemi Kawahara over 20 years ago in a small restaurant with only 10 seats in Fukuoka.
Laura Barton on vegetarian cooking | Life and style | The Guardian
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