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2016-01-20
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I had the great opportunity to dine in Eight Treasures Vegetarian Restaurant in Chinatown. We had a generous 10 courses banquet that only a wedding could provide. The food included a completed chinese banquet dishes from shark's fin soup to dessert. Since it was a food tasting for the coming Chinese New Year, we tossed a yu sheng for good luck. The 10 courses are :1) Veg. Shark's fin with white fungus & wolfberries. It was surprisingly tasty. The Konnyaku was a good imitation of seafood. There w
1) Veg. Shark's fin with white fungus & wolfberries.
It was surprisingly tasty. The Konnyaku was a good imitation of seafood. There were finely-cutted beancurd sheet, enoki mushroom and white fungus. Was so delicious I asked for 2 bowls!
2) Fruit Salad Vegetarian Chicken.
The vegetarian chicken had potato crispy skin on the outside but not oily. The mayonnaise was also vegetarian.
3) Thai styled Cod Fish.
It was wheat-based soy. The texture was soft and taste very much like fish. The seaweed gives it a seafood flavour.
4) Vegetarian Abalone Mushrooms with Tau Pau & Seasonal Greens.
The braised mushroom was well-marinated. It was plump and tasty. Lightly steamed boccoli was crunchy and not soggy.
5) Cereal Prawns.
Lightly fried cereal was crunchy but not oily or soggy. The prawns was realistic in taste and texture.
6) Fragrant Yam Ring
The yam was fresh and not oily. Good seasoning.
7) Honey Sauce Veg. Pork
It was visually realistic and attractive.
8) Braised Yee Fu Noodles
Tasty but not oily noodles. Full of shiitake mushroom and tasty mock ham.
9) Yu Sheng
The salmon was konnyaku. It was very bouncy. The seasoning was just right - not too sweet.
10) Mango pudding
Not too sweet mango pudding. Was a perfect finish.
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